Senior Sous Chef: Lead Culinary at a Luxury Hotel

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

Job summary

The Knox, Auberge Collection in Dallas is seeking an experienced culinary leader to guide daily operations across restaurant, banquet, and in-room dining. You will supervise shifts, coordinate mise en place, ensure quality and presentation, and uphold rigorous safety standards.

You will drive staff performance, forecast food costs, and collaborate with other departments to deliver exceptional dining experiences for guests at this luxury property.

Qualifications

• High school diploma or equivalent; culinary degree or training preferred.
• At least three years of progressive culinary experience in luxury or high-volume settings; supervisory experience required.
• Proficiency in food preparation, cooking techniques, and recipe execution.
• Knowledge of food safety, sanitation, allergen awareness, and safety practices; certification within timeframe.
• Strong leadership, communication, and decision-making under pressure; ability to adapt to changing operational needs.

Responsibilities

• Assist Culinary Leadership in directing daily culinary operations for restaurant, banquet, in-room dining, and other outlets.
• Lead assigned shifts and service periods, coordinating mise en place, production, staffing, and communication to ensure efficient execution.
• Prepare, cook, and present food in accordance with approved recipes, portion standards, quality expectations, and presentation guidelines.
• Inspect ingredients, preparation, cooking, holding, and finished dishes to ensure freshness, flavor, consistency, temperature, and visual appeal.
• Supervise, train, coach, and motivate cooks and culinary team members; reinforce professionalism and a culture of excellence.
• Assign daily work, monitor productivity, provide timely feedback, and assist with performance management in partnership with culinary leadership and People & Culture.
• Maintain rigorous food-safety and sanitation standards, including proper storage, labeling, rotation, allergen controls, temperature documentation, and cleaning practices.
• Ensure compliance with health regulations, safety requirements, hotel policies, and SOPs.
• Coordinate with Food & Beverage, Banquets, Stewarding, Purchasing, and other departments for service and events.
• Communicate menu details, preparation methods, allergens, dietary accommodations, and service expectations to culinary and service teams.
• Assist with ordering, receiving, storage, inventory, and product rotation; verify quality and quantities while protecting assets.
• Support food-cost and labor-cost goals through forecasting, portion control, waste reduction, and scheduling.
• Monitor kitchen equipment and work areas, report maintenance or safety concerns promptly and coordinate corrective action.
• Respond professionally to guest feedback and operational concerns to restore confidence and improve experience.
• Serve as the culinary leader on duty when assigned and provide hands-on support at any station as needed.

Skills

Culinary leadership

Supervisory experience

Food safety knowledge

English communication

Team coordination

Education

High school diploma or equivalent

Culinary degree or formal training preferred

Job description

The Knox, Auberge Collection in Dallas is seeking an experienced culinary leader to guide daily operations across restaurant, banquet, and in-room dining. You will supervise shifts, coordinate mise en place, ensure quality and presentation, and uphold rigorous safety standards.

You will drive staff performance, forecast food costs, and collaborate with other departments to deliver exceptional dining experiences for guests at this luxury property.