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OysterLink Logo OysterLink · -

Executive Sous Chef

United States, San Antonio 59000.00 - 75300.00 USD / Year · Job Posted January 10, 2026
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Job Description

Our establishment is a distinguished hospitality company known for delivering exceptional culinary experiences and outstanding service. We operate a dynamic food and beverage department committed to quality, innovation, and guest satisfaction. Renowned for our commitment to fresh, seasonal ingredients and creative culinary techniques, we pride ourselves in providing a vibrant and engaging atmosphere while maintaining rigorous standards of hygiene and quality. This company values continuous learning and development, fostering an environment where team members can grow professionally while delivering superior dining experiences. We are currently seeking a dedicated and capable Chef to join our team in a key leadership role... Show More

Job Responsibility

  • Support the chef in developing and representing all food, beverage, and service of the department, creating the culture with continuous learning and training with emphasis on high quality, fresh ingredients utilizing seasonal techniques and preparations appropriate for each outlet or event, balancing quality and profit
  • Interview, hire, as directed and train and manage all culinary staff on a daily basis
  • Have knowledge of all current local health department, corporate HACCP and food safety SOP's, and federal guidelines, ensure the operation is in continuous compliance
  • Help organize, oversee and manage all food prep operations in daily operations
  • Help create all menus, recipes, use records
  • Help organize and execute menu implementation list and timelines
  • Ensure continuous success of the kitchen brigade and stations assignments following the WLW SOP's and directives, utilizing all daily forms and functions of WLW

Requirements

  • Associates degree in culinary arts or business administration
  • Knowledge of local health department regulations and corporate HACCP standards
  • Experience in kitchen staff management and training
  • Ability to create and implement menus and recipes
  • Familiarity with food safety SOPs and federal guidelines
  • Strong organizational and leadership skills
  • Basic computer proficiency
  • Associates of Culinary Arts or Business Administrative
  • Basic computer skills featuring Excel, Word, Outlook, TM1
  • Knowledge of all cooking and preparation equipment
  • Knowledge of stewarding cleaning and maintenance equipment
  • Basic human resources skills and knowledge
  • Basic sales skills and technique knowledge

What we offer

  • Health Insurance
  • Dental Insurance
  • Paid Time Off
  • Retirement Plan
  • Paid holidays
  • Employee Discounts
  • Career development opportunities
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