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Job DescriptionCompany Description Fairmont Dallas, located in the Arts District of downtown Dallas, offers 545 elegant guestrooms and suites, with over 73,000 square feet of flexible meeting space. For over 50 years, Fairmont Dallas has been the setting for countless civic, social cultural, convention and corporate events, setting the stage for countless memories. Job Description Responsible for the management of all aspects of the Stewarding Department functions, in accordance with hotel standards. Directs, implements and maintains a service and leadership philosophy, which serves as a guide to respective staff. • Consistently offer professional, friendly and proactive guest service while supporting fellow employees, • Communicate all departmental policies, procedures and other required service standards, • Monitor & maintain the sanitation of kitchen equipment and other areas within the hotel, • Prepare monthly reports on shortages in china, silverware and equipment and requisition replacements as required while following budget guidelines, • Oversee the scheduling and labor management of stewarding employees, • Oversee ordering of chemicals and operating supplies, • Work closely with the Banquet department to deliver equipment and food in timely manner, • Attend Banquet Event Order meetings and communicate changes to hourly team, • Work closely with equipment vendors to procure the best product for the best price, • Manage performance of the team, • Prepare and distribute assignments for Stewarding staff and review priorities, • Monitor all work areas for compliance with State Health regulations and Hotel requirements; follow through on any violation, • Coordinate and assist with Banquet function requirements as assigned, • Assist Stewarding staff with their job functions where needed to ensure optimum cleanliness and service standards, • Maintain complete knowledge of and comply with all departmental policies/service procedures/standards., • Maintain complete knowledge of correct maintenance and use of equipment. Use equipment only as intended., • Anticipate guests’ needs, respond promptly and acknowledge all guests, however busy and at any time of day., • Always maintain positive guest relations., • Resolve guest complaints, ensuring guest satisfaction., • Monitor and maintain cleanliness, sanitation and organization of assigned work areas., • Maintain complete knowledge of:, • anticipated business levels in each outlet per meal period., • daily house count., • scheduled in-house group activities, locations and times., • correct chemical handling procedures., • Inspect all work areas and document discrepancies to be rectified. Develop action plan if needed., • Inspect the quality of work performed by Night Cleaners and resolve deficiencies., • Ensure scheduled cleaning tasks are completed within specified time frames., • Communication status of Service Company with Executive Chef., • Meet with the Executive Chef and review the Kitchen needs daily., • Maintain close communication with F&B Managers, working to supply their equipment needs., • Review the Kitchen and Restaurant service needs from Stewarding throughout the shift and ensure that all requirements are met according to specifications., • Accommodate requests for additional wares expediently and courteously. Follow up on delivery of all such items., • Review B.E.O.'s (Banquet Event Orders) at weekly meeting and resolve discrepancies. Determine staffing level and equipment needs. Prepare equipment set-up sheets and ensure follow-through on Banquet support needs required from Stewarding., • Establish par levels and storage requirements for supplies and equipment. Complete requisitions to replenish shortages or additional items needed for the anticipated business., • Check storage areas for proper supplies, organization and cleanliness. Instruct designated personnel to rectify any cleanliness/organization deficiencies., • Ensure that all items are stored in accordance with State/Local Health and Fire Departments regulations and according to hotel requirements., • Establish a cleaning schedule for all tasks to be completed on a daily/weekly/monthly/quarterly basis, ensuring that all areas are routinely cleaned., • Develop checklists for employees to follow when completing scheduled cleaning tasks., • Establish and monitor compliance with recycling/conservation specifications., • Establish and review labor costs, chemical cost per cover, daily expenses and breakage; resolve discrepancies with accounting. Track actuals against budget., • Prepare weekly work schedules in accordance with staffing guidelines and labor forecasts. Adjust schedules throughout the week to meet the business demands, while adhering to budget needs., • Ensure that staff report to work as scheduled. Document any late or absent employees., • Coordinate breaks for staff., • Assign work duties to staff in accordance with departmental procedures. Communicate additions or changes to the assignments as they arise throughout the shift., • Conduct pre-shift meetings with staff and review all information pertinent to the day's business., • Inspect grooming and attire of staff; rectify any deficiencies., • Inspect, plan and ensure that all materials and equipment are in complete readiness for service; rectify deficiencies with respective personnel., • Constantly monitor staff performance in all phases of service and job functions; rectify any deficiencies with respective personnel., • Provide feedback to staff on their performance. Handle disciplinary problems and counsel employees according to hotel standards.Qualifications, • University or College degree in a related discipline, preferred, • 5 years’ experience in food service janitorial supervisory position., • Previous leadership experience in a Stewarding department required, • Strong interpersonal and problem solving abilities, • Computer literate in Microsoft & Windows applications required, • Ability to coordinate a team, work well under a fast paced & high pressure environment, driven to remain calm & courteous at all time, and hold the needs of a guest with high priority., • Knowledge of proper cleaning techniques, requirements and use of equipment/machinery, • Understands financials of the department, • Highly responsible, reliable & dependable, • Knowledge of proper chemical handling., • Fluency in English, both verbal and non-verbal., • Provide legible communication and direction. Additional Information What’s in it for you: • Paid time off, • Medical, Dental and Vision Insurance, 401K, • Complimentary Shift Meal, • Employee benefit card offering discounted rates in Accor worldwide, • Learning programs through our Academy designed to sharpen your skills, • Ability to make a difference through our Corporate Social Responsibility activities, such as Planet 21, • Career development opportunities with national and international promotion opportunities

Company Description The Omni Las Colinas Hotel is a dynamic destination located in the heart of Las Colinas' Urban Center, offering guests exceptional entertainment, dining, and relaxation experiences. Adjacent to the hotel is the Toyota Music Factory, a premier complex hosting an impressive indoor-outdoor amphitheater, event plaza, and over 20 dining options. With 421 guest rooms and suites featuring views of the Dallas skyline, Williams Square, or Lake Carolyn, the hotel provides the perfect urban oasis. On-site, guests can enjoy curated culinary experiences at Flossie's and LRH restaurants, along with in-room dining and poolside service, all designed to reflect the energy and sophistication of the surrounding district. Additionally, the property boasts over 31,000 square feet of event space, including ballrooms, meeting rooms, and outdoor courtyards, making it an ideal venue for conferences, events, and social gatherings. Role Description This is a full-time, on-site position as Chef de Cuisine located in Irving, TX. The Chef de Cuisine will oversee kitchen operations, manage food preparation, and ensure consistent high-quality culinary output and report to the Executive Chef. Responsibilities include menu planning, supervising kitchen & stewarding staff, maintaining hygiene and safety standards, controlling inventory, and collaborating with other departments to deliver exceptional dining experiences. The chosen candidate will also mentor staff and uphold the hotel's commitment to creative culinary excellence and service standards. Qualifications • A passion for culinary innovation and the ability to curate memorable dining experiences., • Strong skills in food preparation, cooking, and the ability to create and execute high-quality menus., • Thorough understanding and adherence to hygiene and safety standards in food handling and kitchen operations., • Excellent communication and teamwork skills to effectively lead and coordinate with a diverse team., • Prior experience in leadership roles within a professional kitchen setting., • Provide kitchen support for banquet functions., • Knowledge of Microsoft Word, Excel, Delphi, Birchstreet, or similar programs., • Excellent organizational skills., • Culinary degree or equivalent professional training is preferred., • Minimum 2 years at a Chef de Cuisine or Sous Chef level management position of a 4-star establishment or higher.

