Lux Sous Chef: Lead Culinary Innovation & Team

The-Loren-Hotel-Austin; Austin (TX); On-site; USD 60,000 - 85,000; Full time

Benefits offered by this job

401(k) with company match

Medical/Dental/Vision

Paid Holidays

Paid Maternity/Paternity Leave

Complimentary Employee Meal

50% off Dining in Nido

Bus Pass

Job summary

The Loren Hotel Austin is seeking a seasoned Sous Chef to support the Executive Chef and CDC in delivering exceptional culinary experiences across all outlets. You will help manage daily kitchen operations, coach staff, control inventory, and drive consistency in quality and presentation.

This role emphasizes menu development, culinary research, and collaboration with front-of-house and events teams. You’ll participate in cost management, scheduling, and maintaining a safe, hygienic kitchen

Qualifications

• Minimum 2–3 years in a high-volume luxury kitchen.
• Prior supervisory experience preferred.
• Experience in butchery of high-value proteins.
• Strong leadership and communication skills.

Responsibilities

• Supervise and support kitchen operations with the Executive Chef and CDC.
• Lead, train, and motivate kitchen staff to standards.
• Monitor food quality, cost, and waste.
• Oversee end-of-day closeout and safety compliance.
• Collaborate on menu design and culinary R&D.
• Maintain hygiene and inventory accuracy.

Skills

Culinary fundamentals

Plating aesthetics

Inventory costing

Butchery skills

Computer proficiency

Financial data reading

Communication skills

Flexible scheduling

Leadership coaching

Education

Culinary degree preferred

High school or equivalent

Tools

Microsoft Office

Job description

The Loren Hotel Austin is seeking a seasoned Sous Chef to support the Executive Chef and CDC in delivering exceptional culinary experiences across all outlets. You will help manage daily kitchen operations, coach staff, control inventory, and drive consistency in quality and presentation.

This role emphasizes menu development, culinary research, and collaboration with front-of-house and events teams. You’ll participate in cost management, scheduling, and maintaining a safe, hygienic kitchen