Sous chef jobs in San Antonio, TX

The sous chef position will work ala carte breakfast, lunch, dinner and banquets. Responsible for all breakfast, lunch, and dinner production and staff meals. Assist in maintaining smooth operations of the kitchen, ensures food is prepared according to and exceeding specifications; assist in training line staff to the hotel and kitchen standards. Responsible for all kitchen operations in the absence of Executive Chef. EDUCATION AND TRAINING REQUIRED: High school or equivalent graduation. College education not required. Long term work experience in established hotels, resorts, free standing restaurants required. POSITION QUALIFICATIONS (Requirements are representative of minimum levels of knowledge, skills and/or abilities.) Understanding of the Mission, Culture and Values. Serve Safe certified Superior knife skills Computer skills, fluent use of Word, Excel, Outlook programs Butchery skills and experience with various proteins Able to taste and balance flavors Required to work a flexible schedule based on business levels Common sense, approaching tasks with the mentality of a chef, a guest and the owner. Consistently innovate and bring new ideas to the team. FINANCIAL OBJECTIVES: It is the sous chefs responsibility to assist the restaurant and banquet in meeting the financial targets while achieving the food quality and service objectives. If there are structural reasons that the financial goals cannot be met without sacrificing food quality of service, it is the sous chef responsibility to help the Executive Chef identify the problems and bring them promptly to the attention of the General Manager. ESSENTIAL JOB FUNCTIONS : Responsible for all culinary operations at The Hotel Emma. Works morning ala carte breakfast, lunch and dinner, supervise staff meal and assist production of all banquets. Responsible for efficient food and labor cost, efficient product usage, market cost of products. Expedite breakfast, lunch, private dining, pool, dinner and assist banquets. Responsible for overseeing equipment maintenance and safety in all food service areas. Training and education of staff from the basics of cooking, organization, cleaning and food safety to advanced cooking techniques and culinary knowledge. Monitor china, glass and silver usage/breakage and inventory. Able to source product and specs for equipment. Monitors kitchen policy of uniforms, attendance, and appearance on culinary and stewarding employees. Responsible for all areas of stewarding to include loading dock, dish station, and equipment storeroom. Responsible for cleanliness and organization of all walk-in coolers and freezers, to include pastry, all reach in coolers, dry storage and public use areas of kitchen. This is a daily task that must be completed. Control food safety and sanitation within the entire kitchen, educate and train in needed areas. Check dates, labels and quality of all areas of food service. Communicate with all food and beverage managers on all issues and activity. Oversees and participates in food production of banquets and restaurant food. Check all mise en plas sheets for stations and banquet prep, assists in all areas so nothing falls behind. Able to expedite multiple banquets and line functions. Completes daily production list for line staff and delegates assigned duties, follow purchasing and ordering established guidelines. Responsible for all sauce, stock, dressings and butchery production according to kitchen standards and specifications. Works with staff on mise en plas quantity and checks each station for completion and quality prior to service. Able to develop recipes, food cost analysis and menu development. Able to write, develop, and execute a special function menu within budget for restaurant and banquets with the current food philosophy and technique established. Responds to shift coverage either morning breakfast cook or restaurant line when needed. Responsible for a quality staff meal and maintenance of food area. Daily checks the prep area of associate meals and coolers, proper rotation and monthly menu development. Competent with Microsoft Word, Excel, Vantage ADP and Outlook programs. Fluent in all areas of food safety and health department as determined by the Texas Department of Health, San Antonio Metro Health/Food Safety and ServeSafe. Daily presence in lobby for morning coffee hour or wine hour pending shift. Guest engagement is a must. WORKING CONDITIONS: Able to lift 50 pounds. Able to stand on feet for long periods of time in a hot environment. Schedule will reflect business demands. Long and unusual hours on occasion. Exposure to heat, steam, humidity as well as refrigeration up to freezing temperatures OTHER REQUIREMENTS: Must be able to work in a fast paced and customer service-oriented environment; to perform duties under pressure and meet deadlines in a timely manner; to work as part of a team as well as to complete assignments independently; to take instructions from supervisors; to exercise problem solving skills; and to interact with co-workers, supervisors, guests and the public in a professional and pleasant manner. SAFETY RESPONSIBILITIES: Must learn and comply with all Company safety rules; must use appropriate safety equipment at all times; must immediately report all unsafe condition to supervisors; must be familiar with all safety features or equipment, machinery, or materials encompassed by job duties; and must check with supervisor if there is a question as to the safe procedure to be used for any job function.

