Luxury Hotel Executive Sous Chef | Culinary Leader

Paycom; Dallas (TX); On-site; USD 85,000 - 110,000; Full time

Benefits offered by this job

Health benefits

Hotel discounts

Paid time off

Retirement savings plan

Job summary

Hotel ZaZa Dallas is seeking an experienced Executive Sous Chef to join our Culinary Leadership Team. This hands-on leader will act as the Executive Chef's second-in-command, directing daily kitchen operations, ensuring exceptional food quality, presentation, and brand standards across outlets, banquets, and room service.

Ideal candidates bring five years of progressive culinary leadership in luxury settings, with strong knowledge of food safety, cost controls, and staff development to deliver

Qualifications

• Minimum of five years of progressive culinary leadership experience in hotel, resort, or upscale dining operations.
• Luxury hotel or upscale hospitality experience strongly preferred.
• Culinary degree or formal culinary training preferred.
• Food Handler Certification required or ability to obtain certification.
• ServSafe Manager Certification preferred.
• Knowledge of local, state, and federal food safety regulations.

Responsibilities

• Assist the Executive Chef in directing all culinary operations throughout the hotel.
• Lead day-to-day kitchen operations, ensuring exceptional food quality, consistency, and presentation.
• Supervise culinary teams across restaurants, banquets, room service, catering, and special events.
• Ensure all menu items are prepared according to recipes and brand standards.
• Maintain sanitation, cleanliness, safety, and organization across kitchen areas.

Job description

Hotel ZaZa Dallas is seeking an experienced Executive Sous Chef to join our Culinary Leadership Team. This hands-on leader will act as the Executive Chef's second-in-command, directing daily kitchen operations, ensuring exceptional food quality, presentation, and brand standards across outlets, banquets, and room service.

Ideal candidates bring five years of progressive culinary leadership in luxury settings, with strong knowledge of food safety, cost controls, and staff development to deliver