Junior Sous Chef

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.

• 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.
• Monitor food preparation to ensure timely execution during service.
• Assist with menu development seasonal specials and recipe testing.
• Maintain proper food storage labeling rotation and handling procedures.

• Lead line cooks and kitchen team members during assigned shifts.
• Assist with 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.

• 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.

• 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.

• 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.

• 24 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).

• 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.

• 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