Sous Chef Sous Chef |

Horseshoe Bay Resort Location:

Horseshoe Bay, TX Employment Type:

Full-Time Position Summary 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. 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 Coordinate food preparation and manage service execution 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 Ability to stand for extended periods and lift up to 50 lbs 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 Horseshoe Bay Resort Horseshoe Bay Resort provides a professional culinary environment with opportunities for leadership development and career growth. Apply today to join a team focused on delivering consistent, high-quality culinary operations.