Banquet Sous Chef — Lead, Train & Menu Innovator

Highgate Hotels L.P.; Boise (ID); On-site; USD 55,000 - 75,000; Full time

Benefits offered by this job

Medical insurance

Dental insurance

Vision insurance

401(k) retirement plan

Job summary

Highgate Hotels in Dallas, TX is seeking a Sous Chef to assist in the daily culinary operations and to lead a team of enthusiastic associates. You will train, develop, and supervise staff while ensuring high-quality meal service and adherence to standards.

The role requires strong leadership, knowledge of F&B techniques and regulatory compliance, plus the ability to resolve issues proactively and maintain consistent recipe execution across events and services.

Qualifications

• At least 4 years of progressive related experience; or a culinary graduate with at least 2 years in a hotel or related field.
• Knowledge of F&B preparation techniques, health dept rules and liquor laws.
• Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently to move objects.
• Ability to communicate effectively with all levels of staff and guests.
• Able to multitask and prioritize departmental functions to meet deadlines.
• Able to anticipate, prevent and solve problems as necessary.

Responsibilities

• Assist Banquet Chef in meeting or exceeding budgeted goals (labor and food costs).
• Assist Banquet Chef with management of all culinary staff (training, counseling, disciplining, terminating and performance reviews).
• Inspire and reinforce company core culture across the team.
• Ensure compliance with applicable standards, laws, and sanitation requirements.

Skills

Team leadership

Communication

Multitasking

Problem solving

Physical stamina

Education

Culinary degree

Job description

Highgate Hotels in Dallas, TX is seeking a Sous Chef to assist in the daily culinary operations and to lead a team of enthusiastic associates. You will train, develop, and supervise staff while ensuring high-quality meal service and adherence to standards.

The role requires strong leadership, knowledge of F&B techniques and regulatory compliance, plus the ability to resolve issues proactively and maintain consistent recipe execution across events and services.