Sous Chef

Ida Claire The Quarry, LLC; San Antonio (TX); On-site; USD 55,000 - 75,000; Full time

Benefits offered by this job

Medical, dental and vision insurance

Paid Time Off

401(k)

Growth opportunities

Job summary

Ida Claire is seeking an experienced Sous Chef to support the daily leadership of our culinary operations. In this role, you will partner with the Executive Chef to lead shifts, coach culinary team members and ensure every dish meets our standards for quality, consistency and presentation.

You will help run an efficient kitchen by improving execution, producing high-quality food and collaborating with restaurant leadership on our food and beverage operations.

Qualifications

• 3+ years of professional kitchen experience in a high-volume, scratch-made restaurant.
• Previous Sous Chef, kitchen supervisor or comparable culinary leadership experience preferred.
• Experience leading and developing Team Members and junior kitchen leaders.
• Demonstrated ability to operate within established budget parameters.
• Strong knowledge of scratch cooking, food preparation, recipe execution, portion control and presentation standards.
• Strong understanding of food safety, sanitation, workplace safety and accident-prevention practices.
• Experience with purchasing, receiving, inventory management and food-cost controls.
• Genuine enthusiasm for Southern-inspired cuisine, locally sourced ingredients and memorable hospitality.
• Strong organizational, communication, problem-solving and decision-making skills.
• Ability to manage multiple priorities and move with a sense of urgency.
• Ability to remain cool, calm and collected under pressure.
• Current Food Handler certification and ability to obtain or maintain any additional required food-safety certifications.
• Ability to stand for extended periods and lift up to 50 pounds.
• Ability to work a flexible schedule, including days, evenings, weekends and holidays as business needs require.

Responsibilities

• Support the Executive Chef in leading all aspects of daily kitchen operations.
• Maintain an active, hands-on presence during preparation and service.
• Ensure our recipes, preparation methods, portion specifications and presentation standards are executed consistently.
• Produce and serve high-quality food that reflects Ida Claire’s distinctive approach to Southern cuisine.
• Monitor food quality and presentation throughout each shift and correct issues before items reach our Guests.
• Coordinate the culinary team to support efficient ticket times and a smooth flow of service.
• Ensure the kitchen is properly prepared, stocked and organized before each shift.
• Protect the quality and integrity of our scratch-made, locally sourced culinary program.
• Continually identify opportunities to improve menu execution, consistency and efficiency.
• Support private events, seasonal offerings and special culinary experiences as assigned.
• Recruit, interview and help hire talented culinary Team Members for your Area of Responsibility.
• Train, coach and develop Team Members to meet our expectations for quality, productivity, cleanliness and execution.
• Develop junior kitchen leaders and prepare them for increased responsibility.
• Assign responsibilities clearly and coordinate the team’s actions to achieve shift goals.
• Ensure Team Members have the knowledge, tools and resources necessary to succeed.
• Celebrate team wins and address performance opportunities through direct, respectful and consistent feedback.
• Support the orientation and onboarding of new culinary Team Members.
• Proactively engage with Team Members to prevent and resolve workplace conflict.
• Communicate Team Member concerns and performance issues to the Executive Chef promptly.
• Foster productive communication and collaboration between the culinary and front-of-house teams.
• Maintain a positive culture of accountability centered on continuous improvement.
• Develop weekly labor and staffing plans that support an efficient and remarkable Guest experience.
• Lead successful kitchen shifts through thoughtful planning, clear communication and consistent follow-through.
• Plan ahead for each shift by anticipating sales volume, staffing needs, product requirements and potential operational challenges.
• Support kitchen financial planning, reporting and reconciliation responsibilities.
• Manage inventory responsibilities within your assigned Area of Responsibility.
• Complete accurate ordering, purchasing and receiving using approved vendors.
• Develop and maintain productive relationships with local farmers, suppliers and Vendor Partners.
• Monitor portioning, waste and product usage to support established food-cost goals.
• Maintain accurate product organization, storage, labeling and rotation.
• Communicate operational concerns, product needs and equipment issues to the Executive Chef promptly.
• Complete assigned administrative responsibilities accurately and on time.
• Support local store marketing, community engagement and social media efforts as assigned.
• Maintain a clean, organized and sanitary kitchen throughout every shift.
• Proactively monitor the quality of food and beverages during service.
• Conduct regular kitchen and restaurant walkthroughs to maintain high cleanliness and operational standards.
• Ensure food is received, stored, labeled, rotated, prepared and served safely.
• Enforce proper food-handling, hygiene and workplace safety practices.
• Maintain awareness of preventive maintenance needs for all kitchen equipment.
• Report equipment concerns promptly and support the responsible care of kitchen equipment, smallwares and supplies.
• Ensure compliance with all company policies and applicable food safety, health, sanitation and workplace safety requirements.
• Document and report accidents, injuries, equipment concerns and significant operational issues.
• Maintain all required certifications and culinary documentation.
• Approach culinary operations with genuine hospitality and an understanding of how the kitchen shapes the Guest experience.
• Engage with the Guest experience during service and partner with front-of-house leadership to resolve concerns.
• Respond proactively to food-quality issues and ensure they receive an appropriate resolution.
• Maintain daily, respectful communication with all Team Members and restaurant leaders.
• Support a seamless dining experience from preparation through service.
• Reinforce our belief that an exceptional Guest experience begins with an exceptional Team Member experience.
• Personally embraces and demonstrates an understanding of Ida Claire’s Brand DNA.
• Is energetic, self-driven and committed to genuine hospitality.
• Thrives in a fast-paced environment and leads with an appropriate sense of urgency.
• Maintains uncompromising standards for food quality, cleanliness and sanitation.
• Balances culinary execution with financial accountability.
• Leads by example and develops others through direct, respectful feedback.
• Remains cool, calm and collected under pressure.
• Continually looks for ways to make each day better than the day before.
• Takes ownership of their Area of Responsibility and follows through on commitments.
• Collaborates effectively with both the culinary and front-of-house teams.

