Sous Chef

Summary 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 Sous Chef supports the Executive Chef and Executive Sous Chef in the daily operation of the culinary department, with primary responsibility for banquet production and restaurant outlets. This hands‑on leadership role ensures exceptional food quality, consistency, and execution while leading culinary colleagues during service and supporting the overall success of hotel food and beverage operations. The ideal candidate is an organized, passionate culinary leader who thrives in a fast‑paced environment, enjoys mentoring others, and is committed to delivering memorable dining experiences for guests across banquets, restaurants, in‑room dining, and special events. Responsibilities Support the Executive Chef and Executive Sous Chef in the daily operation of banquet and restaurant kitchens. Supervise culinary colleagues during banquet functions and restaurant service, ensuring exceptional food quality, presentation, consistency, and timing. Lead production planning and execution for banquet events, outlet service, and special functions. Assist with menu preparation, recipe execution, and seasonal menu implementation while maintaining Hyatt and Thompson culinary standards. Monitor food quality, portion control, and presentation to ensure consistency across all outlets. Coach, mentor, and train line cooks and culinary colleagues while fostering a positive, collaborative work environment. Assist with scheduling, labor management, inventory, purchasing, and food cost controls to support departmental financial goals. Ensure proper product rotation, storage, labeling, and inventory management to minimize waste. Maintain compliance with Hyatt food safety, sanitation, HACCP, and workplace safety standards. Partner closely with Banquets, Restaurants, Stewarding, and Food & Beverage leadership to execute successful events and daily operations. Participate in interviewing, onboarding, training, and performance coaching for culinary colleagues. Support VIP events, holiday programming, chef collaborations, and high‑profile banquet functions. Maintain a clean, organized, and efficient kitchen while promoting teamwork and operational excellence. Serve as the manager on duty for culinary operations when the Executive Chef or Executive Sous Chef is unavailable. Perform other duties as assigned. Why Thompson Dallas Thompson Dallas offers the energy of a lifestyle hotel with the support and opportunities of Hyatt. We believe in developing talent from within, empowering our colleagues to grow their careers while creating memorable experiences for our guests. If you're passionate about culinary excellence, thrive in a fast‑paced environment, and enjoy leading high‑performing teams, we'd love to meet you. Benefits Hyatt is committed to supporting our colleagues both professionally and personally through a comprehensive benefits package, including: Comprehensive health and welfare plans. 401(k), College Savings Plan, and Employee Stock Purchase Plan. Paid vacation, holidays, and sick leave. Family bonding leave and adoption assistance. Complimentary and discounted stays at Hyatt properties worldwide. Free colleague meals during shifts. Transit passes and educational assistance. Qualifications Experience & Skills Minimum of 2-4 years of progressive culinary leadership experience as a Sous Chef, Junior Sous Chef, or similar supervisory role in a high-volume hotel, upscale restaurant, lifestyle hotel, or resort. Experience supporting both banquet and restaurant operations preferred. Strong knowledge of banquet production, à la carte service, food preparation, and kitchen operations. Demonstrated ability to lead, motivate, and develop culinary teams in a fast‑paced environment. Working knowledge of labor management, food cost controls, purchasing, inventory, and productivity. Strong organizational, communication, and leadership skills. Ability to prioritize multiple responsibilities while maintaining exceptional quality and guest satisfaction. 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. 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. All qualified candidates will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, or protected veteran status. #J-18808-Ljbffr