About Zachry Hotels

Based in San Antonio, Texas, Zachry Hotels is a proven leader in the development, management and ownership of hospitality assets. At Zachry Hotels, we are committed to extraordinary service tailored to the specific needs of the market and our guests. From developing new hotel assets and renovating existing properties to owning and operating profitably managed assets, Zachry remains dedicated to the core values of our long history of success:

We are passionate about hospitality and surround ourselves with team members who share that same passion. Our tenure in the hospitality and hotel industry has provided us the knowledge and key relationships for success in hotel management, operation, and development. We take care of our clients, business partners and each other as family, within a culture of service and accountability, where we do the right thing because it is the right thing to do.

Together We Can Do Great Things®    Every Person Matters®       This Is More Than A Job®

The Monarch San Antonio - A Legacy of Service and Sophistication

The Monarch San Antonio, part of the Curio Collection by Hilton, is a 200-room, 17-story boutique hotel located in the Hemisfair District of downtown San Antonio. It is set to open in early 2026 and is inspired by the Monarch butterfly that migrates through the region each winter. The hotel will feature a full-service spa, a terrace pool, and five food and beverage concepts, including a rooftop restaurant and bar.

Just steps from the iconic River Walk and The Alamo, The Monarch will offer more than a place to stay. It will be a place to belong, to connect, and to be inspired.

At The Monarch San Antonio, our purpose is expressed through service - gracious, genuine, and unforgettable. Much like the city we call home, we believe in honoring tradition while embracing modern elegance. Every detail, every interaction, and every experience is designed to reflect the spirit of San Antonio and the dignity of service.

As we prepare to open our doors, we are building a team dedicated to excellence, passionate about hospitality, and driven by purpose. Together, we will create exceptional moments and lasting impressions for every guest who walks through our doors.

Position Summary

The Sous Chef plays a vital leadership role in supporting the Executive Chef and Chef de Cuisine in all aspects of kitchen operations, ensuring exceptional culinary quality, consistency, and Forbes 5-Star service standards. This position requires strong technical culinary skills, attention to detail, and the ability to lead, motivate, and develop a world-class culinary team within a luxury hospitality environment.

Essential Functions

• Assist the Executive Chef and Chef de Cuisine in all kitchen operations, including menu development, production, and service execution.
• Maintain Forbes 5-Star quality standards for food preparation, presentation, and service across all outlets.
• Supervise daily kitchen operations to ensure efficiency, consistency, and adherence to recipes and standards.
• Train, mentor, and coach team members to develop skills, maintain morale, and ensure professional growth.
• Lead by example with a hands-on approach, fostering a culture of excellence, teamwork, and accountability.
• Ensure compliance with all health, safety, and sanitation regulations.
• Support the management of food and labor costs through effective scheduling, inventory management, and waste control.
• Assist in planning and executing special events, private dining, and culinary promotions.
• Collaborate with F&B leadership to ensure seamless coordination between kitchen and service teams.
• Uphold pre-opening operational excellence through SOP implementation, recipe development, and training (if applicable).
• Perform any other duties as assigned by Management.

Qualifications

• Minimum of 5 years of progressive culinary experience, with at least 2 years in a leadership capacity within a luxury or Forbes-rated property.
• Degree or certification in Culinary Arts preferred.
• Food Manager Certification Required.
• Demonstrated ability to lead large, diverse culinary teams in a fast-paced, high-standard environment.
• Strong knowledge of modern cooking techniques, international cuisines, and plating artistry.
• Solid financial understanding of P&L, cost controls, and kitchen operations management.
• Proven ability to manage multiple priorities and maintain composure under pressure.

Physical & Working Conditions

• Must be able to stand for extended periods and work in a fast-paced kitchen environment.
• Flexible schedule including weekends, holidays, and special events.