Chef de Cuisine

Auberge Collection • Dallas, TX

12d • Onsite

About The Position

Cuisine is more than dining—it’s an expression of art, culture, and innovation. As a leader in luxury hospitality, we are seeking an exceptional Chef de Cuisine to bring vision, precision, and elevated flavor to one of our signature outlets. The Chef de Cuisine is responsible for the day-to-day culinary leadership of the hotel’s dining outlets at The Knox, Auberge Collection. Reporting directly to the Director of Culinary, this role oversees kitchen operations, menu execution, team development, food quality, sanitation, productivity, and financial performance.

Requirements

• A genuine hospitality professional—warm, composed, collaborative, and committed to creating exceptional experiences for both guests and team members.
• Minimum of five years of progressive culinary experience, including leadership experience as a Chef de Cuisine, Executive Sous Chef, Senior Sous Chef, or comparable position; equivalent experience will be considered.
• Demonstrated culinary experience within a luxury hotel or resort environment is required.
• Meaningful experience in a quality-driven independent restaurant environment is required.
• Strong culinary technique and demonstrated ability to execute refined, consistent, and seasonally relevant cuisine.
• Proven ability to lead, train, motivate, and retain a diverse culinary team.
• Working knowledge of food and labor cost controls, purchasing, inventory management, scheduling, and kitchen productivity.
• Thorough knowledge of food safety, sanitation, allergy awareness, and workplace safety standards.
• Strong organizational, communication, problem-solving, and time-management skills.
• Ability to remain calm, professional, and solutions-oriented in a fast-paced environment.
• Proficiency with standard culinary, scheduling, inventory, and workplace technology.
• Ability to communicate effectively in English; additional language proficiency is valued.

Nice To Haves

• Pre-opening or restaurant-opening experience is strongly preferred.
• Culinary degree or formal apprenticeship is preferred; equivalent professional experience will be considered.
• Current food protection manager certification, or the ability to obtain certification within the timeframe established by the property.

Responsibilities

• Lead daily culinary operations for the assigned hotel outlets, ensuring consistent execution, exceptional quality, and a refined guest experience.
• Partner closely with the Director of Culinary to develop and execute menus that reflect the culinary vision of The Knox, seasonality, local sourcing, and established financial objectives.
• Support all pre-opening activities, including kitchen setup, equipment and smallware organization, recipe development, menu testing, vendor coordination, operating procedures, and team readiness.
• Recruit, onboard, train, schedule, coach, and develop a high-performing culinary team.
• Establish a positive kitchen culture rooted in respect, accountability, collaboration, creativity, and genuine hospitality.
• Maintain a visible leadership presence during preparation and service, providing clear direction and responding calmly and decisively to operational needs.
• Ensure all dishes meet established standards for taste, presentation, portioning, temperature, and timing.
• Maintain standardized recipes, plating guides, preparation lists, production schedules, and kitchen procedures.
• Monitor food costs, labor productivity, purchasing, inventory, waste, and portion controls to achieve budgeted financial results.
• Collaborate with purchasing and approved vendors to maintain product quality, availability, and cost effectiveness.
• Ensure compliance with all food safety, sanitation, workplace safety, and local health department requirements.
• Maintain clean, organized, secure, and inspection-ready culinary work areas.
• Conduct regular line checks, quality reviews, inventory counts, and kitchen inspections.
• Coordinate closely with front-of-house leaders to ensure seamless service, accurate communication, and thoughtful resolution of guest concerns.
• Accommodate dietary restrictions and food allergies with accuracy, care, and strict adherence to established procedures.

Benefits

• Auberge Collection is a portfolio of extraordinary hotels, resorts, residences and private clubs. While each property is unique, all share a crafted approach to luxury and bring the soul of the locale to life through captivating design, exceptional cuisine, innovative wellbeing, and gracious yet unobtrusive service.
• The Knox Hotel Employer LLC is an Equal Opportunity Employer, M/F/D/V.
• The Knox Hotel Employer LLC provides equal employment opportunities (EEO) to all team members and applicants for employment without regard to race, color, religion, sex, national origin, age, disability, or genetics.
• In addition to federal law requirements, The Knox Hotel Employer LLC complies with applicable state and local laws governing non-discrimination in employment in every location in which the company has facilities.
• This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation, and training.

What This Job Offers

• Job Type: Full-time
• Career Level: Senior
• Education Level: Associate degree