Junior Sous Chef

Position Summary

The Junior Sous Chef supports the Executive Chef in the daily operation of the Stagecoach Restaurant kitchen. This position is responsible for assisting with food preparation, quality control, team leadership, inventory management, and maintaining the highest standards of food safety and guest satisfaction. The Junior Sous Chef serves as a working leader who helps execute a contemporary menu that blends historic Texas traditions with modern culinary techniques while supporting a culture of hospitality, teamwork, and excellence.

Culinary Operations

• Assist in the preparation, cooking, and presentation of menu items according to established recipes and standards.
• Ensure food quality, consistency, portion control, and presentation meet Stagecoach standards.
• Support daily production for breakfast, lunch, dinner, banquets, and special events.
• Maintain proper food storage, labeling, rotation, and handling procedures.

Leadership & Team Development

• Lead line cooks and kitchen team members during assigned shifts.
• Aid in training and onboarding new culinary team members.
• Foster a positive, professional, and collaborative work environment.
• Provide coaching and constructive feedback to kitchen staff.
• Serve as a role model for professionalism, teamwork, and accountability.

Food Safety & Sanitation

• Ensure compliance with all local, state, and company food safety regulations.
• Maintain a clean, organized, and safe kitchen environment.
• Conduct regular inspections of workstations, equipment, and storage areas.
• Enforce sanitation and safety standards at all times.

Inventory & Cost Control

• Assist with inventory counts and ordering of food and kitchen supplies.
• Monitor product usage and minimize waste.
• Help manage food costs through proper preparation, portioning, and storage.
• Receive and properly store deliveries.

Operational Support

• Assist with scheduling and labor management as assigned.
• Ensure equipment is properly maintained and report repair needs promptly.
• Step into leadership responsibilities in the absence of the Sous Chef or Executive Chef.
• Support special events, catering functions, and holiday programming as needed.

Qualifications

• 2–4 years of progressive culinary experience in a full-service restaurant, hotel, resort, or similar environment.
• Previous supervisory or lead cook experience preferred.
• Strong knowledge of culinary techniques, food safety, and kitchen operations.
• Ability to work efficiently in a fast-paced environment.
• Excellent communication and leadership skills.
• ServSafe Food Manager Certification (or ability to obtain within 90 days).

Physical Requirements

• Ability to stand and walk for extended periods.
• Frequently lift and carry up to 50 pounds.
• Ability to bend, reach, kneel, and work in hot kitchen environments.
• Must be available to work evenings, weekends, holidays, and special events.

Benefits

• Competitive pay
• Health, dental, and vision insurance (for eligible employees)
• Paid Time Off
• Employee discounts
• Professional development opportunities
• Opportunity to grow within a historic and evolving hospitality organization