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About the Role
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. This role 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.
Responsibilities
- Develop and maintain menus and specials for the Water Trough, in-room dining, and banquet events, 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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 required meetings.
- Follow company policies and procedures.
- Perform any additional duties as assigned by the supervisor.
Requirements
- 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.
- Culinary degree or equivalent culinary training preferred.
- Equivalent combination of education and experience will be considered.
Skills
- Strong verbal and written communication skills
- Effective time management and problem-solving skills
- Ability to work well with a team
- Attention to detail
- Excellent organizational skills
- Interpersonal abilities
Location
- Lone Star Court - Austin, TX
Work Type
- Full Time
Experience Level
- Minimum 4 years of progressive culinary experience
- At least 2 years in a sous chef, kitchen manager, or lead cook role
Education Level
- Culinary degree or equivalent culinary training preferred
Salary/Compensations
- Undisclosed
About the Company
- 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.