We've welcomed James Beard Award-winning chef April Bloomfield to our culinary leadership team and are bringing new energy to iconic and emerging destinations alike—with projects like the historic Driskill Hotel, Sixth & Blanco, Clark’s Malibu, and more on the horizon. The Pastry Chef is

Job Description Elevate the Sweet Side of Dining — Executive Pastry Chef Needed Do you wake up thinking in puff pastry and perfect mousse? We’re looking for an Pastry Sous Chef to lead our pastry kitchen for a bustling, high‑volume — a place where creativity meets consistency, and where dessert isn’t just the finale, it’s the headline. If you thrive on turning flour, sugar and butter into show‑stopping treats that delight guests day after day, this could be your next home. What you’ll be doing • Oversee the production of all bakery and pastry goods — from breads, cakes, cookies and brownies to delicate tarts, puddings and specialty desserts., • Create and refine scratch-made dessert recipes optimized for high-volume service while maintaining consistent quality and presentation., • Manage and lead the pastry team: schedule staff, supervise production, train associates, and maintain accountability for labor and food costs., • Control inventory, order ingredients, and oversee cost of goods sold to align with budget and performance goals., • Ensure a clean, safe, organized and efficient pastry kitchen that consistently meets food safety and company standards., • Foster a positive, collaborative work environment where teammates are supported, developed, and held to high standards of quality and service. Experience & Skills You Bring • 5+ years of hands-on pastry/bakery experience across all phases of baking — preferably in a high-profile restaurant, hotel, resort, or upscale market setting., • Formal pastry training (technical school or certified apprenticeship) strongly preferred., • Demonstrated ability to train and lead a team, manage labor and food costs, and deliver results under pressure., • Strong organizational skills with a results-oriented mindset — you set department goals and execute them., • Creative flair: ability to conceptualize and execute innovative dessert offerings that stand out., • Excellent communication and interpersonal skills; ability to interact professionally with teammates and uphold a positive kitchen culture., • Analytical and problem-solving skills — you can spot issues, adjust quickly, and keep quality high. Why This Role Is A Sweet Opportunity Join a well-loved gourmet market & bakery brand that prides itself on chef-crafted meals, from-scratch breads and pastries, a wide collection of recipes, and a vibrant, energetic “market-meets-bistro” environment. The bakery is at the heart of the operation — you’ll be shaping the desserts that keep regulars coming back and making new fans every day. With competitive manager-level pay, full medical/dental/vision benefits, life and disability insurance, 401(k) retirement, paid time off, and generous staff discounts — this is a stable, rewarding career move. Plus, you’ll be part of a team that values quality, creativity, respect, and growth. As part of our recruiting process, we may contact you regarding positions we feel are a good fit or engage with you via SMS text message. By clicking to submit your application, Superior Talent Source has your consent to communicate via SMS text message moving forward.

Job DescriptionCompany 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 Hotel & Residences by Auberge Collection will debut in late 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. Additionally, 48 private, world-class luxury residences are brought to life by Chad Dorsey, one of the most acclaimed interior designers in Dallas. Hotel guests and residents alike 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. The hotel will also feature a signature Wellbeing by Auberge concept, where skin-health rituals meet cutting-edge therapies in a convivial yet serene setting. One of the most highly anticipated hotel openings of 2026. Job Description Opportunity to lead an extraordinary team of food and beverage professionals in crafting and executing world-class dining experiences. Ensure visitors and guests are delighted by the quality, creativity, and variety of our food and beverage offerings, and our culinary reputation is second to none in our market. As a member of our Executive Team, you will have accountability for all food and beverage departments and be a champion of the brand and our values. What you’ll do * Inspire and lead a high‑performing team to craft and execute elevated dining experiences across all outlets * Partner closely with the Executive Chef on menu development, cost control, pricing strategy, and product success * Drive innovation in cuisine, service standards, and personalized guest experiences * Conduct ongoing training to strengthen leadership capabilities and service expertise * Facilitate weekly team meetings to align goals, communication, and performance * Select, train, schedule, and mentor managers in alignment with hotel standards and policies * Build and manage departmental budgets with precision and accountability Qualifications Who you are * A strategic, hands‑on leader with a passion for hospitality and elevated service * A collaborator who thrives in a fast‑paced, high‑expectation environment * A creative thinker who brings fresh ideas to cuisine, service, and guest engagement * A mentor who develops teams and builds strong internal culture * A polished communicator who can represent the brand at the highest level Why join us This is an opportunity to shape the Food and Beverage identity of a premier destination, lead a talented team, and create experiences that guests remember long after their stay. Quite simply; change the game. If you’re ready to elevate, innovate, and lead with purpose, we’d love to meet you. 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 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

