Sous Chef

Horseshoe Bay Resort is seeking a Sous Chef responsible for overseeing daily kitchen operations, ensuring consistent food quality, and supporting culinary team development. This role combines leadership, operational oversight, and hands-on execution in a high-volume environment.

• →Supervise kitchen operations across outlets and banquet functions
• →Ensure consistent food quality, presentation, and adherence to standards
• →Lead and develop kitchen staff, including training and performance support
• →Coordinate food preparation and manage service execution
• →Assist with menu development and implementation
• →Manage inventory, food cost control, and labor scheduling
• →Ensure compliance with food safety, sanitation, and workplace regulations
• →Support banquet and event execution, including large-scale service

• 2-year culinary degree with 2 years of leadership experience, or 4+ years of relevant culinary leadership experience
• Strong knowledge of cooking techniques, food safety, and kitchen operations
• Experience in high-volume or multi-outlet environments preferred
• Ability to lead teams, manage priorities, and solve operational challenges
• Basic proficiency in Microsoft Office; POS or inventory systems experience preferred
• Must be at least 18 years old
• ServSafe Manager and Food Handler certifications required
• Valid driver’s license with acceptable driving record
• Ability to stand for extended periods and lift up to 50 lbs

Horseshoe Bay Resort provides a professional culinary environment with opportunities for leadership development and career growth.