Sous Chef - LSC

Valencia Group; Austin (TX); On-site; USD 65,000 - 90,000; Full time

Job summary

Lone Star Court in Austin, TX seeks a skilled Sous Chef to lead all kitchen operations for the Water Trough, in-room dining, and banquet events. You’ll drive menu development, maintain food quality, manage staffing and costs, and work hands-on during service to ensure guest satisfaction.

Ideal candidates have at least 4 years of progressive culinary experience, strong leadership, and a commitment to food safety.

Qualifications

• Culinary degree or equivalent training; 4+ years progressive culinary experience.
• Experience leading a kitchen team and managing line, prep, and banquet service.
• Knowledge of food safety standards, HACCP, and cost controls.

Responsibilities

• Develop and manage menus for Water Trough, in-room dining, and banquets.
• Directly supervise kitchen staff; recruit, train, and schedule team.
• Control food costs, inventory, ordering, and receiving; ensure quality and timing.
• Mentor line cooks, uphold plating standards, and ensure safety compliance.
• Collaborate on menu pricing, BEOs, and coordination with F&B leadership.

Skills

Communication skills

Time management

Culinary techniques

Menu costing

Kitchen management software

Team player

Organization

Food handler certification

Education

Culinary degree or equivalent training

Job description

Job Details: Job Location: Lone Star Court - Austin, TX 78758, Position Type: Full Time, Job Shift: Any, Job Category: Restaurant - Food Service,

ROLE DESCRIPTION

Position: Sous Chef

WE 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 created for today’s passionate traveler, each 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: Exempt

Reports to: Food & Beverage Manager

JOB SUMMARY

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 & FUNCTIONS

• Develop 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.
• Directly 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.
• Ensure 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.
• Train 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.
• Partner 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.
• Ensure 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.

Qualifications: ESSENTIAL SKILLS AND QUALIFICATIONS

• Strong verbal and written communication skills
• Effective time management and problem‑solving skills
• Advanced knowledge of food preparation techniques, menu costing, and kitchen management software
• Ability to work well with a team and demonstrate attention to detail
• Excellent organizational skills and interpersonal abilities
• Minimum 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 certification (or ability to obtain within 30 days of hire).

Physical Requirements

• Sitting: Occasional, primarily during menu planning and administrative work
• Standing/Walking: Constant throughout the shift, often in a confined kitchen space
• Lifting/Carrying: Up to 50 lbs, including food product cases and kitchen equipment
• Other Physical Requirements: Frequent bending, reaching, and repetitive motion; exposure to heat, open flames, and sharp tools

Working Environment

• Interior: Kitchen, food preparation, and banquet production areas
• Exterior: Not applicable to this role

BASICS

• Maintain cleanliness and organization in all work areas
• Display courteous behavior with guests and team members
• Report any unsafe conditions immediately
• Ensure hotel equipment is in proper working condition
• Attend required meetings
• Follow company policies and procedures
• Perform any additional duties as assigned by the supervisor

CANDIDATE PROFILE

Education and Experience: Culinary 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.

Acknowledgment

I 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: ___________