Executive Chef: Luxury Hotel Dining Innovator

Auberge; Fort Worth (TX); On-site; USD 70,000 - 110,000; Full time

Job summary

Bowie House, Auberge Collection, seeks an Executive Chef to lead our kitchen brigade, crafting innovative menus and delivering unforgettable dining experiences in a luxury, four-story boutique setting.

You will develop menus reflecting seasonal ingredients and dietary preferences, oversee all kitchen operations, standardize recipes, train staff, monitor costs, and ensure the highest standards of sanitation and guest satisfaction in a Michelin-rated hotel context.

Qualifications

• Minimum 5-8 years' culinary experience in established restaurants and/or catering companies.
• Executive Chef experience strongly preferred; Chef de Cuisine experience required.
• Experience in a luxury hotel or Michelin-rated restaurant preferred.

Responsibilities

• Develop and create innovative menus that reflect the culinary vision of the establishment, considering seasonal ingredients, dietary preferences, and culinary trends.
• Oversee all aspects of kitchen operations, including staff supervision, food preparation, inventory management, and adherence to health and safety standards.
• Standardize recipes and ensure consistency in food quality, taste, and presentation across all dishes prepared in the kitchen.
• Train and mentor kitchen staff, guiding culinary techniques, sanitation practices, and teamwork to maintain a high level of performance.
• Monitor food costs, labor expenses, and kitchen waste, implementing strategies to control costs while maintaining quality standards and profitability.

Skills

Executive Chef experience

Chef de Cuisine experience

Culinary experience

Job description

Bowie House, Auberge Collection, seeks an Executive Chef to lead our kitchen brigade, crafting innovative menus and delivering unforgettable dining experiences in a luxury, four-story boutique setting.

You will develop menus reflecting seasonal ingredients and dietary preferences, oversee all kitchen operations, standardize recipes, train staff, monitor costs, and ensure the highest standards of sanitation and guest satisfaction in a Michelin-rated hotel context.