Executive Chef & F&B Operations Leader

Plazahotelelpaso; Austin (TX); On-site; USD 70,000 - 120,000; Full time

Job summary

HHM Hotels in Austin is seeking a Chef & B to oversee the food and beverage division, including the kitchen, focusing on responsible leadership, menu development and profitability. You will guide staff, manage operations, ensure quality and safety, and drive guest satisfaction across all outlets.

The role requires strong culinary leadership, budgeting acumen, and experience in enforcing food handling regulations, with a track record of coaching and developing Sous Chefs and kitchen teams.

Qualifications

• Minimum 3 years' experience as Sous Chef or Executive Chef with menu design experience.
• Knowledge of federal, state and local food handling and liquor regulations.
• Strong business communication and presentation skills.
• Proven leadership experience and ability to train staff.

Responsibilities

• Supervise and train F&B and kitchen staff, focusing on timing, portions, quality, service and sanitation.
• Schedule, evaluate and direct all F&B personnel, including disciplinary actions when needed.
• Manage inventory of supplies and materials.
• Set and review performance standards for food prep, purchasing and production.
• Maintain sanitation and safe food handling protocols.
• Oversee liquor procedures for security and accountability.
• Drive food cost and labor efficiency, and manage expenses.
• Ensure OSHA and food handling compliance.
• Collaborate with hotel management in meetings and activities.
• Develop menus, specials and promotions to improve profitability.
• Mentor Sous Chefs for leadership growth.
• Perform other duties as assigned.

Skills

Leadership

Communication skills

Menu design

Food safety

Budgeting

Staff development

Job description

HHM Hotels in Austin is seeking a Chef & B to oversee the food and beverage division, including the kitchen, focusing on responsible leadership, menu development and profitability. You will guide staff, manage operations, ensure quality and safety, and drive guest satisfaction across all outlets.

The role requires strong culinary leadership, budgeting acumen, and experience in enforcing food handling regulations, with a track record of coaching and developing Sous Chefs and kitchen teams.