Sous Chef

FBS MANAGEMENT LLC; San Antonio (TX); On-site; USD 55,000 - 75,000; Full time

Benefits offered by this job

Paid Time Off

401(k) match

Health insurance

Dental insurance

Vision insurance

Mental health access

Growth opportunities

Job summary

FB Society is seeking an experienced Sous Chef to support the daily leadership of our culinary operations. You will partner with the Executive Chef to lead successful shifts, develop Culinary Team Members and uphold our standards for quality, consistency, safety and presentation.

FB Society is a hospitality collective focused on food access, wellness, and mentoring the next generation of leaders. The role requires 2+ years in kitchen leadership, high-volume experience, and a culinary degree or

Qualifications

• 2+ years of kitchen leadership experience in a high-volume setting.
• Experience leading, training and supervising hourly Team Members.
• Knowledge of cooking methods, kitchen equipment and culinary best practices.
• Ability to work days, evenings, weekends and holidays.

Responsibilities

• Lead daily kitchen operations alongside the Executive Chef.
• Ensure recipes, portions and presentation standards are consistent.
• Monitor food quality, ticket times and kitchen readiness.
• Manage waste and optimize food-cost goals.

Skills

Leadership

Team management

Communication

Problem solving

Education

Culinary arts degree or professional training

Food Handler certification

Job description

FB Society is an award-winning hospitality collective that develops and operates unique, experience-driven brands. From ideation to execution, we create concepts designed to disrupt, connect and leave a lasting impact.

Our approach to hospitality extends beyond the table. Through our brands and philanthropic efforts, we are committed to expanding food access, supporting the next generation of hospitality leaders, honoring ingredient integrity and prioritizing wellness for both our teams and our guests.

We believe we are in the people business, not simply the restaurant business.

JOB SUMMARY

We are seeking an experienced Sous Chef to support the daily leadership of our culinary operations. You will partner with the Executive Chef to lead successful shifts, develop culinary Team Members and uphold our standards for quality, consistency, safety and presentation.

COMPENSATION & BENEFITS

Salary Range: $55,000-$75,000 per year, plus monthly profit share

Benefits: The Good Stuff

• Up to 17 days of Paid Time Off
• 401(k) match
• Medical, dental and vision insurance after 60 days
• Free access to mental health services
• Growth and development opportunities

EXPERIENCE AND QUALIFICATIONS

• 2+ years of kitchen experience in a similar culinary leadership role
• High-volume, scratch-kitchen experience strongly preferred
• Culinary arts degree or professional training is a plus
• Experience leading, training and supervising hourly Team Members
• Knowledge of cooking methods, kitchen equipment and culinary best practices
• Experience with scheduling, inventory, purchasing and food-cost controls
• Strong communication, organization and problem-solving skills
• Food Handler certification and any additional required food-safety certifications
• Ability to work days, evenings, weekends and holidays as business needs require
• Must be able to stand for extended periods and lift up to 50 pounds

KEY RESPONSIBILITIES

CULINARY EXECUTION

• Support the Executive Chef in leading daily kitchen operations
• Maintain a hands-on presence throughout preparation and service
• Ensure recipes, portions and presentation standards are executed consistently
• Monitor food quality, ticket times and kitchen readiness throughout each shift
• Maintain the highest level of food quality while actively managing waste
• Support new menu items, seasonal offerings and special culinary experiences

PEOPLE CHAMPION

• Assist with hiring, onboarding, training and developing culinary Team Members
• Assign responsibilities clearly and coordinate the team to achieve shift goals
• Provide consistent coaching, recognition and feedback
• Identify and develop Team Members with leadership potential
• Foster strong communication between the culinary and front-of-house teams

BUSINESS AND SHIFT LEADER

• Manage culinary schedules and adjust staffing based on business levels
• Support inventory, ordering, purchasing and receiving through approved vendors
• Monitor portioning, waste and product usage to support food-cost goals
• Maintain accurate product organization, labeling, storage and rotation
• Identify opportunities to improve kitchen efficiency without compromising quality
• Communicate product, equipment and operational needs to the Executive Chef

QUALITY AND SAFETY LEADER

• Maintain a clean, organized and sanitary kitchen
• Ensure food is received, stored, prepared and served safely
• Enforce food-handling, sanitation and workplace safety practices
• Monitor kitchen equipment and report maintenance concerns promptly
• Follow company policies and all applicable health and safety requirements

We participate in the E-Verify program. As part of our commitment to maintaining a legal workforce, we verify the employment eligibility of all new hires through E-Verify.

Equal Opportunity Employer

Equal Opportunity Employer
This employer is required to notify all applicants of their rights pursuant to federal employment laws.For further information, please review the Know Your Rights notice from the Department of Labor.