Job Overview
Employment Type
Full-time
Work Schedule
Flexible
Weekend Shifts
Benefits
Comprehensive health insurance
401(k) Plan
Paid vacation
family bonding leave
Employee Discounts
Free Meals
educational assistance
Job Description
Thompson Dallas is a distinctive lifestyle hotel that forms part of Hyatt's prestigious portfolio. Known for blending vibrant experiences with locally inspired design and genuine hospitality, Thompson Dallas offers guests an unparalleled stay characterized by exceptional food and beverage offerings and meticulously crafted environments. The hotel is committed to fostering a workplace where employees are empowered to develop professionally and personally, working collaboratively to create memorable moments for guests. Rooted in values of empathy, inclusion, respect, integrity, experimentation, and wellbeing, Thompson Dallas nurtures a culture where employees thrive and can make meaningful contributions to the brand's legacy and guest experiences.
The Executive Sous Chef role at Thompson Dallas is integral to the culinary operations, partnering closely with the Executive Chef to manage daily kitchen activities across multiple food and beverage outlets including restaurants, bars, banquets, in-room dining, and special events. This position demands a combination of culinary expertise, operational efficiency, and leadership prowess to ensure exceptional food quality, innovative menu development, and the seamless execution of all culinary endeavors. The Executive Sous Chef drives team development by mentoring and coaching the culinary staff, fostering a motivated and high-performing team environment.
This hands-on leadership role requires a chef with a strong background in managing high-volume, upscale dining environments, and who can balance creativity with the practicalities of kitchen production and cost management. In the Executive Chef’s absence, the Executive Sous Chef assumes full responsibility for the culinary operations, ensuring consistent delivery of Hyatt’s brand standards and guest satisfaction. The role also involves strategic collaboration on menu planning and operational improvements to elevate the culinary offerings and maximize profitability. Thompson Dallas values culinary leaders who bring passion and innovation to their craft while upholding robust safety and sanitation protocols to ensure a safe and welcoming kitchen environment.
Working at Thompson Dallas means becoming part of a dynamic and innovative team that values continuous improvement and personal growth. The Executive Sous Chef will engage in important aspects of the culinary operations, from recruitment and training to quality control and event execution. The ability to analyze operational metrics such as labor and food costs, as well as inventory management, is crucial for success in this role. The position requires flexibility in scheduling, including availability for early mornings, evenings, weekends, holidays, and extended hours as needed to meet business demands.
Overall, Thompson Dallas offers a vibrant work environment powered by Hyatt’s extensive resources and commitment to its workforce, making it an excellent choice for culinary professionals seeking to advance their careers in a supportive and creative setting.
The Executive Sous Chef role at Thompson Dallas is integral to the culinary operations, partnering closely with the Executive Chef to manage daily kitchen activities across multiple food and beverage outlets including restaurants, bars, banquets, in-room dining, and special events. This position demands a combination of culinary expertise, operational efficiency, and leadership prowess to ensure exceptional food quality, innovative menu development, and the seamless execution of all culinary endeavors. The Executive Sous Chef drives team development by mentoring and coaching the culinary staff, fostering a motivated and high-performing team environment.
This hands-on leadership role requires a chef with a strong background in managing high-volume, upscale dining environments, and who can balance creativity with the practicalities of kitchen production and cost management. In the Executive Chef’s absence, the Executive Sous Chef assumes full responsibility for the culinary operations, ensuring consistent delivery of Hyatt’s brand standards and guest satisfaction. The role also involves strategic collaboration on menu planning and operational improvements to elevate the culinary offerings and maximize profitability. Thompson Dallas values culinary leaders who bring passion and innovation to their craft while upholding robust safety and sanitation protocols to ensure a safe and welcoming kitchen environment.
Working at Thompson Dallas means becoming part of a dynamic and innovative team that values continuous improvement and personal growth. The Executive Sous Chef will engage in important aspects of the culinary operations, from recruitment and training to quality control and event execution. The ability to analyze operational metrics such as labor and food costs, as well as inventory management, is crucial for success in this role. The position requires flexibility in scheduling, including availability for early mornings, evenings, weekends, holidays, and extended hours as needed to meet business demands.
Overall, Thompson Dallas offers a vibrant work environment powered by Hyatt’s extensive resources and commitment to its workforce, making it an excellent choice for culinary professionals seeking to advance their careers in a supportive and creative setting.
Job 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
Job 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
- Flexible schedule with availability to work early mornings, evenings, weekends, holidays, and extended hours based on business demands
Job Duties
- Partner with the Executive Chef to oversee all culinary operations across restaurants, bars, banquets, in-room dining, and other food and 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
Job Criteria
Experience
Expert Level (7+ years)
Job Location
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