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Open nowPosted 15 hours ago

Pastry Sous Chef

Auberge Collection515 open roles

Where
Dallas, TX, United States
Work mode
On site
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Your applicationOpen nowPastry Sous ChefAuberge Collection · Dallas, TX, United States

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  3. 25 readersRecruiter, hiring manager, skeptic. Round after round.

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The clock on this job

Early applications get read.

12.4% of postings close within 7 days. Measured by our own scanner across the market. Auberge Collection postings stay open a median of 42 days.

Share of postings closed within
  1. 2.1%1 day
  2. 4.5%3 days
  3. 12.4%7 days
  4. 20.0%14 days
  5. 35.5%30 days
  6. 58.6%60 days
This job: posted 15 hours ago

Auberge Collection median: 42 days open

The posting

Company Description

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.

For more information: https://auberge.com/the-knox/

Follow The Knox on Instagram @theknoxauberge

Job Description

The Pastry Sous Chef supports the Executive Pastry Chef in leading daily culinary operations and delivering exceptional dining experiences at The Knox, Auberge Collection. This role provides hands-on leadership across food preparation and service, ensuring each dish reflects established standards for quality, consistency, presentation, seasonality, and luxury hospitality. The Pastry Sous Chef develops and inspires the culinary team while helping manage labor, food cost, sanitation, and operational execution.

  • Assist Culinary Leadership in directing daily culinary operations for restaurant, banquet, in-room dining, and other food-and-beverage outlets, as applicable.
  • Lead assigned shifts and service periods, coordinating mise en place, production, staffing, and communication to ensure efficient execution.
  • Prepare, cook, and present food in accordance with approved recipes, portion standards, quality expectations, and established presentation guidelines.
  • Inspect ingredients, preparation, cooking, holding, and finished dishes to ensure freshness, flavor, consistency, temperature, and visual appeal.
  • Supervise, train, coach, and motivate cooks and other culinary team members while reinforcing professionalism, teamwork, accountability, and a culture of excellence.
  • Assign daily work, monitor productivity, provide timely feedback, and assist with performance management in partnership with culinary leadership and People & Culture.
  • Maintain rigorous food-safety and sanitation standards, including proper storage, labeling, date rotation, allergen controls, temperature documentation, and cleaning practices.
  • Ensure compliance with applicable health regulations, workplace-safety requirements, hotel policies, and departmental standard operating procedures.
  • Partner with Food & Beverage, Banquets, Stewarding, Purchasing, and other departments to coordinate service, special events, and changing operational priorities.
  • Communicate menu details, preparation methods, allergens, dietary accommodations, and service expectations accurately to culinary and service teams.
  • Assist with ordering, receiving, storage, inventory, and product rotation; verify quality and quantities while protecting hotel assets.
  • Support food-cost and labor-cost goals through accurate forecasting, portion control, waste reduction, responsible purchasing, scheduling, and efficient use of resources.
  • Monitor kitchen equipment and work areas, reporting maintenance or safety concerns promptly and coordinating corrective action.
  • Respond professionally to guest feedback and operational concerns, taking appropriate action to restore confidence and improve the experience.
  • Serve as the culinary leader on duty when assigned and provide hands-on support at any station based on business volume and team needs.
  • Oversight of pastry and bakery operations, hotel amenity program, all other pastry department related functions.

Qualifications

  • High school diploma or equivalent required; culinary degree, apprenticeship, or formal culinary training preferred.
  • Minimum of three years of progressive culinary experience in a high-quality restaurant, luxury hotel, resort, or high-volume banquet operation, including supervisory experience.
  • Demonstrated proficiency in food preparation, cooking techniques, kitchen organization, recipe execution, and quality control.
  • Working knowledge of food safety, sanitation, allergen awareness, chemical handling, and workplace-safety practices; required food-handler and/or food-protection manager certification must be obtained within the timeframe established by the property and applicable regulations.
  • Strong leadership, coaching, communication, organization, problem-solving, and decision-making skills, with the ability to remain composed under pressure and adapt to changing operational needs.
  • Working knowledge of inventory, purchasing, scheduling, labor management, food-cost controls, kitchen documentation, and relevant workplace technology.
  • Professional appearance and conduct consistent with the standards of The Knox, Auberge Collection, and the ability to communicate clearly and professionally with team members an guests; additional language skills are valued based on operational needs.

Additional Information

About Auberge Collection

Auberge Collection is a portfolio of extraordinary hotels, resorts, residences and private clubs. While each property is unique, all share a crafted approach to luxury and bring the soul of the locale to life through captivating design, exceptional cuisine, innovative wellbeing, and gracious yet unobtrusive service. With 30 one-of-a-kind hotels, resorts, and residences, Auberge invites guests to create unforgettable stories in some of the world’s most desirable destinations.

For more information: auberge.com

Connect with Auberge Collection on Instagram, TikTok, Facebook, and LinkedIn @Auberge and #AlwaysAuberge

About Friedkin

Friedkin is a privately held family of global brands spanning automotive, entertainment, hospitality, investments, and sports.

Founded in 1969 and headquartered in Houston, Texas, the company is led by Chief Executive Dan Friedkin, and united by a mission to build breakthrough brands that redefine the status quo.

The Friedkin portfolio includes Gulf States Toyota, 30WEST, Accelerated Solutions Group, AS Roma, Ascent Automotive Group, Auberge Collection, Congaree, Copilot Capital, Diamond Creek, Everton Football Club, GSFSGroup, Imperative Entertainment, Legendary Expeditions, NEON, Northside Lexus, Pursuit Sports, The Friedkin Group International, USAL and Westside Lexus.

For more information, please visit www.friedkin.com

The Knox Hotel Employer LLC is an Equal Opportunity Employer, M/F/D/V. The Knox Hotel Employer LLC provides equal employment opportunities (EEO) to all team members and applicants for employment without regard to race, color, religion, sex, national origin, age, disability, or genetics. In addition to federal law requirements, The Knox Hotel Employer LLC complies with applicable state and local laws governing non-discrimination in employment in every location in which the company has facilities. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation, and training

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