Sous Chef Jobs in San Antonio

Benefits:

Key Responsibilities:

• Lead daily food preparation in assigned areas, ensuring high-quality, fresh ingredients with seasonal techniques and preparations
• Assist with interviewing, hiring, training, and managing culinary staff to maintain a high-performing team
• + 5 more...

Benefits:

Key Responsibilities:

• Plan and manage the kitchen staff in the procurement, production, preparation and presentation of all food for the hotel in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products
• Manage the daily production, preparation and presentation of all food for the hotel's restaurant(s) and room service to ensure a quality, consistent product is produced which conforms to all HEI Franchise standards
• + 8 more...

Benefits:

Key Responsibilities:

• The Sous Chef, under the guidance of the Director of F&B is responsible for assisting in food planning, preparation, and production that is used for the restaurant, banquet functions, and other related outlets
• Assists the F&B Director in menu development, food specifications, recipes, and supervising cooks, production, developing and monitoring food and labor budgets for the department, and maintains the highest professional food quality and sanitation standards
• + 22 more...

Benefits:

Key Responsibilities:

• Summary: Helps Executive Chef prepare and cook foods
• Coordinates activities of cooks and other food-service associates
• + 18 more...

Key Responsibilities:

• The Sous Chef will be responsible for all aspects of managing the kitchen and kitchen personnel, ensuring the quality preparation of all menu items and proper handling/storage of all food items in accordance with standards
• Coordinate the purchase of all food and maintain menus, maintaining approved food costs and labor costs
• + 19 more...

Key Responsibilities:

• Sous Chef will develop and manage the culinary program as well as the culinary team in a way that promotes unity, quality and excellence in operation while working in unison with the FOH team to form a unified operations team
• To follow the leadership of CDC/ Sous Chef/ General Manager
• + 11 more...

Benefits:

Key Responsibilities:

• Provide supervision to dietary/kitchen team and supporting the Executive Chef
• Assist in controlling food costs
• + 5 more...