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 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: Exempt
Reports to: Food and Beverage Manager

JOB SUMMARY

This 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 & FUNCTIONS

• 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
  • 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. 

ESSENTIAL SKILLS AND QUALIFICATIONS

• Strong verbal and written communication skills
• Effective time management and problem-solving skills
• 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

Physical Requirements

• Sitting: Occasional sitting, primarily during menu planning and administrative work.
• Standing/Walking: 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 require 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: ___________