Skills

Kitchen leadership

High-volume cooking

Scratch cooking

Food safety

Budget awareness

Team development

Communication

Problem solving

Flexible schedule

Certification (Food Handler)

Job description

At Ida Claire, we create authentic hospitality experiences rooted in Southern-inspired food, creative cocktails and a warm "Welcome to Our Home" mentality.

Our restaurant is centered around scratch Southern food and cocktails that are familiar yet presented in a new and creative way. We locally source as much as we can and produce everything in house .

Ida Claire brings a distinctive, worldly point of view to Southern comfort food traditions, serving everything from lively brunches to relaxed suppers. Our spaces are designed for connection — whether guests are settling in for a leisurely meal, catching up over cocktails, or gathering for a special occasion. Every detail, from the food to the atmosphere, reflects Ida Claire's personality and Southern charm.

JOB SUMMARY

We are seeking an experienced Sous Chef to support the daily leadership of Ida Claire’s culinary operations. In this role, you will partner closely with the Executive Chef to lead successful shifts, coach culinary Team Members and ensure every dish meets our standards for quality, consistency and presentation.

You will help run an efficient kitchen by continually improving execution, producing high-quality food and collaborating with restaurant leadership on our overall food and beverage operations. Our ideal Sous Chef has a strong background in high-volume, scratch cooking and knows how to develop people while maintaining financial, cleanliness and hospitality standards.

COMPENSATION & BENEFITS

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

BENEFITS: THE GOOD STUFF

Medical, dental and vision insurance

Paid Time Off

401(k)

Growth and development opportunities

EXPERIENCE AND QUALIFICATIONS

3+ years of professional kitchen experience in a high-volume, scratch-made restaurant

Previous Sous Chef, kitchen supervisor or comparable culinary leadership experience preferred

Experience leading and developing Team Members and junior kitchen leaders

Demonstrated ability to operate within established budget parameters

Strong knowledge of scratch cooking, food preparation, recipe execution, portion control and presentation standards

Strong understanding of food safety, sanitation, workplace safety and accident-prevention practices

Experience with purchasing, receiving, inventory management and food-cost controls

Genuine enthusiasm for Southern-inspired cuisine, locally sourced ingredients and memorable hospitality

Strong organizational, communication, problem-solving and decision-making skills

Ability to manage multiple priorities and move with a sense of urgency

Ability to remain cool, calm and collected under pressure

Current Food Handler certification and ability to obtain or maintain any additional required food-safety certifications

