Chef de Cuisine: Lead a High-Volume, Precision Kitchen

Still Austin Whiskey Co.; Austin (TX); Hybrid; USD 90,000 - 140,000; Full time

Job summary

Still Austin Whiskey Co. is seeking a hands‑on Chef de Cuisine to elevate our food program and lead a lean, high‑volume kitchen.

You will protect recipe integrity, coach the team on technique, and refine organizational systems to deliver consistent, top‑quality dishes. The role requires strong leadership, a focus on seasonal menu development, and collaboration with leadership to balance creativity with operational discipline.

Qualifications

• Minimum 3 years of culinary leadership experience as a Chef de Cuisine, Head Chef, Executive Sous Chef, or high‑level Sous Chef in a high‑volume, scratch kitchen.
• At least 10 years of overall kitchen experience.
• Strong technical culinary foundation with demonstrated ability to execute and teach established recipes and techniques.
• Experience establishing kitchen systems, station setups, prep processes, and workflows for high‑volume service.
• Ability to balance culinary creativity with operational practicality, consistency, and profitability.

Responsibilities

• Master and maintain the established recipes, flavor profiles, portions, preparation methods, and presentation standards of the core menu.
• Ensure consistent execution across every station, shift, and team member.
• Protect recipe integrity while identifying opportunities to improve technique, efficiency, and presentation.
• Collaborate with leadership on seasonal menu updates and new culinary initiatives.
• Develop creative, operationally executable, and high‑margin featured dishes and specials.
• Lead, coach, and develop the Kitchen Manager and broader kitchen team, establishing clear culinary standards and expectations for performance.
• Provide hands‑on coaching in culinary technique, recipe execution, station organization, plating, sanitation, and line efficiency.
• Develop the skills and confidence of Line Cooks and Prep Cooks so a lean team can successfully execute in a high‑volume environment.
• Set clear expectations, provide consistent and constructive feedback, and hold the Kitchen Manager and culinary team accountable for results.
• Lead by example with urgency, professionalism, accountability, and respect.
• Maintain exceptional standards for flavor, temperature, texture, portioning, and presentation.
• Establish and enforce clear plating standards so every dish has a consistent visual identity.
• Serve as a culinary anchor and expeditor during peak service periods.
• Inspect dishes before they leave the kitchen and immediately coach or correct inconsistencies.
• Continually look for opportunities to elevate presentation while keeping execution practical for high‑volume service.
• Establish efficient station setups, mise en place standards, prep priorities, and line workflows.
• Organize the kitchen to maximize the productivity and capabilities of a lean culinary team.
• Identify operational bottlenecks and implement practical solutions that improve speed without compromising quality.
• Ensure stations are clean, stocked, organized, and prepared for service.
• Promote disciplined prep practices that support smooth transitions between shifts and service periods.
• Direct and support the Kitchen Manager in translating culinary standards into consistent daily kitchen operations.
• Hold the Kitchen Manager accountable for effective portion control, product utilization, inventory awareness, and waste reduction, while partnering on solutions and continuous improvement.
• Support food‑cost goals through disciplined recipe execution, proper handling, and thoughtful utilization of ingredients.
• Maintain compliance with food safety, sanitation, and health department standards.
• Foster a kitchen culture built around teamwork, communication, accountability, cleanliness, and pride in execution.

Skills

Culinary leadership

Line cooking

Coaching & mentorship

Menu development

Kitchen systems

Food safety

Job description

Still Austin Whiskey Co. is seeking a hands‑on Chef de Cuisine to elevate our food program and lead a lean, high‑volume kitchen.

You will protect recipe integrity, coach the team on technique, and refine organizational systems to deliver consistent, top‑quality dishes. The role requires strong leadership, a focus on seasonal menu development, and collaboration with leadership to balance creativity with operational discipline.