Sous Chef- Carpenter Hall

Hyatt Hotels Corporation; Austin (TX); On-site; USD 52,000 - 75,000; Full time

Benefits offered by this job

Medical, Dental, Vision

401K with company match

Free room nights

Paid Time Off

Headspace wellbeing program

Retail discounts

Job summary

Hyatt Hotels Corporation in Austin seeks a motivated Sous Chef to lead kitchen operations across the Bunkhouse group, directing food preparation, planning menus, and ensuring high standards. The role requires collaboration with teams, inventory oversight, and maintaining exemplary service for guests.

You will manage scheduling, train cooks, monitor sanitation, and ensure timely delivery of meals for events and daily service. A strong culinary background and leadership abilities are essential.

Qualifications

• High School diploma or GED; Culinary Institute certification preferred.
• Minimum of two years of relevant experience.
• Experience with inventory controls (food, beverage, kitchen supplies) and waste.
• Experience scheduling a staff of 15 or more.
• Excellent verbal, written, and interpersonal communication; strong organizational skills.

Responsibilities

• Collaborate to plan and develop recipes and menus, considering seasonal availability and expected guests.
• Direct and supervise food preparation, purchasing, and cooking across multiple kitchens or restaurants in the Bunkhouse group.
• Inspect supplies and equipment; arrange purchases and repairs as needed.
• Check quality of raw and cooked foods to meet standards.
• Monitor sanitation practices to ensure compliance with regulations.
• Record production and operational data; estimate quantities and costs of supplies.
• Order or requisition food and other supplies to ensure efficient operation.
• Check quantity and quality of received products.
• Maintain inventory standards with regular counts.
• Prepare and cook foods for regular service or special events.
• Hire, train, and coordinate staff with other managers.
• Supervise cooks and food-prep staff; instruct on prep, garnishing, and presentation.
• Determine production schedules and staff requirements for timely service.

Skills

Leadership

Communication

Menu planning

Supervising food prep

Budgeting & cost control

Education

High School diploma or GED

Culinary Institute certification preferred

Tools

Inventory management

Staff scheduling

Job description

Close Inclusive Collection Job Postings Notification

"Our leaders have always encouraged us to try new approaches and learn by experimentation. The biggest learning through this was that persistence and calculated risks, pay off."

A Sous Chef will exceed the expectations of all Bunkhouse guests in a multitude of tasks including the direction, preparation, and execution of all menu items, planning and pricing menu items, ordering supplies, and keeping records and accounts. Sous Chefs will also ensure equipment and facility is immaculate.

The person in this position must have excellent communication skills, the ability to resolve conflict, and a thorough understanding of Bunkhouse policies. A Sous Chef must develop and maintain the company’s culture, values and reputation in the public eye and with all staff, guests, vendors and partners. Furthermore, they must promote Bunkhouse Vision and Core Values in all actions and decisions.

Who We Are:

Opened in fall 2018, this South Austin hotel is one with its lush surroundings. Carpenter Hotel features a pool with a community deck and Q Hut pavilion. Each of its 93 rooms comes with a terrace. Take in the scenery with fare from our all-day Coffee Bar or enjoy a meal on the patio or in the dining rooms of our restaurant, Carpenters Hall.

The hotel is nestled in an old pecan grove on the edge of Zilker Park in South Austin. It’s an easy walk to Lady Bird Lake, downtown, and central to everything worth doing.

We’re Proud to Offer Exceptional Benefits, which Include:

• Medical, Dental, Vision, 401K with company match
• Free room nights, Discounted and Friends & Family Room Rates
• Generous Paid Time Off
• Work-life benefits including wellbeing initiatives such as a complimentary Headspace
• Discounts at various retailers –Apple, AT&T, Verizon, Headspace and many more!

Key Responsibilities:

• Collaborate with other personnel to plan and develop recipes and menus (regular and special event), considering such factors as seasonal availability of ingredients and estimated number of customers.
• Plan, direct, and supervise the food preparation, purchasing and cooking activities of multiple kitchens or restaurants within the Bunkhouse establishment.
• Inspect supplies, equipment, and work areas to ensure conformance to established standards and arrange for equipment purchases and repairs as necessary.
• Check the quality of raw and cooked food products to ensure that standards are met.
• Monitor sanitation practices to ensure that employees follow standards and regulations.
• Record production and operational data on specified forms.
• Estimate amounts and costs of required supplies, such as food and ingredients.
• Order or requisition food and other supplies needed to ensure efficient operation.
• Check the quantity and quality of received products.
• Follows inventory standards and procedures to consistently conduct an accurate inventory.
• Prepare and cook foods of all types, either on a regular basis or for special guests or functions.
• Perform personnel actions such as hiring and firing staff, consulting with other managers as necessary.
• Supervise and coordinate activities of cooks and workers engaged in food preparation.
• Instruct cooks and other workers in the preparation, cooking, garnishing and presentation of food.
• Determine production schedules and staff requirements necessary to ensure timely delivery of services.

Based upon fluctuating demands of the operation and to exceed customer expectations, it may be necessary to perform a multitude of different functions not specifically related to this position. This person may be expected to perform other tasks and duties as needed or as directed. Furthermore, employee responsibilities and job descriptions are subject to review and revision.

Qualifications

• High School diploma or general education degree (GED). Certification from a credited Culinary Institute preferred
• Minimum of two years (2) of relevant experience
• Experience with inventory controls (i.e. food, beverage, all kitchen supplies/utensils, and food and beverage waste)
• Experience with scheduling a staff of 15 or more
• Excellent verbal, written, and graphic communication and interpersonal skills
• Strong organizational skills

All qualified candidates will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability or protected veteran status.

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