Job Overview
Employment Type
Part-time
Hourly
Compensation
Salary
Range $430,560.00 - $574,080.00
Work Schedule
Weekend Shifts
Fixed 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, located in downtown San Antonio, Texas, is a distinguished historic hotel that offers elevated hospitality and memorable dining experiences. Situated directly across from the historic Alamo, the hotel combines a rich cultural heritage with modern comforts, making it a popular destination for both tourists and business travelers. As part of the Hilton brand, The Emily Morgan Hotel maintains high standards of service, quality, and guest satisfaction. The hotel's commitment to excellence is reflected in its unique offerings, including the immersive and interactive dining concept called Le Petit Chef. This innovative dining experience seamlessly blends culinary precision, entertainment, and cutting-edge technology, providing guests with a fun and engaging way to enjoy their meals.
The Le Petit Chef Sous Chef position is an exciting opportunity for culinary professionals who thrive in a dynamic, show-driven environment. This part-time, hourly role is focused on leading all kitchen operations related to the Le Petit Chef experience, primarily scheduled from Friday through Sunday. The sous chef will oversee line cooks and kitchen support staff to ensure that all menu items are prepared and executed flawlessly, adhering to approved recipes, plating standards, and precise show timing. This leadership role is critical to delivering an exceptional dining experience, demanding strong communication skills, the ability to maintain composure under pressure, and a commitment to teamwork.
As the on-site kitchen leader during Le Petit Chef services, the sous chef is responsible for coordinating the kitchen team’s activities, maintaining high standards of cleanliness and safety, and ensuring consistent food quality and timely service. The role also involves training and mentoring staff, managing inventory and food safety protocols, and collaborating closely with front-of-house leadership to synchronize service with the show. Emphasizing efficient labor and product management, this position plays a key role in controlling costs and minimizing waste, all while fostering a positive and supportive kitchen culture. Compensation is competitive, with pay rates up to $23 per hour based on experience, complemented by benefits such as free employee meals, team member travel discounts, and parking options.
The Le Petit Chef Sous Chef position is an exciting opportunity for culinary professionals who thrive in a dynamic, show-driven environment. This part-time, hourly role is focused on leading all kitchen operations related to the Le Petit Chef experience, primarily scheduled from Friday through Sunday. The sous chef will oversee line cooks and kitchen support staff to ensure that all menu items are prepared and executed flawlessly, adhering to approved recipes, plating standards, and precise show timing. This leadership role is critical to delivering an exceptional dining experience, demanding strong communication skills, the ability to maintain composure under pressure, and a commitment to teamwork.
As the on-site kitchen leader during Le Petit Chef services, the sous chef is responsible for coordinating the kitchen team’s activities, maintaining high standards of cleanliness and safety, and ensuring consistent food quality and timely service. The role also involves training and mentoring staff, managing inventory and food safety protocols, and collaborating closely with front-of-house leadership to synchronize service with the show. Emphasizing efficient labor and product management, this position plays a key role in controlling costs and minimizing waste, all while fostering a positive and supportive kitchen culture. Compensation is competitive, with pay rates up to $23 per hour based on experience, complemented by benefits such as free employee meals, team member travel discounts, and parking options.
Job Requirements
- flexible availability including evenings, weekends (friday-sunday), and holidays as needed
- ability to stand for extended periods and lift up to 50 lbs
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
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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