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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 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.

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.

Experience & Skills

• 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.

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.