Executive Sous Chef

About Zachry Hotels Based in San Antonio, Texas, Zachry Hotels is a proven leader in the development, management and ownership of hospitality assets. At Zachry Hotels, we are committed to extraordinary service tailored to the specific needs of the market and our guests. From developing new hotel assets and renovating existing properties to owning and operating profitably managed assets, Zachry remains dedicated to the core values of our long history of success. Every Person Matters|Together We Can Do Great Things|This Is More Than a Job We are passionate about hospitality and surround ourselves with team members who share that same passion. Our tenure in the hospitality and hotel industry has provided us the knowledge and key relationships for success in hotel management, operation, and development. We take care of our clients, business partners and each other as family, within a culture of service and accountability, where we do the right thing because it is the right thing to do. The Monarch San Antonio - A Legacy of Service and Sophistication The Monarch San Antonio, part of the Curio Collection by Hilton, is a 200-room, 17-story boutique hotel located in the Hemisfair District of Downtown San Antonio. It is set to open in early 2026 and is inspired by the Monarch butterfly that migrates through the region each winter. The hotel will feature a full-service spa, a terrace pool, and five food and beverage concepts, including a rooftop restaurant and bar. Just steps from the iconic River Walk and The Alamo, The Monarch will offer more than a place to stay. It will be a place to belong, to connect, and to be inspired. At The Monarch San Antonio, our purpose is expressed through service - gracious, genuine, and unforgettable. Much like the city we call home, we believe in honoring tradition while embracing modern elegance. Every detail, every interaction, and every experience is designed to reflect the spirit of San Antonio and the dignity of service. As we prepare to open our doors, we are building a team dedicated to excellence, passionate about hospitality, and driven by purpose. Together, we will create exceptional moments and lasting impressions for every guest who walks through our doors. Position Overview The Executive Sous Chef is responsible for assisting the Executive Chef in overseeing and directing all aspects of kitchen operations. This role ensures the highest standards of food quality, presentation, and sanitation, in accordance with company and luxury brand standards. The Executive Sous Chef helps lead the culinary team across multiple outlets including dining outlets, banquets, and in-room dining services.Essential Functions • Assist the Executive Chef in managing day-to-day kitchen operations, including all food preparation and service for dining outlets, banquets, and in-room dining services. • Supervise, train, and mentor culinary staff, including Sous Chefs, Line Cooks, and Stewards. • Ensure the highest standards of food quality, presentation, and taste are consistently delivered. • Enforce strict adherence to food safety standards, sanitation protocols, and local health regulations (HACCP compliance). • Monitor and control food and labor costs to meet budgetary goals. • Contribute to menu planning, recipe development, and special event/menu execution. • Coordinate with the Purchasing team on food orders and inventory control; ensure freshness and consistency of all ingredients. • Act as the kitchen lead in the absence of the Executive Chef. • Support scheduling, forecasting, and labor management systems. • Foster a positive work environment by modeling professionalism and teamwork. • Comply with all company policies and procedures at all times. • Perform any other job duties as assigned.Qualifications • Minimum 5 years of progressive culinary experience, with at least 2 years in a leadership role such as Sous Chef or Executive Sous Chef. • Experience in an upscale hotel, resort, or multi-outlet restaurant environment. • Formal culinary training or equivalent combination of education and experience. • Strong leadership and staff development skills. • In-depth knowledge of food preparation techniques, food safety standards, and kitchen operations. • Excellent communication, organization, and problem-solving abilities. • Ability to work a flexible schedule including nights, weekends, and holidays. • ServSafe Manager Certification or equivalent