Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $58,600.00 - $74,900.00
Work Schedule
Flexible
Weekend Shifts
Night Shifts
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Professional Development
Paid holidays
Job Description
Zachry Hotels, headquartered in San Antonio, Texas, has established itself as a distinguished leader in the hospitality industry, specializing in the development, management, and ownership of a diverse portfolio of hotel assets. With a commitment rooted deeply in delivering extraordinary service tailored to the unique demands of both the market and its guests, Zachry Hotels continues to thrive through its dedication to core values and a history of consistent success. The organization seamlessly blends innovation with tradition, focusing on both creating new hotel developments and rejuvenating existing properties to maintain high standards of excellence and profitability in hotel operations.Show More
Job Requirements
- Minimum 5 years of progressive culinary experience with at least 2 years in a leadership role such as Sous Chef or Executive Sous Chef
- Experience in an upscale hotel resort or multi-outlet restaurant environment
- Formal culinary training or equivalent combination of education and experience
- Strong leadership and staff development skills
- In-depth knowledge of food preparation techniques food safety standards and kitchen operations
- Excellent communication organization and problem-solving abilities
- Ability to work a flexible schedule including nights weekends and holidays
- ServSafe Manager Certification or equivalent
Job Qualifications
- Minimum 5 years of progressive culinary experience with at least 2 years in a leadership role such as Sous Chef or Executive Sous Chef
- Experience in an upscale hotel resort or multi-outlet restaurant environment
- Formal culinary training or equivalent combination of education and experience
- Strong leadership and staff development skills
- In-depth knowledge of food preparation techniques food safety standards and kitchen operations
- Excellent communication organization and problem-solving abilities
- Ability to work a flexible schedule including nights weekends and holidays
- ServSafe Manager Certification or equivalent
Job Duties
- Assist the Executive Chef in managing day-to-day kitchen operations including food preparation and service for dining outlets banquets and in-room dining services
- Supervise train and mentor culinary staff including Sous Chefs Line Cooks and Stewards
- Ensure the highest standards of food quality presentation and taste are consistently delivered
- Enforce strict adherence to food safety standards sanitation protocols and local health regulations HACCP compliance
- Monitor and control food and labor costs to meet budgetary goals
- Contribute to menu planning recipe development and special event menu execution
- Coordinate with the Purchasing team on food orders and inventory control ensuring freshness and consistency of all ingredients
- Act as the kitchen lead in the absence of the Executive Chef
- Support scheduling forecasting and labor management systems
- Foster a positive work environment by modeling professionalism and teamwork
- Comply with all company policies and procedures at all times
- Perform any other job duties as assigned
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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