Executive Sous Chef -Carpenter Hotel

Austin NAWIC; Austin, Northern (TX, KY); Hybride; USD 75 000 - 110 000; Plein temps

Avantages offerts par ce poste

Medical, Dental, Vision

401K with company match

Paid Holidays

Generous PTO

Headspace wellbeing

Employee room discounts

Résumé du poste

Bunkhouse is seeking an Executive Sous Chef to lead, plan, and execute menu items across its hotels and restaurants. You will manage purchasing, staffing, and training while maintaining the highest food quality and service standards.

You will work with the Executive Chef and F&B Director to develop recipes, monitor costs, and uphold Bunkhouse policies and culture. Strong leadership and mentoring are essential.

Qualifications

• High School diploma or GED; Culinary Institute certification preferred.
• Minimum of 5 years (2) of relevant experience.
• Experience with inventory controls (food, beverage, equipment, waste).
• Experience with scheduling a staff of 15+ employees.
• Excellent verbal, written, and interpersonal communication; strong organizational skills.

Responsabilités

• Plan, direct, and supervise food preparation and purchasing across multiple kitchens or restaurants.
• Inspect supplies, equipment, and work areas to meet standards and arrange repairs or purchases.
• Check quality of raw and cooked foods to ensure standards.
• Monitor sanitation practices and ensure regulatory compliance.
• Maintain open communication with staff and management; record production data and inventory.

Connaissances

Leadership

Communication

Organizational skills

Inventory controls

Staff scheduling

Formation

High School diploma or GED

Culinary Institute certification preferred

Description du poste

Summary

An Executive Sous Chef will exceed the expectations of all Bunkhouse guests in a multitude of tasks including the direction, preparation, and execution of all menu items, planning and pricing menu items, ordering supplies, and keeping records and accounts. Executive Sous Chefs will also ensure equipment and facility is immaculate. The person in this position must have excellent communication skills, the ability to resolve conflict, and a thorough understanding of Bunkhouse policies. An Executive Sous Chef must develop and maintain the company's culture, values and reputation in the public eye and with all staff, guests, vendors and partners. Furthermore, they must promote Bunkhouse Vision and Core Values in all actions and decisions. Bunkhouse is an equal opportunity employer and values diversity. All employment is decided on the basis of qualifications, merit and business need.

About Carpenter Hotel

Opened in fall 2018, this South Austin hotel is one with its lush surroundings. Carpenter Hotel features a pool with a community deck and Q Hut pavilion. Each of its 93 rooms comes with a terrace. Take in the scenery with fare from our all-day Coffee Bar or enjoy a meal on the patio or in the dining rooms of our restaurant, Carpenters Hall. The hotel is nestled in an old pecan grove on the edge of Zilker Park in South Austin. It's an easy walk to Lady Bird Lake, downtown, and central to everything worth doing.

Job Responsibilities

• Collaborate with Executive Chef, Food and Beverage Director, and other personnel to plan and develop recipes and menus (regular and special event), considering such factors as seasonal availability of ingredients and estimated number of customers.
• Plan, direct, and supervise the food preparation, purchasing and cooking activities of multiple kitchens or restaurants within the Bunkhouse establishment.
• Inspect supplies, equipment, and work areas to ensure conformance to established standards and arrange for equipment purchases and repairs as necessary.
• Check the quality of raw and cooked food products to ensure that standards are met.
• Monitor sanitation practices to ensure that employees follow standards and regulations.
• Ensure open lines of communication with staff, all departments and upper management via email, log books, meetings, etc., to ensure all needs of the hotel are met.
• Record production and operational data on specified forms.
• Estimate amounts and costs of required supplies, such as food and ingredients.
• Order or requisition food and other supplies needed to ensure efficient operation.
• Check the quantity and quality of received products.
• Follows inventory standards and procedures to consistently conduct an accurate inventory.
• Prepare and cook foods of all types, either on a regular basis or for special guests or functions.
• Perform personnel actions such as disciplining, hiring and firing staff, and consulting with other managers as necessary.
• Supervise and coordinate activities of cooks and workers engaged in food preparation.
• Instruct cooks and other workers in the preparation, cooking, garnishing and presentation of food.
• Determine production schedules and staff requirements necessary to ensure timely delivery of services.
• Demonstrate new cooking techniques and equipment to staff.
• Ensure staff has a complete understanding of their job requirements and sufficient training before holding them accountable for results through regular performance evaluations.
• Maintain awareness of documentation needed and retained in employee files.
• Perform personnel actions such as hiring and firing staff, consulting with other managers as necessary.
• Supervise and coordinate activities of cooks and workers engaged in food preparation.
• Instruct cooks and other workers in the preparation, cooking, garnishing and presentation of food.
• Determine production schedules and staff requirements necessary to ensure timely delivery of services.

Based upon fluctuating demands of the operation and in order to exceed expectations, it may be necessary to perform a multitude of different functions not specifically related to this position. This person may be expected to perform other tasks and duties as needed or as directed. Furthermore, employee responsibilities and job descriptions are subject to review and revision.

Working Conditions

Work is typically performed in a hotel / food and beverage setting. The noise level in the work environment is usually moderate. The work involves a majority of sitting, bending, stooping, twisting, climbing and some lifting up to 50 lbs.

We're Proud to Offer Exceptional Benefits, which Include:

• Medical, Dental, Vision, 401K with company match (at time of hire)
• Discounted and Friends & Family Room Rates with Hyatt Hotels and Complimentary Hotel stays for Associates
• Generous PTO
• Paid Holidays for FT/PT and Salaried employees (if you work it, you get paid an additional day)
• Work-life benefits including wellbeing initiatives such as a complimentary Headspace access

Qualifications

Knowledge, Skills, and Abilities

• High School diploma or general education degree (GED). Certification from a credited Culinary Institute preferred
• Minimum of 5 years (2) of relevant experience
• Experience with inventory controls (i.e. food, beverage, all kitchen supplies/utensils, and food and beverage waste)
• Experience with scheduling a staff of 15 or more
• Excellent verbal, written, and graphic communication and interpersonal skills
• Strong organizational skills

Based upon fluctuating demands of the operation and in order to exceed expectations, it may be necessary to perform a multitude of different functions not specifically related to this position. This person may be expected to perform other tasks and duties as needed or as directed. Furthermore, employee responsibilities and job descriptions are subject to review and revision.

All qualified candidates will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability or protected veteran status.