Job Description Provincial Senior Living, proudly part of the Discovery Senior Living family of operating companies, manages lifestyle-focused senior living communities. Our company, which was built on our “Pillars of Excellence,” employs thousands of vital Team Members and is committed to providing a positive work environment and culture that recognizes their value in providing excellent experiences for our residents. We offer rewarding career opportunities that include: Competitive wages Access to wages before payday Flexible scheduling options with full-time and part-time hours Paid time off and Holidays (full-time) Comprehensive benefit package including health, dental, vision, life and disability insurances (full-time) 401(K) with employer matching Paid training Opportunities for advancement Meals and uniforms Employee Assistance Program Our community is looking for an Executive Chef to join our team. Responsibilities: Assist Kitchen and Restaurant staff with back and front of the house operations as needed. This includes the ability to work all stations in the kitchen and/or dining room if needed. · Assist in planning, preparation, and execution of special events, banquets, and theme meals. · Uses innovation, imagination, originality, and talent to produce menus and recipes that utilize the highest quality ingredients allowed within the overall food and labor budget of the community. · Understand and maintain monthly and annual budgets for Food & Beverage department, including documentation of monthly spend on food, supplies, and labor. · Review and adjust menus to accommodate seasonal ingredients, recipe improvements, supply chain shortages, rebated and contracted products and cost of goods increases. · Responsible for ensuring that purchasing standards are maintained and that approved vendors are always used. Maintain strong and positive relationships with all vendors. · Accurately report and submit monthly inventory of food & beverage supplies. · Interview, hire and train staff for culinary and food and beverage positions. · Responsibly manage and supervise all culinary and food & beverage staff including scheduling, assignment, direction, performance review, hiring and corrective action consistent with company policy. · Work with the Executive Director and administrative staff to obtain and maintain department customer satisfaction and department of health survey levels at or above designated scores. · Ensure preventive maintenance programs are conducted for kitchen equipment and that all staff uses and maintains equipment properly to avoid damage and costly repair. · Ensures any dietary needs and restrictions are met. · Confirm food policies and procedures are being practiced by kitchen staff including, personal hygiene, safe food storage and handling procedures. · Manages control of food preparation with particular attention to potential overproduction and waste. · Oversee maintenance and production of accurate daily records. · Provide ongoing training at regular intervals to kitchen staff in the areas of food preparation and quality service and ensure that plating and presentation meet DSL standards for quality and appearance. · Confirm that the front of house and back of house staff work closely together to deliver a food product that exceeds the residents' and/or guest's expectation. · Work with BOH & FOH staff to ensure that they have a clear understanding of how to provide outstanding customer service. · Work closely with Marketing and Activities personnel to ensure all resident special needs are met as well as to coordinate planning of unique events. · Meet regularly with residents and family members to confirm that high satisfaction levels are being met. · Advise management of any concerns regarding residents. Supervisory Responsibilities: Directly supervises employees in the Kitchen. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees. Qualifications: Bachelor's degree from an accredited college or university in Culinary Arts preferred, or an associate degree and equivalent combination of minimum five years' work experience as an Executive Chef. · Minimum of five years' experience as an Executive Chef within the hospitality industry. · Current ServSafe Certification. Benefits: In addition to a rewarding career and competitive salary, Morada offers a comprehensive benefit package. Eligible team members are offered a comprehensive benefit package including medical, dental, vision, life and disability insurances, paid time off and paid holidays. Team members are eligible to participate in our outstanding 401(k) plan with company match our Employee Assistance Program and accident insurance policies. Thank you for your interest in Morada Senior Living careers. If you have any questions about the position you are applying for, please contact the community directly. EOE D/V

Job Description Salary Range Commensurate w/Experience: $75k-$95k / year (plus, monthly profit share) BENEFITS: • FLEXIBLE SCHEDULES • UP TO 17 DAYS OF PTO • 401K MATCH • INSURANCE AFTER 60 DAYS FREE ACCESS TO MENTAL HEALTH SERVICES Whiskey Cake is your neighborhood joint for craft cocktails and farm-fresh comfort food. From our mesquite wood-grilled plates to fresh greens and famous desserts, all our hand-crafted dishes are served up with simple, honest flavors in a rustic, local atmosphere. Looking for a team of like-minded professionals to work with? At Whiskey Cake, we value managers who are outgoing, personable, and skilled at creating positive experiences for both team members and guests. We prioritize building genuine connections and promoting a culture of accountability to drive business and make every day better than the last. Our scratch-made food and creative cocktails are locally sourced and produced in-house, with everything from beef jerky to bakery items made on-site. We're seeking an experienced chef who excels in high- volume, scratch cooking to run our kitchen efficiently, constantly improve our menu, and work closely with our restaurant managers to oversee food and beverage operations. Job Requirements • Partnering with the General Manager and Director of Culinary, executing, and driving the culinary direction through a deep understanding of the brand DNA of Whiskey Cake • Ownership of the food menu including food cost and team to execute it. • Deployment of new menu items and menu rollouts regulatory and compliance requisites. • Product quality and execution of new menu items • Continuing education and research on food techniques to remain sharp and proactive, ahead of the curve. • Develop the foundation of the Whiskey Cake culinary future through training and development of the next generation of Chefs. • Influence the individual restaurants through hands-on training and collaboration. Hold the culinary team to a high level of accountability for results. • Provide leadership in the areas of culinary safety, sanitation, and product education. Profile • 3-5 years of the following: culinary management, responsibility for menu rollouts & implementation of kitchen systems • A reputation as a leader, motivator, and manager with proven ability to successfully develop and lead teams. • The ability to learn quickly and collaborate with others. • Strong understanding of restaurant systems • High level of personal motivation/ambition and enthusiasm/energy, an entrepreneurial sensibility, high energy with a focus on detail • Live within reasonable driving distance of one of our current restaurants We participate in the E-Verify program. As part of our commitment to maintaining a legal workforce, we verify the employment eligibility of all new hires through E-Verify. EOE

Job Description Salary Range Commensurate w/Experience: $75k-$95k / year (plus, monthly profit share) Benefits: • FLEXIBLE SCHEDULES • POTENTIAL FOR 4 DAY WORK WEEK, ONCE A MONTH • UP TO 17 DAYS OF PTO • 401K MATCH • INSURANCE AFTER 60 DAYS • WINE COUNTRY TRIPS • FREE ACCESS TO MENTAL HEALTH SERVICES Where great food, wine, and company come together to create unforgettable moments! As "the winemaker's restaurant," we deliver wine country inspired-cuisine paired perfectly with 60 wines on our sustainable tap system. We invite you to be transported to the greatest wine regions around the globe with pours and pairings tailored to your palette. Want to learn more about what it's like to work at Sixty? Download the "1Huddle" app (****************** WnMF) and sign using the VIP code "BEHINDTHEVINES" to play a game and learn more! This role requires a hands-on approach. The Executive Chef for Sixty Vines will serve as a working Chef, responsible for training and developing their team daily. They will play a key role in implementing new recipes and ensuring adherence to existing ones. The Executive Chef will be the primary point of contact and leader in maintaining high food quality standards, and cost controls, and leading the culinary team. Responsibilities • Partnering with the General Manager and Director of Culinary, executing, and driving the culinary direction through a deep understanding of the brand DNA of Sixty Vines • Ownership of the food menu including food cost and team to execute it. • Deployment of new menu items and menu rollouts regulatory and compliance requisites. • Product quality and execution of new menu items • Continuing education and research in food techniques to remain sharp and proactive, ahead of the curve. • Develop the foundation of the Sixty Vines culinary future through training and development of the next generation of Chefs. • Influence the individual restaurants through hands-on training and collaboration. Hold the culinary team to a high level of accountability for results. • Provide leadership in the areas of culinary safety, sanitation, and product education. Profile • 3-5 years of the following: culinary management, responsibility for menu rollouts & implementation of kitchen systems • A reputation as a leader, motivator, and manager with proven ability to successfully develop and lead teams. • The ability to learn quickly and collaborate with others. • Strong understanding of restaurant systems • High level of personal motivation/ambition and enthusiasm/energy, an entrepreneurial sensibility, high energy with a focus on detail • Live within reasonable driving distance to one of our current restaurants We participate in the E-Verify program. As part of our commitment to maintaining a legal workforce, we verify the employment eligibility of all new hires through E-Verify. Equal Opportunity Employer

