Executive Sous Chef & Kitchen Operations Lead

Bunkhouse; Austin (TX); On-site; USD 45,000 - 65,000; Full time

Benefits offered by this job

Medical benefits

401K with company match

Paid Time Off

Employee discounts

Job summary

Carpenter Hotel in Austin is seeking a skilled Sous Chef to lead kitchen operations, directing the preparation and execution of all menu items, planning and pricing menus, and coordinating ordering and records. You will maintain immaculate equipment and facilities while upholding the brand's culture and guest experience.

The role requires excellent communication, conflict resolution, and a thorough understanding of Carpenter Hotel policies, with responsibilities spanning multiple kitchens and

Qualifications

• High School diploma or GED required; Culinary Institute certification preferred.
• Minimum of two years of relevant kitchen experience.
• Experience with inventory controls and scheduling a staff of 15+.
• Excellent verbal, written and interpersonal skills; strong organizational abilities.

Responsibilities

• Plan, direct, and supervise food preparation and cooking activities across multiple kitchens.
• Monitor sanitation and safety standards; ensure SOP compliance.
• Manage inventory and vendor relationships for supplies.
• Hire, train and manage kitchen staff; develop menus and pricing.
• Coordinate with leadership to maintain guest experience and brand standards.

Skills

Menu planning

Kitchen supervision

Communication skills

Staff coaching

Education

High School diploma or GED

Culinary Institute certification (preferred)

Job description

Carpenter Hotel in Austin is seeking a skilled Sous Chef to lead kitchen operations, directing the preparation and execution of all menu items, planning and pricing menus, and coordinating ordering and records. You will maintain immaculate equipment and facilities while upholding the brand's culture and guest experience.

The role requires excellent communication, conflict resolution, and a thorough understanding of Carpenter Hotel policies, with responsibilities spanning multiple kitchens and