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Resorts - Sous Chef - Eilan Hotel & Spa in San Antonio, TX by Bluegreen Vacations

Date Posted: 5/9/2018

Job Snapshot

Job Description

The Sous Chef works in conjunction with the Executive Chef, who is responsible for overseeing all the activities of the kitchen. The Sous Chef manages the kitchen and monitors food preparation, delivery and presentation of food items. The Sous Chef assists with payroll edits, scheduling and labor controls, additionally he/she oversees the Banquet & Catering prep team.

• Works with the executive chef to produce diversified menus in accordance with the restaurant’s policy and vision
• Produces high quality dishes that follow the established menu and level up to Hotel’s standards, as well as to customers’ requirements
• Trains the auxiliary kitchen staff in order to provide best results in minimum time and using at the maximum the available resources
• Creates tasting menus for clients interested in contracting the food for different events (wedding, banquets, corporate dinners, birthday parties, etc.)
• Ensures that the hygiene and food safety standards are met in all stages of food preparation, starting with the ingredients and ending with the finished dish which leaves the kitchen door;
• Ensures that the professional equipment is in good condition and addresses malfunctioning equipment before it affects the staff or the clients
• Ensures proper storage of fresh products and other food items
• Maintains consistency and quality in food taste in line with photos and recipes made available by the organization’s management
• Closely monitors process of food preparation
• Fulfill all supervisory duties of the hotel’s kitchens.
• Ensure that all kitchen personnel fulfill their job functions appropriately.
• Address and resolve all customer problems in an efficient and effective manner.
• Perform spot checks for menu accuracy and taste.
• Minimize spoilage, waste and over production.
• Regularly review house counts, forecasts and VIP lists.
• Monitor all Banquet and Catering activity.
• Maintain all kitchen inventories.
• Prepare annual reviews of employees
• Assist in the achievement of departmental objectives and goals
• Expedite peak meal periods by maintaining a 'hands on' approach.
• Works within monthly set food cost budget, adjust food requisitions and controls waste
• Monitors food outlets, buffets, stations and food displays for creativity, quality, cleanliness


Job Requirements

- 1-3 years working experience as chef.
- Culinary degree or trade school, preferred
- Ability to manage and control other members of kitchen staff
- Ability to direct and plan food preparation
- Experience in schedule creation to ensure kitchen receives adequate manning

We are an equal opportunity employer and drug-free workplace. If offered employment, applicant must be willing to submit to a background check/drug test.


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