Sous Chef

DRIFTWOOD HOSPITALITY MANAGEMENT•Southlake, TX

5d•Onsite

About The Position

The Sous Chef will direct and supervise the efficient operation of all food production areas. In partnership with the Executive Chef, this role is responsible for overseeing and assisting in the preparation of all food items according to standardized recipes while maintaining the highest standards of quality, presentation, sanitation, and safety. This position also plays a key role in minimizing waste and maximizing productivity and cost efficiency. Foster a positive, guest-focused culture by bringing energy, professionalism, and enthusiasm to the team environment. Lead kitchen operations during peak meal periods with a hands-on management approach. Monitor food outlets, buffets, stations, and displays to ensure creativity, quality, cleanliness, and food safety standards are consistently maintained. Ensure timely kitchen setup and proper staffing with well-trained culinary team members in appropriate uniform standards. Support the Outlet Restaurant Manager and Banquet Manager with daily and weekly operational responsibilities. Coordinate food and beverage services for conventions, banquets, and group events while collaborating with hotel departments to execute client expectations. Work closely with Food & Beverage team members to ensure smooth operations across both front- and back-of-house functions. Assist in achieving departmental goals and operational objectives. Manage food costs by maintaining budget standards, adjusting requisitions, and minimizing waste. Oversee menu development for the staff restaurant to ensure high-quality offerings for internal team members. Promote teamwork within the kitchen and maintain strong working relationships with all supporting departments. Participate in community and media opportunities to showcase culinary offerings and promote the hotel. Ensure compliance with all municipal and state health, hygiene, and safety regulations. Respond personally to food-related guest feedback and ensure appropriate follow-up and reporting procedures are completed. Ensure all kitchen equipment is properly maintained and operating efficiently. Actively participate in Department Head and Food & Beverage meetings, while leading regular departmental communication meetings and encouraging team engagement across hotel committees. Join Hilton Southlake Town Square and become part of a team dedicated to excellence, hospitality, and creating unforgettable experiences for both guests and team members alike.

Requirements

Three or more years of progressive experience in Hotel Food & Beverage experience or other successful F&B service industry; or a Culinary Degree with 2 or more years of progressive experience in Hotel Food & Beverage experience or other successful F&B service industry.
Creates and plans all meals and menus for the restaurant/s, outlet/s and catered events.
Experienced in high volume catering with hotel top brands and fine dining.
Proven leadership and managerial skills supporting an environment of colleague growth and development, interdepartmental teamwork and exceptional customer service.
Current on all culinary trends and active in the furthering of his/her own culinary development.
Extremely creative with strong service skills and demonstrated ability to energize a diverse team of culinary professionals.
Computer literate.
Ability to stand, walk and/or sit and continuously perform essential job functions for an eight-plus hour shift.
Frequent twisting, bending, stooping, reaching, standing, walking.
Frequent talking, hearing, seeing and smiling.

Nice To Haves

Bi-lingual (English / Spanish) preferred

Responsibilities

Direct and supervise the efficient operation of all food production areas.
Oversee and assist in the preparation of all food items according to standardized recipes.
Maintain the highest standards of quality, presentation, sanitation, and safety.
Minimize waste and maximize productivity and cost efficiency.
Lead kitchen operations during peak meal periods with a hands-on management approach.
Monitor food outlets, buffets, stations, and displays to ensure creativity, quality, cleanliness, and food safety standards are consistently maintained.
Ensure timely kitchen setup and proper staffing with well-trained culinary team members in appropriate uniform standards.
Support the Outlet Restaurant Manager and Banquet Manager with daily and weekly operational responsibilities.
Coordinate food and beverage services for conventions, banquets, and group events.
Collaborate with hotel departments to execute client expectations.
Work closely with Food & Beverage team members to ensure smooth operations across both front- and back-of-house functions.
Assist in achieving departmental goals and operational objectives.
Manage food costs by maintaining budget standards, adjusting requisitions, and minimizing waste.
Oversee menu development for the staff restaurant.
Promote teamwork within the kitchen and maintain strong working relationships with all supporting departments.
Participate in community and media opportunities to showcase culinary offerings and promote the hotel.
Ensure compliance with all municipal and state health, hygiene, and safety regulations.
Respond personally to food-related guest feedback and ensure appropriate follow-up and reporting procedures are completed.
Ensure all kitchen equipment is properly maintained and operating efficiently.
Actively participate in Department Head and Food & Beverage meetings.
Lead regular departmental communication meetings and encourage team engagement across hotel committees.