Sous Chef – Lead Kitchen, Menu Support & Growth

HEI Hotels & Resorts; San Antonio (TX); On-site; USD 55,000 - 75,000; Full time

Benefits offered by this job

Life insurance

Vision insurance

401(k)

Medical insurance

Dental plan

Vacation benefits

Pet insurance

Disability plans

Hotel employee discounts

Job summary

HEI Hotels & Resorts seeks a seasoned kitchen leader to plan, manage, and optimize the production, preparation and presentation of all food for the hotel’s restaurant and room service. You will guide HR in production areas, hire, train and coach staff while ensuring safety and cost control.

In this role you’ll support the Executive Chef, cost menus, and implement seasonal concepts. A strong background in hotel operations and food/beverage management is essential.

Qualifications

• Two+ years of post-high school education, culinary education is desirable.
• Five+ years of employment in a related position.
• Hotel experience preferred.
• Requires advanced knowledge of the principles and practices within the food profession.
• Leadership skills to motivate and develop staff and to ensure accomplishment of goals.
• Ability to work effectively under time constraints and deadlines.

Responsibilities

• Manage the daily production, preparation, and presentation of all food for the hotel's restaurant(s) and room service to ensure a quality, consistent product.
• Manage Human Resources in the production and preparation areas of the kitchen to attract, retain and motivate associates while providing a safe environment; interview, hire, schedule, train, develop, empower, coach and counsel, and conduct reviews.
• Schedule and manage the maintenance and sanitation of the kitchen, equipment, and related areas to ensure a healthy, safe work environment.
• Monitor, analyze and control all labor and food costs; prepare reports to meet budgets while maintaining quality.
• Promote the Accident Prevention Program to minimize liabilities and expenses.
• Assist Executive Chef in creation, costing and implementation of seasonal menus; may assume Executive Chef duties in absence.
• Comply with attendance rules and be available to work regularly.

Skills

Leadership

Communication

Time management

Team management

Food service knowledge

Education

Post-high school education

Culinary education desirable

Job description

HEI Hotels & Resorts seeks a seasoned kitchen leader to plan, manage, and optimize the production, preparation and presentation of all food for the hotel’s restaurant and room service. You will guide HR in production areas, hire, train and coach staff while ensuring safety and cost control.

In this role you’ll support the Executive Chef, cost menus, and implement seasonal concepts. A strong background in hotel operations and food/beverage management is essential.