Banquet & Restaurant Sous Chef — Lead & Mentor

Thompson Hotels; Dallas (TX); On-site; USD 60,000 - 75,000; Full time

Benefits offered by this job

Comprehensive health plans

401(k) and savings plans

Paid vacation and holidays

Employee stock purchase plan

Free colleague meals

Transit passes

Job summary

Thompson Dallas is seeking a hands-on Sous Chef to support the Executive Chef and lead banquet and restaurant kitchens. You will ensure exceptional food quality, presentation, and timing while mentoring culinary teammates in a fast-paced hotel environment.

The ideal candidate thrives on leadership, delivers memorable dining experiences across banquets, outlets, and events, and champions Hyatt and Thompson culinary standards. A strong culinary background is essential.

Qualifications

• 2–4 years of progressive culinary leadership in high-volume settings.
• Experience supporting both banquet and restaurant operations.
• Strong knowledge of banquet production, food prep, and kitchen operations.

Responsibilities

• Support daily operation of banquet and restaurant kitchens.
• Supervise culinary staff during functions and service.
• Lead production planning and execution for banquets and outlets.
• Assist with menu preparation, recipe execution, and seasonal menus.
• Maintain food quality, portions, and presentation.
• Coach and develop culinary colleagues; assist with scheduling and cost controls.

Skills

Culinary leadership

Banquet operations

Team mentoring

Operational excellence

Food safety HACCP

Education

Culinary degree or equivalent

Tools

Microsoft Office

Job description

Thompson Dallas is seeking a hands-on Sous Chef to support the Executive Chef and lead banquet and restaurant kitchens. You will ensure exceptional food quality, presentation, and timing while mentoring culinary teammates in a fast-paced hotel environment.

The ideal candidate thrives on leadership, delivers memorable dining experiences across banquets, outlets, and events, and champions Hyatt and Thompson culinary standards. A strong culinary background is essential.