Chef de Cuisine: Luxury Hotel Kitchen Leader

The Loren Austin; Austin (TX); On-site; USD 90,000 - 140,000; Full time

Benefits offered by this job

401(k) with company match up to 4%

Medical, dental, vision, FSA/STD/LTD/L

Paid PTO

Paid Holidays

Paid Maternity/Paternity Leave

Employee Assistance Program

Complimentary Employee Meal

Complimentary Bus Passes

50% off Dining in Nido

Recognition Programs, Incentives and…

Job summary

The Loren Austin is seeking a passionate Chef de Cuisine to lead daily culinary operations in its luxury hotel environment. You will guide the kitchen team, develop seasonal menus, and ensure exceptional guest experience while maintaining profitability and high standards.

Ideal candidates have 5–7 years of progressive culinary leadership, including 2–3 years in an Executive Sous Chef or CDC role in upscale dining, with Serv Safe certification and a strong eye for detail.

Qualifications

• Minimum of 5–7 years of progressive culinary leadership experience.
• At least 2–3 years in an Executive Sous Chef or CDC role in upscale, fine-dining.
• Proven expertise in fine dining cuisine and elevated food presentation.
• Serv Safe certification and strong knowledge of food safety.
• Ability to lead and mentor culinary teams in a luxury hotel environment.

Responsibilities

• Lead daily Back of House culinary operations and maintain quality standards.
• Collaborate with F&B leadership to develop seasonal menus and concepts.
• Train and coach culinary staff on recipes, prep, service, and sanitation.
• Oversee kitchen operations including ordering, inventory, scheduling, budgeting, and cost controls.
• Develop talent and maintain profitability through cost management.
• Ensure compliance with health and safety policies and brand standards.

Skills

Culinary leadership

Menu development

Team mentorship

Cost controls

Food safety knowledge

Communication

Education

Culinary degree or equivalent

Job description

The Loren Austin is seeking a passionate Chef de Cuisine to lead daily culinary operations in its luxury hotel environment. You will guide the kitchen team, develop seasonal menus, and ensure exceptional guest experience while maintaining profitability and high standards.

Ideal candidates have 5–7 years of progressive culinary leadership, including 2–3 years in an Executive Sous Chef or CDC role in upscale dining, with Serv Safe certification and a strong eye for detail.