Sous Chef

Brenner's Steakhouse; San Antonio (TX); On-site; USD 55,000 - 75,000; Full time

Benefits offered by this job

Training and development

Employee discounts

Health benefits

401(k)

Paid time off

Job summary

Brenner’s Steakhouse, located on the San Antonio River Walk, is seeking a passionate Sous Chef to join our culinary leadership team. You will lead daily kitchen operations, mentor teammates, and uphold the highest standards of quality and consistency in a fine dining setting.

As a hands-on leader, you’ll work closely with the Executive Chef to manage back-of-house operations, drive talent development, and maintain cost controls while delivering an outstanding dining experience that defines

Qualifications

• Minimum 2 years of culinary management in an upscale / fine dining establishment.
• Strong knowledge of back-of-house operations, inventory controls and food/labor cost.
• Excellent communication, leadership, and conflict resolution skills.
• Stable work history and strong work ethic.
• Culinary school graduate a plus.

Responsibilities

• Ensures excellence in guest satisfaction through a hands-on, lead-by-example management style.
• Assist the Executive Chef in managing back-of-house staff, training and development.
• Achieve or exceed budgeted labor and other cost centers through planning and execution.
• Oversee inventories and ordering of food and supplies; maintain sanitation procedures and OSHA adherence.

Skills

Communication

Leadership

Conflict resolution

Inventory management

Cost control

Education

Graduate of an accredited culinary program

Job description

Overview

Ready to Elevate Your Culinary Career? Lead the Kitchen. Develop Your Craft. Make Your Mark.

Brenner’s Steakhouse along the San Antonio River Walk is looking for a passionate, driven Sous Chef to join our culinary leadership team. If you’re an experienced culinary professional who thrives in an upscale, high-energy environment, enjoys developing people, and is ready to take the next step in your career, this is an opportunity to grow with a respected name in fine dining. As Sous Chef, you’ll play a key role in leading daily kitchen operations, mentoring and developing culinary team members, maintaining exceptional standards for quality and consistency, and supporting the Executive Chef in delivering an outstanding dining experience. We’re looking for a hands‑on leader who leads by example, takes pride in culinary excellence, and understands that developing great people is just as important as creating great food. This is more than your next culinary position—it’s an opportunity to strengthen your leadership skills, expand your experience in an elevated dining environment, and position yourself for future growth within a premier hospitality organization.

Bring your talent. Lead with purpose. Elevate every plate. Grow your culinary career with Brenner’s Steakhouse.

Benefits

• Extensive and well-rounded training program
• Continued career development and growth opportunities
• Generous employee discounts on dining, retail, amusements, and hotels
• Multiple health benefit plans to suit your needs
• Dental, vision, voluntary life, short term disability, flexible spending accounts and 401 (k)
• Paid time off
• Monthly discretionary bonus potential

Responsibilities

• Ensures excellence in guest satisfaction through commitment to a "Do Whatever It Takes Attitude" and a hands‑on, lead by example management style
• Assist the Executive Chef in the management of all back of house staff in an upscale / fine dining kitchen, including ongoing training, development, and follow up
• Achieve or exceed budgeted labor and other cost centers through proper planning and execution
• Assist in overseeing weekly and monthly inventories, and ordering of food and suppliesMaintain sanitation procedures and organization of work area adhering to all OSHA regulations

Qualifications

• At least 2 years of Culinary Management experience in an upscale / fine dining establishment
• Strong knowledge and attention to detail on back of the house operations including staff supervision, inventory controls and food/labor cost, and product quality
• Strong communication, leadership, and conflict resolution skills
• Stable and progressive work history; Strong work ethic
• Graduate of an accredited culinary program is a plus

EOE