Sous Chef

LBA Hospitality; San Antonio, Northern (TX, KY); Hybrid; USD 52,000 - 76,000; Full time

Benefits offered by this job

Quarterly bonus

Insurance

PTO and holidays

401k with Employer Match

DailyPay

Hotel discounts

Job summary

LBA Hospitality is hiring a Sous Chef to lead kitchen operations across the hotel’s restaurants, bar, café, room service, and banquet events. You will ensure exceptional food quality, efficient operations, and guest satisfaction while complying with food-safety standards.

The role requires ServSafe and a culinary background, with prior leadership experience preferred. This on-site position offers benefits including insurance, PTO, and a daily-pay option as part of a competitive compensation

Qualifications

• High school diploma or equivalent and ServSafe certification are required.
• A culinary degree or State certification are preferred.
• Candidates must have previous restaurant kitchen experience, strong culinary and knife skills, knowledge of cooking techniques, inventory management, food-cost controls, and proper food-storage temperatures.
• Prior leadership or kitchen-management experience is strongly preferred.

Responsibilities

• Supervise, train, schedule, and evaluate culinary associates.
• Oversee food preparation, cooking, presentation, and storage.
• Maintain current recipes, plating guides, production schedules, and portion standards.
• Develop menu items, daily specials, and customized banquet selections.
• Review Banquet Event Orders and coordinate with catering managers, clients, and service teams.
• Monitor food and labor costs, inventory, purchasing, receiving, and waste.
• Conduct kitchen inspections to ensure cleanliness, sanitation, equipment safety, and quality standards.
• Review daily forecasts, outlet covers, events, VIPs, and production needs.
• Lead pre-shift meetings and assign preparation and production responsibilities.
• Resolve guest concerns promptly and professionally.
• Maintain kitchen equipment and submit repair requests when needed.
• Assist with line cooking and other operational duties as business demands require.

Skills

Leadership experience

Culinary knife skills

Food safety knowledge

Culinary techniques

Inventory management

Food-cost controls

Sanitation standards

Education

High school diploma or equivalent

Culinary degree

State certification

ServSafe certification

Job description

Description

LBA Hospitality is hiring! Benefits available for this leadership position include: a quarterly bonus program, insurance, paid time off (PTO and holidays), 401k with Employer Match, Option to be paid daily with DailyPay, competitive wages, hotel discounts, and so much more!

The Sous Chef is a hands‑on culinary leader responsible for kitchen operations and food production across the hotel’s restaurants, bar, café, room service, and banquet events. This position ensures exceptional food quality, efficient operations, excellent guest experiences, and compliance with food‑safety and sanitation standards.

Key Responsibilities

• Supervise, train, schedule, and evaluate culinary associates.
• Oversee food preparation, cooking, presentation, and storage.
• Maintain current recipes, plating guides, production schedules, and portion standards.
• Develop menu items, daily specials, and customized banquet selections.
• Review Banquet Event Orders and coordinate with catering managers, clients, and service teams.
• Monitor food and labor costs, inventory, purchasing, receiving, and waste.
• Conduct kitchen inspections to ensure cleanliness, sanitation, equipment safety, and quality standards.
• Review daily forecasts, outlet covers, events, VIPs, and production needs.
• Lead pre-shift meetings and assign preparation and production responsibilities.
• Resolve guest concerns promptly and professionally.
• Maintain kitchen equipment and submit repair requests when needed.
• Assist with line cooking and other operational duties as business demands require.

Requirements

Qualifications

• High school diploma or equivalent and ServSafe certification are required.
• A culinary degree or State certification are preferred.
• Candidates must have previous restaurant kitchen experience, strong culinary and knife skills, knowledge of cooking techniques, inventory management, food-cost controls, and proper food-storage temperatures.
• Prior leadership or kitchen-management experience is strongly preferred.

Physical & Scheduling Requirements

• This is an on‑site position requiring a flexible schedule, including weekends and varying shifts.
• Candidates must be able to stand for extended periods, work in a hot kitchen environment, lift or carry up to 30 pounds, and push or pull up to 60 pounds unassisted.
• Honesty, professionalism, teamwork, and successful completion of applicable security clearances are required.