Executive Sous Chef — Creative Kitchen Leader

line-saguaro-careers; Austin (TX); On-site; USD 65,000 - 90,000; Full time

Benefits offered by this job

Competitive wages

Diversity & inclusion

Job summary

The LINE in Austin is seeking an Executive Sous Chef with a strong passion for hospitality and an entrepreneurial spirit to lead our kitchen team. You will manage daily restaurant operations, train staff, and safeguard high standards for food quality and safety.

Exceptional communication, collaboration, and problem-solving are essential. This role emphasizes cost control, menu execution, and maintaining an open-door policy with employees to foster teamwork and excellence.

Qualifications

• High School diploma or GED required.
• Culinary degree preferred.
• Three years related experience in hospitality or service industry preferred.
• Strong communication and collaborative skills.
• Proficiency with Microsoft Office and Opera PMS.

Responsibilities

• Maintain professional demeanor and teamwork with colleagues and other departments.
• Ensure health, safety, sanitation, and kitchen organization standards are met.
• Oversee daily operation of the hotel restaurant and kitchen staff.
• Train, guide, manage, and schedule personnel.
• Monitor food quality and ensure on-time service to guests.
• Control labor and operating expenses through budgeting and purchasing.
• Attend relevant meetings.

Skills

Strong communication skills

Collaborative spirit

Ethical Conduct

Positive Attitude

Eye for Detail

Problem solving abilities

Education

High School diploma or GED

Culinary degree preferred

Tools

Microsoft Office

Opera PMS

Job description

The LINE in Austin is seeking an Executive Sous Chef with a strong passion for hospitality and an entrepreneurial spirit to lead our kitchen team. You will manage daily restaurant operations, train staff, and safeguard high standards for food quality and safety.

Exceptional communication, collaboration, and problem-solving are essential. This role emphasizes cost control, menu execution, and maintaining an open-door policy with employees to foster teamwork and excellence.