Sous Chef/Manager

We are seeking an experienced Sous Chef/Manager to oversee our culinary operations. The successful candidate will be responsible to help create innovative menus, overseeing food preparation, managing kitchen staff, and ensuring that all health and safety regulations are met. The Executive Chef will also be expected to maintain a high level of quality control and cost efficiency, Scheduling, Inventory and Product Ordering while creating a positive work environment for the entire kitchen staff. Responsibilities: Manage the kitchen staff and delegate tasks. Oversee inventory control, ordering, and budget management Ensure that all food is prepared to the highest quality and safety standards. Maintain a clean and organized kitchen environment. Develop new recipes and menus when asked by management. Monitor food costs and manage inventory. Train kitchen staff in proper food preparation techniques. Ensure compliance with health and safety regulations in food preparation and storage Maintain a clean and organized kitchen environment Experience in catering or hospitality management is a plus Bilingual is a must Experience: Culinary experience: 3 years (Required) Cooking: 3 years (Required) Catering Experience: 1 year (Required) Kitchen Management: 3 Years (Required) Job Type: Full-time Pay: $24.00 - $30.00 per hour Expected hours: 40 – 50 per week Benefits: • Dental insurance • Food provided • Health insurance • Paid time off • Vision insurance Shift: • 10 hour shift • 8 hour shift • Day shift • Morning shift Supplemental Pay: • Overtime pay Experience: • Kitchen management: 3 years (Required) • Culinary : 3 years (Required) • Cooking: 3 years (Required) Language: • Spanish/English (Required) Ability to Commute: • San Antonio, TX 78264 (Required) Work Location: In person