Job Description Who We Are PS is redefining the way the world travels. We build and operate private airport terminals that transform commercial air travel into a seamless luxury experience. Currently serving guests at Los Angeles International Airport (LAX), Hartsfield-Jackson Atlanta International Airport (ATL), and Paris Charles de Gaulle (CDG), with new terminals underway at Dallas Fort Worth International Airport (DFW) and Miami International Airport (MIA), PS is pioneering a new global standard in hospitality. Far from the crowds and chaos of the public airport, PS offers members the privacy, ease, and security of the private flight experience while flying commercial. With exclusive partnerships with TSA and U.S. Customs and Border Protection, guests move effortlessly through line-free departures and arrivals. Every moment is carefully orchestrated by our expert team - private TSA screening, dedicated customs and immigration services, and luxury chauffeur transfers across the airfield directly to or from your aircraft. Inside our private terminals, guests enjoy serene suites, chef-prepared dining, spa services, and personalized attention, while our Control Room coordinates discreetly with government, airline, and security partners to ensure unmatched efficiency, safety, and peace of mind. At PS, waiting in lines, crowded terminals, and luggage hassles give way to quiet elegance, service with heart and inspired experiences. We are building more than terminals - we are shaping a new way to travel. If you’re passionate about luxury hospitality and excited to be part of something extraordinary, join us as we expand to new markets and reimagine the future of travel with PS. The Role: Hospitality Supervisor The Hospitality Supervisor will play a crucial role in overseeing daily operations on the floor, collaborating closely with our Associates to ensure the seamless execution of both planned and unplanned activities. This role involves strict adherence to Department SOPs and protocols, aligned with leadership expectations and standards. Responsibilities & Expectations • Supervise Associates: Oversee associates on the floor to ensure successful execution of all daily Hospitality operations, under the management of the Director of Hospitality., • Scheduling Support: Assist in daily schedule publishing and collaborate with the Director of Hospitality on weekly schedules to meet business demands and ensure adequate staffing across the department, • Staff Training and SOP Development: Facilitate new hire employee training in accordance with Department standards., • SOP Development & Implementation: In collaboration with Director of Hospitality, support in Department SOP development and implementation., • Suite & Facilities Preparation: Prepare suites according to department requirements, working on the floor with Associate team and ensure all member-facing areas are maintained to luxury standards for all members and administrative activities., • Flexible Scheduling: Work varied shifts, including mornings, evenings, weekends, and holidays., • Effective Communication: Demonstrate proficiency in taking and giving instructions., • Multitasking: Handle multiple tasks efficiently with keen attention to detail, speed, and accuracy and effective execution., • Adaptability: Adjust and thrive as the department evolves and support in seamless transition and development with our Associate team., • Independent Supervision: Lead a team independently without direct supervision when applicable., • Innovation: Proactively contribute innovative ideas for continuous improvement. Requirements • 1+ year experience leading or supervising a team, • Experience working around confidential and sensitive information., • Experience in a customer service, airline and/or hospitality industry related role., • Knowledge of hotel and/or restaurant operations desired., • Ability to focus attention on employee and member needs, remaining calm and courteous at all times, • Strong interpersonal and problem-solving abilities, • Ability to work well under pressure in a fast-paced environment, • Ability to work cohesively and collaboratively as part of a team, • Pass a pre-employment drug screening + background check., • Collection of SSN as part of the background check process will be required., • Must be authorized to work in the United States., • PS is a 24-hour facility and as such we require fully open schedule availability and flexibility for all positions within our operations departments, including weekends, holidays, and early morning/late evening shifts. Full-Time Employee Benefits • Employee benefits include medical, dental, vision, life insurance, long-term and short-term disability., • 401K retirement plan with company matching, • Health and Dependent care FSA and HSA with company matching, • Merit-based raises., • 12 PTO Days / 6 Paid Sick Days Prorated Annually, • Monthly Health & Wellness and Cell phone reimbursement, • Paid training, • Parental benefits 100% paid up to 6 weeks., • Friends & Family Discounted PS Use., • Tuition reimbursement., • A great career path with promotion opportunities. Overtime opportunities available. This is a full-time role. PS is an equal-opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis. PS considers for employment qualified applicants with criminal histories consistent with applicable federal, state, and local law.

Job Description Butler Hospitality operates the Food and Beverage Departments within our partner hotels throughout the USA, Great locations and conveniently located! We are looking for talented Sous Chef to join our growing teams! WHY BUTLER! • Competitive Salary!, • Health, Dental benefits, Vision and a 401k plan match, • Flexible Scheduling, • Provided breakfast, lunch, and dinner shift meals, • Culinary uniforms, • Give restaurant daily recap to the corporate chef about operations, • Ensure that inventory is properly stored, and the product is rotated, • Cross-train all staff to clean, organized their station, and taste their dishes, • 2-3 years of Food & Beverage experience preferred, • A well-groomed appearance. Butler Hospitality was founded in 2017 to modernize the hospitality industry. The Company uses a hub and spoke model to acquire and monetize rooms through our digital platform. Butler delivers high quality food and services to hotel guests agnostic of brand, management company or ownership groups. Butler is VC-backed with $50 million+ of funding. The Company is growing rapidly and quickly expanding its footprint across the nation. The above is intended to describe the general content of and requirements for the performance of this job. It is not to be construed as an exhaustive statement of duties, responsibilities or physical requirements. Nothing in this job description restricts management’s right to assign or reassign duties and responsibilities to this job at any time. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Powered by JazzHR l1xzBNK6Qj

Job Description Recognized for more than a century as the iconic address for Dallas hospitality, The Adolphus offers timeless culture, vibrant and storied surroundings, imaginative and collaborative food and drink, and immersive experiences. In it's reimagining, the 407 room downtown hotel recalls a grand European home. This individual is passionate about creating gastronomic delights that encourage human connections over a shared meal. Their primary role is to employ culinary and managerial skills in order to maintain the standards of excellence established by the Executive Chef. This leader will participate in the daily operations and collaborate on menu ideation and execution. They are responsible for producing high quality products and developing high performing teams. Requested Tasks -Help in the preparation and design of all food menus -Ensure the kitchen operates in a timely way to meet quality standards -Fill in for the executive chef in planning and directing food preparation, when necessary -Solve any issues that arise and seize control of any problematic situation -Train culinary team members, establishing schedules and enforcing sanitation regulations and safety standards Requested Capabilities -Prior experience as a Sous Chef highly preferred -Excellent food preparation skills -Patient, understanding and detailed personality -Keen eye for detail for cleanliness and efficiency -Open availability required, particularly night shifts. As part of the Makeready collection, we proudly offer a variety of thoughtful benefits and perks for eligible team members including accommodating PTO, medical/dental/vision benefits, 401k and a wide range of additional ancillary benefits. The health, happiness and well-being of our team is our top priority. We take pride in our Guiding Principles to help define how we successfully work together. We follow them not out of duty but live by them instinctively. Makeready LLC and its affiliated entities are proud to encourage and support an environment where everyone can be a successful team member as their true independent self. We are an equal opportunity workplace and employer that does not discriminate based on race, color, disability, gender/sex, sexual orientation, religion, national origin, age, veteran status, or any other protected status. We are committed to building a team and a workplace where we are all able to be successful based solely on our individual qualifications, experience, abilities and job performance.

Job Description * Recognized for more than a century as the iconic address for Dallas hospitality, The Adolphus offers timeless culture, vibrant and storied surroundings, imaginative and collaborative food and drink, and immersive experiences. In it's reimagining, the 407 room downtown hotel recalls a grand European home. This individual is passionate about creating gastronomic delights that encourage human connections over a shared meal. Their primary role is to employ culinary and managerial skills in order to maintain the standards of excellence. This leader will participate in the daily operations and collaborate on menu ideation and execution. They are responsible for producing high quality products and developing high performing teams. Requested Tasks: • Help in the preparation and design of all food menus, • Ensure the kitchen operates in a timely way to meet quality standards, • Fill in for the executive chef in planning and directing food preparation, when necessary, • Solve any issues that arise and seize control of any problematic situation, • Train culinary team members, establishing schedules and enforcing sanitation regulations and safety standards Requested Capabilities: • Prior experience as a Sous Chef highly preferred, • Excellent food preparation skills, • Patient, understanding and detailed personality, • Keen eye for detail for cleanliness and efficiency As part of the Makeready collection, we proudly offer a variety of thoughtful benefits and perks for eligible team members including accommodating PTO, medical/dental/vision benefits, 401k and a wide range of additional ancillary benefits. The health, happiness and well-being of our team is our top priority. We take pride in our Guiding Principles to help define how we successfully work together. We follow them not out of duty but live by them instinctively. Makeready LLC and its affiliated entities are proud to encourage and support an environment where everyone can be a successful team member as their true independent self. We are an equal opportunity workplace and employer that does not discriminate based on race, color, disability, gender/sex, sexual orientation, religion, national origin, age, veteran status, or any other protected status. We are committed to building a team and a workplace where we are all able to be successful based solely on our individual qualifications, experience, abilities and job performance.

