Lead Sous Chef – Banquets & Fine Dining

Courtyard Flower Mound LLC; Flower Mound (TX); On-site; USD 52,000 - 68,000; Full time

Job summary

Courtyard Flower Mound LLC in Flower Mound, TX, is seeking a hands-on Sous Chef to support the Chef & Beverage Manager in daily culinary operations for the hotel restaurant, breakfast service, banquets, and catering. This lead role supervises kitchen staff, ensures food quality and safety, and helps execute menus.

You will oversee line checks, train staff, coordinate with banquet teams, manage inventory, and help control costs while delivering exceptional dining experiences for guests and events.

Qualifications

• Previous experience as a Sous Chef, Lead Cook, or supervisory culinary role required.
• Hotel, resort, banquet, or full-service restaurant experience preferred.
• Strong knowledge of food preparation techniques, kitchen operations, and food safety standards.
• Ability to lead and motivate a diverse culinary team in a fast-paced environment.
• ServSafe Certification or equivalent food safety certification preferred.
• Strong organizational, communication, and time-management skills.
• Ability to work flexible schedules, including evenings, weekends, and holidays.

Responsibilities

• Oversee daily culinary operations for hotel restaurant, breakfast service, banquets, and catering.
• Supervise kitchen staff, ensure food quality and consistency, and maintain safety standards.
• Assist with menu execution and seasonal menus in line with brand standards.
• Coordinate with front-of-house and banquet teams to ensure seamless service.
• Monitor inventory, food costs, and labor efficiencies to control expenses.

Skills

Culinary leadership

Food safety

Team motivation

Scheduling flexibility

Communication

Time management

Staff training

Job description

Courtyard Flower Mound LLC in Flower Mound, TX, is seeking a hands-on Sous Chef to support the Chef & Beverage Manager in daily culinary operations for the hotel restaurant, breakfast service, banquets, and catering. This lead role supervises kitchen staff, ensures food quality and safety, and helps execute menus.

You will oversee line checks, train staff, coordinate with banquet teams, manage inventory, and help control costs while delivering exceptional dining experiences for guests and events.