At HRI Hospitality, we offer a unique perspective on hotel ownership and management. We're here to expand the possibilities of what once was, with our history of restoring properties to their former glory as well as new build projects that become the center of their vibrant urban community, we take it to the next level. We are looking for people to join our team that share in the passion for warm welcomes and creating an unforgettable experience for our guests. With a wide array of brands in exciting locations, HRI Hospitality is the destination to set course for growing your career! JOB SUMMARY The Sous Chef is responsible for assisting in food planning, preparation, and production that is used for the restaurant, banquet functions, and other related outlets. Assists the Executive Chef in menu development, food specifications, recipes, and supervising Sous chefs, production and pastry staff, developing and monitoring food and labor budgets for the department, and maintains the highest professional food quality and sanitation standards. Supervises the culinary team in the absence of the Executive Chef. JOB DUTIES • Assists in planning menus for all food outlets in the Hotel • Trains, supervises, and evaluates the work of the cooks. • Coordinates the work of Line Cooks and Kitchen Assistants to assure that food preparation is economical and technically correct and within budgeted labor goals. • Approves the requisition of products and other necessary food supplies • Ensures that high standards of sanitation, cleanliness, and safety are maintained throughout all kitchen areas at all times • Assists in safeguarding kitchen staff by implementing training to increase their knowledge about safety, sanitation, and accident prevention principles • Assists with standard recipes and techniques for food preparation and presentation, which help to assure consistently high quality and to minimize food costs; exercises portion control for all items served and assists in establishing menu selling prices • Attends Food & Beverage staff and management meetings as needed • Consults with the catering department about food production aspects of any special events that are planned in the Executive Chef's absence • Cooks or directly supervises the cooking of items that require skillful preparation • Evaluates food products to ensure that quality standards are attained • Interacts with the service director to ensure that food production consistently exceeds the expectations of members and their guests • Assists in evaluating job performance of kitchen staff; corrects, rewards, and disciplines staff in a fair and legal manner • Maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment • Provides training and professional development opportunities for all kitchen staff • Attends service lineups and ensures that other representatives from the kitchen staff attend those lineups • Motivates and develops staff, including cross training and promotion of personnel • Visits the dining area to greet members • Maintains professional standards and codes of conduct as set forth Associate Handbook. MINIMUM REQUIREMENTS • Minimum of five years' experience in the culinary field or any similar combination of education and experience. • Knowledge of safety programs and regulations. • Read, write, and speak English fluently. Spanish skills are helpful. • Ability to communicate effectively and professionally with other business departments, guests, and vendors. Ability to diplomatically deal with difficult situations and people, while exhibiting a consistent level of professionalism. • Ability to perform advanced kitchen math, such as determining menu costing. • Basic computer skills, including spreadsheets, word processing, and email. • Must have an unexpired Food Handler's Safety Certificate. • Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, report, or schedule form. • Experience in meeting deadlines and multiple priorities of business demands as required. Possess basic knowledge of business contracts. • Able to work with little or no supervision. Operate kitchen equipment. • Able to lead, train, motivate, and evaluate kitchen team for optimum performance. • Able to develop, cost, and implement menus that are creative, innovative, and healthy while exceeding the expectations of quality and value for members and guests. HRI is an Equal Opportunity Employer and provides fair and equal employment opportunity to all employees and applicants regardless of race, color, religion, gender, sexual orientation, gender identity, national origin, age, disability, veteran status or any other protected status prohibited under Federal, State, or local laws. All employment decisions are based on valid job‐related requirements.

Management position that focuses on successfully accomplishing the daily objectives in the kitchen. Leads staff while personally assisting in all areas of the kitchen, including food production; purchasing and kitchen sanitation. Position contributes to ensuring guest and employee satisfaction while maintaining the operating budget. CANDIDATE PROFILE Education and Experience • High school diploma or GED; 5 years experience in the culinary, food and beverage, or related professional area. OR • 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 3 years experience in the culinary, food and beverage, or related professional area. CORE WORK ACTIVITIES Ensuring Culinary Standards and Responsibilities are Met • Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions. • Maintains food handling and sanitation standards. • Ensures all employees have proper supplies, equipment and uniforms. • Performs all duties of Culinary and related kitchen area employees in high demand times. • Oversees production and preparation of culinary items. • Ensures employees keep their work areas clean and sanitary. • Works with Restaurant and Banquet departments to coordinate service and timing of events and meals. • Communicates areas in need of attention to staff and follows up to ensure follow through. • Supports and assists with new menus, concepts and promotions for the Restaurant outlets and Banquets. • Assists in determining how food should be presented and creates decorative food displays. • Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. • Checks the quality of raw and cooked food products to ensure that standards are met. Supervising Daily Culinary Team Activities • Ensures and maintains the productivity level of employees. • Ensures completion of assigned duties. • Coordinates activities of cooks and workers engaged in food preparation. • Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. • Leads shifts while personally preparing food items and executing requests based on required specifications. • Handles employee questions and concerns. • Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. • Conducts employee performance appraisal process, giving feedback as needed. • Communicates performance expectations in accordance with job descriptions for each position. • Participates in an on-going employee recognition program. • Monitors employee's progress towards meeting performance expectations. • Conducts training when appropriate. Maintaining Culinary Goals • Follows specific goals and plans to prioritize, organize, and accomplish your work. • Monitors staffing levels to ensure that guest service, operational needs and financial objectives are met. • Places orders for appropriate supplies and manages food and supply inventories according to budget. • Participates in department meetings and continually communicates a clear and consistent message regarding the departmental goals to produce desired results. Ensuring Exceptional Customer Service • Provides services that are above and beyond for customer satisfaction and retention. • Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. • Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. • Sets a positive example for guest relations. • Strives to improve service performance. • Handles guest problems and complaints seeking assistance from supervisor as necessary. • Empowers employees to provide excellent customer service within guidelines. Additional Responsibilities • Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. • Serves as a role model to demonstrate appropriate behaviors. • Analyzes information and evaluating results to choose the best solution and solve problems. • Complies with loss prevention policies and procedures. • Reports malfunctions in department equipment. • Attends and participates in all pertinent meetings. • Encourages and builds mutual trust, respect, and cooperation among team members. At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.

