Sous Chef — Lead Kitchen & Career Growth

Avolta (old); San Antonio (TX); On-site; USD 52,000 - 62,000; Full time

Benefits offered by this job

Health, dental and vision insurance

Generous paid time off

Holiday pay

Meal and Transportation Benefits

401(k) retirement plan with company 1

Employee assistance program

Training and exciting career growth

Referral program – refer a friend and

Job summary

The Sous Chef at HMSHost Airport operations in San Antonio oversees a kitchen with complex operations, guiding food production, staffing and quality control. You will help with menu planning, cost control and compliance with safety standards, reporting to the Restaurant Chef as required.

We offer health, dental and vision insurance, generous paid time off, 401(k) with company match and growth opportunities. Prior HACCP certified leadership is a plus.

Qualifications

• Requires a High School diploma or GED; post-secondary culinary training preferred; brand certification a plus.
• 3 to 5 years kitchen operations and staff supervision experience.
• Must be Serve Safe certified.
• Demonstrates team management, delegation, issue resolution and coaching skills.
• Excellent organizational and multi-project time management.
• Ability to communicate clearly with staff and guests.

Responsibilities

• Oversee day-to-day kitchen staff activities and assign tasks with deadlines.
• Promote safety and sanitation; HACCP compliance and proper food handling.
• Assist with menu planning, inventory, and supplies management.
• Maintain cost controls and uphold service and quality standards.
• Ensure compliance with brand standards and regulatory requirements.
• Provide guidance in hiring, promotion decisions and staff development.

Skills

Kitchen operations

Staff supervision

Serve Safe certification

Food safety

Team leadership

Education

High School diploma or GED

Culinary training

Brand certification

Job description

The Sous Chef at HMSHost Airport operations in San Antonio oversees a kitchen with complex operations, guiding food production, staffing and quality control. You will help with menu planning, cost control and compliance with safety standards, reporting to the Restaurant Chef as required.

We offer health, dental and vision insurance, generous paid time off, 401(k) with company match and growth opportunities. Prior HACCP certified leadership is a plus.