Job Description Culinaire • We have an opening for a part time PREP COOK position., • Location: Arts District Mansion - 2101 Ross Avenue, Dallas, TX 75201. Note: online applications accepted only., • Schedule: Part time schedule; days and hours may vary. More details upon interview., • Requirement: Prior prep cook experience in a hotel, country club, or at banquets is required. The advertised program is a conversational recruiting assistant that helps you apply to jobs with Compass Group. Message frequency varies. Message and data rates may apply. Text STOP to opt out or HELP for help. Terms and conditions: This position is eligible for an Employee Referral Bonus! If you know someone that is qualified for this role, please use the ‘job search’ in PeopleHub to refer your referral and email them a link to apply. Your referral will be able to apply by clicking the link in the email. You can check the status through your profile, accessible via Careers in PeopleHub, by clicking on ‘referral tracking.’ For Employee Referral guidelines, FAQs and the Compass Employee Referral Policy, email . CULINAIRE provides upscale food and beverage management services to a very diverse collection of national accounts to include art museums, cultural landmarks, hotels, performing theaters, restaurants, and special event venues. While our portfolio is diverse, the one constant in every operation that we manage is our total commitment to our associates to put their career path, safety, and success as top priority, and to our client to provide top quality food product and service to our customers and guests. Job Summary Summary: Prepares food and serves customers in accordance with applicable federal, state and local standards, guidelines and regulations. Essential Duties and Responsibilities: • Obtains daily production schedule and preparation requirements from the Chef., • Prepares items on production sheets following established quantities and recipes., • Completes and follows daily production worksheets and waste log sheets. Tastes completed meals to ensure quality., • Operates and cleans equipment per department procedures after each use., • Stores, labels and dates all food items according to policy. Follows HACCP guidelines., • Completes all required documentation, reports, logs as required., • Complies with federal, state and local health and sanitation regulations and department sanitation procedures., • Takes orders from customer and prepare items requiring short preparation time., • Serves customers in an efficient and friendly manner., • Completes orders from steam tables and grill and serves customers at multiple stations., • Uses approved food recipes and production standards to ensure proper quality, serving temperatures and standard portion control., • Operates and cleans equipment per department procedures after each use., • Stores, labels and dates all food items according to policy., • Follows HACCP guidelines to ensure quality and safety of food supply., • Resolves customer concerns. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. *Los Angeles applicants: Compass Group will consider for employment qualified applicants with criminal histories in a manner consistent with the requirements of the Los Angeles Fair Chance Initiative for Hiring (Ban the Box ordinance). Associates at Culinaire are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Paid Time Off, • Holiday Time Off (varies by site/state), • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs)

Job Description About PS PS is redefining the way the world travels. We build and operate private airport terminals that transform commercial air travel into a seamless luxury experience. Currently serving guests at Los Angeles International Airport (LAX), Hartsfield-Jackson Atlanta International Airport (ATL), and Paris Charles de Gaulle (CDG), with new terminals underway at Dallas Fort Worth International Airport (DFW) and Miami International Airport (MIA), PS is pioneering a new global standard in hospitality. Far from the crowds and chaos of the public airport, PS offers members the privacy, ease, and security of the private flight experience while flying commercial. With exclusive partnerships with TSA and U.S. Customs and Border Protection, guests move effortlessly through line-free departures and arrivals. Every moment is carefully orchestrated by our expert team - private TSA screening, dedicated customs and immigration services, and luxury chauffeur transfers across the airfield directly to or from your aircraft. Inside our private terminals, guests enjoy serene suites, chef-prepared dining, spa services, and personalized attention, while our Control Room coordinates discreetly with government, airline, and security partners to ensure unmatched efficiency, safety, and peace of mind. At PS, waiting in lines, crowded terminals, and luggage hassles give way to quiet elegance, service with heart and inspired experiences. We are building more than terminals - we are shaping a new way to travel. If you’re passionate about luxury hospitality and excited to be part of something extraordinary, join us as we expand to new markets and reimagine the future of travel with PS. Responsibilities & Expectations • Ensure a spotless and presentable luxury facility for all members and administrative activity., • Check in new products and maintain inventory., • Prepare salon as prescribed by department requirements., • Move products and salon items from the administration building to the Salon on a consistent basis., • Assist members regarding menu items in an informative and helpful way., • Have full knowledge of beverage lists and promotions, menu items, and preparation methods., • Follow all safety and sanitation policies when handling food and beverage., • Interact with members in a way that makes them feel special., • Proper and friendly service when in contact with all members, • Comply with liquor laws., • Maintain accountability, both personal and financial Requirements • Experience working around confidential and sensitive information., • Experience in a customer service or hospitality industry-related role, • PS is a 24-hour facility and as such we require fully open schedule availability and flexibility for all positions within our operations departments, including weekends, holidays, and early morning/late evening shifts., • Knowledge of hotel or restaurant operations, • Wine and Spirit knowledge, • Ability to focus attention on member needs, always remaining calm and courteous., • Strong interpersonal and problem-solving abilities, • Ability to work well under pressure in a fast-paced environment., • Ability to work cohesively and collaboratively as part of a team., • Must have previous experience tending bar and/or serving in a luxury environment., • Successful completion of the bartending position training program, • Food Handler's Certification, • Alcohol Service Certification (e.g., TIPS or ServeSafe Alcohol), • Pass a pre-employment drug screening + background check., • Collection of SSN as part of the background check process will be required., • Must be authorized to work in the United States. Employee Benefits • Employee benefits include medical, dental, vision, life insurance, long-term and short-term disability., • 401K retirement plan with company matching., • Health and Dependent care FSA and HSA with company matching, • Merit-based raises and bonuses, • 12 PTO Days / 6 Sick Days Prorated Annually, • Monthly health & wellness and cell phone reimbursement, • Parental benefits 100% paid up to 6 weeks, • Friends & Family Discounted PS Use, • Tuition Reimbursement, • Paid training, • A great career path with promotion opportunities Compensation $21.21/hour + tips. This is a full time, non-exempt role. Overtime opportunities available.

