Hotel Kitchen Supervisor & Menu Innovator

Stonebridge; Dallas (TX); On-site; USD 54,000 - 62,000; Full time

Benefits offered by this job

Medical Benefits

Dental & Vision

PTO

401(k) Matching

Wellness Support

Tuition Aid

Travel Perks

Job summary

Stonebridge in Dallas, Texas is seeking a Sous Chef to supervise all culinary operations and ensure the highest standards of food quality, portion control, taste, and presentation under the Executive Chef. You will manage kitchen staff, ensure health and safety compliance, and maintain a clean, organized kitchen.

The role reports to the Executive Chef, oversees kitchen team members, and supports event and daily service with strong leadership and cost awareness.

Qualifications

• Minimum of 3 years of experience in a culinary role, preferably in a hotel or restaurant.
• Knowledge of food preparation techniques, portion control, and presentation standards.
• Ability to supervise and train kitchen staff while ensuring food safety and sanitation.

Responsibilities

• Supervises and coordinates food preparation to meet quality, presentation, and portion standards.
• Assists in menu planning and development, considering guest preferences and costs.
• Monitors staff performance and provides training and feedback.
• Oversees safe use of kitchen equipment and adherence to safety procedures.
• Manages inventory, orders supplies, and checks quality on receipt.
• Ensures health and sanitation regulations are followed and kitchen stays clean.
• Assists in scheduling kitchen staff to meet operations and labor cost targets.
• Prepares menu items and maintains consistent quality across meal periods.
• Collaborates with banquet and restaurant teams for events and daily service.

Skills

Leadership

Food safety

Inventory management

Communication

Flexibility

Food presentation

Tools

Kitchen equipment

Job description

Stonebridge in Dallas, Texas is seeking a Sous Chef to supervise all culinary operations and ensure the highest standards of food quality, portion control, taste, and presentation under the Executive Chef. You will manage kitchen staff, ensure health and safety compliance, and maintain a clean, organized kitchen.

The role reports to the Executive Chef, oversees kitchen team members, and supports event and daily service with strong leadership and cost awareness.