Chef de Cuisine

In the heart of Knox Street, a bold new way of life is taking shape. A revolutionary destination that will transform Dallas forever, The Knox, Auberge Collection will debut in 2026 as the city’s most captivating new address, a tapestry of bold design envisioned by the internationally acclaimed Martin Brudnizki Design Studio. The hotel offers 140 artfully imagined guest rooms and suites, each layered with texture, glamour, and character. Guests drift between four distinctive dining and drinking venues, from an all-day salon and terrace to the magnetic hum of a hidden cocktail lounge and lively pool garden. A collection of beautifully appointed event spaces each designed for intimate gatherings and grand celebrations alike—offers an elegant backdrop to host the city’s most memorable moments. The hotel will introduce a signature Wellbeing by Auberge concept, where skin-health rituals meet cutting-edge therapies in a convivial yet serene setting.

Cuisine is more than dining—it’s an expression of art, culture, and innovation. As a leader in luxury hospitality, we are seeking an exceptional Chef de Cuisine to bring vision, precision, and elevated flavor to one of our signature outlets. The Chef de Cuisine is responsible for the day-to-day culinary leadership of the hotel’s dining outlets at The Knox, Auberge Collection. Reporting directly to the Director of Culinary, this role oversees kitchen operations, menu execution, team development, food quality, sanitation, productivity, and financial performance.

Responsibilities

Lead daily culinary operations for the assigned hotel outlets, ensuring consistent execution, exceptional quality, and a refined guest experience.; Partner closely with the Director of Culinary to develop and execute menus that reflect the culinary vision of The Knox, seasonality, local sourcing, and established financial objectives.; Support all pre-opening activities, including kitchen setup, equipment and smallware organization, recipe development, menu testing, vendor coordination, operating procedures, and team readiness.; Recruit, onboard, train, schedule, coach, and develop a high-performing culinary team.; Establish a positive kitchen culture rooted in respect, accountability, collaboration, creativity, and genuine hospitality.; Maintain a visible leadership presence during preparation and service, providing clear direction and responding calmly and decisively to operational needs.; Ensure all dishes meet established standards for taste, presentation, portioning, temperature, and timing.; Maintain standardized recipes, plating guides, preparation lists, production schedules, and kitchen procedures.; Monitor food costs, labor productivity, purchasing, inventory, waste, and portion controls to achieve budgeted financial results.; Collaborate with purchasing and approved vendors to maintain product quality, availability, and cost effectiveness.; Ensure compliance with all food safety, sanitation, workplace safety, and local health department requirements.; Maintain clean, organized, secure, and inspection-ready culinary work areas.; Conduct regular line checks, quality reviews, inventory counts, and kitchen inspections.; Coordinate closely with front-of-house leaders to ensure seamless service, accurate communication, and thoughtful resolution of guest concerns.; Accommodate dietary restrictions and food allergies with accuracy, care, and strict adherence to established procedures.

Requirements

A genuine hospitality professional—warm, composed, collaborative, and committed to creating exceptional experiences for both guests and team members.; Minimum of five years of progressive culinary experience, including leadership experience as a Chef de Cuisine, Executive Sous Chef, Senior Sous Chef, or comparable position, equivalent experience will be considered.; Demonstrated culinary experience within a luxury hotel or resort environment is required.; Meaningful experience in a quality-driven independent restaurant environment is required.; Pre-opening or restaurant-opening experience is strongly preferred.; Strong culinary technique and demonstrated ability to execute refined, consistent, and seasonally relevant cuisine.; Proven ability to lead, train, motivate, and retain a diverse culinary team.; Working knowledge of food and labor cost controls, purchasing, inventory management, scheduling, and kitchen productivity.; Thorough knowledge of food safety, sanitation, allergy awareness, and workplace safety standards.; Strong organizational, communication, problem-solving, and time-management skills.; Ability to remain calm, professional, and solutions-oriented in a fast-paced environment.; Proficiency with standard culinary, scheduling, inventory, and workplace technology.; Culinary degree or formal apprenticeship is preferred, equivalent professional experience will be considered.; Current food protection manager certification, or the ability to obtain certification within the timeframe established by the property.; Ability to communicate effectively in English, additional language proficiency is valued.; Flexibility to work mornings, evenings, weekends, holidays, and extended hours based on business needs.