Job Overview
Employment Type
Full-time
Work Schedule
Standard Hours
Day Shifts
Benefits
Medical insurance
Paid Time Off
Employee assistance program
DailyPay
Parental leave
401k plan
Employee Stock Purchase Program
Job Description
Hilton Anatole, located in the vibrant city of Dallas, Texas, is a premier hotel known for its luxurious accommodations, exceptional service, and dynamic hospitality environment. As a flagship property within the Hilton portfolio, the Anatole offers guests an unmatched blend of elegance, comfort, and contemporary style. The hotel boasts a range of amenities including multiple dining venues, event spaces, and recreational facilities, making it a destination for both business and leisure travelers alike. Hilton Anatole is committed to fostering a culture of collaboration, innovation, and professional growth among its team members, supporting their development as they deliver outstanding guest experiences.
One of the hotel's standout dining destinations, SER Steak + Spirits, is situated on the 27th floor, offering an impressive panoramic view of the Dallas skyline. This modern American steakhouse focuses on wood-fired steaks, locally sourced ingredients, and an innovative menu designed to delight guests with fresh and flavorful dishes. The establishment places high importance on culinary creativity, quality, and consistency. As part of Hilton Anatole’s culinary leadership team, the Senior Sous Chef at SER Steak + Spirits plays a pivotal role in maintaining these standards and elevating the overall guest dining experience.
The Senior Sous Chef is a critical leadership position responsible for overseeing day-to-day kitchen operations, ensuring flawless execution of menu items, and managing a talented team in a fast-paced, upscale environment. This role requires a proven culinary leader with a minimum of five years of supervisory experience, preferably in high-volume kitchens within hotel settings or upscale restaurants. The ideal candidate brings expertise in steakhouse or fine dining operations, a robust understanding of food quality and safety standards, and strong leadership abilities.
In this role, the Senior Sous Chef will work closely with the Executive Chef to develop and refine the menu, standardize recipes, and implement seasonal updates. The individual will lead by example, maintaining the highest standards of food preparation, presentation, and sanitation, while also fostering a culture of accountability and professional growth among kitchen staff. Additionally, responsibilities include monitoring inventory, controlling food costs, minimizing waste, and ensuring compliance with all health and safety regulations.
Hilton Anatole offers a comprehensive benefits package designed to support the mental and physical well-being of its team members. Employees at the property benefit from programs such as DailyPay, medical insurance for themselves and their families, employee assistance programs for mental health support, competitive paid time off, and access to exclusive travel discounts. There are also opportunities for parental leave, educational advancement through partnerships with Guild Education, retirement savings plans with company matching, employee stock purchase programs, and a variety of career development resources. Hilton’s culture prioritizes leadership, teamwork, integrity, and guest-centered service, making it a rewarding and growth-oriented place to advance one’s culinary career.
One of the hotel's standout dining destinations, SER Steak + Spirits, is situated on the 27th floor, offering an impressive panoramic view of the Dallas skyline. This modern American steakhouse focuses on wood-fired steaks, locally sourced ingredients, and an innovative menu designed to delight guests with fresh and flavorful dishes. The establishment places high importance on culinary creativity, quality, and consistency. As part of Hilton Anatole’s culinary leadership team, the Senior Sous Chef at SER Steak + Spirits plays a pivotal role in maintaining these standards and elevating the overall guest dining experience.
The Senior Sous Chef is a critical leadership position responsible for overseeing day-to-day kitchen operations, ensuring flawless execution of menu items, and managing a talented team in a fast-paced, upscale environment. This role requires a proven culinary leader with a minimum of five years of supervisory experience, preferably in high-volume kitchens within hotel settings or upscale restaurants. The ideal candidate brings expertise in steakhouse or fine dining operations, a robust understanding of food quality and safety standards, and strong leadership abilities.
In this role, the Senior Sous Chef will work closely with the Executive Chef to develop and refine the menu, standardize recipes, and implement seasonal updates. The individual will lead by example, maintaining the highest standards of food preparation, presentation, and sanitation, while also fostering a culture of accountability and professional growth among kitchen staff. Additionally, responsibilities include monitoring inventory, controlling food costs, minimizing waste, and ensuring compliance with all health and safety regulations.
Hilton Anatole offers a comprehensive benefits package designed to support the mental and physical well-being of its team members. Employees at the property benefit from programs such as DailyPay, medical insurance for themselves and their families, employee assistance programs for mental health support, competitive paid time off, and access to exclusive travel discounts. There are also opportunities for parental leave, educational advancement through partnerships with Guild Education, retirement savings plans with company matching, employee stock purchase programs, and a variety of career development resources. Hilton’s culture prioritizes leadership, teamwork, integrity, and guest-centered service, making it a rewarding and growth-oriented place to advance one’s culinary career.
Job Requirements
- High school diploma or equivalent
- Minimum five years supervisory experience in a high-volume kitchen, preferably in hotel or upscale restaurant settings
- Strong culinary skills and knowledge of steakhouse or fine dining cuisine
- Ability to manage and lead culinary teams
- Excellent communication and interpersonal skills
- Knowledge of health and safety regulations
- Flexibility to work various shifts including evenings, weekends, and holidays
- Commitment to quality and attention to detail
Job Qualifications
- Proven culinary leadership with at least five years of supervisory experience in high-volume kitchens
- Strong foundation in steakhouse or upscale restaurant operations
- Deep understanding of food quality, consistency, and execution
- Experience in menu development and recipe standardization
- Demonstrated leadership and team development skills
- Knowledge of food safety and sanitation standards
- Ability to thrive in a fast-paced, demanding kitchen environment
Job Duties
- Oversee daily kitchen operations, ensuring consistent execution of all menu items in a high-volume, upscale environment
- Supervise, train, and develop culinary team members, fostering a culture of accountability, growth, and teamwork
- Lead by example on the line, maintaining high standards of food quality, presentation, and sanitation
- Assist the Executive Chef in menu development, recipe standardization, and seasonal updates
- Visually inspect, select and use quality food and beverage products including, but not limited to, fruits, vegetables, meats, fish and spices
- Monitor inventory levels, ordering, and product quality to control costs and minimize waste
- Ensure compliance with all health, safety, and sanitation regulations
- Recruit, interview and train team members
Job Criteria
Experience
Expert Level (7+ years)
Job Location
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