We will be offering jobs on-the-spot at our Hiring Event January 20 & 21

About Our Company

We are experts in lifestyle, boutique hotels and restaurants. We elevate our food and beverage to match the quality and sensorial experience of our hotels. We create memories, bring dreams to life, and deliver unmatched perfection around every corner. From the moment of arrival, guests are met with personalized and thoughtful service. This is where you can be yourself and truly succeed. Join our team of innovators.

We are currently hiring for a Sous Chef.

About Marriott, Westlake

The perfect blend of modern style and convenience awaits you at Marriott Dallas Fort Worth Westlake. Located in Westlake, Texas, our hotel places you near corporate offices, attractions, shopping, and the Texas Motor Speedway. Guests enjoy thoughtful amenities, elevated dining, and exceptional service. Our culinary experiences play a key role in creating memorable stays and meaningful connections.

About House of Toro

House of Toro is the newest dining experience opening at the Westlake Marriott, where bold flavors, elevated hospitality, and thoughtful details come together. As a modern steakhouse with a refined yet welcoming atmosphere, House of Toro delivers a dining experience rooted in craftsmanship, consistency, and pride in execution.

Our culinary team is the foundation of that experience. From prep to plate, we believe excellence is achieved through leadership, teamwork, and unwavering standards.

Summary

The Sous Chef plays a critical leadership role in the daily culinary operations of House of Toro. This position supports the Executive Chef and Director of Hotel Operations by overseeing kitchen operations, leading and developing culinary team members, maintaining food quality and safety standards, and ensuring a seamless, high-quality dining experience for every guest.

In the absence of the Executive Chef, the Sous Chef assumes responsibility for the full operation of the kitchen.

You Should Join Our Team If You Believe…

• Exceptional cuisine is built on consistency, discipline, and teamwork
• Leadership in the kitchen starts with accountability and respect
• Training and mentorship are essential to long-term success
• Every plate reflects the brand and the experience we promise our guests
• Standards, safety, and cleanliness are non-negotiable
• You want to help build culture and excellence as part of an opening team

You’re a Great Fit for This Role If You…

• Are a confident culinary leader who thrives in a fine-dining environment
• Lead by example and stay actively engaged in kitchen operations
• Are passionate about food quality, presentation, and execution
• Can manage multiple priorities in a fast-paced kitchen
• Communicate clearly and effectively with culinary and F&B teams
• Take pride in developing others and building strong kitchen culture

What You’ll Get to Do

• Oversee daily kitchen operations in the absence of the Executive Chef
• Lead, train, develop, and motivate kitchen staff to meet and exceed food quality standards
• Ensure all food is prepared and presented according to established recipes, specifications, and brand expectations
• Actively participate in all phases of food production, from planning to plating
• Monitor food quality, consistency, and presentation at all times
• Troubleshoot and resolve operational or staffing challenges in the kitchen
• Manage food cost control, inventory, and waste reduction
• Review and discuss daily food cost reports with culinary and F&B leadership
• Ensure all kitchen equipment is maintained and operating safely and efficiently
• Coordinate with purchasing and support departments to ensure proper supplies and services
• Schedule kitchen staff appropriately to meet business demands
• Enforce all safety, sanitation, and health department regulations
• Maintain a clean, organized, and professional kitchen environment
• Foster a positive and respectful work culture through strong leadership and communication
• Delegate responsibilities effectively to develop team members and build accountability
• Demonstrate loyalty, professionalism, and confidentiality as part of the management team
• Complete special projects and additional responsibilities as assigned

Qualifications

• High School Diploma or GED required
• Minimum of 2 years of high-volume fine dining kitchen experience
• Strong knowledge of food preparation, cooking techniques, and recipe execution
• Food safety and sanitation knowledge
• Ability to read, follow, and train others on recipes and procedures
• Basic computer, math, reading, and writing skills
• Strong organizational, leadership, and communication skills
• Proven ability to supervise and develop back-of-house team members

Physical Demands

While performing the duties of this job, the employee is regularly required to stand, walk, use hands, reach with arms, talk, hear, and taste or smell. The employee may occasionally climb, balance, stoop, kneel, crouch, or crawl.

The employee must regularly lift up to 10–15 pounds and frequently lift up to 25–50 pounds. Vision requirements include close vision, color vision, and the ability to adjust focus.

Work Environment

The kitchen environment includes exposure to heat from stoves and burners, sharp tools, mixers, and slicers. Floors may be wet or slippery. Hot liquids and heavy equipment are regularly handled. The noise level is typically loud.

Required Personal Protective Equipment

• Closed-toe, non-canvas, non-slip shoes

Here’s the Core of Coury Hospitality

We have a place for you on our team if your passion is to curate UNMATCHED MOMENTS.