Sous Chef - CBD Provisoins

Highgate Hotels L.P.; Dallas, Village of Port Jefferson (TX, NY); On-site; USD 50,000 - 70,000; Full time

Job summary

A leading hospitality management company is seeking a Sous Chef to assist in daily culinary operations. The ideal candidate will lead a passionate team, ensuring high standards and smooth meal service while supporting menu development and compliance with food safety regulations.

Qualifications

• Minimum 8 years of progressive culinary experience or a culinary degree with at least 4 years of experience.

Responsibilities

• Assist the Executive Chef in meeting or exceeding budgeted goals.
• Manage culinary staff including training and performance reviews.
• Ensure compliance with food safety standards.

Skills

Communication

Problem-Solving

Education

Culinary Degree

Job description

Compensation Type

Yearly

Highgate Hotels

Highgate is a premier real estate investment and hospitality management company widely recognized as an innovator in the industry. Highgate is the dominant player in U.S. gateway markets including New York, Boston, Miami, San Francisco, and Honolulu, with a rapidly expanding presence in Europe, Latin America, and the Caribbean. Highgate’s portfolio of global properties represents an aggregate asset value exceeding $20 billion and generates over $5 billion in cumulative revenues. The company provides expert guidance through all stages of the hospitality property cycle, from planning and development through recapitalization or disposition. Highgate also develops bespoke hotel brands and utilizes industry-leading proprietary revenue management tools to identify and predict evolving market dynamics, driving performance and maximizing asset value. With an executive team comprising some of the industry’s most experienced hotel management leaders, the company is a trusted partner for top ownership groups and major hotel brands. Highgate maintains corporate offices in London, New York, Dallas, and Seattle.

Location

The Joule Dallas, TX

Built in the 1920s, the neo-Gothic landmark building at 1530 Main Street was originally the Dallas National Bank. It dominated the downtown skyline during a thriving era of Dallas banking and West Texas oil booms. Downtown Dallas flourished through the ’80s, but as the 20th century drew to a close, it was a shadow of its former glory. A decade of development deals and renovations transformed the then-vacant bank building into a Forbes four-star boutique hotel. Named after the international unit of energy, The Joule brought a charge to downtown Dallas when it opened in 2008. Through further renovations and expansions, The Joule has become a cultural, shopping, and dining destination—a forerunner in downtown Dallas's renaissance.

Overview

The Sous Chef is responsible for assisting with the daily operations of the culinary team. They will be passionate about maintaining high standards and ensuring smooth meal service. The Sous Chef will inspire and lead a team of enthusiastic associates, providing training and development opportunities. They will support the Executive Sous Chef in monitoring culinary operations, supporting staff, and proactively resolving issues to ensure seamless service.

Responsibilities

• Assist the Executive Chef in meeting or exceeding budgeted goals (labor and food costs).
• Manage culinary staff including training, counseling, disciplining, and performance reviews.
• Promote and uphold the company's core culture and standards.
• Ensure compliance with all applicable laws, regulations, and food safety standards.
• Stay informed of current culinary trends and incorporate them into offerings.
• Assist in recruiting and retaining a passionate culinary team committed to exceeding guest expectations.
• Support menu development initiatives and update recipes, checklists, and training manuals regularly.
• Conduct culinary team one-on-one meetings.
• Oversee food production to ensure consistency and quality standards are met.
• Address quality issues promptly and efficiently.
• Provide operational support across all culinary areas as needed.
• Perform other duties as assigned by the supervisor.

Qualifications

• Minimum 8 years of progressive culinary experience or a culinary degree with at least 4 years of experience in a hotel or related field.
• Knowledge of F&B preparation techniques, health regulations, and liquor laws.
• Ability to lift up to 50 pounds occasionally and 20 pounds frequently.
• Effective verbal and written communication skills with staff and guests.
• Ability to multitask and prioritize tasks to meet deadlines.
• Strong problem-solving skills, including anticipating, preventing, and resolving issues.