Executive Sous Chef: Lead Kitchen Growth & Excellence

HEI Hotels & Resorts; Frisco (TX); On-site; USD 70,000 - 90,000; Full time

Job summary

HEI Hotels & Resorts is seeking a seasoned culinary leader to plan and manage the kitchen for The Westin Dallas Stonebriar in Frisco. You will oversee production, plating, and presentation across hotel outlets, while driving cost control and adherence to standards.

You will hire, train, and mentor kitchen staff, ensure sanitation, safety, and quality, and collaborate with the Executive Chef on seasonal menus and costing. Strong leadership and communication are essential to succeed in this role.

Qualifications

• Two+ years of post high school education; culinary education is desirable.
• Five+ years in a related position in a hotel setting.
• Advanced knowledge of food production, menu costing, and F&B operations.
• Leadership experience managing kitchen staff and operations.
• Ability to manage labor, costs, and quality while meeting standards.

Responsibilities

• Plan and supervise daily kitchen production for all hotel outlets.
• Hire, train, and develop kitchen staff; conduct performance reviews.
• Schedule and ensure sanitation, safety, and compliance with standards.
• Monitor labor and food costs; prepare reports and adherence to budgets.
• Lead in absence of Executive Chef and assist with menus and costing.
• Ensure attendance and regular availability for shifts; perform other duties as assigned.

Skills

Leadership

Food & Beverage management

Budgeting

Staff development

Communication

Education

Post high school education

Culinary education desirable

Job description

HEI Hotels & Resorts is seeking a seasoned culinary leader to plan and manage the kitchen for The Westin Dallas Stonebriar in Frisco. You will oversee production, plating, and presentation across hotel outlets, while driving cost control and adherence to standards.

You will hire, train, and mentor kitchen staff, ensure sanitation, safety, and quality, and collaborate with the Executive Chef on seasonal menus and costing. Strong leadership and communication are essential to succeed in this role.