Chef De Cuisine Steak House at Marriott DFW Westlake

Coury Hospitality•Westlake, TX

About The Position

House of Toro is the newest dining experience opening at Marriott The Ricardo Hotel in Westlake, where bold flavors, elevated hospitality, and thoughtful details come together. As a modern steakhouse with a refined yet welcoming atmosphere, House of Toro offers guests an experience that begins well before the first course. At House of Toro, the culinary experience is at the heart of our elevated yet approachable steakhouse atmosphere. As a Chef de Cuisine, you play a pivotal role in shaping unforgettable dining moments through culinary leadership, creativity, and operational excellence. From executing expertly crafted steaks and bold, flavor-driven dishes to mentoring and inspiring the kitchen team, you set the standard for quality, consistency, and innovation. With confidence, precision, and a passion for hospitality, you lead the rhythm of the kitchen while ensuring every plate reflects the spirit and excellence of House of Toro. If you thrive in a fast-paced environment and take pride in delivering consistent, high-quality service aligned with Coury Hospitality and Marriott standards, we invite you to be part of the opening team at House of Toro.

Requirements

Minimum 3–5 years of progressive culinary leadership experience.
Strong knowledge of meat fabrication, grilling techniques, and steak temperature standards.
Proven experience managing food and labor costs.
Ability to lead, motivate, and develop a diverse culinary team.
ServSafe certification (or ability to obtain).
Flexible schedule, including evenings, weekends, and holidays.
Ability to stand for extended periods.
Ability to lift up to 50 lbs.
Exposure to hot surfaces, sharp tools, and commercial kitchen equipment.

Nice To Haves

Prior experience in a high-volume steakhouse or upscale restaurant preferred.

Responsibilities

Oversee all kitchen operations for the steakhouse outlet.
Ensure consistent preparation and presentation of high-quality steaks, seafood, and accompaniments.
Maintain recipe integrity, portion control, and plating standards.
Collaborate with the Executive Chef on menu development, seasonal offerings, and specials.
Ensure all food is prepared in compliance with brand and health department standards.
Recruit, train, coach, and develop culinary team members.
Lead pre-shift meetings and communicate daily priorities.
Monitor performance and provide feedback, corrective action, and recognition.
Foster a culture of accountability, teamwork, and professionalism.
Maintain appropriate staffing levels based on business demands.
Manage food cost, labor cost, and inventory levels to meet budget goals.
Conduct weekly inventory and oversee ordering to control waste and spoilage.
Analyze P&L statements and identify opportunities for improvement.
Ensure compliance with purchasing and receiving procedures.
Maintain high standards of cleanliness, organization, and kitchen safety.
Respond promptly to guest feedback and resolve concerns.
Ensure kitchen operations support an exceptional steakhouse dining experience.
Ensure compliance with local, state, and federal health regulations.
Enforce food safety, sanitation, and HACCP guidelines.
Maintain proper storage, labeling, and rotation of all products.
Ensure all team members follow safety procedures and equipment protocols.