Chef de Cuisine

The Well; Austin (TX); On-site; USD 68,000 - 92,000; Full time

Benefits offered by this job

Bonus program

Health & wellness

Dining privileges

Growth culture

Job summary

Kids for the Future in Austin, TX is seeking an experienced Executive Chef to oversee high-volume kitchen operations and lead a growing culinary team. The role reports to leadership and drives quality, consistency, and guest satisfaction across all meals and events.

Responsibilities include defining culinary identity, menu execution, inventory control, staff development, and ensuring safety and sanitation. Competitive base salary plus bonus, benefits, and dining privileges are offered.

Qualifications

• 5+ years in a supervisory/leadership role in a high-volume kitchen.
• Ability to mentor and energize a diverse team of culinary professionals.
• Proven leadership and training skills; strong communication.

Responsibilities

• Define and maintain a high-end culinary identity across meals and events.
• Recruit, train, and mentor kitchen staff to build a skilled team.
• Direct all kitchen operations: inventory, procurement, equipment maintenance.
• Ensure sanitation, safety, and guest satisfaction; lead production and quality checks.

Skills

Leadership

Team management

Culinary leadership

High-volume kitchen

Mentoring

Communication

Work authorization

Job description

• Location 440 W 2nd St,Austin, TX, 78701,United States
• Base Pay $80,000.00 / Year
• Job Category Culinary, Chef
• Employee Type FT Exempt
• Manage Others Yes

We believe that optimal health and wellness start with nourishment. Our culinary philosophy centers on using the freshest, nutrient-dense, consciously sourced ingredients to deliver micro- and macronutrients through our innovative, flavorful menu. Not only do you taste the difference, but you also feel it.

We are seeking a highly organized, detail-oriented individual to join our team as we are expanding to new locations. This crucial role carries significant responsibility for ensuring accuracy and upholding our high standards.

Core Responsibilities

Culinary Vision & Execution: Define and maintain a distinctive, high-end culinary identity, often customized to specific needs. Guarantee the consistent quality of all offerings, including daily meals, banquets, and special private events.

Team Leadership & Development: Recruit, train, and provide mentorship to kitchen staff to cultivate a highly skilled and professional team.

Operational Management: Direct all kitchen functions, including comprehensive inventory control, efficient procurement of supplies, and routine maintenance of equipment.

Safety & Guest Engagement: Maintain impeccable sanitation and hygiene standards. Actively interact with club members to solicit feedback and ensure high levels of satisfaction

What to Expect & Leading the Team:

You are a teacher with a supportive leadership style

You champion and uphold our core values

• Ability to estimate food consumption and requisition or purchase food
• Establishes result-oriented objectives for the kitchen as well as personal objectives regarding professional development
• Ensures the profitability and successful operation of the kitchen
• Controls direct labor costs associated with the kitchen staff, creates weekly schedules, ensuring productivity levels are maximized through the effective utilization of all colleagues, and provides hands‑on support as required
• Execute pre-established recipes; standardize production recipes to ensure consistent quality and establish presentation technique and quality standards
• Supervises, supports and carries out the correct procedure of preparation, presentation and portion control for all raw and cooked foods in accordance with the menu with adequate pars required for efficient service
• Supervises and supports all kitchen areas to ensure a consistent, high quality product is produced- daily line checks and quality control
• You are constantly in motion
• Adapting to changes and adjustments on the fly
• Gladly taking responsibility and not leaving it to others

Desired Qualifications:

• Has five (3) or more years of experience in a supervisory / leadership role in a high volume kitchen; Head Chef or Sous Chef preferred
• Must be able to obtain all work cards
• Must be able to work in the United States without sponsorship
• Must have strong leadership skills and the ability to mentor and energize a diverse team of culinary professionals
• Must have an exceptional personality and hospitality-driven attitude
• Proven Leadership and training skills
• Dedicated and willing to go above and beyond
• Must be able to work in a fast‑paced, guest service-driven environment
• Supports an environment of team member growth and development
• Clear, concise, written, and verbal communication skills

What We Offer

Competitive base salary with an attractive performance-based bonus structure.

Comprehensive health, dental, and wellness benefits.

Generous dining and venue privileges across all Nova Hospitality properties.

A supportive, growth‑focused culture with direct influence on the future footprint of the brand.