Sous Chef – AM Shift Hotel Lucine – Galveston, TX Lead Our Morning Culinary Team Alongside the Executive Chef Hotel Lucine’s signature restaurant is seeking a motivated and skilled Sous Chef to take ownership of morning service and lead our AM kitchen team. In this leadership role, you will work closely with the Executive Chef to set the tone for the day—ensuring smooth operations, consistent quality, and strong communication between the kitchen and front-of-house teams. This is an ideal opportunity for someone passionate about food, energized by early service, and ready to step into a key leadership role within a dynamic and growing team. This role is essential to our restaurant’s success. You’ll be trusted to lead morning operations and act as a key extension of the Executive Chef’s vision. If you're ready to take that next step in your career and help build something exceptional, we want to hear from you. Responsibilities: • Lead and manage the AM kitchen team , overseeing breakfast, lunch, and brunch service from prep to execution • Work directly with the Executive Chef to plan daily prep, specials, and ensure consistency in quality and presentation • Set the standard for professionalism, cleanliness, and attention to detail in the kitchen • Guide and support line cooks, prep staff, and dish team to ensure efficiency and team cohesion • Maintain proper station setup, monitor ticket times, and jump in wherever needed during service Qualifications: • Proven kitchen experience, especially in breakfast, lunch, and brunch service • Strong leadership skills and the ability to motivate a team in a fast-paced environment • Solid understanding of culinary techniques: roasting, sautéing, poaching, baking, etc. • Clear and calm communicator who thrives under pressure Compensation: $50,000 yearly

• Lead and manage the AM kitchen team, overseeing breakfast, lunch, and brunch service from prep to execution • Work directly with the Executive Chef to plan daily prep, specials, and ensure consistency in quality and presentation • Set the standard for professionalism, cleanliness, and attention to detail in the kitchen • Guide and support line cooks, prep staff, and dish team to ensure efficiency and team cohesion • Maintain proper station setup, monitor ticket times, and jump in wherever needed during service • Help with inventory, ordering, and kitchen organization as directed by the Executive Chef