Are you ready for the best job you've ever had? Ruth's Chris defined The American Steak House in 1965 and continues to set the standard for premier dining and empowering workplace culture. Take this opportunity to join the best of the best and advance your hospitality career by joining a company committed to helping you grow along with us, and great benefits like: Health, Dental and vision insurance Management Incentive Performance Plan 401 (k) retirement plan with company match Generous paid time off Training and leadership development program Dining discounts ESSENTIAL TASKS AND RESPONSIBILITIES: Perform restaurant food preparation (daily raw prep, cooked prep and/or butchering) and work the cooks' line (as the Pantry, Broil, Sides Cook or Expediter) as scheduled by the restaurant Chef. Conduct thorough walk-through of operation prior to opening each day. Perform weekly inventory and correctly place and receive orders for meat, seafood, poultry, dairy, produce and other kitchen operating supplies. Supervise line cooks to determine what needs to be prepared prior to start of Conduct line check prior to service to ensure quality product and preparations. Expedite orders at the window; monitor timing, temperature and food quality. Track product usage and prepares daily prep sheets according to established par and inventory levels, based upon product shelf life, to ensure sufficient quality, quantity and back-up for the day's business. Facilitate staff meeting prior to shift to cover special needs, events and or issues for the day. Provide back up at each station as necessary. Provide ongoing feedback and direction to back of house staff to promote high standards, execution and results. Supervise the kitchen operations, food quality and preparation, and staff job performance in the absence of the Chef. Assist the Chef in maintaining all safety, security, sanitation, and cleanliness and housekeeping standards for the restaurant. Review sales and assist the Chef in achieving food, labor and other operating expense budgets. Construct the weekly kitchen work schedule to meet the demands of the business, within the perimeters of the restaurant's kitchen labor budget, as directed by the Chef Inspect equipment and identify maintenance issues. EDUCATION AND WORK EXPERIENCE: Extensive experience cooking in and ideally leading a high-volume, upscale concept restaurant Formal culinary training and education is a plus Formal business education is a plus Proficient and cross-trained in all kitchen job stations, positions and cooking skills Servsafe Food Certification and or equivalent

*****A minimum of 5 years of Chef experience in a fine dining restaurant is required to be considered.***** Responsible for all aspects of an efficient, high-quality, and profitable kitchen operation. Must have a high degree of commitment to food quality and safety standards. ESSENTIAL TASKS AND RESPONSIBILITIES: 1. Conduct thorough walk-through of the operation prior to opening each day. 2. Inspect all aspects of the kitchen operation and storage to ensure they meet Ruths Chris high standards of excellence, safety, and sanitation. 3. Perform line checks to ensure proper quality and quantity of food. 4. Check the reservation log in order to plan for the day and help kitchen staff create prep and setup lists for the day. 5. Review reports and data such as Profit & Loss statements and inventories. 6. Conduct regular inventory checks to assess supplies on hand, accurately gauge needs, and order new inventory as needed. 7. Purchase inventory according to sales volumes, forecasted sales, shelf life and PARs. 8. Inspect orders as they arrive to ensure completeness and quality. 9. Inspect equipment and identify maintenance issues. 10. Expedite on the line as necessary. 11. Proficient in all cooking positions and cooking skills. 12. Develop Sous Chef and kitchen team in order to groom the next generation of Ruths Chris leadership. 13. Responsible for the interviewing, hiring, and performance management of kitchen staff. 14. Establish short- and long-term development plans and goals for all kitchen staff. 15. Maintain consistent, open communication with all aspects of the operation verbally or via email, notes, meetings. 16. Coordinate the successful implementation of all new menu items and specials. 17. Communicate and educate all staff around new menu items and changes. 18. Work closely with Sales Manager to plan, prepare for, and execute private dining events. 19. Utilize all scheduling tools to maximize productivity and ensure quality service. 20. Respond to Guest issues and keep the Guest foremost in considerations. 21. Ensure proper scheduling and staffing of team to maintain the efficiency, productivity, and profitability of the operation. 22. Conduct table visits with Guests EDUCATION AND WORK EXPERIENCE: Extensive experience cooking in and ideally leading a high-volume, upscale concept restaurant Formal culinary training and education is a plus Formal business education is a plus SERV safe certified or Food Handler certification ESSENTIAL PHYSICAL DEMANDS: Typical shift is 10-12 hours Able to work on your feet for at least 8 hours Temperature extremes range from working near 1800-degree Fahrenheit broilers to working in a walk-in freezer of -10-degree Fahrenheit Must be able to lift, handle, and carry food, supply, small wares, equipment, supplies and paper goods at a minimum of 50 pounds constantly, and up to 100 pounds occasionally Must be able to bend, kneel, stoop, reach, and squat on a frequent basis to receive and store stock, supplies and equipment, as well as to work the line during service periods Must be able to taste, be able to distinguish between and among flavors, spices, temperatures, mouth feel and smell, and distinguish between and among odors and scents as to their appeal and level of intensity for all food and beverage products Must be able to work in an environment subject to loud noises from restaurant equipment and machinery, fumes, odors, dust and smoke

