Sous Chef

Position:
Sous Chef

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.

• Operational Responsibilities
• 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.
• Managerial Responsibilities (if applicable)
• 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.
• Guest Services
• 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.
• Team Support and Training
• 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.
• Communication and Reporting
• 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.
• Safety & Compliance
• 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 repetitive motion; exposure to heat, open flames, and sharp tools

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

• Maintain cleanliness and…