Chef de Cuisine- Carpenter Hotel

Bunkhouse; Austin (TX); In loco; USD 90.000 - 130.000; Tempo pieno

Vantaggi offerti da questo lavoro

Medical, Dental, Vision

401K with company match

Discounted room rates

Generous PTO

Paid holidays

Headspace wellbeing

Descrizione del lavoro

Carpenter Hotel is seeking a Chef de Cuisine to lead culinary operations with a focus on menu development, quality, and guest satisfaction. You will mentor cooks and sous chefs, maintain Hyatt standards, and ensure food quality from prep to plate across all service periods.

You will collaborate with the Executive Chef and restaurant leadership to plan seasonal features, drive productivity, and manage labor costs while upholding brand and concept integrity.

Competenze

• Five years of progressive culinary leadership in hotels or high-volume restaurants.
• At least two years as Sous Chef or Chef de Cuisine.
• Strong knowledge of kitchen operations, food cost controls, and labor management.

Mansioni

• Lead all culinary operations for Carpenter Hotel’s kitchen, ensuring consistency and excellence across meals.
• Recruit, mentor, and develop culinary staff; provide daily coaching and feedback.
• Oversee daily production, service execution, inventory, and station readiness.
• Collaborate with Executive Chef and leadership to plan seasonal menus and features.
• Drive labor productivity and manage food costs within budget expectations.
• Partner with Front-of-House to ensure seamless guest experiences.
• Lead health, safety, and sanitation compliant with Hyatt standards.

Conoscenze

Culinary leadership

Staff development

Food safety

Cost management

Chef de cuisine experience

Formazione

ServSafe Manager Certification

Descrizione del lavoro

Organization- Carpenter Hotel

Summary

The Role: The Chef de Cuisine is responsible for the leadership, management, and execution of all culinary operations for kitchen operation at Carpenter Hotel. The Chef de Cuisine serves as a key member of the Carpenter Hotel’s culinary leadership team and is responsible for maintaining both brand standards and Hyatt operational excellence. Reporting directly to the Executive Chef, this position oversees all aspects of restaurant culinary operations including food quality, menu execution, financial performance, productivity management, colleague development, sanitation compliance, and guest satisfaction. The Chef de Cuisine is expected to drive operational efficiency, labor productivity, and cross-functional collaboration while delivering exceptional dining experiences that reflect the standards of both the restaurant and Carpenter Hotel. The chef de cuisine collaborates with the culinary and restaurant teams to plan and lead seasonal menu changes. They ensure each menu reflects the restaurant’s concept and identity, and that dishes are prepared using the cooking techniques and standards that define the menu. This includes researching and developing dishes, reviewing menu-item performance and product mix, and leading tastings before changes are introduced. The chef de cuisine helps the team understand the purpose behind each dish and how its ingredients, flavors, and techniques fit the restaurant’s style. The CDC will educate both front-of-house staff—on ingredients, preparation, flavor profiles, allergens, and how to describe dishes to guests—and back-of-house staff—on recipes, cooking techniques, plating, and service standards. The chef de cuisine conducts daily line checks to confirm that ingredients are fresh, stations are prepared, and equipment is ready for service. They establish and follow quality-control SOP's so each dish meets the restaurant’s standards for taste, presentation, portion, technique, and food.

Essential Responsibilities

Culinary Leadership

• Lead all culinary operations for Carpenter’s Hall, ensuring consistency, creativity, and excellence across all meal periods.
• Execute menus, recipes, and culinary standards established by the restaurant concept while maintaining Hyatt service and operational expectations.
• Ensure the highest levels of food quality, presentation, taste, and consistency.
• Collaborate with the Executive Chef and restaurant leadership to develop seasonal features, culinary promotions, and special events.
• Maintain a culture of culinary excellence, accountability, and continuous improvement.

Team Leadership & Development

• Recruit, hire, train, mentor, and develop culinary colleagues at all levels.
• Provide daily coaching and performance feedback to Sous Chefs, cooks, and culinary support staff.
• Foster a positive and inclusive work environment that promotes teamwork, engagement, and professional growth.
• Conduct performance evaluations and implement colleague development plans.
• Maintain high standards of professionalism, attendance, safety, and workplace conduct.

