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

Cuisine is more than dining—it’s an expression of art, culture, and innovation. As a leader in luxury hospitality, we are seeking an exceptional Chef de Cuisine to bring vision, precision, and elevated flavor to one of our signature outlets. The Chef de Cuisine is responsible for the day-to-day culinary leadership of the hotel’s dining outlets at The Knox, Auberge Collection. Reporting directly to the Director of Culinary, this role oversees kitchen operations, menu execution, team development, food quality, sanitation, productivity, and financial performance.

• Lead daily culinary operations for the assigned hotel outlets, ensuring consistent execution, exceptional quality, and a refined guest experience.
• Partner closely with the Director of Culinary to develop and execute menus that reflect the culinary vision of The Knox, seasonality, local sourcing, and established financial objectives.
• Support all pre-opening activities, including kitchen setup, equipment and smallware organization, recipe development, menu testing, vendor coordination, operating procedures, and team readiness.
• Recruit, onboard, train, schedule, coach, and develop a high-performing culinary team.
• Establish a positive kitchen culture rooted in respect, accountability, collaboration, creativity, and genuine hospitality.
• Maintain a visible leadership presence during preparation and service, providing clear direction and responding calmly and decisively to operational needs.
• Ensure all dishes meet established standards for taste, presentation, portioning, temperature, and timing.
• Maintain standardized recipes, plating guides, preparation lists, production schedules, and kitchen procedures.
• Monitor food costs, labor productivity, purchasing, inventory, waste, and portion controls to achieve budgeted financial results.
• Collaborate with purchasing and approved vendors to maintain product quality, availability, and cost effectiveness.
• Ensure compliance with all food safety, sanitation, workplace safety, and local health department requirements.
• Maintain clean, organized, secure, and inspection-ready culinary work areas.
• Conduct regular line checks, quality reviews, inventory counts, and kitchen inspections.
• Coordinate closely with front-of-house leaders to ensure seamless service, accurate communication, and thoughtful resolution of guest concerns.
• Accommodate dietary restrictions and food allergies with accuracy, care, and strict adherence to established procedures.

• A genuine hospitality professional—warm, composed, collaborative, and committed to creating exceptional experiences for both guests and team members.
• Minimum of five years of progressive culinary experience, including leadership experience as a Chef de Cuisine, Executive Sous Chef, Senior Sous Chef, or comparable position; equivalent experience will be considered.
• Demonstrated culinary experience within a luxury hotel or resort environment is required.
• Meaningful experience in a quality-driven independent restaurant environment is required.
• Pre-opening or restaurant-opening experience is strongly preferred.
• Strong culinary technique and demonstrated ability to execute refined, consistent, and seasonally relevant cuisine.
• Proven ability to lead, train, motivate, and retain a diverse culinary team.
• Working knowledge of food and labor cost controls, purchasing, inventory management, scheduling, and kitchen productivity.
• Thorough knowledge of food safety, sanitation, allergy awareness, and workplace safety standards.
• Strong organizational, communication, problem-solving, and time-management skills.
• Ability to remain calm, professional, and solutions-oriented in a fast-paced environment.
• Proficiency with standard culinary, scheduling, inventory, and workplace technology.
• Culinary degree or formal apprenticeship is preferred; equivalent professional experience will be considered.
• Current food protection manager certification, or the ability to obtain certification within the timeframe established by the property.
• Ability to communicate effectively in English; additional language proficiency is valued.
• Flexibility to work mornings, evenings, weekends, holidays, and extended hours based on business needs.

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