Senior Sous Chef - Lead Kitchen, Menu & Team Growth

Jobf0; Austin (TX); Sur place; USD 90 000 - 140 000; Plein temps

Avantages offerts par ce poste

Paid time off

Medical, Dental and Vision Insurance

401k

Complimentary shift meal

Employee benefit card for Accor family

Learning programs

Career growth opportunities

CSR and Planet 21 initiatives

Résumé du poste

Fairmont Austin is seeking a Senior Culinary Leader to oversee daily operations and guide the culinary team under the Executive Sous Chef. You will manage budgets, forecast needs, and ensure impeccable inventory control while driving guest satisfaction and high food quality.

The role requires strong leadership, menu development input, and training of a large culinary staff. Expect collaboration with leadership and ongoing professional development opportunities within a luxury property.

Qualifications

• Experience leading large culinary teams and developing chefs toward Chef de Cuisine/Executive Sous Chef roles.
• Minimum 3 years in a Sous Chef or equivalent high-volume culinary leadership position.
• Valid trade qualifications.
• Strong organizational skills to manage a large F&B operation.

Responsabilités

• Oversees daily culinary operation and sets direction with Executive Sous Chef.
• Forecasts and budgets for the Culinary team including ordering and scheduling.
• Maintains inventory control and proper ordering practices.
• Drives guest satisfaction through quality and service standards.
• Leads menu development in line with trends, costs, and guest feedback.
• Trains and develops culinary staff, emphasizing food presentation and methods.
• Ensures kitchen meets Health & Safety objectives and participates in department meetings.
• Other duties as assigned.

Connaissances

Senior culinary leadership

Sous Chef experience

Menu engineering

Labor cost management

Inventory control

Team training & coaching

Staff scheduling

Food safety knowledge

Description du poste

Fairmont Austin is seeking a Senior Culinary Leader to oversee daily operations and guide the culinary team under the Executive Sous Chef. You will manage budgets, forecast needs, and ensure impeccable inventory control while driving guest satisfaction and high food quality.

The role requires strong leadership, menu development input, and training of a large culinary staff. Expect collaboration with leadership and ongoing professional development opportunities within a luxury property.