Sous Chef — High-Volume Culinary Leader

Hilton Dallas Southlake Town Square; Southlake (TX); On-site; USD 55,000 - 75,000; Full time

Benefits offered by this job

Employee discounts at Hilton Hotels &

Free daily meals for AM and PM shifts

Quarterly team rallies

Monthly family breakfasts

Employee recognition programs

Job summary

Hilton Dallas/Southlake Town Square is seeking a hands-on Kitchen Supervisor to direct and oversee the food production areas in coordination with the Executive Chef. The role emphasizes maintaining the highest standards of quality, sanitation, and safety while delivering excellent guest experiences.

You will manage staff, menus, and cost controls, ensuring efficient operation across outlets, banquets, and events.

Qualifications

• Three+ years progressive experience in Hotel Food & Beverage or a Culinary Degree with 2+ years in F&B.
• Experience in high-volume catering with hotel brands and fine dining.
• Proven leadership and managerial skills supporting a growth-oriented team.

Responsibilities

• Direct and supervise the operation of food production areas with the Executive Chef.
• Ensure cleanliness, sanitation and safety in kitchen and storage areas.
• Assist Outlet-Restaurant Manager and Banquet Manager in daily/weekly duties.
• Oversee menu creation for staff restaurant to ensure high quality for internal customers.
• Promote teamwork within the Kitchen and coordinate with other departments to support services.
• Manage monthly food cost budget and control waste.
• Participate in departmental and hotel meetings and respond to feedback.

Skills

F&B management

Leadership

Customer service

Team coordination

Education

Culinary Degree

Tools

Computer literacy

Job description

Hilton Dallas/Southlake Town Square is seeking a hands-on Kitchen Supervisor to direct and oversee the food production areas in coordination with the Executive Chef. The role emphasizes maintaining the highest standards of quality, sanitation, and safety while delivering excellent guest experiences.

You will manage staff, menus, and cost controls, ensuring efficient operation across outlets, banquets, and events.