Sous Chef - Lead Kitchen, Menu Innovator, Downtown SA

Transpecos Banks SSB

San Antonio (TX)

On-site

USD 55,000 - 75,000

Full time

10 days ago

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Benefits offered by this job

Employee meals

Menu discounts from the chef-developed

Downtown parking access

Job summary

Ray & Joséphine is hiring a Sous Chef in Downtown San Antonio to lead the kitchen line during dinner service, train staff, and contribute to ongoing menu development. The role blends creative cooking with strong operational discipline and hands-on involvement in tastings and seasonal refinement.

The ideal candidate brings leadership presence, strong culinary technique, and a passion for a live, evolving French-inspired menu.

Qualifications

Minimum 3 years of kitchen experience, with at least 1 year in a lead or senior cook role.
Experience in a dinner or fine-casual dining environment preferred.
Food Handler Manager Certification required (or within 30 days of hire).
Strong knowledge of food safety standards, HACCP principles, and sanitation requirements.
Experience with menu development, recipe documentation, and costing is a plus.
Flexible scheduling including evenings and weekends.
Catering or events experience is a plus.

Responsibilities

Lead and manage the kitchen line during dinner service in the absence of the head chef.
Execute all menu items to recipe, portion, and presentation standards with consistency.
Partner with Chef Raphaël on ongoing menu development — tastings, seasonal refinement, and new dish ideation.
Monitor food quality from prep through plating and uphold standards.
Train, coach, and develop line cooks and prep staff on technique and standards.
Help maintain kitchen systems — prep lists, station setups, recipe documentation, and portion standards.