Sous Chef- Catering

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

Job summary

Restaura is seeking a results-driven Catering Sous Chef to support daily culinary operations in a client facility, partnering with the Executive Sous Chef and hospitality leadership to deliver resident-focused dining while upholding safety and excellence.

The role reports to the Executive Sous Chef with collaboration with the Director of Hospitality. Responsibilities span menu execution, kitchen operations, catering events, training, and compliance in a high-volume senior living setting.

Qualifications

• 5+ years of culinary experience, including 1–2 years in a leadership role.
• ServSafe certification or ability to obtain.
• Experience in senior living, healthcare, or high-volume foodservice preferred.
• Strong communication, teamwork, and time-management skills.
• Ability to learn and use culinary and operational technology tools.

Responsibilities

• Execute menus as designed with consistency, quality and presentation.
• Prepare balanced, high-quality meals tailored to elderly residents.
• Support batch cooking and implement fresh techniques and enhancements.
• Assist with menu rollouts and specials as directed by the Executive Chef.
• Support daily kitchen operations with sanitation, safety and handling standards.
• Supervise, train and support culinary staff during shifts and lead huddles.
• Lead the kitchen in the Executive Chef’s absence when needed.
• Prepare and plate meals on time with proper temperatures.
• Accommodate dietary restrictions and modified diets.
• Assist with service execution and provide coverage when needed.
• Foster a resident-focused dining atmosphere and manage inventory and costs.
• Assist with inventory management, ordering, and proper food storage.
• Support food and labor cost controls by following production plans.
• Plan quantities for daily and upcoming meal periods.
• Support planning and execution of on-site catering for resident events and occasions.
• Present catered menus distinct from daily service and coordinate with leadership on counts.
• Assist with off-site or private events including transport and setup.
• Scale batch recipes for events and ensure safety and holding standards.
• Collaborate with culinary staff and leadership to ensure smooth service.

Skills

Leadership experience

Teamwork

Time management

Food safety

Communication

Culinary technology tools

Tools

Culinary tech platforms

Job description

We are seeking a results‑driven, hands‑on Catering 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

Menu Execution & Culinary Support

• Execute menus as designed, ensuring consistency, quality, and presentation.
• Prepare balanced, high‑quality meals tailored to elderly residents.
• Support batch cooking processes while incorporating fresh techniques and creative enhancements.
• Assist with menu rollouts and specials as directed by the Executive Chef.

Kitchen Operations & Team Leadership

• Support daily kitchen operations, ensuring compliance with sanitation, safety, and food handling standards.
• Supervise, train, and support culinary staff during assigned shifts.
• Lead shift huddles and assist with on‑the‑job training and coaching.
• Maintain an organized, clean, and efficient kitchen environment.
• Step in to lead the kitchen in the Executive Chef’s absence.

Food Preparation & Service

• Prepare and plate meals accurately and on time, maintaining proper temperatures.
• Accommodate dietary restrictions and modified diets.
• Assist with service execution and provide coverage when needed.
• Foster a positive, resident‑focused dining atmosphere.
• Inventory & Cost Awareness
• Assist with inventory management, ordering, and proper food storage.
• Support food and labor cost controls by following production plans and waste‑reduction practices.
• Help plan quantities for daily and upcoming meal periods.

Catering & Special Events

• Support planning and execution of on‑site catering for resident events, family gatherings, holiday celebrations, and special dining occasions.
• Prepare and present catered menus distinct from daily dining service, including passed hors d'oeuvres, buffet setups, and plated banquet‑style service as needed.
• Coordinate with the Executive Sous Chef and Director of Hospitality on catering menu development, portion planning, and guest counts.
• Assist with off‑site or private event catering when required, including transport, setup, and breakdown of food service equipment.
• Scale batch recipes up or down accurately for events ranging from small private dinners to large community gatherings.
• Ensure consistent food safety and temperature control standards are maintained during transport and extended holding for catered functions.

Collaboration & Communication

• 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.

Requirements

• 5+ years of culinary experience, including 1–2 years in a leadership or supervisory role.
• Strong foundational culinary skills and knowledge of food safety and sanitation.
• Experience in senior living, healthcare, or high‑volume foodservice preferred.
• ServSafe certification (or ability to obtain).
• Strong communication, teamwork, and time‑management skills.
• Ability to learn and use culinary and operational technology tools.

Physical Requirements

• Ability to stand for extended periods and work in high‑heat environments.
• Ability to lift up to 50 pounds.
• Occasional travel for training or team support.

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