Job at a glance
ROLE DESCRIPTION Position: Sous Chef 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 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. ESSENTIAL SKILLS AND QUALIFICATIONS (include any other that apply to this specific role in addition to the ones that apply below) 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 (include any other that apply to this specific role in addition to the ones that apply below) 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: ___________ Source: Hospitality Online