Sous Chef

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

Company Description

In the heart of Knox Street, a bold new way of life is taking shape. A revolutionary destination that will transform Dallas forever,

Company Description

In the heart of Knox Street, a bold new way of life is taking shape. A revolutionary destination that will transform Dallas forever, The Knox, Auberge Collection will debut in 2026 as the city’s most captivating new address, a tapestry of bold design envisioned by the internationally acclaimed Martin Brudnizki Design Studio. The hotel offers 140 artfully imagined guest rooms and suites, each layered with texture, glamour, and character. Guests drift between four distinctive dining and drinking venues, from an all-day salon and terrace to the magnetic hum of a hidden cocktail lounge and lively pool garden. A collection of beautifully appointed event spaces each designed for intimate gatherings and grand celebrations alike—offers an elegant backdrop to host the city’s most memorable moments. The hotel will introduce a signature Wellbeing by Auberge concept, where skin-health rituals meet cutting-edge therapies in a convivial yet serene setting.

For more information: https://auberge.com/the-knox/

Follow The Knox on Instagram @theknoxauberge

Job Description

• Assist Culinary Leadership in directing daily culinary operations for restaurant, banquet, in-room dining, and other food-and-beverage outlets, as applicable.
• 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 established 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 other culinary team members while reinforcing professionalism, teamwork, accountability, 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, date rotation, allergen controls, temperature documentation, and cleaning practices.
• Ensure compliance with applicable health regulations, workplace-safety requirements, hotel policies, and departmental standard operating procedures.
• Partner with Food & Beverage, Banquets, Stewarding, Purchasing, and other departments to coordinate service, special events, and changing operational priorities.
• Communicate menu details, preparation methods, allergens, dietary accommodations, and service expectations accurately to culinary and service teams.
• Assist with ordering, receiving, storage, inventory, and product rotation; verify quality and quantities while protecting hotel assets.
• Support food-cost and labor-cost goals through accurate forecasting, portion control, waste reduction, responsible purchasing, scheduling, and efficient use of resources.
• Monitor kitchen equipment and work areas, reporting maintenance or safety concerns promptly and coordinating corrective action.
• Respond professionally to guest feedback and operational concerns, taking appropriate action to restore confidence and improve the experience.
• Serve as the culinary leader on duty when assigned and provide hands-on support at any station based on business volume and team needs.

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.
• Demonstrated 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 the ability to remain composed under pressure and adapt to changing operational needs.
• Working knowledge of inventory, purchasing, scheduling, labor management, food-cost controls, kitchen documentation, and relevant workplace technology.
• Professional appearance and conduct consistent with the standards of The Knox, Auberge Collection, and the ability to communicate clearly in English; additional language skills are valued based on operational needs.

Additional Information

About Auberge Collection

Auberge Collection is a portfolio of extraordinary hotels, resorts, residences and private clubs. While each property is unique, all share a crafted approach to luxury and bring the soul of the locale to life through captivating design, exceptional cuisine, innovative wellbeing, and gracious yet unobtrusive service. With 30 one-of-a-kind hotels, resorts, and residences, Auberge invites guests to create unforgettable stories in some of the world’s most desirable destinations.

For more information: auberge.com

Connect with Auberge Collection on Instagram, TikTok, Facebook, and LinkedIn @Auberge and #AlwaysAuberge

About Friedkin

Friedkin is a privately held family of global brands spanning automotive, entertainment, hospitality, investments, and sports. Founded in 1969 and headquartered in Houston, Texas, the company is led by Chief Executive Dan Friedkin, and united by a mission to build breakthrough brands that redefine the status quo.

The Friedkin portfolio includes Gulf States Toyota, 30WEST, Accelerated Solutions Group, AS Roma, Ascent Automotive Group, Auberge Collection, Congaree, Copilot Capital, Diamond Creek, Everton Football Club, GSFSGroup, Imperative Entertainment, Legendary Expeditions, NEON, Northside Lexus, Pursuit Sports, The Friedkin Group International, USAL and Westside Lexus.

For more information, please visit www.friedkin.com

The Knox Hotel Employer LLC is an Equal Opportunity Employer, M/F/D/V. The Knox Hotel Employer LLC provides equal employment opportunities (EEO) to all team members and applicants for employment without regard to race, color, religion, sex, national origin, age, disability, or genetics. In addition to federal law requirements, The Knox Hotel Employer LLC complies with applicable state and local laws governing non-discrimination in employment in every location in which the company has facilities. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation, and training