Sous Chef Salaried

Hotel Lucine Galveston, Texas Anticipated Start:

May/June 2026

Compensation:

$50,000 - $60,000 The Opportunity Hotel Lucine is a reimagined mid century motor lodge on Galveston's historic Seawall, designed as a vibrant coastal destination where hospitality, culture, and community converge. More than a hotel, Lucine operates as a social hub where guests move fluidly between dining, music, pool culture, and events throughout the day and into late night. Food is central to the Lucine identity. Culinary programming drives both guest experience and local relevance across multiple distinct venues:

• The Fancy, the hotel's signature restaurant and culinary centerpiece
• The Den, an all day café and lounge balancing casual hospitality with refined execution
• The Roof, a high energy rooftop bar and dining environment overlooking the Gulf
• A newly launching beachside outlet extending Lucine's culinary presence directly onto the shoreline
• A growing weddings and events program requiring adaptable, creative banquet execution This is not a traditional hotel kitchen role.

The Sous Chef will help support a multi concept culinary platform where menus, atmosphere, and operational discipline work together to deliver consistency at scale while preserving individuality across outlets. We are seeking a hands on culinary leader who thrives in both service execution and team development, capable of maintaining high standards while supporting diverse dining experiences and high volume operations. The Role The Sous Chef is a key operational leader within Hotel Lucine's culinary program. Reporting to the Executive Chef, this role supports all back of house operations including food preparation, kitchen leadership, training, quality control, inventory management, sanitation, and banquet execution across all outlets and events. You will help establish systems that allow creativity to succeed consistently. Lucine's culinary program requires thoughtful structure behind the scenes, clear standards, disciplined purchasing, and strong training programs that empower teams to execute at a high level every day. This role demands a leader who is highly visible on the kitchen floor. You will actively guide service, mentor cooks, collaborate closely with front of house leadership, and ensure every culinary touchpoint reflects Lucine's identity and standards. Success means balancing creativity with accountability. The Sous Chef must support food quality while maintaining labor efficiency, food cost controls, operational organization, and a strong kitchen culture across a dynamic hospitality environment. What You'll Do

• Support daily culinary operations across The Fancy, The Den, The Roof, beach programming, in room dining, and weddings and events production
• Assist the Executive Chef with menu execution, seasonal updates, banquet programming, and recipe development
• Supervise kitchen staff including lead cooks, line cooks, prep cooks, bakers, and stew.

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