Job DescriptionCompany Description Fairmont Dallas, located in the Arts District of downtown Dallas, offers 545 elegant guestrooms and suites, with over 73,000 square feet of flexible meeting space. For over 50 years, Fairmont Dallas has been the setting for countless civic, social cultural, convention and corporate events, setting the stage for countless memories. Job Description Responsible for the management of all aspects and functions of the Starbucks outlet, in accordance with hotel and Starbucks standards. Directs, implements and maintains a service and management. • Maintain complete knowledge of and comply with all departmental policies/service procedures/standards., • Maintain complete knowledge of correct maintenance and use of equipment. Use equipment only as intended., • Anticipate guests’ needs, respond promptly and acknowledge all guests, however busy and whatever time of day., • Maintain positive guest relations at all times., • Be familiar with all hotel services/features and local attractions/activities to respond to guest inquiries accurately., • Resolve guest complaints, ensuring guest satisfaction., • Monitor and maintain cleanliness, sanitation and organization of assigned work areas., • Maintain complete knowledge of:, • All food and beverage selections available., • All menu items., • Daily specials, 86'd items., • Outlet layouts, table/seat/station numbers, proper table set-ups, room capacity, hours of operation, price range and dress code., • POS and manual system procedures., • Daily house count, arrivals/departures, VIPs., • Scheduled in-house group activities, locations and times., • Correct maintenance and use of equipment., • All department policies/service procedures., • Maintain complete knowledge and strictly abide by state regulations, • Check storage areas for proper supplies, organization and cleanliness. Instruct designated personnel to rectify any cleanliness/organization deficiencies., • Establish par levels for supplies and equipment. Complete requisitions to replenish shortages or additional items needed for the anticipated business., • Ensure that transfer slips and spill sheets are filled out and distributed in accordance with departmental standards., • Inspect outlet; check for cleanliness, neatness and agreement to departmental standards; rectify deficiencies with respective personnel., • Inspect all aspects of the outlet environment ensuring compliance with standards of cleanliness and order. Direct respective personnel to rectify deficiencies., • Maintain a current drink recipe book/list., • Meet with the Chef to review menu items and 86'd items; update board throughout shift. Ensure that staff are aware changes., • Periodically check with the Front Desk to review updates on house count and arrivals., • Review sales and beverage costs for previous day; resolve discrepancies with Accounting. Track actuals against budget., • Develop strategies for upselling., • Prepare weekly work schedules in accordance with staffing guidelines and labor forecasts. Adjust schedules throughout the week to meet the business demands., • Ensure that staff report to work as scheduled. Document any late or absent employees., • Coordinate breaks for staff., • Assign work and side duties to staff in accordance with departmental procedures. Communicate additions or changes to the assignments as they arise throughout the shift., • Conduct pre-shift meeting with staff and review all information pertinent to the day's business., • Inspect grooming and attire of staff; rectify any deficiencies., • Inspect, plan and ensure that all materials and equipment are in complete readiness for service; rectify deficiencies with respective personnel., • Coordinate music tapes, ensuring correct volume and appropriateness to clientele., • Monitor set-up and service, ensuring agreement to Hotel standards., • Constantly monitor staff performance in all phases of service and job functions, ensuring that all procedures are carried out to departmental standards; rectify any deficiencies with respective personnel., • Check the pick-up station and side stations, ensuring agreement to standards of cleanliness, supply of stock and organization., • Anticipate heavy business times and organize procedures to handle extended waiting lines., • Monitor and handle problems with guests., • Monitor guest reactions and confer frequently with service staff to ensure guest satisfaction., • Check the status of all orders and ensure that they are prepared and delivered within designated timelines., • Monitor and ensure that all tables are cleared according to department procedures.Qualifications, • High school graduate or equivalent vocational training certificate, some college., • Minimum 18 years of age., • 2 years’ experience in a Food & Beverage leadership role., • Food handling certificate., • Knowledge of various drink recipes and beverage service standards., • Fluency in English both verbal and non-verbal., • Provide legible communication., • Compute basic arithmetic., • Familiarity with food/beverage and labor cost controls. Additional Information What’s in it for you: • Paid time off, • Medical, Dental and Vision Insurance, 401K, • Complimentary Shift Meal, • Employee benefit card offering discounted rates in Accor worldwide, • Learning programs through our Academy designed to sharpen your skills, • Ability to make a difference through our Corporate Social Responsibility activities, such as Planet 21, • Career development opportunities with national and international promotion opportunities

Job Description If you feel you have the skills to WOW our Executive Chef, then send in your resume and come start your journey! We have competitive medical, dental and vision benefits. We also offer great discounts at the Le Spa by Warwick. We offer complimentary lunch, dinner and parking. We offer great opportunities to sharpen your skills and learn from our leadership team. POSITION PURPOSE Manage all aspects of the food production for all outlets and banquets, including food preparation according to the description. Adhere to sanitation practices. Qualified candidates will need to expect the following: Prepare food items for customers using a quality predetermined method in a timely and consistent manner. Practice sanitation and safety daily to ensure the total customer satisfaction. Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the hotel. In addition, attendance at all scheduled training sessions and meetings is required. Upon employment, all employees are required to fully comply with hotel rules and regulations for the safe and effective operation of the hotel’s facilities. Employees who violate hotel rules and regulations will be subject to disciplinary action, up to and including termination of employment. SPECIFIC JOB KNOWLEDGE, SKILLS AND ABILITIES The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of knowledge, skills and abilities: Must be able to speak, read, write and understand the primary language(s) used in the workplace. Must be able to read and write to facilitate the communication process. Requires good communication skills, both verbal and written. Must possess basic computational ability. Ability to read recipes and follow their instructions. Ability to create appropriate buffet displays up to five to six feet in height and the ability to set up, maintain and breakdown same.

Job Description If you feel you have the skills to WOW our Executive Chef, then send in your resume and come start your journey! We have competitive medical, dental and vision benefits. We also offer great discounts at the Le Spa by Warwick. We offer complimentary lunch, dinner and parking. We offer great opportunities to sharpen your skills and learn from our leadership team. POSITION PURPOSE Manage all aspects of the food production for all outlets and banquets, including food preparation according to the description. Adhere to sanitation practices. Qualified candidates will need to expect the following: Prepare food items for customers using a quality predetermined method in a timely and consistent manner. Practice sanitation and safety daily to ensure the total customer satisfaction. Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the hotel. In addition, attendance at all scheduled training sessions and meetings is required. Upon employment, all employees are required to fully comply with hotel rules and regulations for the safe and effective operation of the hotel’s facilities. Employees who violate hotel rules and regulations will be subject to disciplinary action, up to and including termination of employment. SPECIFIC JOB KNOWLEDGE, SKILLS AND ABILITIES The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of knowledge, skills and abilities: Must be able to speak, read, write and understand the primary language(s) used in the workplace. Must be able to read and write to facilitate the communication process. Requires good communication skills, both verbal and written. Must possess basic computational ability. Ability to read recipes and follow their instructions. Ability to create appropriate buffet displays up to five to six feet in height and the ability to set up, maintain and breakdown same.