*****A minimum of 5 years of Chef experience in a fine dining restaurant is required to be considered.***** Responsible for all aspects of an efficient, high-quality, and profitable kitchen operation. Must have a high degree of commitment to food quality and safety standards. ESSENTIAL TASKS AND RESPONSIBILITIES: 1. Conduct thorough walk-through of the operation prior to opening each day. 2. Inspect all aspects of the kitchen operation and storage to ensure they meet Ruth's Chris high standards of excellence, safety, and sanitation. 3. Perform line checks to ensure proper quality and quantity of food. 4. Check the reservation log in order to plan for the day and help kitchen staff create prep and setup lists for the day. 5. Review reports and data such as Profit & Loss statements and inventories. 6. Conduct regular inventory checks to assess supplies on hand, accurately gauge needs, and order new inventory as needed. 7. Purchase inventory according to sales volumes, forecasted sales, shelf life and PARs. 8. Inspect orders as they arrive to ensure completeness and quality. 9. Inspect equipment and identify maintenance issues. 10. Expedite on the line as necessary. 11. Proficient in all cooking positions and cooking skills. 12. Develop Sous Chef and kitchen team in order to groom the next generation of Ruth's Chris leadership. 13. Responsible for the interviewing, hiring, and performance management of kitchen staff. 14. Establish short- and long-term development plans and goals for all kitchen staff. 15. Maintain consistent, open communication with all aspects of the operation verbally or via email, notes, meetings. 16. Coordinate the successful implementation of all new menu items and specials. 17. Communicate and educate all staff around new menu items and changes. 18. Work closely with Sales Manager to plan, prepare for, and execute private dining events. 19. Utilize all scheduling tools to maximize productivity and ensure quality service. 20. Respond to Guest issues and keep the Guest foremost in considerations. 21. Ensure proper scheduling and staffing of team to maintain the efficiency, productivity, and profitability of the operation. 22. Conduct table visits with Guests EDUCATION AND WORK EXPERIENCE: Extensive experience cooking in and ideally leading a high-volume, upscale concept restaurant Formal culinary training and education is a plus Formal business education is a plus SERV safe certified or Food Handler certification ESSENTIAL PHYSICAL DEMANDS: Typical shift is 10-12 hours Able to work on your feet for at least 8 hours Temperature extremes range from working near 1800-degree Fahrenheit broilers toworking in a walk-in freezer of -10-degree Fahrenheit Must be able to lift, handle, and carry food, supply, small wares, equipment, suppliesand paper goods at a minimum of 50 pounds constantly, and up to 100 poundsoccasionally Must be able to bend, kneel, stoop, reach, and squat on a frequent basis to receive andstore stock, supplies and equipment, as well as to work the line during service periods Must be able to taste, be able to distinguish between and among flavors, spices, temperatures, mouth feel and smell, and distinguish between and among odors and scents as to their appeal and level of intensity for all food and beverage products Must be able to work in an environment subject to loud noises from restaurantequipment and machinery, fumes, odors, dust and smoke

Benefits: Dental insurance Employee discounts Flexible schedule Health insurance Opportunity for advancement Training & development Vision insurance Wellness resources Position Overview: The Sous Chef is a key leadership role in our kitchen, responsible for managing the back of house (BOH) operations during shifts. This includes food preparation, cooking, inventory management, and team supervision. The Sous Chef ensures that all kitchen operations run smoothly, maintaining high standards of food quality and safety. Responsibilities: Oversee and run BOH operations, ensuring efficient shift activities, from food prep to cooking and cleanup. Lead pre-shift meetings, conduct regular line, temperature, and cooler checks, and organize food tastings to maintain food quality. Collaborate with the General Manager (GM) and management team to maintain and update recipe books and standards. Perform regular line checks to ensure the quality of all menu items. Manage the ordering and purchasing of food products and supplies, ensuring cost-effective operations. Track and control food costs and assist in financial management related to kitchen operations. Facilitate effective communication across all teams to ensure timely production and service. Lead the recruitment, training, and development of all BOH staff, fostering an environment of learning and growth. Inspire the kitchen team, promoting creativity, morale, and high performance through hands-on leadership and example. Direct service flow in the kitchen, expediting as needed to contribute to timely and smooth service. Assist in the development and introduction of new dishes and menu items, ensuring thorough training and rollout. Supervise and train line cooks and prep staff, ensuring adherence to quality standards and procedures. Key Qualifications: Proven experience as a Sous Chef in a full-service restaurant, demonstrating strong leadership and kitchen management skills. Expertise in food preparation and cooking, with a deep understanding of kitchen operations. Skilled in inventory management, including ordering and purchasing supplies needed for daily operations. Strong ability to lead, manage, and develop kitchen staff, promoting a culture of teamwork and respect. Excellent communication skills, capable of effectively coordinating between the front of house (FOH) and BOH. Problem-solving skills with the ability to handle guest, vendor, and staff challenges with tact and professionalism. Flexibility to work various shifts across multiple locations, including early mornings, late nights, weekends, and occasional overnight travel. Physical stamina to handle the demands of the kitchen, including moving and lifting up to 50 pounds. Complete our short application today! Compensation: $18.00 - $24.00 per hour We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status, or any other characteristic protected by law. Brasserie Mon Chou Chou is a part of the Southerleigh Hospitality Group Based in San Antonio, Texas, Southerleigh Hospitality Group is an independent, fully integrated restaurant and hospitality company, owning and managing various restaurants and food concepts, including Southerleigh Fine Food & Brewery, Southerleigh Brewery, and Southerleigh Haute South. The Southerleigh Hospitality Group is a strong group of foodies who are obsessed with connecting people with savory, comforting, flavorful food experiences, and they make no excuses about it. With an unwavering passion for palate-tantalizing menus, the restaurants serve up decadent cuisine along with distinguished hand-crafted beers for food lovers to abound.

