Sous Chef

Auberge Collection•Dallas, TX

47d•Onsite

About The Position

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 to ensure efficient execution. Prepare, cook, and present food in accordance with approved recipes, portion standards, quality expectations, and established presentation guidelines. Inspect ingredients, preparation, cooking, holding, and finished dishes to ensure freshness, flavor, consistency, temperature, and visual appeal. Supervise, train, coach, and motivate cooks and other culinary team members while reinforcing professionalism, teamwork, accountability, and a culture of excellence. Assign daily work, monitor productivity, provide timely feedback, and assist with performance management in partnership with culinary leadership and People & Culture. Maintain rigorous food-safety and sanitation standards, including proper storage, labeling, date rotation, allergen controls, temperature documentation, and cleaning practices. Ensure compliance with applicable 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 operational priorities. Communicate menu details, preparation methods, allergens, dietary accommodations, and service expectations accurately 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 accurate forecasting, portion control, waste reduction, responsible purchasing, scheduling, and efficient use of resources. Monitor kitchen equipment and work areas, reporting maintenance or safety concerns promptly and coordinating corrective action. Respond professionally to guest feedback and operational concerns, taking appropriate action to restore confidence and improve the experience. Serve as the culinary leader on duty when assigned and provide hands-on support at any station based on business volume and team needs.

Requirements

High school diploma or equivalent required.
Minimum of three years of progressive culinary experience in a high-quality restaurant, luxury hotel, resort, or high-volume banquet operation, including supervisory experience.
Demonstrated 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 standards of The Knox, Auberge Collection.
Ability to communicate clearly in English.

Nice To Haves

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

Responsibilities

Direct daily culinary operations for various food-and-beverage outlets.
Lead assigned shifts, coordinating mise en place, production, staffing, and communication.
Prepare, cook, and present food according to recipes and standards.
Inspect food quality, freshness, and presentation.
Supervise, train, coach, and motivate culinary team members.
Assign daily work, monitor productivity, and provide feedback.
Maintain food-safety and sanitation standards.
Ensure compliance with health regulations and hotel policies.
Partner with other departments for service coordination.
Communicate menu details and service expectations.
Assist with inventory, ordering, and product rotation.
Support food-cost and labor-cost goals.
Monitor kitchen equipment and report maintenance concerns.
Respond to guest feedback and operational concerns.
Serve as culinary leader on duty and provide hands-on support.