Executive Sous Chef - Lead Kitchen & Guest Experience

Austin NAWIC; Austin, Northern (TX, KY); Híbrido; USD 75.000 - 110.000; Jornada completa

Ventajas ofrecidas por este puesto de trabajo

Medical, Dental, Vision

401K with company match

Paid Holidays

Generous PTO

Headspace wellbeing

Employee room discounts

Descripción de la vacante

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.

Formación

• 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.

Responsabilidades

• 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.

Conocimientos

Leadership

Communication

Organizational skills

Inventory controls

Staff scheduling

Educación

High School diploma or GED

Culinary Institute certification preferred

Descripción del empleo

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.