Job DescriptionCompany Description Fairmont Dallas, located in the Arts District of downtown Dallas, offers 545 elegant guestrooms and suites, with over 73,000 square feet of banqueting and meeting space. For over 50 years, Fairmont Dallas has been the setting for countless civic, social cultural, convention and corporate events, but more importantly the setting for thousands of memories. Job Description Responsible for the management of all aspects of the Pyramid Restaurant functions, in accordance with hotel standards. Directs, implements and maintains a service and management philosophy, which serves as a guide to respective staff. ESSENTIAL JOB FUNCTIONS • Maintain complete knowledge of and comply with all departmental policies/service procedures/standards., • Maintain complete knowledge of correct maintenance and use of equipment. Use equipment only as intended., • Anticipate guests’ needs, respond promptly and acknowledge all guests, however busy and whatever time of day., • Maintain positive guest relations at all times., • Resolve guest complaints, ensuring guest satisfaction., • Be familiar with all hotel services/features and local attractions/activities to respond to guest inquires accurately., • Monitor and maintain cleanliness, sanitation and organization of assigned work areas., • Maintain complete knowledge of:, • all liquor brands, beers and non alcoholic selections available in the Restaurant., • the particular characteristics and description of every wine/champagne by the glass and major wines on the wine list., • designated glassware and garnishes for drinks., • all menu items, preparation method/time, ingredients, sauces, portion size, garnishes, presentation and prices., • daily menu specials, 86’d items., • dining room layout, table/seat/station numbers, proper table set-ups, room capacity, hours of operation, price range and dress code., • P.O.S. and manual system procedures., • daily housecount, arrivals/departures, V.I.P.’s., • scheduled in-house group activities, locations and times, • and strictly abide by state liquor regulations, particularly those prohibiting service to minors, intoxicated persons and drunk driving., • Establish par levels for supplies and equipment. Complete requisitions to replenish shortages or additional items needed for the anticipated business., • Requisition linens/skirting required for business and assign staff to transport such to the Restaurant., • Meet with the Chef to review daily specials and 86'd items; update board throughout shift and ensure that staff are aware of such., • Periodically check with the Front Desk to review updates on housecount and arrivals., • Review sales for previous day; resolve discrepancies with Accounting. Track revenue against budget., • Prepare weekly work schedules in accordance with staffing guidelines and labor forecasts. Adjust schedules throughout the week to meet the business demands., • Ensure that staff report to work as scheduled. Document any late or absent employees., • Coordinate breaks for staff., • Assign work and side duties to staff . Communicate additions or changes to the assignments as they arise throughout the shift. Identify situations which compromise the department's standards and delegate these tasks., • Monitor the preparation of station assignments., • Conduct pre-shift meeting with staff and review all information pertinent to the day's business., • Inspect grooming and attire of staff; rectify any deficiencies., • Inspect, plan and ensure that all materials and equipment are in complete readiness for service; rectify deficiencies with respective personnel., • Constantly monitor staff performance in all phases of service and job functions; rectify any deficiencies with respective personnel., • Inspect table set-ups; check for cleanliness, and neatness; rectify deficiencies with respective personnel., • Ensure that the Host(ess) stand is clean, organized and stocked with designated supplies., • Review the reservation book, pre-assign designated tables and follow up on all special requests., • Ensure that specified amount of menus and wine lists are available and in good condition for each meal period. Ensure that daily specials are inserted into each menu., • Check the pick-up station and side stations., • Monitor and assist Host(ess) in greeting and escorting guests to their tables. Ensure that tables are seated to best service the guests., • Anticipate heavy business times and organize procedures to handle extended waiting lines., • Monitor guest reactions and confer frequently with service staff to ensure guest satisfaction., • Check the status of all orders and ensure that they are delivered within designated timelines., • Monitor and ensure that all tables are cleared and reset according to department procedures., • Monitor and maintain cleanliness and working condition of departmental equipment, supplies and work areas., • Assist restaurant staff with their job functions to ensure optimum service to guests., • Answer outlet phone., • Access all functions of the P.O.S. system. Restock journal tape and change ribbons as needed., • Handle voided checks., • Assist servers with expediting problem payments., • Issue manual checks when the system is down and ensure accountability of such., • Run system closing reports and ensure that all servers' checks are closed before they sign out., • Ensure all closing duties for staff are completed before staff sign out., • Conduct a # week formal training program on the required job functions with criterion expected and department orientation with new hires. Conduct ongoing training with existing staff., • Provide feedback to staff on their performance. Handle disciplinary problems and counsel employees according to hotel standards., • Foster and promote a cooperative working climate, maximizing productivity and employee morale., • Respond to all pages by beeper., • Prepare and submit daily/weekly payroll and tip distribution records., • Complete work orders for maintenance repairs and submit to Engineering. Contact Engineering directly for urgent repairs., • Document pertinent information in department log book., • Complete all paperwork and closing duties in accordance with departmental standards., • Review status of assignments and any follow-up action with on-coming supervisor Qualifications • Prefer College degree., • High school graduate or vocational training certificate, some college., • Minimum 18 years of age to serve alcoholic beverages, • 1-2 years experience as an Assistant Restaurant Manager/ Supervisor, preferably a Luxury style restaurant., • Food handling certification., • Knowledge of various food service styles (i.e., French service, Russian service, tableside flambé service, Butler style service)., • Fluency in English both verbally and non-verbally., • Provide legible communication and direction., • Previous Culinary training., • Certification of previous training in liquor, wine and food service., • Certification of Food Handler Certificate., • Certification in CPR., • Compute basic arithmetic., • Familiarity with food and beverage cost controls., • Ability to:, • Enforce Hotel standards, policies and procedures with Restaurant staff., • Prioritize and organize work assignments, delegate work., • Direct performance of Restaurant staff and follow up with corrections where needed., • Motivate Restaurant staff and maintain a cohesive team., • Ascertain Restaurant training needs and provide such training., • Be a clear thinker, analyze and resolve problems exercising good judgement., • Suggestively sell menu items, beverages and wines., • Input and access information into P.O.S. system., • Exert physical effort in transporting up to 20pounds at one time., • Endure various physical movements throughout the work areas., • Reach 3 feet., • Remain in stationary position for 1-2 hours throughout work shift., • Satisfactorily communicate with guests, management and co-workers to their understanding. Additional Information What’s in it for you: • Paid time off, • Medical, Dental and Vision Insurance, 401K, • Complimentary Shift Meal, • Employee benefit card offering discounted rates in Accor worldwide, • Learning programs through our Academy designed to sharpen your skills, • Ability to make a difference through our Corporate Social Responsibility activities, such as Planet 21, • Career development opportunities with national and international promotion opportunities

