Pastry Sous Chef

Auberge Collection • Dallas, TX

4d

About The Position

The Pastry Sous Chef supports the Executive Pastry Chef in leading daily culinary operations and delivering exceptional dining experiences at The Knox, Auberge Collection. The role provides hands-on leadership across food preparation and service, ensuring dishes meet standards for quality, consistency, presentation, seasonality, and luxury hospitality. The Pastry Sous Chef develops and inspires the culinary team and helps manage labor, food cost, sanitation, and operational execution.

The role oversees pastry and bakery operations, the hotel amenity program, and other pastry department functions. It may lead assigned shifts and service periods, serve as culinary leader on duty when assigned, and provide hands-on support at any station according to business volume and team needs. Operations may include restaurant, banquet, in-room dining, and other food-and-beverage outlets, as applicable.

Requirements

• High school diploma or equivalent required.
• At least three years of progressive culinary experience in a high-quality restaurant, luxury hotel, resort, or high-volume banquet operation, including supervisory experience.
• Proficiency in food preparation, cooking techniques, kitchen organization, recipe execution, and quality control.
• Working knowledge of food safety, sanitation, allergen awareness, chemical handling, and workplace-safety practices.
• Required food-handler and/or food-protection manager certification must be obtained within the timeframe established by the property and applicable regulations.
• Strong leadership, coaching, communication, organization, problem-solving, and decision-making skills.
• Ability to remain composed under pressure and adapt to changing operational needs.
• Working knowledge of inventory, purchasing, scheduling, labor management, food-cost controls, kitchen documentation, and relevant workplace technology.
• Professional appearance and conduct consistent with The Knox, Auberge Collection standards.
• Ability to communicate clearly and professionally with team members and guests.

Nice To Haves

• Culinary degree, apprenticeship, or formal culinary training preferred.
• Additional language skills are valued based on operational needs.

Responsibilities

• Assist culinary leadership in directing daily culinary operations for restaurant, banquet, in-room dining, and other food-and-beverage outlets, as applicable.
• Lead assigned shifts and service periods, coordinating mise en place, production, staffing, and communication.
• Prepare, cook, and present food according to approved recipes, portion standards, quality expectations, and presentation guidelines.
• Inspect ingredients, preparation, cooking, holding, and finished dishes for freshness, flavor, consistency, temperature, and visual appeal.
• Supervise, train, coach, and motivate cooks and other culinary team members, reinforcing professionalism, teamwork, accountability, and excellence.
• Assign daily work, monitor productivity, provide timely feedback, and assist with performance management in partnership with culinary leadership and People & Culture.
• Maintain food-safety and sanitation standards, including storage, labeling, date rotation, allergen controls, temperature documentation, and cleaning practices.
• Ensure compliance with health regulations, workplace-safety requirements, hotel policies, and departmental standard operating procedures.
• Partner with Food & Beverage, Banquets, Stewarding, Purchasing, and other departments to coordinate service, special events, and changing priorities.
• Communicate menu details, preparation methods, allergens, dietary accommodations, and service expectations to culinary and service teams.
• Assist with ordering, receiving, storage, inventory, and product rotation; verify quality and quantities while protecting hotel assets.
• Support food-cost and labor-cost goals through forecasting, portion control, waste reduction, purchasing, scheduling, and efficient use of resources.
• Monitor kitchen equipment and work areas, report maintenance or safety concerns, and coordinate corrective action.
• Respond professionally to guest feedback and operational concerns, taking appropriate action to restore confidence and improve the experience.
• Serve as culinary leader on duty when assigned and provide hands-on support at any station based on business volume and team needs.
• Oversee pastry and bakery operations, the hotel amenity program, and other pastry department functions.

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: High school or GED