Lead Luxury Hotel Sous Chef – Banquets & Dining

The Knox; Dallas (TX); On-site; USD 70,000 - 100,000; Full time

Job summary

The Knox, Auberge Collection, is opening a premier Dallas kitchen where a culinary leader will supervise daily operations across restaurant, banquet, and in-room dining venues. You will guide shifts, ensure excellent presentation, and uphold rigorous safety and quality standards.

Ideal candidates bring a minimum of three years in high-end hospitality kitchens, strong leadership, and superb teamwork. English proficiency required; other languages are a plus in a vibrant, destination-driven setting.

Qualifications

• High school diploma or equivalent required; culinary degree, apprenticeship, or formal culinary training preferred.
• Minimum of three years of progressive culinary experience in a high-quality restaurant, luxury hotel, resort, or high-volume banquet operation, including supervisory experience.
• Proficiency in food preparation, cooking techniques, kitchen organization, recipe execution, and quality control.
• Working knowledge of food safety, sanitation, allergen awareness, chemical handling, and workplace-safety practices; required food-handler and/or food-protection manager certification must be obtained within the timeframe established by the property and applicable regulations.
• Strong leadership, coaching, communication, organization, problem-solving, and decision-making skills, with composure under pressure and adaptability.
• Working knowledge of inventory, purchasing, scheduling, labor management, food-cost controls, kitchen documentation, and relevant workplace technology.
• Professional appearance and conduct consistent with The Knox, Auberge Collection standards; English communication required; additional languages valued as needed.

Responsibilities

• Assist culinary leadership in directing daily operations across restaurant, banquet, in-room dining, and other outlets.
• Lead shifts and service periods, coordinating mise en place, production, staffing, and communication.
• Prepare, cook, and present food per recipes, portion standards, and presentation guidelines.
• Inspect ingredients and finished dishes for freshness, flavor, temperature, and visual appeal.
• Supervise, train, coach, and motivate cooks and culinary team members.
• Assign daily work, monitor productivity, and provide timely feedback with leadership support.
• Maintain rigorous food-safety and sanitation standards and proper storage practices.
• Ensure compliance with health regulations, safety requirements, hotel policies, and SOPs.
• Coordinate with departments to plan service for events and changing priorities.
• Communicate menu details and allergens to culinary and service teams accurately.
• Assist with ordering, receiving, storage, inventory, and rotation; verify quality and quantities.
• Support food-cost and labor-cost goals through forecasting, portion control, and waste reduction.
• Monitor kitchen equipment and work areas; report maintenance or safety concerns.
• Respond professionally to guest feedback and take action to restore satisfaction.
• Serve as culinary leader on duty and provide hands-on support at stations as needed.

Skills

Leadership

Coaching

Communication

Organization

Problem-solving

Decision-making

Staying calm under pressure

Adaptability

Education

High school diploma or equivalent

Culinary degree or formal training (preferred)

Tools

Inventory management

Purchasing

Scheduling

Labor management

Food-cost controls

Kitchen documentation

Workplace technology

Job description

The Knox, Auberge Collection, is opening a premier Dallas kitchen where a culinary leader will supervise daily operations across restaurant, banquet, and in-room dining venues. You will guide shifts, ensure excellent presentation, and uphold rigorous safety and quality standards.

Ideal candidates bring a minimum of three years in high-end hospitality kitchens, strong leadership, and superb teamwork. English proficiency required; other languages are a plus in a vibrant, destination-driven setting.