Introduction: We are seeking a skilled and experienced sauté Cook to join our team and prepare high-quality dishes for our guests. The sauté will be responsible for preparing ingredients, cooking and presenting dishes, and maintaining a clean and organized work area. The successful candidate will have strong attention to detail and be able to work efficiently in a fast-paced environment. Responsibilities: Prepare ingredients for cooking, including washing and chopping vegetables and meat Cook and present dishes according to menu specifications, including following recipes and presentation standards Maintain a clean and organized work area, including washing dishes and utensils and maintaining inventory levels Communicate effectively with other team members, including the kitchen staff and management Follow all safety and sanitation policies and procedures Other duties as assigned Qualifications: Minimum of 1 year of experience as a cook or in a similar role Strong attention to detail Ability to multitask and handle a high-volume workload Ability to work efficiently in a fast-paced environment Basic math skills Perks: Competitive salary Paid time off Medical, dental, and vision insurance 401(k) retirement plan (US only), Employer RRSP match (Canada only) Professional development opportunities Positive and supportive work environment View all jobs at this company

We are looking for talented, experienced line cooks and sous chefs who have a passion for helping people. Friend That Cooks Personal Chefs is a company built on taking care of its clients by providing in-home custom healthy meals, and taking care of its chefs by offering weekday hours, excellent benefits and creative freedom. You'll work closely with families on their preferences, and often this turns into friendship with them. Work is Mon-Fri during the day (8 ish to 5 ish) and weekend hours are optional. You'll menu plan, shop, cook and clean up, leaving the client's fridge stocked with a week's worth of meals. Here is a breakdown of what to expect: ● Weekday hours ● Creative freedom, leading to a fast track of culinary growth ● GREAT benefits: Health, Dental, Vision, Life ● Paid time off that you control for sick, personal or vacation days ● Retirement benefit (company matched) for full and part time employees ● Maternity/Paternity Pay ● Automatic overtime for optional dinner parties and cooking lessons ● Referral bonus as much as $300 for clients and chefs ● Fuel reimbursements and Equipment Allowance What we're looking for in a candidate: ● a minimum of 5 years' experience cooking in scratch restaurant kitchens ● a culinary degree is preferred, but comparable experience can substitute ● a passion for food, a large repertoire of ethnic and classic dishes and self-motivation to learn new recipes a passion for helping and serving others ● a reliable vehicle that you do not share ● a smart phone with a data plan and comfortable with technology ● responsible attitude and good communication skills Starting pay at $24.05/hour, advancing to automatic raise to $25.05/hour at full time Automatic overtime for parties and cooking lessons (part and full time) $7/hr bonus while training others for those we certify as trainers (part and full time) Pay for optional holiday parties 3x or more hourly rate (part and full time) Yearly raises (part and full time) Twice per year seasonal bonuses (part and full time) Tenure bonuses and raises at 3 and 5 year marks (part and full time) Frequent contests and bonus prizes (part and full time) Occasional tips (part and full time) Earn 7% of every hour worked for unrestricted flex pay for holidays, sick and personal days (part and full time) Three additional paid holidays per year (part and full time) 401k with company contribution (part and full time) Company profit sharing via 401k match for 401k participants (part and full time) Heavily subsidized health, dental and vision insurance plan (full time) Paid parental leave (part and full time) Dependent care savings plan (part and full time) Equipment allowance (part and full time) Dining Benefit (part and full time) Gas reimbursements (part and full time) Generous referral rewards for referring chefs and clients (part and full time) Free uniforms (part and full time)

Focus Group Services Llc in San Antonio, TX is looking for one panda express - assistant chef to join our strong team. Our ideal candidate is a self-starter, ambitious, and reliable. Benefits Flexible schedules Great pay and bonus Free meals while working at Panda Medical and Dental Insurance for full-time associates Associate discounts for many brands Referral bonuses Hands-on paid training to prepare you for success On-Going Career & Leadership Development Responsibilities Set up workstations Cook dishes to business standards Follow health and safety guidelines Prepare ingredients for use during shift Qualifications Proven working experience as a cook Familiarity with kitchen equipment and utensils Strong attention to detail Ability to listen and communicate effectively We are looking forward to reading your application.

Focus Group Services Llc in Lackland Afb, TX is looking for one chef to join our 5 person strong team. We are located on 2180 Reese St, Bldg 1385. Our ideal candidate is self-driven, punctual, and hard-working. Benefits We offer many great benefits, including free early access to your pay through Homebase. Responsibilities Oversee food safety handling and sanitation practices for kitchen staff Prepare dishes to customer preferences Plan and delegate food preparation and cooking tasks to the BOH team Train and develop cooks as needed Qualifications Strong attention to detail with exceptional organizational skills Excellent leadership skills with the ability to motivate the team Relevant food safety and handling certificate Experience as a chef is a plus We are looking forward to reading your application.

