Sous Chef

AC Hotel San Antonio Riverwalk; San Antonio (TX); On-site; USD 52,000 - 75,000; Full time

Job summary

AC Hotel San Antonio Riverwalk seeks a talented Sous Chef to lead culinary operations across two hotel venues. You will oversee daily kitchen activities, manage staff, and ensure consistently excellent dishes and guest experiences.

The role emphasizes leadership, culinary creativity, and strict adherence to safety standards, with opportunities for growth within a dynamic hospitality team.

Qualifications

• Proven experience as a Sous Chef in a high-volume hotel or restaurant
• Formal culinary training or a culinary degree
• Strong leadership and staff management abilities
• Solid knowledge of food safety, sanitation and hygiene
• Ability to manage multiple tasks under pressure
• Creativity with attention to detail and presentation
• Excellent communication and interpersonal skills
• Willingness to work evenings, weekends and holidays

Responsibilities

• Assist the Executive Chef in overseeing daily kitchen operations across both hotels
• Supervise kitchen staff and ensure efficient service
• Prepare and present high-quality dishes per brand standards
• Maintain cleanliness, sanitation, and safety in all kitchen areas
• Control inventory, order supplies and manage food costs
• Train and mentor staff to follow recipes and procedures
• Collaborate with managers to meet guest expectations and requests
• Monitor food quality and adjust presentation to uphold brand standards
• Contribute to menu planning and seasonal recipe development

Skills

Leadership

Team management

Food safety

Multitasking

Creativity

Communication

Flexibility

Education

Culinary degree or equivalent

Job description

Description

Sous Chef – Dual Hotel Property

We are seeking a talented and dedicated Sous Chef to join our culinary team at our dual hotel property. This is an exciting opportunity for a passionate culinary professional to contribute to a dynamic hospitality environment, ensuring exceptional dining experiences for our guests across multiple venues. The ideal candidate will bring strong leadership skills, culinary expertise, and a commitment to maintaining high standards of quality and service.

Key Responsibilities:

• - Assist the Executive Chef in overseeing daily kitchen operations across both hotel properties
• - Supervise and coordinate the activities of kitchen staff to ensure efficient and smooth service
• - Prepare, cook, and present a variety of high-quality dishes in accordance with hotel standards
• - Maintain cleanliness, sanitation, and safety standards in all kitchen areas
• - Manage inventory, order supplies, and control food costs to optimize profitability
• - Train and mentor kitchen staff to develop their skills and ensure adherence to recipes and procedures
• - Collaborate with restaurant managers and event coordinators to meet guest expectations and special requests
• - Monitor food quality and presentation, making adjustments as necessary to uphold brand standards
• - Assist in menu planning and development, incorporating seasonal ingredients and innovative culinary trends

Requirements

Skills and Qualifications:

• - Proven experience as a Sous Chef or similar role in a high-volume hotel or restaurant environment
• - Culinary degree or equivalent professional training
• - Strong leadership and team management skills
• - Excellent knowledge of food safety, sanitation, and hygiene standards
• - Ability to work efficiently under pressure and handle multiple tasks simultaneously
• - Creativity and passion for culinary arts with a keen eye for detail
• - Excellent communication and interpersonal skills
• - Flexibility to work various shifts, including evenings, weekends, and holidays

Joining our team means becoming part of a vibrant, guest-focused culture that values innovation, teamwork, and professional growth. We offer competitive compensation, opportunities for advancement, and a supportive environment where your culinary talents can flourish.