Executive Chef: Lead Kitchen Operations & Menu Innovation

Hotel Ella; Austin (TX); On-site; USD 90,000 - 120,000; Full time

Job summary

Hotel Ella in Austin, TX seeks an experienced culinary leader to oversee production and operations in the kitchen, including planning, training and directing all food preparation. You will develop restaurant and banquet menus, coordinate with Sales for meetings and banquets, and ensure strict adherence to recipes and SOPs for consistency.

You will also manage labor schedules, cost controls, inventories, and safety programs, collaborating with Facilities and the Sales Department to deliver

Responsibilities

• Oversee kitchen production and operations, directing all food preparation and training.
• Develop programs, menus, promotions and advertising to enhance sales and drive guests.
• Coordinate with Sales to deliver meetings/banquet contracts professionally.
• Prepare work schedules aligned with forecasts and labor goals.
• Maintain recipe cards and SOPs for consistency.
• Establish portion and quality control standards.
• Prepare food for banquets, dining room and in-room dining per standards.
• Know and update training manuals.
• Develop restaurant and banquet menus.
• Create and monitor systems to meet daily production and service goals.
• Manage food and beverage cost, vendor sourcing, and QA.
• Oversee Food Department Safety program to meet regulations.
• Execute and supervise food production and safety.
• Conduct inventories monthly and ensure adequate stock.
• Design and implement ordering system for all supplies.
• Limit kitchen access to authorized staff.
• Develop and maintain daily/weekly cleaning checklists.
• Train, supervise and develop kitchen staff.
• Coordinate with Facilities for 3rd party equipment repair.
• Communicate service standards and events through pre-meal meetings and daily standups.

Job description

Hotel Ella in Austin, TX seeks an experienced culinary leader to oversee production and operations in the kitchen, including planning, training and directing all food preparation. You will develop restaurant and banquet menus, coordinate with Sales for meetings and banquets, and ensure strict adherence to recipes and SOPs for consistency.

You will also manage labor schedules, cost controls, inventories, and safety programs, collaborating with Facilities and the Sales Department to deliver