Job Description Who We Are PS is redefining the way the world travels. We build and operate private airport terminals that transform commercial air travel into a seamless luxury experience. Currently serving guests at Los Angeles International Airport (LAX), Hartsfield-Jackson Atlanta International Airport (ATL), and Paris Charles de Gaulle (CDG), with new terminals underway at Dallas Fort Worth International Airport (DFW) and Miami International Airport (MIA), PS is pioneering a new global standard in hospitality. Far from the crowds and chaos of the public airport, PS offers members the privacy, ease, and security of the private flight experience while flying commercial. With exclusive partnerships with TSA and U.S. Customs and Border Protection, guests move effortlessly through line-free departures and arrivals. Every moment is carefully orchestrated by our expert team - private TSA screening, dedicated customs and immigration services, and luxury chauffeur transfers across the airfield directly to or from your aircraft. Inside our private terminals, guests enjoy serene suites, chef-prepared dining, spa services, and personalized attention, while our Control Room coordinates discreetly with government, airline, and security partners to ensure unmatched efficiency, safety, and peace of mind. At PS, waiting in lines, crowded terminals, and luggage hassles give way to quiet elegance, service with heart and inspired experiences. We are building more than terminals - we are shaping a new way to travel. If you’re passionate about luxury hospitality and excited to be part of something extraordinary, join us as we expand to new markets and reimagine the future of travel with PS. Role: Food & Beverage Server PS is seeking a Food and Beverage Server to support our mission of redefining the way the world travels. In this role, you will contribute to delivering a seamless, elevated, and highly personalized airport experience through operational excellence, strong service instincts, and attention to detail. Reports to: Director of Food and Beverage Location: PS DFW (Onsite) Schedule: Full-time, 5 days/week (may include weekends/holidays/non-traditional shifts) (i.e. This role is 100% onsite at PS Location, with a 5-day per week schedule based on operational needs. It may not be a traditional Monday to Friday schedule, as PS operates a 24/7 facility to meet our business. ) Responsibilities & Expectations • Ensure a spotless and presentable luxury facility for all member and administrative activity., • Check in new product and maintain inventory., • Prepare salon as prescribed by department requirements., • Assist members regarding menu items in an informative and helpful way, • Have full knowledge of beverage lists and promotions, menu items and preparation methods, • Follow all safety and sanitation policies when handling food and beverage, • Interact with members in a way that makes them feel special, • Proper and friendly service when in contact with all members, • Comply with liquor laws, • Maintain accountability, both personal and financial Requirements • Experience working around confidential and sensitive information., • Experience serving in a luxury customer service, airline and/or hospitality industry related role., • Previous Alcohol training required., • Knowledge of hotel or restaurant operations., • Ability to focus attention on member needs, remaining calm and courteous at all times., • Strong interpersonal and problem-solving abilities., • Ability to work well under pressure in a fast-paced environment., • Ability to work cohesively and collaboratively as part of a team., • Pass a pre-employment drug screening + background check., • Collection of SSN as part of the background check process will be required., • Minimum education requirement of High school Diploma/GED., • Must be authorized to work in the United States., • PS is a 24-hour facility and as such we require fully open schedule availability and flexibility for all positions within our operations departments, including weekends, holidays, and early morning/late evening shifts. Full Time Employee Benefits • Employee benefits include medical, dental, vision, life insurance, long-term and short-term disability, • 401K retirement plan with company matching, • Health and Dependent care FSA and HSA with company matching, • Merit-based raises and bonuses, • 12 PTO Days / 6 Paid Sick Days Prorated Annually, • Monthly Health & Wellness and phone reimbursement, • Paid training, • A great career path with promotion opportunities Pay $17.16/hr + tips. Overtime opportunities available. This is a full-time role PS is an equal-opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis. PS considers for employment qualified applicants with criminal histories consistent with applicable federal, state, and local law.

Job Description Recognized for more than a century as the iconic address for Dallas hospitality, The Adolphus offers timeless culture, vibrant and storied surroundings, imaginative and collaborative food and drink, and immersive experiences. In it's reimagining, the 407 room downtown hotel recalls a grand European home. This individual is passionate and cares deeply about the connections that can come from a great conversation and a shared meal. The primary role of this position is to align the culinary team to achieve the collective goal of excellence in all aspects of F&B. In addition to the creation of a restaurant's menu and identity, the Executive Chef will develop and mentor a unified team of hospitalitarians. From recipe development to execution, they take the lead and ensure that food is prepared properly, safely, and with a high degree of detail and excellence. You will be “the chief” and maintain complete control of the back of house, kitchen operations, and work closely with the F&B GM to ensure an impeccable guest experience. Requested Tasks • Plan and direct food preparation and culinary activities, • Modify menus or create new ones that meet quality standards, • Monitor food and labor costs, • Recruit, manage, train and develop culinary team members, • Give prepared plates the final touch, • Implement/monitor and document relevant food safety program Requested Capabilities • Prior experience as an Executive Chef, • Leadership experience and presence, • A keen eye for detail related to food preparation and presentation, • Excellent food handling skills, • Ability to research what new food trends are emerging, and develop them according to concept As part of the Makeready collection, we proudly offer a variety of thoughtful benefits and perks for eligible team members including accommodating PTO/PTO exchange, medical/dental/vision benefits, maternity/paternity leave, pet insurance, company-matched dependent care & 401k, student loan repayment program and a wide range of additional ancillary benefits. The health, happiness and well-being of our team is our top priority. We take pride in our Guiding Principles to help define how we successfully work together. We follow them not out of duty but live by them instinctively. Makeready LLC and its affiliated entities are proud to encourage and support an environment where everyone can be a successful team member as their true independent self. We are an equal opportunity workplace and employer that does not discriminate based on race, color, disability, gender/sex, sexual orientation, religion, national origin, age, veteran status, or any other protected status. We are committed to building a team and a workplace where we are all able to be successful based solely on our individual qualifications, experience, abilities and job performance.

