Sous Chef — Banquets & Hotel Ops (Quarterly Bonus)

Westin San Antonio North; San Antonio (TX); On-site; USD 55,000 - 75,000; Full time

Benefits offered by this job

Quarterly bonus

Insurance

PTO & 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. This on-site role ensures exceptional food quality, efficient operation, and compliance with sanitation standards.

The position requires strong culinary and knife skills, ServSafe certification, and prior kitchen leadership. You’ll train staff, manage costs, develop menus, and coordinate with event teams to deliver outstanding guest experiences.

Qualifications

• High school diploma or equivalent and ServSafe certification are required.
• A culinary degree or State certification are preferred.
• Prior leadership or kitchen-management experience is strongly preferred.
• Knowledge of inventory controls and food safety standards is essential.

Responsibilities

• Supervise, train, schedule, and evaluate culinary associates.
• Oversee food preparation, cooking, presentation, and storage.
• Develop menu items, daily specials, and customized banquet selections.
• Review Banquet Event Orders and coordinate with catering managers, clients, and service teams.
• Lead pre-shift meetings and assign preparation and production responsibilities.
• Resolve guest concerns promptly and professionally.

Skills

Leadership

Culinary skills

Knife skills

Cooking techniques

Inventory management

Food cost controls

Food storage temperatures

Education

High school diploma or equivalent

Culinary degree or State certification

Job description

LBA Hospitality is hiring a Sous Chef to lead kitchen operations across the hotel’s restaurants, bar, café, room service, and banquet events. This on-site role ensures exceptional food quality, efficient operation, and compliance with sanitation standards.

The position requires strong culinary and knife skills, ServSafe certification, and prior kitchen leadership. You’ll train staff, manage costs, develop menus, and coordinate with event teams to deliver outstanding guest experiences.