DirectJobHub
Jobs · Management · Texas

Executive Sous Chef | Relocation Assistance Available

Thompson Hotels · Dallas, TX · 2 wk ago
ManagementFull-time

Position Summary

The Executive Sous Chef partners closely with the Executive Chef to lead all day-to-day culinary operations throughout the hotel. This role is responsible for delivering exceptional food quality, developing and inspiring culinary talent, maintaining operational excellence, and ensuring an outstanding guest experience across restaurants, bars, banquets, in-room dining, and special events.

Responsibilities

  • Partner with the Executive Chef to oversee all culinary operations across restaurants, bars, banquets, in-room dining, and other food & beverage outlets.

  • Lead the culinary team in executing exceptional food quality, presentation, consistency, and service standards.

  • Inspire, coach, mentor, and develop Sous Chefs and culinary colleagues while fostering an engaging and high-performing team culture.

  • Serve as the culinary leader in the absence of the Executive Chef, ensuring seamless daily operations.

  • Collaborate with the Executive Chef on seasonal menu development, recipe standardization, and innovative culinary offerings that reflect the Thompson brand.

  • Lead production planning to ensure efficient execution during all meal periods and banquet functions.

  • Drive operational excellence through effective labor management, scheduling, inventory controls, purchasing, food cost management, and waste reduction.

  • Monitor food production, ordering, quality, consistency, and portion control to achieve operational and financial objectives.

  • Ensure compliance with Hyatt food safety, sanitation, and workplace safety standards while maintaining a clean and organized kitchen environment.

  • Partner closely with restaurant, banquet, stewarding, and hotel leadership teams to deliver exceptional guest experiences.

  • Support recruiting, interviewing, onboarding, training, coaching, performance management, and succession planning for culinary colleagues.

  • Conduct regular departmental meetings, culinary trainings, and performance discussions to drive engagement and continuous improvement.

  • Assist with planning and execution of holiday programming, VIP events, chef collaborations, and large-scale banquet functions.

  • Analyze labor, food cost, and operational metrics to identify opportunities for improvement and maximize profitability.

  • Foster a culture built on teamwork, accountability, creativity, and continuous improvement.

  • Maintain compliance with all Hyatt brand standards, local health regulations, and company policies.

  • Perform other duties as assigned by the Executive Chef or hotel leadership.

Qualifications

  • Minimum of 3–5 years of progressive culinary leadership experience as an Executive Sous Chef, Senior Sous Chef, or similar leadership role in a high-volume hotel, lifestyle hotel, upscale restaurant, or resort environment.

  • Strong knowledge of restaurant, banquet, production, and stewarding operations.

  • Demonstrated success leading, coaching, and developing diverse culinary teams.

  • Strong financial acumen with experience managing labor costs, food costs, purchasing, inventory, and productivity.

  • Proven ability to lead multiple priorities while maintaining exceptional food quality and guest satisfaction.

  • Excellent communication, organization, and interpersonal skills.

  • Passion for mentoring and developing future culinary leaders.

  • Strong problem-solving and decision-making skills in a fast-paced environment.

  • Thorough knowledge of food safety, sanitation, HACCP principles, and local health regulations.

  • Proficiency with Microsoft Office and general computer applications.

  • Culinary degree or equivalent combination of education and professional experience preferred.

Physical Requirements

  • Ability to stand and walk for extended periods, frequently exceeding 8–12 hours per shift.

  • Ability to frequently bend, stoop, kneel, climb stairs, reach overhead, and work in confined spaces.

  • Ability to lift, carry, push, and pull up to 50 pounds regularly and occasionally more with assistance.

  • Comfortable working in hot, humid, and fast-paced commercial kitchen environments for extended periods.

  • Ability to safely operate commercial kitchen equipment including knives, slicers, mixers, ovens, grills, fryers, steamers, and other culinary equipment.

  • Manual dexterity required for food preparation, plating, and operating kitchen tools.

  • Ability to work in varying temperatures, including hot kitchens, walk-in refrigerators, and freezers.

  • Ability to maintain focus, energy, and professionalism during extended shifts, high-volume service periods, and demanding operational conditions.

Similar jobs