Central Market Executive Chef - Westgate - Austin, TX

H-E-B; Austin (TX); On-site; USD 60,000 - 80,000; Full time

Job summary

A leading grocery chain in Austin, Texas, is seeking an Executive Chef to oversee culinary operations. Responsibilities include managing kitchen personnel, ensuring food quality and safety, and handling financial results. The ideal candidate will have a Culinary Arts Degree, strong leadership and customer service skills, and experience with inventory and sanitation standards. This role requires flexibility with work schedules including weekends.

Qualifications

• Experience in ordering, inventory maintenance, and shrink control.
• Ability to maintain sanitation standards throughout the work area.
• Ability to supervise, train, and cross-train kitchen staff.

Responsibilities

• Manage the total operation and financial results of the Chef's Case and Cafe on the Run.
• Train and manage kitchen personnel and oversee culinary activities.
• Maintain a clean and sanitary work area throughout the kitchen.

Skills

Proven leadership experience in a complex environment

Excellent customer service skills

Excellent communication and organization skills

Excellent culinary and food processing skills

Education

Culinary Arts Degree or equivalent

Tools

Automated reporting systems (e.g., Inventory, Scheduling)

Job description

Responsibilities

• Majority of the time spent using independent judgment in making employment‑related and business decisions, or effectively recommend such decisions including but not limited to product and department related strategies, hiring, promoting, disciplining, suspending, discharging, rewarding or otherwise engage in resolving Partner‑related matters.
• The Executive Chef is responsible for the total operation and financial results of the Chef's Case and Cafe on the Run.
• The Executive Chef will train and manage kitchen personnel and supervise/coordinate all related culinary activities; estimate food consumption and requisition or purchase food, select and develop recipes, standardize production recipes to ensure consistent quality, establish presentation technique and quality standards, plan and price menus, ensure proper equipment operation/maintenance and ensure proper safety and sanitation in kitchen. May offer culinary instruction and/or demonstrate culinary techniques. The Executive Chef directly supervises kitchen personnel with responsibility for hiring, discipline, and performance. Maintain a clean and sanitary work area throughout the kitchen, walk‑ins and storage areas.

Requirements

• Proven leadership experience in a complex environment with multiple direct reports.
• Culinary Arts Degree or equivalent.
• Excellent customer service skills.
• Assist in new product development and menu costing.
• Proficiency with automated reporting systems including, but not limited to, Inventory, Food Cost, Scheduling, Time & Attendance and labor preferred.
• Excellent communication and organization skills.
• Excellent culinary and food processing skills.
• Experience in ordering, inventory maintenance, and shrink control.
• Ability to maintain an efficient operation, troubleshoot and report any malfunctions of equipment.
• Ability to supervise, train, and cross‑train kitchen staff.
• Maintain sanitation standards throughout the work area.
• Ability to work a flexible schedule, including opening, closing, and weekend shifts.

Equal Opportunity Employment/Drug Free Workplace