Chef de Cuisine

About Us

Located in the middle of the most prestigious part of Uptown Dallas, The Stoneleigh is a storied landmark with a rich and alluring legacy.

Currently under a $20.0M renovation, The Stoneleigh will be reimaged and emerge in Marriott's prestigious Autograph Collection in early Q2 2026.

The Stoneleigh will re-launch with expansive rooms, exceptional dining, and an ambiance that blends bold, timeless design with modern luxury.

The Stoneleigh will be the new home for the next restaurant from awarding-winning chef, Chef Michael White.

Chef Michael White has many culinary accolades including the James Beard award; 5 simultaneous Michelin stars; and multiple New York Times 3-star and 4-star reviews.

Chef Michael White's concepts at The Stoneleigh include, the Lions Den, where each dish is composed with care, weaving together seasonal ingredients, global inspiration, and a distinctly Dallas spirit.

Lions Den has an early March 2026 opening date.

Don't meet every single requirement of this job? At HEI we are dedicated to building a diverse and inclusive workplace, so if you're excited about this role but your experience doesn't align perfectly with every qualification in the job description, we encourage you to still send in your information.

You may be the perfect candidate for this or for other roles within our organization!

We value U.S.

military experience and invite all qualified military candidates to apply.

Overview

Plan and manage the kitchen staff in the procurement, production, preparation and presentation of all food for the hotel in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products.

Essential Duties and Responsibilities


* Manage the daily production, preparation and presentation of all food for the hotel's restaurant(s) and room service to ensure a quality, consistent product is produced which conforms to all HEI Franchise standards.


* Manage Human Resources in the production and preparation areas of the kitchen in order to attract, retain and motivate the associates while providing a safe work environment; interview, hire, schedule, train, develop, empower, coach and counsel, recommend and conduct performance and salary reviews, provide open communication vehicles, recommend discipline and termination, as appropriate.


* Schedule and manage the maintenance/sanitation of the kitchen, equipment and related areas to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations.


* Monitor, analyze and control all labor and food costs; prepare the appropriate reports, charts and schedules to ensure budgets are met/exceeded while quality is maintained/improved.


* Promote the Accident Prevention Program to minimize liabilities and related expenses.


* Assist the Executive Chef in the creation, costing and implementation of seasonal and special menus.


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