Chef de Cuisine: Lead Creative, High-Volume Hotel Kitchen

Bunkhouse; Austin (TX); On-site; USD 90,000 - 130,000; Full time

Benefits offered by this job

Medical, Dental, Vision

401K with company match

Discounted room rates

Generous PTO

Paid holidays

Headspace wellbeing

Job summary

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.

Qualifications

• 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.

Responsibilities

• 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.

Skills

Culinary leadership

Staff development

Food safety

Cost management

Chef de cuisine experience

Education

ServSafe Manager Certification

Job description

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.