Executive Sous Chef | Assistance

Close Inclusive Collection Job Postings Notification

"I believe successful people are the ones who take the initiative to learn, unlearn and relearn. It’s important to constantly challenge your knowledge and step out of your comfort zone."

"I believe successful people are the ones who take the initiative to learn, unlearn and relearn. It’s important to constantly challenge your knowledge and step out of your comfort zone." Peggy Focheux Duval:
Director of Learning & Development, France

Thompson Hotels Thompson Dallas US - TX - Dallas

Culinary

Department Head/Manager

Full-time

Yearly US Dollar (USD) pay basis

At Thompson Dallas, we create experiences that are vibrant, creative, and distinctly local. As part of Hyatt's lifestyle portfolio, Thompson Hotels blend exceptional food and beverage, thoughtful design, and genuine hospitality to deliver memorable guest experiences. Our culinary team is at the center of that experience, bringing passion, creativity, and operational excellence to every service.

At Hyatt, we believe our guests choose us because of our people. We foster an environment where colleagues are empowered to grow, collaborate, and deliver authentic hospitality. Through our values of empathy, inclusion, respect, integrity, experimentation, and wellbeing, we create a workplace where careers thrive and individuals can make a meaningful impact.

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.

This is a hands-on leadership position requiring a strong culinary background, operational expertise, financial acumen, and a passion for coaching and developing high-performing teams. In the absence of the Executive Chef, the Executive Sous Chef assumes responsibility for the overall culinary operation.

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…