Sous Chef - LSC

SOUTHERN STAR COURT MANAGEMENT CORP; Austin (TX); On-site; USD 60,000 - 95,000; Full time

Job summary

Lone Star Court, part of SOUTHERN STAR COURT MANAGEMENT CORP, seeks a Sous Chef to lead all kitchen operations for Water Trough, in-room dining, and banquets. You will oversee menu development, food quality, staffing, and cost controls while hands-on during service.

Applicants should have a culinary degree or equivalent training and 4+ years in progressive culinary roles, including 2+ years in leadership. Strong team leadership and adherence to safety standards are essential.

Qualifications

• 4+ years of progressive culinary experience, including at least 2 years in a sous chef, kitchen manager, or lead cook role.
• Culinary degree or equivalent training preferred.
• Food Handler’s and, where required, food manager certification.

Responsibilities

• Develop and maintain menus and specials for Water Trough, in-room dining, and banquet events with the F&B Manager.
• Supervise Line Cooks and Stewarding team; recruit, hire, and train culinary staff; manage staffing to labor targets.
• Ensure food safety, HACCP compliance, and kitchen cleanliness; uphold quality and guest satisfaction.

Skills

Verbal & written comms

Time management

Team collaboration

Attention to detail

Education

Culinary degree or equivalent training

Job description

Position: Sous ChefWE NEED BIG STARS LIKE YOU!!!Our hotels are unique, and we are looking for outstanding talent to provide exceptional customer service to our team. Lone Star Court, is part of a collection of hotels that are created for today’s passionate traveler, each of our hotels are intentionally built to showcase modern design and classic character. We are looking for team members who are ready to be empowered to go above and beyond...Status: ExemptReports to: Food and Beverage ManagerJOB SUMMARYThis is an exempt position. Employees in this role are expected to perform the duties and responsibilities assigned to them and are not compensated based on hours worked.Due to the nature of the position, work schedules may vary, and the role may require working more than 40 hours in a workweek and/or more than 8 hours in a day as necessary to meet business needs, including evenings, weekends, or peak operational periods.Candidates applying for management positions are expected to possess the professional knowledge, leadership capabilities, and functional expertise required to perform the essential duties of the role. While onboarding will be provided to familiarize successful candidates with Company-specific systems, processes, and culture, management hires are expected to bring with them the core competencies necessary to lead, make decisions, and achieve results within their area of responsibility.The Sous Chef is the senior culinary leader at Lone Star Court, running all kitchen operations for the Water Trough, in-room dining, and banquet events. The Sous Chef oversees menu development, food quality, kitchen staffing, and cost controls while working hands-on during service and upholding the highest standards of food safety and guest satisfaction.ESSENTIAL DUTIES & FUNCTIONSOperational ResponsibilitiesDevelop and maintain menus and specials for the Water Trough, in-room dining, and banquet events with the Food & Beverage Manager, ensuring quality, consistency, and cost-effectiveness; manage food cost, inventory, ordering, and receiving; run the line and expedite during service; oversee daily prep, production, plating, and presentation standards; ensure proper equipment maintenance and kitchen cleanliness.Managerial ResponsibilitiesDirectly supervise the Line Cooks and Stewarding team; recruit, hire, train, and schedule culinary staff; conduct performance reviews and manage staffing to labor budget targets; lead pre-shift line-ups and ongoing culinary training for the kitchen team; designate a lead cook to run the kitchen when the Sous Chef is off property.Guest ServicesEnsure food quality, presentation, and ticket times consistently meet guest expectations; personally oversee special dietary requests and allergen orders; ensure in-room dining orders leave the kitchen complete, with all items and condiments; respond to guest feedback regarding food quality in partnership with the Food & Beverage Manager.Team Support and TrainingTrain Line Cooks on recipes, station setup, and plating standards; mentor and develop lead cooks ready for advancement; build a culture of accountability, cleanliness, and culinary excellence across all shifts.Communication and ReportingPartner with the Food & Beverage Manager on menu pricing, food cost reporting, and banquet event planning (BEOs); communicate regularly with Water Trough, bar, and banquet leadership on production needs, specials, 86’d items, and timing.Safety & ComplianceEnsure full compliance with food safety, sanitation, and HACCP standards; oversee proper food storage, labeling, dating, and temperature logs; prepare the kitchen for health inspections; promote safe knife handling and equipment use and report hazards immediately.ESSENTIAL SKILLS AND QUALIFICATIONSStrong verbal and written communication skillsEffective time management and problem-solving skillsAbility to work well with a team and demonstrate attention to detailExcellent organizational skills and interpersonal abilitiesMinimum 4 years of progressive culinary experience, including at least 2 years in a sous chef, kitchen manager, or lead cook role; Food Handler’s and, where required, food manager certificationPhysical RequirementsSitting: Occasional sitting, primarily during menu planning and administrative work.Standing/Walking: Walking Constant throughout the shift, often in a confined kitchen spaceLifting/Carrying: Up to 50 lbs, including food product cases and kitchen equipmentOther Physical Requirements: Frequent bending, reaching, and repetitive motion; exposure to heat, open flames, and sharp toolsWorking EnvironmentInterior: Kitchen, food preparation, and banquet production areasExterior: Not applicable to this roleBASICSMaintain cleanliness and organization in all work areasDisplay courteous behavior with guests and team membersReport any unsafe conditions immediatelyEnsure hotel equipment is in proper working conditionAttend require meetingsFollow company policies and proceduresPerform any additional duties as assigned by the supervisorCANDIDATE PROFILEEducation and ExperienceCulinary degree or equivalent culinary training preferred; minimum 4 years of progressive kitchen experience, including at least 2 years leading a kitchen team; equivalent combination of education and experience will be considered.AcknowledgmentI have read and understand the job description as stated above and accept that tasks may be modified as needed. I can perform the essential functions of this job with or without reasonable accommodation.Employee Signature: ___________________________ Date: ___________Supervisor Signature: __________________________ Date: ___________