Accountable for overall success of the daily pastry operations. Exhibits creative baking and decorating talents by personally performing tasks while leading the staff in preparing quality and consistent pastries for all areas. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Supervises all pastry areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all pastry food preparation areas. Primary Responsibilities: * Supervises and coordinates activities of cooks and workers engaged in pastry preparation. * Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. * Encourages and builds mutual trust, respect, and cooperation among team members. * Serves as a role model to demonstrate appropriate behaviors. * Ensures and maintains the productivity level of employees. * Supervises pastry preparation shift operations. * Communicates performance expectations in accordance with job descriptions for each position. * Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. * Ensures that regular on-going communication occurs with employees to create awareness of business objectives and communicate expectations, recognize performance and produce desired results. * Leads shifts while personally preparing food items and executing requests based on required specifications. * Represents the property in media events as needed. * Facilitates pastry classes for customers and the community. Ensuring Culinary Standards and Responsibilities are Met * Develops, designs, or creates new ideas and items for pastry kitchen. * Follows proper handling and right temperature of all food products. * Maintains food preparation handling and correct storage standards. * Recognizes superior quality products, presentations and flavor. * Ensures employees maintain required food handling and sanitation certifications. * Ensures compliance with all applicable laws and regulations. * Assists the Executive Chef with menu development associated with pastry. * Operates and maintains all department equipment and reports malfunctions. * Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. * Assists in determining how food should be presented and creates decorative food displays. Ensuring Exceptional Customer Service * Monitors and provides service behaviors that are above and beyond for customer satisfaction. * Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. * Supports service by communicating and assisting employees to understand guest needs, providing guidance, feedback, and individual coaching when needed. * Sets a positive example for guest relations. * Empowers employees to provide excellent customer service. * Responds to and handles guest problems and complaints. * Interacts with guests to obtain feedback on product quality and service levels. * Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement. Maintaining Culinary Goals * Sets and supports achievement of culinary goals associated with pastry products including performance goals, budget goals, team goals, etc. * Provides specific guidance to prioritize, organize, and accomplish daily pastry operations work. * Supports procedures for food and beverage portion and waste controls. * Purchases appropriate supplies and manage inventories according to budget. * Trains employees in safety procedures. Managing and Conducting Human Resource Activities * Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. * Participates in training staff on menu items including ingredients, preparation methods and unique tastes. * Ensures property policies are administered fairly and consistently. * Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and support the Peer Review Process. * Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met. * Uses all available on the job training tools for employees. * Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns. Additional Responsibilities * Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. * Analyzes information and evaluating results to choose the best solution and solve problems. * Attends and participates in all pertinent meetings. Job Requirements: * Position requires effective communication with departments and team. * High school diploma or GED; 4 years' experience in culinary, food and beverage, or 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in culinary, food and beverage, or related professional area * Ability to present and conduct oneself professionally and emulates the Emma Culture. * Three to six months related experience and or training. * Flexible schedule required, to include AM/PM, weekends and holidays

*****A minimum of 5 years of Chef experience in a fine dining restaurant is required to be considered.***** Responsible for all aspects of an efficient, high-quality, and profitable kitchen operation. Must have a high degree of commitment to food quality and safety standards. ESSENTIAL TASKS AND RESPONSIBILITIES: 1. Conduct thorough walk-through of the operation prior to opening each day. 2. Inspect all aspects of the kitchen operation and storage to ensure they meet Ruth's Chris high standards of excellence, safety, and sanitation. 3. Perform line checks to ensure proper quality and quantity of food. 4. Check the reservation log in order to plan for the day and help kitchen staff create prep and setup lists for the day. 5. Review reports and data such as Profit & Loss statements and inventories. 6. Conduct regular inventory checks to assess supplies on hand, accurately gauge needs, and order new inventory as needed. 7. Purchase inventory according to sales volumes, forecasted sales, shelf life and PARs. 8. Inspect orders as they arrive to ensure completeness and quality. 9. Inspect equipment and identify maintenance issues. 10. Expedite on the line as necessary. 11. Proficient in all cooking positions and cooking skills. 12. Develop Sous Chef and kitchen team in order to groom the next generation of Ruth's Chris leadership. 13. Responsible for the interviewing, hiring, and performance management of kitchen staff. 14. Establish short- and long-term development plans and goals for all kitchen staff. 15. Maintain consistent, open communication with all aspects of the operation verbally or via email, notes, meetings. 16. Coordinate the successful implementation of all new menu items and specials. 17. Communicate and educate all staff around new menu items and changes. 18. Work closely with Sales Manager to plan, prepare for, and execute private dining events. 19. Utilize all scheduling tools to maximize productivity and ensure quality service. 20. Respond to Guest issues and keep the Guest foremost in considerations. 21. Ensure proper scheduling and staffing of team to maintain the efficiency, productivity, and profitability of the operation. 22. Conduct table visits with Guests EDUCATION AND WORK EXPERIENCE: Extensive experience cooking in and ideally leading a high-volume, upscale concept restaurant Formal culinary training and education is a plus Formal business education is a plus SERV safe certified or Food Handler certification ESSENTIAL PHYSICAL DEMANDS: Typical shift is 10-12 hours Able to work on your feet for at least 8 hours Temperature extremes range from working near 1800-degree Fahrenheit broilers toworking in a walk-in freezer of -10-degree Fahrenheit Must be able to lift, handle, and carry food, supply, small wares, equipment, suppliesand paper goods at a minimum of 50 pounds constantly, and up to 100 poundsoccasionally Must be able to bend, kneel, stoop, reach, and squat on a frequent basis to receive andstore stock, supplies and equipment, as well as to work the line during service periods Must be able to taste, be able to distinguish between and among flavors, spices, temperatures, mouth feel and smell, and distinguish between and among odors and scents as to their appeal and level of intensity for all food and beverage products Must be able to work in an environment subject to loud noises from restaurantequipment and machinery, fumes, odors, dust and smoke

