Sous Chef

Key Responsibilities

• 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
• Cook and 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

Qualifications

• 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
• Able to stand for extended periods and lift up to 50 lbs

About Horseshoe Bay Resort

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

Compensation & Benefits

• Competitive salary
• 401(k) with employer match
• Medical, dental, and vision insurance
• Disability and life insurance options
• Employee discounts on resort amenities and travel
• Associate housing and shuttle services available
• Career development opportunities

About the Role

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.