RWMOT - Jr. Sous Chef

Rosewood Hotel Group•Dallas, TX

9d•Onsite

About The Position

Rosewood Hotel Group is seeking a Jr. Sous Chef to join their Kitchen team at Rosewood Mansion on Turtle Creek in Dallas, Texas. This role is crucial in delivering exceptional dining experiences by supporting the daily leadership of kitchen operations. The Jr. Sous Chef will ensure all dishes meet the highest standards of quality, presentation, food safety, and operational efficiency. This position involves overseeing food production, supervising line cooks, maintaining quality control, and fostering a positive team environment, contributing to memorable guest experiences and operational goals.

Requirements

Proven culinary supervisory experience within a luxury hotel, upscale restaurant, or similar hospitality environment.
Ability to effectively lead, motivate, and develop kitchen associates while maintaining a cohesive team culture.
Strong organizational skills and ability to successfully prioritize and delegate responsibilities in a fast-paced environment.
Thorough understanding of food quality standards, kitchen operations, food safety, and sanitation requirements.
Ability to work under pressure while maintaining attention to detail, accuracy, and consistency.
Clear and professional communication skills with colleagues, leaders, and guests.
Comfort operating, maintaining, and monitoring kitchen equipment and culinary processes.
A culinary degree or equivalent professional culinary experience.

Responsibilities

Lead and supervise line cooks to ensure exceptional food quality, consistency, and presentation standards.
Support daily kitchen operations by assigning production and preparation tasks and ensuring priorities are executed efficiently.
Monitor food production throughout service and provide hands-on support wherever needed.
Maintain the highest standards of cleanliness, food safety, sanitation, and proper food storage procedures.
Control waste and support inventory management to help achieve food and labor cost objectives.
Communicate effectively with service teams regarding menu changes, specials, and item availability.
Train, coach, and develop culinary team members while supporting the onboarding of new associates.
Promote a positive, collaborative working environment that enhances productivity, teamwork, and morale.