Sous Chef - LSC

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

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.

• 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.

• 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).

• 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…