Sous Chef

Restaura; San Antonio (TX); On-site; USD 52,000 - 76,000; Full time

Job summary

Restaura in San Antonio, TX seeks a results-driven Sous Chef to support daily culinary operations within a client facility. You will lead production, supervise staff, and collaborate with hospitality leadership to deliver resident-focused dining with high quality and safety standards.

You will ensure accurate allergy handling, HACCP compliance, and efficient food cost controls while maintaining a warm, home-like dining environment and smooth service throughout shifts.

Qualifications

• 5+ years of professional culinary experience.
• 1–2+ years of leadership or supervisory experience.
• Experience in hotel, restaurant, healthcare, senior living, or high-volume foodservice.
• Strong culinary, organizational, communication, and problem-solving skills.
• Knowledge of food safety, sanitation, HACCP, allergens, and dietary restrictions.
• Experience with production planning, inventory, portion control, and waste management.
• ServSafe certification or ability to obtain as required.

Responsibilities

• Lead daily kitchen production and meal-service execution.
• Supervise, coach, train, and support culinary employees.
• Lead pre-shift huddles, assign responsibilities, and monitor performance throughout the shift.
• Ensure consistent food quality, taste, temperature, presentation, portioning, and service timing.
• Follow standardized recipes, menus, production sheets, and established culinary standards.
• Ensure accurate execution of allergies, dietary restrictions, texture-modified diets, and resident-based meal requirements.
• Maintain compliance with HACCP, sanitation, food-safety, allergen, and applicable healthcare regulations.
• Monitor production, batch cooking, portion control, food waste, inventory, and product utilization.
• Support food-cost and labor-control initiatives while maintaining quality and resident satisfaction.
• Work collaboratively with culinary, dining-service, and hospitality leadership.
• Accommodate dietary restrictions and modified diets.
• Respond professionally to resident feedback and service concerns.
• Identify and resolve operational issues proactively.
• Direct kitchen operations when senior culinary leadership is unavailable.
• Ensure opening, closing, sanitation, documentation, and shift-hand-off responsibilities are completed.
• Work closely with culinary staff, servers, and leadership to ensure smooth service.
• Communicate staffing needs, prep requirements, and operational challenges clearly and professionally.

Skills

Culinary leadership

Operations management

Food safety & HACCP

Communication

Problem solving

Staff coaching

Allergen/dietary handling

Job description

We are seeking a results‑driven, hands‑on Sous Chef to support daily culinary operations within a client facility. This role partners closely with the Executive Sous Chef and hospitality leadership to deliver high‑quality, resident‑focused dining experiences while maintaining operational excellence, food safety, and team engagement. The Executive Sous Chef plays a critical role in execution, coaching, and consistency across all kitchen functions.

This role reports directly to the Executive Sous Chef, with close collaboration with the Director of Hospitality (General Manager).

Key Responsibilities

• Lead daily kitchen production and meal-service execution.
• Supervise, coach, train, and support culinary employees.
• Lead pre-shift huddles, assign responsibilities, and monitor performance throughout the shift.
• Ensure consistent food quality, taste, temperature, presentation, portioning, and service timing.
• Follow standardized recipes, menus, production sheets, and established culinary standards.
• Ensure accurate execution of allergies, dietary restrictions, texture-modified diets, and resident‑specific meal requirements.
• Maintain compliance with HACCP, sanitation, food-safety, allergen, and applicable healthcare regulations.
• Monitor production, batch cooking, portion control, food waste, inventory, and product utilization.
• Support food‑cost and labor‑control initiatives while maintaining quality and resident satisfaction.
• Work collaboratively with culinary, dining‑service, and hospitality leadership.
• Accommodate dietary restrictions and modified diets.
• Respond professionally to resident feedback and service concerns.
• Identify and resolve operational issues proactively.
• Direct kitchen operations when senior culinary leadership is unavailable.
• Ensure opening, closing, sanitation, documentation, and shift‑hand‑off responsibilities are completed.
• Work closely with culinary staff, servers, and leadership to ensure smooth service.
• Communicate staffing needs, prep requirements, and operational challenges clearly and professionally.

Training & Compliance

• Participate in required training programs.
• Support adherence to state and federal regulations.
• Reinforce food safety, cleanliness, and workplace standards on the floor.

Additional Duties

• Assist with daily kitchen production and closing responsibilities.
• Support a warm, welcoming, and home‑like dining environment.
• Act as Dining Supervisor when needed.

Qualifications

• 5+ years of professional culinary experience preferred.
• 1–2+ years of culinary leadership or supervisory experience.
• Hotel, Restaurant, Healthcare, senior living, University, or high‑volume foodservice experience preferred.
• Strong culinary, organizational, communication, and problem‑solving skills.
• Knowledge of food safety, sanitation, HACCP, allergens, and dietary restrictions.
• Experience with production planning, inventory, portion control, and waste management.
• ServSafe certification or ability to obtain as required.Ability to lead independently and make sound operational decisions.

Physical & Scheduling Requirements

• Ability to stand and work in a commercial kitchen for extended periods.
• Ability to lift up to 50 pounds.
• Ability to work around heat, steam, refrigeration, and commercial kitchen equipment.
• Flexible availability, including weekends and holidays as operationally required.
• Occasional travel between local Restaura locations may be required.

Restaura, part of the Phoenix3 Collective portfolio, is a leading hospitality and culinary culture specialized in food and dining management services. Through its dedication to innovation and exceptional service, Restaura is setting new standards for food and dining management services in senior living and active aging communities. Restaura leverages state‑of‑the‑art technology, data analytics, and forward‑thinking strategies to craft dining experiences and business solutions tailored to the unique needs of its clients. Restaura combines the latest advancements in nutrition science, culinary artistry, and hospitality to create truly extraordinary experiences. More information about Restaura can be found at Restaura | The Future of Senior Living Dining

Don’t meet ALL the requirements but think you have the ability and determination to have an impact in this role? Let us know! Data shows that diverse candidates may be less likely to apply when they do not think they meet all the job requirements, but very few successful candidates possess all the requested skills and experiences. We are a culture of learners, and we want culture accelerators who are willing to learn and grow. If you think that is you and this role fits with your career aspirations, give it a s