Lead Sous Chef – Innovative Kitchen & Operations Leader

Hotel Meyerink; Austin (TX); On-site; USD 55,000 - 75,000; Full time

Benefits offered by this job

Medical, dental, vision, 401K with公司

Free room nights and staff discounts

Generous Paid Time Off

Wellbeing initiatives (Headspace)

Retail discounts

Job summary

Carpenter Hotel in South Austin seeks a skilled Sous Chef to direct and execute all menu items, plan and price menus, order supplies, and maintain records for multiple kitchens. The role requires excellent communication, conflict resolution, and leadership to maintain the hotel’s culture and standards.

You will supervise cooks and staff, ensure sanitation, manage inventory and costs, and collaborate with leadership to deliver exceptional hospitality experiences for guests and events.

Qualifications

• High School diploma or GED is required or equivalent. (≤140 chars)
• Certification from a credited Culinary Institute is preferred.
• Minimum of two years of relevant experience.
• Experience with inventory controls and cost management.
• Excellent verbal, written, and interpersonal communication skills.
• Strong organizational skills and attention to detail.

Responsibilities

• Direct and supervise food preparation across multiple kitchens or outlets.
• Plan, direct, and monitor cooking activities and staffing needs.
• Inspect equipment, supplies, and work areas for standards and safety.
• Hire, train, and discipline staff; develop team and culture.
• Manage inventory, purchasing, and cost controls for operations.

Skills

Communication skills

Organizational skills

Conflict resolution

Leadership

Team collaboration

Education

High School diploma or GED

Culinary Institute certification (preferred)

Tools

Inventory controls

Job description

Carpenter Hotel in South Austin seeks a skilled Sous Chef to direct and execute all menu items, plan and price menus, order supplies, and maintain records for multiple kitchens. The role requires excellent communication, conflict resolution, and leadership to maintain the hotel’s culture and standards.

You will supervise cooks and staff, ensure sanitation, manage inventory and costs, and collaborate with leadership to deliver exceptional hospitality experiences for guests and events.