Ability to stand for extended periods and lift up to 50 pounds

Ability to work a flexible schedule, including 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 all aspects of daily kitchen operations

Maintain an active, hands-on presence during preparation and service

Ensure our recipes, preparation methods, portion specifications and presentation standards are executed consistently

Produce and serve high-quality food that reflects Ida Claire’s distinctive approach to Southern cuisine

Monitor food quality and presentation throughout each shift and correct issues before items reach our Guests

Coordinate the culinary team to support efficient ticket times and a smooth flow of service

Ensure the kitchen is properly prepared, stocked and organized before each shift

Protect the quality and integrity of our scratch-made, locally sourced culinary program

Continually identify opportunities to improve menu execution, consistency and efficiency

Support private events, seasonal offerings and special culinary experiences as assigned

PEOPLE CHAMPION

Recruit, interview and help hire talented culinary Team Members for your Area of Responsibility

Train, coach and develop Team Members to meet our expectations for quality, productivity, cleanliness and execution

Develop junior kitchen leaders and prepare them for increased responsibility

Assign responsibilities clearly and coordinate the team’s actions to achieve shift goals

Ensure Team Members have the knowledge, tools and resources necessary to succeed

Celebrate team wins and address performance opportunities through direct, respectful and consistent feedback

Support the orientation and onboarding of new culinary Team Members

Proactively engage with Team Members to prevent and resolve workplace conflict

Communicate Team Member concerns and performance issues to the Executive Chef promptly

Foster productive communication and collaboration between the culinary and front-of-house teams

Maintain a positive culture of accountability centered on continuous improvement

BUSINESS AND SHIFT LEADERSHIP

Develop weekly labor and staffing plans that support an efficient and remarkable Guest experience

Lead successful kitchen shifts through thoughtful planning, clear communication and consistent follow-through

Plan ahead for each shift by anticipating sales volume, staffing needs, product requirements and potential operational challenges

Support kitchen financial planning, reporting and reconciliation responsibilities

Manage inventory responsibilities within your assigned Area of Responsibility

Complete accurate ordering, purchasing and receiving using approved vendors

Develop and maintain productive relationships with local farmers, suppliers and Vendor Partners

Monitor portioning, waste and product usage to support established food-cost goals

Maintain accurate product organization, storage, labeling and rotation

Communicate operational concerns, product needs and equipment issues to the Executive Chef promptly

Complete assigned administrative responsibilities accurately and on time

Support local store marketing, community engagement and social media efforts as assigned

QUALITY, CLEANLINESS AND SAFETY

Maintain a clean, organized and sanitary kitchen throughout every shift

Proactively monitor the quality of food and beverages during service

Conduct regular kitchen and restaurant walkthroughs to maintain high cleanliness and operational standards

Ensure food is received, stored, labeled, rotated, prepared and served safely

Enforce proper food-handling, hygiene and workplace safety practices

Maintain awareness of preventive maintenance needs for all kitchen equipment

Report equipment concerns promptly and support the responsible care of kitchen equipment, smallwares and supplies

Ensure compliance with all company policies and applicable food safety, health, sanitation and workplace safety requirements

Document and report accidents, injuries, equipment concerns and significant operational issues

Maintain all required certifications and culinary documentation

Approach culinary operations with genuine hospitality and an understanding of how the kitchen shapes the Guest experience

Engage with the Guest experience during service and partner with front-of-house leadership to resolve concerns

Respond proactively to food-quality issues and ensure they receive an appropriate resolution

Maintain daily, respectful communication with all Team Members and restaurant leaders

Support a seamless dining experience from preparation through service

Reinforce our belief that an exceptional Guest experience begins with an exceptional Team Member experience

A SUCCESSFUL SOUS CHEF AT IDA CLAIRE

Personally embraces and demonstrates an understanding of Ida Claire’s Brand DNA

Is energetic, self-driven and committed to genuine hospitality

Thrives in a fast-paced environment and leads with an appropriate sense of urgency

Maintains uncompromising standards for food quality, cleanliness and sanitation

Balances culinary execution with financial accountability

Leads by example and develops others through direct, respectful feedback

Remains cool, calm and collected under pressure

Continually looks for ways to make each day better than the day before

Takes ownership of their Area of Responsibility and follows through on commitments

Collaborates effectively with both the culinary and front-of-house teams

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.