Operational Excellence

• Oversee daily production, service execution, inventory management, and kitchen organization.
• Ensure all restaurant service periods are executed efficiently and in accordance with established standards.
• Manage prep schedules, production planning, and operational readiness to support business demands.
• Maintain proper staffing levels and deployment strategies to optimize service and productivity.
• Partner closely with Front-of-House leadership to ensure a seamless and exceptional guest experience.

Productivity & Financial Performance

• Drive labor productivity through effective scheduling, staffing alignment, and operational planning.
• Monitor and manage labor cost, food cost, overtime, waste, and controllable expenses in accordance with budget expectations.
• Analyze key performance indicators including labor productivity, food cost percentages, inventory variances, and operational efficiencies.
• Develop and implement action plans to improve profitability while maintaining quality and service standards.
• Utilize forecasting tools and business trends to align labor and production with anticipated demand.
• Lead initiatives focused on workflow optimization, menu engineering, purchasing efficiencies, and waste reduction.
• Ensure department performance consistently meets or exceeds established financial and productivity goals.

Cross‑Departmental Leadership & Support

• Collaborate with Stewarding, Purchasing, Engineering, Human Resources, Front Office, and Food & Beverage leadership to support overall Events and kitchen objectives.
• Provide culinary leadership and operational support across multiple outlets and initiatives as business levels require.
• Assist with event functions, holiday activations, VIP events, catering programs, and special programmed events.
• Partner with fellow culinary leaders to ensure consistency, resource sharing, and operational success across the property.
• Support initiatives designed to improve colleague engagement, guest satisfaction, productivity, and financial performance.

Food Safety & Sanitation

• Ensure full compliance with Hyatt standards and all local, state, and federal health and safety regulations.
• Maintain exceptional sanitation standards throughout all culinary areas.
• Enforce proper food handling, storage, HACCP procedures, and safety practices.
• Lead preparation for health inspections, internal audits, and quality assurance reviews.
• Promote a safe working environment through training, adherence to policies, and continuous monitoring.

Brand Partnership & Concept Execution

• Maintain integrity of recipes, menu specifications, presentation standards, and culinary philosophy.
• Collaborate with corporate and brand representatives to ensure successful implementation of brand initiatives.
• Support culinary activations, media events, and promotional programs that enhance awareness and performance of F&B outlet

About Carpenter's Hall:

Carpenters Hall is a neighborhood gathering place crafted for good times. Rooted in Southern-inspired cooking and warm hospitality, we welcome you seven days a week for lunch, dinner, and weekend brunch. Our venue has evolved from the traditions of lively union halls where comfort food, conversation, and community come together to create something special. Like the union hall forbears that came before, this is a place to meet up, enjoy a drink, a bite, a laugh, and good company. This is your neighborhood hall — and everyone is welcome at our table.

We’re Proud to Offer Exceptional Benefits, which Include:

• Medical, Dental, Vision, 401K with company match (at time of hire)
• Discounted and Friends & Family Room Rates with Hyatt Hotels and Complimentary Hotel stays for Associates
• Generous PTO
• Paid Holidays for FT/PT and Salaried employees (if you work it, you get paid an additional day)
• Work-life benefits including wellbeing initiatives such as a complimentary Headspace access

Qualifications

• Minimum five (5) years of progressive culinary leadership experience in hotels and/or high-volume restaurant environments.
• Minimum two (2) years of experience as a Sous Chef, Executive Sous Chef, or Chef de Cuisine.
• Strong knowledge of culinary techniques, kitchen operations, food cost controls, labor management, and productivity metrics.
• Demonstrated ability to lead, motivate, and develop high-performing culinary teams.
• Strong financial acumen and understanding of restaurant profitability, labor productivity, and cost management.
• Excellent communication, organizational, problem-solving, and leadership skills.
• ServSafe Manager Certification, or ability to obtain upon hire.
• Ability to work flexible schedules including evenings, weekends, and holidays., including op en availability - can work AM/PM.
• Hands on Cooking Role - this is not an administrative job
• Banquet/Events Experience
• Spanish Speaking preferred
• A team motivator that will contribute with their positive energy

All qualified candidates will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability or protected veteran status.