Job DescriptionCompany 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 Hotel & Residences by Auberge Collection will debut in late 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. Additionally, 48 private, world-class luxury residences are brought to life by Chad Dorsey, one of the most acclaimed interior designers in Dallas. Hotel guests and residents alike 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. The hotel will also feature a signature Wellbeing by Auberge concept, where skin-health rituals meet cutting-edge therapies in a convivial yet serene setting. One of the most highly anticipated hotel openings of 2026, The Knox is a legacy in the making. For more information: @theknoxauberge Job Description Auberge Resorts Collection is seeking an exceptional and visionary Executive Chef to lead the culinary program at The Knox, an urban flagship redefining the Dallas dining landscape. Set within one of the city’s most dynamic live-work-play neighborhoods, The Knox will serve as the anchor of the community. Featuring four distinctive venues—from the Champagne-forward Drawing Room & Terrace to the sultry Fringe Club. The Knox will offer a refined yet inviting, all-day dining ecosystem unlike any other in Texas. This inaugural Executive Chef will bring a world-class culinary pedigree, impeccable leadership presence, and a creative voice that resonates with authenticity and sophistication. They will define the flavor, rhythm, and soul of The Knox, translating Auberge’s epicurean, design-led, and locally inspired philosophy into memorable, high-impact dining experiences that establish The Knox as Dallas’ premier culinary destination. A strong and inspiring leader, this individual will bring the vision, discipline, and presence needed to guide a talented team and deliver excellence across every venue, balancing creativity with consistency, and artistry with performance. Their style will reflect both European finesse and fundamentals, grounded in classical technique and craftsmanship, while celebrating the warmth, approachability, and community spirit that define Texas hospitality. PROFESSIONAL BACKGROUND * Exceptional Culinary Pedigree – Graduate of a leading culinary institution and mentored by renowned chefs, with experience spanning fine dining, luxury hotels, and lifestyle-driven restaurants. * Proven F&B Leadership – Successful track record leading acclaimed, multi-venue programs known for excellence, creativity, and operational performance.. * Creative Visionary – Distinct culinary point of view with global perspective. * Texas Influence – Deep appreciation for regional ingredients, purveyors, and the culture of Texas hospitality, interpreted through a modern lens. * Public Presence and Brand Representation – A respected, confident personality who can serve as the culinary face of The Knox and Auberge. Visible in media, events, and community partnerships. * Culture Champion – Builds strong, motivated teams through respect, collaboration, and clear standards of excellence. * Operational Expertise – Skilled in menu engineering, cost control, sourcing, and kitchen systems that align creativity with business results. LEADERSHIP COMPETENCIES * Creative Direction – Defines the culinary vision and signature identity of The Knox. * Team Building – Recruits, develops, and retains exceptional talent; fosters a culture of mentorship and craftsmanship. * Operational Excellence – Ensures consistency, efficiency, and profitability across all culinary venues. * Innovation and Agility – Anticipates trends, champions sustainability, and adapts to the dynamic Dallas market. * Guest Experience Leadership – Designs every meal and moment around generosity, authenticity, and the epicurean positioning. RESPONSIBILITIES Please note that this is not an exhaustive list of everything that needs to be done! Within the Auberge family, our people always find new ways to look after the business, their guests, and their team members. Within this, the key responsibilities for this position are: Pre-Opening & Concept Development * Lead all culinary pre-opening initiatives across The Knox’s venues, from kitchen design and team recruitment to menu creation and training. * Collaborate closely with Auberge’s culinary leadership and property Food & Beverage Director to translate the epicurean positioning into cohesive, elevated menus. * Curate partnerships with local purveyors, farmers, and artisans who reflect our commitment to quality, sustainability, and community connection. * Establish kitchen systems, recipe libraries, and presentation standards that reflect Auberge’s dedication to craftsmanship and detail. Culinary Operations * Direct daily kitchen operations across all venues, including Drawing Room & Terrace, Main Dining Room & Leather Bar, The Fringe Club, The Pool Bar, In-Room Dining, and Private Events. * Maintain excellence in menu engineering, cost management, sourcing, and culinary execution. * Drive consistency, efficiency, and profitability while protecting the creative integrity of each outlet. * Ensure seamless collaboration between culinary, beverage, and service teams to deliver an integrated guest experience. Programming & Community Engagement * Develop seasonal activations, tasting events, and collaborations that highlight Dallas’ evolving culinary and creative scene. * Represent The Knox and Auberge at media, community, and industry events as a culinary ambassador. * Partner with Marketing and PR to build awareness and storytelling around The Knox’s culinary identity. Qualifications * Education: Graduate of a leading culinary institution or equivalent professional experience. * Experience: 10+ years of progressive culinary leadership experience, including prior Executive Chef roles in luxury hotels, private clubs, or destination restaurants. * Proven record of creating and leading multi-venue dining programs that combine artistry with operational performance. * Deep understanding of European technique and finesse, balanced by modern creativity and local sensibility. * Demonstrated ability to build and mentor high-performing culinary teams that embody Auberge’s culture of gracious professionalism. * Strong financial and operational acumen, with experience in budgeting, cost control, and systems management. * Polished communicator and confident brand representative—comfortable engaging with media, guests, and partners. * Deep appreciation for community connection and approachability, ensuring the culinary experience resonates with both locals and travelers. 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

Job Description Job Title: Property Executive Chef Location: Dallas, TX About the Role A highly anticipated new luxury hotel in one of Dallas’ most vibrant neighborhoods is seeking an exceptional Property Executive Chef to lead its multi-venue culinary program. This flagship urban destination will feature four distinctive dining concepts, from refined all-day dining to intimate cocktail and lounge experiences — each designed to reflect sophisticated culinary craftsmanship and a sense of place. This is a rare opportunity for a visionary culinary leader to shape the identity of a marquee opening and establish the property as one of Dallas’ premier dining destinations. The Executive Chef will bring world-class technique, creative perspective, and inspirational leadership — blending artistry with operational excellence to deliver consistently outstanding guest experiences. This role is ideal for a chef with European technique and finesse, global culinary perspective, and a deep appreciation for Texas ingredients and hospitality, who thrives in a luxury, design-driven environment. Key Responsibilities Pre-Opening & Concept Leadership • Lead all culinary pre-opening efforts including kitchen design input, team recruitment, menu creation, and operational readiness, • Develop culinary identity and standards across multiple dining venues, • Establish systems, recipe libraries, and presentation standards that ensure excellence and consistency, • Oversee daily back-of-house operations across all venues, in-room dining, private events, and poolside service, • Ensure operational excellence in menu engineering, cost control, sourcing, and execution, • Balance creativity with financial performance goals, • Recruit, inspire, and mentor a high-performing culinary team, • Create a culture grounded in craftsmanship, professionalism, and growth, • Represent the culinary brand in the local and regional dining community, • Participate in media, partnerships, and curated food & beverage programming, • Develop seasonal activations and culinary events that enhance brand visibility Qualifications • 10+ years of progressive culinary leadership, including prior Executive Chef experience in luxury hotels, private clubs, or acclaimed restaurants, • Proven success leading multi-venue dining programs, • Strong foundation in European technique with a contemporary, globally influenced perspective, • Experience balancing culinary creativity with financial discipline, • Ability to build, mentor, and inspire exceptional teams, • Polished communicator comfortable engaging with guests, media, and partners, • Passion for culinary storytelling rooted in local ingredients and culture Compensation & Benefits • Salary Range: $175,000 – $220,000 DOE, • Bonus & performance incentives, • Relocation support available, • Full benefits package, • Additional luxury hospitality perks Who This Role Is For A confident and inspiring culinary leader who: ✔ Brings artistic vision and disciplined execution ✔ Thrives in a luxury environment ✔ Leads through mentorship and culture ✔ Represents a culinary brand with presence and authenticity ✔ Wants to define a marquee opening in one of the country’s fastest-growing dining markets If you are a passionate Executive Chef ready to create something iconic, we’d love to hear from you. Please apply with current resume and portfolio (5-10 examples/pics of dishes you've created). #LI-AD1

MML Property Discounts (Hotel, Restaurant, Retail). Collaborate with the Executive Chef to create and execute the restaurant’s culinary vision. We are seeking an experienced and entrepreneurial Sous Sushi Chef to join the opening team at Neighborhood Sushi.

Founded by Larry McGuire, Tom Moorman, and Liz Lambert, MML is recognized for its refined, character-driven approach to restaurants and hotels, each concept deeply rooted in creativity, quality, and a true sense of place. MML Hospitality is seeking a dynamic and passionate Executive Chef to lead our

We are looking for a chef who understands standards, systems, hospitality, and financial performance — not just cooking. The Executive Chef will oversee all culinary operations including à la carte service, events, and banquets. Executive Chef experience at a nationally recognized fine-

Japanese-inspired cuisine in a casual yet beautiful setting, blending Texas flavors, Japanese design, and Austin hospitality.The restaurant delivers an approachable yet elevated sushi experience, featuring pristine nigiri, creative rolls, seasonal small plates, and thoughtful beverages—all ser

Minimum 4 years full-time experience at a high-volume restaurant or catering company as a chef-de-partie, demi-chef, or commis chef;. The Service Companies is the leading services provider of hospitality management to hotels, resorts, casinos, entertainment and education facilities nationwide. Answe

Inside our private terminals, guests enjoy serene suites, chef-prepared dining, spa services, and personalized attention, while our Control Room coordinates discreetly with government, airline, and security partners to ensure unmatched efficiency, safety, and peace of mind.

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Answer, report and follow executive or sous chef’s instructions.

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