*****A minimum of 5 years of Chef experience in a fine dining restaurant is required to be considered.***** Responsible for all aspects of an efficient, high-quality, and profitable kitchen operation. Must have a high degree of commitment to food quality and safety standards. ESSENTIAL TASKS AND RESPONSIBILITIES: 1. Conduct thorough walk-through of the operation prior to opening each day. 2. Inspect all aspects of the kitchen operation and storage to ensure they meet Ruth's Chris high standards of excellence, safety, and sanitation. 3. Perform line checks to ensure proper quality and quantity of food. 4. Check the reservation log in order to plan for the day and help kitchen staff create prep and setup lists for the day. 5. Review reports and data such as Profit & Loss statements and inventories. 6. Conduct regular inventory checks to assess supplies on hand, accurately gauge needs, and order new inventory as needed. 7. Purchase inventory according to sales volumes, forecasted sales, shelf life and PARs. 8. Inspect orders as they arrive to ensure completeness and quality. 9. Inspect equipment and identify maintenance issues. 10. Expedite on the line as necessary. 11. Proficient in all cooking positions and cooking skills. 12. Develop Sous Chef and kitchen team in order to groom the next generation of Ruth's Chris leadership. 13. Responsible for the interviewing, hiring, and performance management of kitchen staff. 14. Establish short- and long-term development plans and goals for all kitchen staff. 15. Maintain consistent, open communication with all aspects of the operation verbally or via email, notes, meetings. 16. Coordinate the successful implementation of all new menu items and specials. 17. Communicate and educate all staff around new menu items and changes. 18. Work closely with Sales Manager to plan, prepare for, and execute private dining events. 19. Utilize all scheduling tools to maximize productivity and ensure quality service. 20. Respond to Guest issues and keep the Guest foremost in considerations. 21. Ensure proper scheduling and staffing of team to maintain the efficiency, productivity, and profitability of the operation. 22. Conduct table visits with Guests EDUCATION AND WORK EXPERIENCE: Extensive experience cooking in and ideally leading a high-volume, upscale concept restaurant Formal culinary training and education is a plus Formal business education is a plus SERV safe certified or Food Handler certification ESSENTIAL PHYSICAL DEMANDS: Typical shift is 10-12 hours Able to work on your feet for at least 8 hours Temperature extremes range from working near 1800-degree Fahrenheit broilers to working in a walk-in freezer of -10-degree Fahrenheit Must be able to lift, handle, and carry food, supply, small wares, equipment, supplies and paper goods at a minimum of 50 pounds constantly, and up to 100 pounds occasionally Must be able to bend, kneel, stoop, reach, and squat on a frequent basis to receive and store stock, supplies and equipment, as well as to work the line during service periods Must be able to taste, be able to distinguish between and among flavors, spices, temperatures, mouth feel and smell, and distinguish between and among odors and scents as to their appeal and level of intensity for all food and beverage products Must be able to work in an environment subject to loud noises from restaurant equipment and machinery, fumes, odors, dust and smoke

The JW Marriott San Antonio Hill Country Resort & Spa is now partnering with the Rouxbe Cooking School to offer culinary associates engaging online training opportunities to help grow their careers. Through Rouxbe's self-paced online platform and culinary training curriculum, Marriott associates with all levels of culinary experience will have access to hundreds of well-designed and visually appealing lessons they can immediately apply to their jobs. POSITION SUMMARY Prepare ingredients for cooking, including portioning, chopping, and storing food. Wash and peel fresh fruits and vegetables. Weigh, measure, and mix ingredients. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold foods. Operate ovens, stoves, grills, microwaves, and fryers. Test foods to determine if they have been cooked sufficiently. Monitor food quality while preparing food. Set-up and break down work station. Serve food in proper portions onto proper receptacles. Wash and disinfect kitchen area, tables, tools, knives, and equipment. Check and ensure the correctness of the temperature of appliances and food. Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time or for an entire work shift. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by Supervisors. PREFERRED QUALIFICATION Education: High school diploma or G.E.D. equivalent. Related Work Experience: At least 1 year of related work experience. Supervisory Experience: No supervisory experience. License or Certification: None At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.

Benefits: Employee discounts Health insurance Opportunity for advancement Vision insurance Brasserie Mon Chou Chou is an authentic French brasserie celebrating the flavors and traditions of France with a Texas touch. Our culinary team is dedicated to delivering high-quality dishes made with precision, passion, and classic techniques.We are seeking a skilled and passionate Sauté Chef (Saucier) to join our kitchen team. This role is essential in executing our rich, flavorful dishes while maintaining our commitment to excellence. Job Responsibilities: ✅ Sauté Station Execution - Prepare and cook proteins, vegetables, and sauces to perfection using classic sauté techniques.✅ Sauce Preparation - Create and maintain consistency in signature French sauces, reductions, and emulsifications.✅ Station Organization & Readiness - Ensure mise en place is prepped, stocked, and maintained throughout service.✅ Quality Control - Monitor food consistency, temperature, and presentation for every plate leaving the station.✅ Collaboration & Communication - Work closely with the Executive Chef, Sous Chefs, and kitchen team to ensure a smooth service.✅ Sanitation & Safety - Follow all health department regulations and maintain a clean, organized workstation.✅ Efficiency & Speed - Thrive in a fast-paced kitchen, executing high-volume service while maintaining precision. Qualifications & Skills: ✔ Experience: 2+ years in a professional kitchen, preferably in French or fine dining.✔ Knowledge of French Cuisine: Strong understanding of classic French techniques, particularly in sautéing and sauce work.✔ Knife & Cooking Skills: Exceptional proficiency in handling proteins, vegetables, and sauces with speed and accuracy.✔ Team Player: Ability to work collaboratively under pressure in a high-energy environment.✔ Attention to Detail: Passion for plating and presentation consistency.✔ Work Ethic & Dependability: Punctual, hardworking, and committed to excellence. Why Join Us? ✨ Competitive pay ✨ Opportunities for growth within our culinary team✨ Work in an award-winning French brasserie with a dedicated team✨ Employee dining discounts and benefits If you have a passion for French cuisine and the skills to master the sauté station, we'd love to hear from you! Compensation: $17.00 - $21.00 per hour We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status, or any other characteristic protected by law. Brasserie Mon Chou Chou is a part of the Southerleigh Hospitality Group Based in San Antonio, Texas, Southerleigh Hospitality Group is an independent, fully integrated restaurant and hospitality company, owning and managing various restaurants and food concepts, including Southerleigh Fine Food & Brewery, Southerleigh Brewery, and Southerleigh Haute South. The Southerleigh Hospitality Group is a strong group of foodies who are obsessed with connecting people with savory, comforting, flavorful food experiences, and they make no excuses about it. With an unwavering passion for palate-tantalizing menus, the restaurants serve up decadent cuisine along with distinguished hand-crafted beers for food lovers to abound.