Luxury Hotel Sous Chef — Culinary Leader & Menu Innovator

Auberge Resorts LLC; Austin (TX); On-site; USD 60,000 - 90,000; Full time

Job summary

Commodore Perry Estate, part of Auberge Collection in Austin, Texas, seeks a Chef de Cuisine to be the culinary backbone, guiding the team in delivering exceptional dining experiences under the Executive Chef. You will shape menus, elevate quality, and lead with creativity and discipline in a luxury environment.

Responsibilities include managing kitchen operations, supervising staff, ensuring food safety, and maintaining standards across presentation and taste.

Qualifications

• Culinary certificate or degree preferred.
• Minimum of two years experience as Chef de Cuisine or Sous Chef.
• Ability to work a flexible schedule, including weekends and holidays.
• Experience at a luxury hospitality property.

Responsibilities

• Assist the Executive Chef in managing all aspects of kitchen operations, including food preparation, staffing, and inventory management.
• Collaborate with the Executive Chef to create and refine menus, incorporating seasonal ingredients, culinary trends, and guest preferences.
• Oversee food preparation activities, ensuring dishes are prepared according to recipes, quality standards, and food safety regulations
• Train and supervise kitchen staff, providing guidance on culinary techniques, sanitation practices, and teamwork to maintain high levels of productivity and quality.
• Conduct regular inspections of food items, ensuring proper presentation, taste, and temperature, and addressing any issues or discrepancies promptly.

Skills

Two years experience in Chef deCuisine

Kitchen leadership

Menu development collaboration

Food safety & sanitation

Education

Culinary Certificate or Degree

Job description

Commodore Perry Estate, part of Auberge Collection in Austin, Texas, seeks a Chef de Cuisine to be the culinary backbone, guiding the team in delivering exceptional dining experiences under the Executive Chef. You will shape menus, elevate quality, and lead with creativity and discipline in a luxury environment.

Responsibilities include managing kitchen operations, supervising staff, ensuring food safety, and maintaining standards across presentation and taste.