Job Overview
Employment Type
Part-time
Hourly
Compensation
Hourly
Range $17.00 - $23.00
Work Schedule
Weekend Shifts
Benefits
Competitive hourly pay
Free Employee Meal
Team Member Travel Discounts
Partially paid parking
positive kitchen culture
Opportunity to lead unique dining experience
Job Description
The Emily Morgan Hotel - a DoubleTree by Hilton is a distinguished historic hotel located in downtown San Antonio, Texas, directly across from the iconic Alamo. Known for its elevated hospitality and commitment to delivering memorable guest experiences, this hotel blends rich history with modern comforts to offer a unique stay. As a part of the Hilton brand, The Emily Morgan Hotel upholds a reputation for quality service, luxurious accommodations, and fine dining. The hotel serves as a premier destination for tourists and business travelers alike, featuring elegantly designed rooms, event spaces, and dining options that reflect the vibrant culture and heritage of San Antonio.
Among its standout offerings is Le Petit Chef, an innovative and immersive dining concept that combines culinary excellence with entertainment and advanced technology. This unique experience redefines traditional dining by integrating interactive visuals and storytelling with meticulously prepared gourmet dishes. Guests enjoy a captivating meal where the food presentation is synchronized with a projected animated chef’s journey, creating a highly engaging and memorable atmosphere.
The position of Le Petit Chef Sous Chef (Hourly) is a critical leadership role within this dynamic environment. This part-time, hourly role is scheduled mainly on Fridays through Sundays and offers pay up to $23 per hour, depending on experience. The Sous Chef will take charge of all kitchen operations during Le Petit Chef services, overseeing line cooks and kitchen support staff while ensuring that every dish meets the highest standards of quality, presentation, and timing. This role is pivotal in maintaining the seamless coordination essential for the show-driven dining experience.
The ideal candidate must possess proven leadership abilities, exceptional communication skills, and the capacity to thrive under pressure in a fast-paced, high-profile setting. Responsibilities include supervising kitchen stations, coordinating service timings, mentoring staff, enforcing food safety and sanitation standards, and acting as the primary point of contact within the kitchen during service hours. Additionally, the Sous Chef assists with inventory control, cost management, and the overall kitchen environment to promote efficiency and minimize waste.
The role demands a hands-on leader capable of managing multifaceted responsibilities that ensure the consistent delivery of a unique gourmet dining show. This position also offers the opportunity to work in a supportive and team-oriented kitchen culture and to contribute to an innovative culinary experience that attracts guests from around the world. Candidates with prior supervisory experience in professional kitchens, strong knowledge of food safety regulations, and a flexible schedule for weekend and holiday shifts will thrive in this position. The Emily Morgan Hotel values its employees and offers benefits such as free employee meals, team member travel discounts worldwide, and parking accommodations to support a positive work environment.
Among its standout offerings is Le Petit Chef, an innovative and immersive dining concept that combines culinary excellence with entertainment and advanced technology. This unique experience redefines traditional dining by integrating interactive visuals and storytelling with meticulously prepared gourmet dishes. Guests enjoy a captivating meal where the food presentation is synchronized with a projected animated chef’s journey, creating a highly engaging and memorable atmosphere.
The position of Le Petit Chef Sous Chef (Hourly) is a critical leadership role within this dynamic environment. This part-time, hourly role is scheduled mainly on Fridays through Sundays and offers pay up to $23 per hour, depending on experience. The Sous Chef will take charge of all kitchen operations during Le Petit Chef services, overseeing line cooks and kitchen support staff while ensuring that every dish meets the highest standards of quality, presentation, and timing. This role is pivotal in maintaining the seamless coordination essential for the show-driven dining experience.
The ideal candidate must possess proven leadership abilities, exceptional communication skills, and the capacity to thrive under pressure in a fast-paced, high-profile setting. Responsibilities include supervising kitchen stations, coordinating service timings, mentoring staff, enforcing food safety and sanitation standards, and acting as the primary point of contact within the kitchen during service hours. Additionally, the Sous Chef assists with inventory control, cost management, and the overall kitchen environment to promote efficiency and minimize waste.
The role demands a hands-on leader capable of managing multifaceted responsibilities that ensure the consistent delivery of a unique gourmet dining show. This position also offers the opportunity to work in a supportive and team-oriented kitchen culture and to contribute to an innovative culinary experience that attracts guests from around the world. Candidates with prior supervisory experience in professional kitchens, strong knowledge of food safety regulations, and a flexible schedule for weekend and holiday shifts will thrive in this position. The Emily Morgan Hotel values its employees and offers benefits such as free employee meals, team member travel discounts worldwide, and parking accommodations to support a positive work environment.
Job Requirements
- Flexible availability including evenings, weekends (Friday-Sunday), and holidays as needed
- Ability to stand for extended periods
- Ability to lift up to 50 lbs
- High school diploma or equivalent
- Previous leadership experience in a kitchen environment
- Understanding of food safety regulations and sanitation practices
Job Qualifications
- Proven leadership experience in a professional kitchen environment
- Demonstrated ability to lead, motivate, and hold team members accountable
- Strong execution skills with the ability to manage multiple priorities simultaneously
- Previous Sous Chef, Lead Line Cook, or equivalent supervisory experience preferred
- Excellent communication skills and ability to collaborate cross-functionally
- Ability to remain calm, organized, and decisive in a fast-paced environment
- Strong knowledge of food safety, sanitation, and health inspection standards
Job Duties
- Lead and supervise all kitchen operations for Le Petit Chef services
- Ensure all menu items are prepared and executed according to approved recipes, plating standards, and show timing
- Coordinate and assign duties to line cooks to ensure smooth, efficient service
- Set expectations for station readiness, and cleanliness prior to service
- Act as the primary kitchen point of contact during Le Petit Chef services
- Maintain consistent communication with Front of House leadership to align service pacing with the show
- Train, coach, and mentor line cooks to standard performance levels
- Monitor food quality, portion control, presentation, and ticket times throughout service
- Ensure proper storage, labeling, rotation, and inventory control of all food products
- Enforce food safety, sanitation, health, and fire safety standards at all times
- Address and resolve operational or equipment issues promptly
- Communicate guest feedback, concerns, or trends to the Executive Chef or Chef on duty
- Oversee opening and closing kitchen procedures related to Le Petit Chef
- Assist with staff meal production as assigned
- Use labor and product responsibly, minimizing waste and controlling costs
- Ensure all team members report on time, in proper uniform, and prepared to work
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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