Chef In Training Jobs in Texas (NOW HIRING)

Position:Executive Sous Chef 

Are you a Customer Service Super Star….WE NEED BIG STARS LIKE YOU!!! 

Come be a part of anAWARD-WINNING TEAM. 

Our hotels are unique, and we are looking for outstanding talent to provide exceptional customer service to our team. Valencia Hotel Group is a collection of hotels created for today's passionate traveler. Each of our hotels is 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:Executive Chef 

JOB SUMMARY 

The Executive Sous Chef is responsible for assisting the Executive Chef in the overall management and operation of the culinary department. This role oversees daily kitchen operations, restaurant service, banquets, catering functions, food quality, team development, food safety, and cost controls while ensuring an exceptional dining experience for guests. The Executive Sous Chef serves as the culinary leader in the absence of the Executive Chef and plays a critical role in maintaining operational excellence throughout the hotel. 

ESSENTIAL DUTIES & FUNCTIONS 

Operational Responsibilities 

• Assist the Executive Chef in overseeing all culinary operations for restaurant, banquet, catering, and special event functions. 

• Ensure all food is prepared and presented according to established recipes, standards, and specifications. 

• Lead daily kitchen operations while maintaining consistency, quality, and efficiency. 

• Monitor food quality, presentation, and portion control standards. 

• Coordinate production schedules and kitchen staffing to meet business demands. 

• Ensure proper receiving, storage, rotation, and inventory control procedures. 

• Maintain cleanliness, organization, and sanitation throughout all kitchen areas. 

• Participate in menu development, recipe standardization, and seasonal menu planning. 

Managerial Responsibilities 

• Supervise Sous Chefs, Lead Cooks, Line Cooks, Prep Cooks, and Stewarding staff. 

• Assist with recruiting, interviewing, hiring, onboarding, and training culinary team members. 

• Conduct performance coaching and provide ongoing feedback to team members. 

• Support scheduling, labor management, and productivity initiatives. 

• Promote a culture of teamwork, accountability, professionalism, and respect. 

• Lead pre-shift meetings and communicate daily operational priorities. 

Guest Services 

• Ensure all dishes meet hotel and restaurant quality standards before leaving the kitchen. 

• Support timely service to enhance the overall guest dining experience. 

• Respond to guest concerns and special dietary requests professionally and efficiently. 

• Collaborate with Front of House leadership to ensure seamless service execution. 

Team Support and Training 

• Train and mentor culinary team members on recipes, procedures, safety standards, and culinary techniques. 

• Foster continuous learning and professional development within the kitchen. 

• Support company culture and uphold hospitality standards. 

• Encourage positive communication between BOH and FOH teams. 

Communication and Reporting 

• Communicate inventory shortages, equipment concerns, maintenance issues, and product quality concerns to the Executive Chef. 

• Assist with forecasting, ordering, inventory counts, and food cost analysis. 

• Maintain accurate production records and operational documentation. 

• Ensure effective communication between all culinary team members. 

Safety & Compliance 

• Ensure compliance with all health department regulations and food safety requirements. 

• Maintain HACCP, Food Handler, and sanitation standards throughout the operation. 

• Conduct routine inspections of food storage, preparation, and sanitation practices. 

• Ensure safe operation and maintenance of kitchen equipment. 

ESSENTIAL SKILLS AND QUALIFICATIONS 

• Strong verbal and written communication skills. 

• Excellent leadership, coaching, and team development abilities. 

• Effective time management and problem-solving skills. 

• Strong organizational and administrative skills. 

• Thorough knowledge of food safety, sanitation, and kitchen operations. 

• Experience with inventory management, ordering, and food cost controls. 

• Food Handler Certification required. 

• ServSafe Manager Certification preferred. 

• Minimum 3-5 years of culinary leadership experience required. 

• Previous hotel, resort, or upscale restaurant experience preferred. 

• Banquet and catering experience preferred. 

PHYSICAL REQUIREMENTS 

• Sitting:Occasional administrative and planning duties. 

• Standing/Walking:Extended periods during service and kitchen operations. 

• Lifting/Carrying:Ability to lift and carry up to 50 pounds including food products, equipment, and supplies. 

• Other Physical Requirements:Frequent bending, reaching, grasping, crouching, and repetitive hand movements in a fast-paced kitchen environment. 

WORKING ENVIRONMENT 

Interior 

Commercial kitchens, banquet kitchens, prep areas, walk-in coolers/freezers, storage rooms, and restaurant service areas. 

Exterior 

Occasional exposure while receiving deliveries or transporting products between hotel venues and event spaces. 

BASICS 

• Maintain cleanliness and organization in all work areas. 

• Display courteous behavior with guests and team members. 

• Report unsafe conditions immediately. 

• Ensure hotel equipment is maintained and operating properly. 

• Support hotel and culinary initiatives. 

• Perform additional duties as assigned by the Executive Chef or Hotel Leadership. 

CANDIDATE PROFILE 

Education and Experience 

• High school diploma or equivalent required. 

• Culinary degree preferred but not required. 

• Minimum 5 years of progressive culinary experience. 

• Minimum 2 years in a Sous Chef or Executive Sous Chef leadership role. 

• Previous hotel, resort, or upscale dining experience strongly preferred. 

• Experience overseeing banquet and catering operations preferred. 

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.