Banquet Sous Chef: Lead & Elevate Culinary Teams

Highgate Hotels L.P.; Dallas (TX); On-site; USD 45,000 - 65,000; Full time

Benefits offered by this job

Medical insurance

Paid holidays

Paid vacation

Paid sick leave

Educational opportunities / Tuition Re

401(k) Retirement Plan with employer匹配

Job summary

The Joule Dallas, a Highgate Hotels property, seeks a Sous Chef to oversee daily culinary operations and lead a team toward high-quality standards and smooth meal service. You will train staff, develop menus, and ensure consistent recipe execution across shifts.

The role emphasizes hands-on leadership, operations oversight, and proactive problem-solving to prevent service disruptions and uphold the hotel’s culinary excellence.

Qualifications

• At least 4 years of related progressive experience; or a culinary graduate with at least 2 years of progressive experience in a hotel or related field.
• Knowledge of F&B preparation techniques, health department rules and liquor laws.
• Physical ability to lift up to 50 pounds and handle frequent movement of objects.
• Strong verbal and written communication with all staff and guests.
• Ability to multitask and prioritize departmental functions to meet deadlines.
• Effective problem-solving, anticipating and resolving issues as they arise.

Responsibilities

• Assist Banquet Chef in meeting or exceeding budgeted goals (labor and food costs).
• Support culinary staff through training, coaching, and performance reviews.
• Uphold company culture and food safety standards across operations.
• Maintain current culinary knowledge and flavor trends.
• Recruit and retain a passionate culinary team and ensure guest satisfaction.
• Develop menus and update recipes, checklists, and training manuals.

Skills

F&B preparation techniques

Communication skills

Team leadership

Problem solving

Education

Culinary degree

Job description

The Joule Dallas, a Highgate Hotels property, seeks a Sous Chef to oversee daily culinary operations and lead a team toward high-quality standards and smooth meal service. You will train staff, develop menus, and ensure consistent recipe execution across shifts.

The role emphasizes hands-on leadership, operations oversight, and proactive problem-solving to prevent service disruptions and uphold the hotel’s culinary excellence.