Sous Chef

Lakeway-Resort-and-Spa; The Boulevard (TX); On-site; USD 70,000 - 90,000; Full time

Job summary

Lakeway Resort and Spa in Texas seeks a hands-on Sous Chef to keep the restaurant kitchen organized and ready for service. You will support the culinary team across outlets including Sixty-Three Restaurant and Banquets, ensuring recipes, plating, and packaging meet standards.

You will assist with daily purchasing, vendor relationships, cost control, and kitchen administration, while mentoring cooks and maintaining food safety and inventory accuracy to support busy resort operations.

Qualifications

• Must have Food Handlers or ServSafe certificate.
• Strong math and ability to calculate figures, amounts, and percentages.
• Experience with ordering and inventory systems.
• Effective communication with culinary team and delegation of tasks.

Responsibilities

• Maintain organized purchasing records, invoices, and inventory counts.
• Support daily prep, station setup, line cooking, and service execution.
• Follow recipes, portions, plating, and quality standards.
• Provide shift-level direction and guidance to cooks and stewards.
• Maintain clean, properly labeled storage and adherence to safety practices.

Skills

Food cost knowledge

Inventory management

Sanitation & safety

Leadership

Communication

Education

High school diploma

Culinary training/certificate

Tools

Inventory software

Ordering systems

Job description

POSITION SUMMARYThe Sous Chef’s primary focus is keeping the restaurant kitchen organized, stocked, and ready for service while providing hands-on support to the culinary team. The Sous Chef supports food production for resort-wide outlets including Sixty-Three Restaurant, Banquets, Grab and Go options, employee meal options, and other hotel food and beverage operations as assigned. Working alongside the culinary team, this role provides direction and ensures that recipes, cooking methods, plating, and/or packaging meet company standards. The Sous Chef assists with daily purchasing, vendor relationships, kitchen administration, and culinary operations. The Sous Chef also implements food-cost controls and ensures that food storage areas are organized, properly stocked, and rotated in accordance with food-handling and sanitation procedures.ESSENTIAL FUNCTIONS & CORE RESPONSIBILITIESOrdering and Vendor RelationshipsPrepare and place food and kitchen supply orders within approved budgets, purchasing procedures, and product specifications.Adjust order quantities and pars based on inventory, occupancy, reservations, events, and expected business levels.Coordinate deliveries and resolve shortages, substitutions, quality concerns, pricing discrepancies, and credits with vendors.Check deliveries against orders and invoices for quantity, quality, temperature, and pricing; ensure proper receiving and storage.Compare pricing and product availability and recommend purchasing improvements to the Executive Chef.Kitchen Administration and Cost ControlMaintain organized purchasing records, invoices, credits, inventory counts, and order guides; submit paperwork promptly for processing.Support month-end inventory, food cost tracking, recipe costing, and waste monitoring.Keep prep lists, production sheets, temperature logs, and other kitchen records current.Communicate product shortages, cost changes, equipment issues, and operational needs to the Executive Chef.Restaurant Kitchen and Operational SupportSupport daily prep, station setup, line cooking, and service execution.Follow established recipes, portions, plating, and food quality standards; coordinate timing with front-of-house colleagues.Provide shift-level direction and hands-on guidance to cooks and stewards as assigned by the Executive Chef.Maintain clean, organized storage and work areas, proper labeling and rotation, and consistent food safety practices.Assist other kitchens and events as business needs require.Other reasonable job-related duties as assigned by management.KNOWLEDGE, SKILLS & COMPETENCIESFood Handlers or ServSafe Managers certificate required.Must have experience calculating figures, amounts, and percentages.Must have computer skills to include web browser, email, math, and data entry skills.Previous experience with ordering and inventory systems.Must be able to communicate effectively with the culinary team by delegating responsibilities clearly and following up to ensure work is completed to company standards.Experience contributing to positive and engaged teams with the ability to motivate teams and drive them to success.Neat and clean clothing and good grooming standards.EDUCATION & EXPERIENCEHigh school diploma or equivalent required; formal culinary training, certificate or degree in culinary arts is preferred.Previous culinary leadership role is required.Minimum of 5 years’ cooking experience in fine dining kitchen or production environment preferred.