Job Overview
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Meal Allowances
Professional development opportunities
Job Description
Stockyards Hotel and H3 Ranch is a distinguished hospitality establishment known for blending rich Texan heritage with upscale luxury experiences. The Stockyards Hotel offers guests an authentic Western ambiance combined with top-tier amenities, while H3 Ranch provides a unique ranch-style dining and entertainment destination that showcases the best in Texas hospitality and cuisine. Together, these venues present a compelling destination for visitors seeking authentic culture paired with high-end service and culinary excellence.
The Chef de Cuisine at Stockyards Hotel and H3 Ranch plays a pivotal leadership role in guiding the visions and daily functions of the culinary departments at both properties. This leadership position is responsible for managing culinary operations, ensuring the highest standards in food quality, and creating menus that reflect both innovation and tradition. As the driving force behind the culinary team, the Chef de Cuisine fosters a culture rooted in creativity, collaboration, and the hallmark warmth of Texas hospitality. They lead by example, nurturing a team environment where excellence is the standard in every dish prepared and every service rendered.
This role demands an individual with significant leadership experience and a thorough understanding of sophisticated culinary techniques, trending food concepts, and cost management strategies. The Chef de Cuisine oversees everything from food production forecasting and inventory control to team training and guest engagement. They ensure compliance with health and safety standards and maintain operational excellence across all kitchen workflows and food & beverage outlets.
As a key team member, the Chef de Cuisine collaborates closely with front-of-house management to deliver seamless service during all meal periods, ensuring that each guest experience is memorable and aligned with brand standards. In addition to culinary expertise, this position requires strong interpersonal and communication skills to effectively motivate staff, address challenges, and cultivate positive vendor and guest relationships.
Offering a fast-paced, high-volume luxury hospitality environment, the position demands a flexible schedule with the availability to work evenings, weekends, and holidays. Candidates who thrive in dynamic settings and possess a passion for Texas culinary traditions alongside modern innovation will find this role particularly fulfilling. Stockyards Hotel and H3 Ranch embrace an inclusive culture valuing diversity and equal opportunity, committed to supporting the personal and professional growth of their culinary leaders.
The Chef de Cuisine at Stockyards Hotel and H3 Ranch plays a pivotal leadership role in guiding the visions and daily functions of the culinary departments at both properties. This leadership position is responsible for managing culinary operations, ensuring the highest standards in food quality, and creating menus that reflect both innovation and tradition. As the driving force behind the culinary team, the Chef de Cuisine fosters a culture rooted in creativity, collaboration, and the hallmark warmth of Texas hospitality. They lead by example, nurturing a team environment where excellence is the standard in every dish prepared and every service rendered.
This role demands an individual with significant leadership experience and a thorough understanding of sophisticated culinary techniques, trending food concepts, and cost management strategies. The Chef de Cuisine oversees everything from food production forecasting and inventory control to team training and guest engagement. They ensure compliance with health and safety standards and maintain operational excellence across all kitchen workflows and food & beverage outlets.
As a key team member, the Chef de Cuisine collaborates closely with front-of-house management to deliver seamless service during all meal periods, ensuring that each guest experience is memorable and aligned with brand standards. In addition to culinary expertise, this position requires strong interpersonal and communication skills to effectively motivate staff, address challenges, and cultivate positive vendor and guest relationships.
Offering a fast-paced, high-volume luxury hospitality environment, the position demands a flexible schedule with the availability to work evenings, weekends, and holidays. Candidates who thrive in dynamic settings and possess a passion for Texas culinary traditions alongside modern innovation will find this role particularly fulfilling. Stockyards Hotel and H3 Ranch embrace an inclusive culture valuing diversity and equal opportunity, committed to supporting the personal and professional growth of their culinary leaders.
Job Requirements
- High school diploma or equivalent
- Minimum 5 years of culinary leadership or kitchen management experience
- Proven ability to lead a diverse culinary team
- Knowledge of food safety sanitation and health regulations
- Excellent organizational and multitasking skills
- Ability to work in a fast-paced environment
- Must be able to stand and move for extended periods
- Ability to lift carry push or pull up to 50 lb regularly
- Comfortable working in hot and cold kitchen environments
- Ability to use sharp tools and commercial kitchen equipment
- Flexible schedule including evenings weekends and holidays
- Strong communication and interpersonal skills
- Commitment to upholding company core values
Job Qualifications
- 5+ years of experience in culinary food & beverage or kitchen leadership
- Demonstrated leadership skills with the ability to motivate train and develop a high-performing team
- Strong knowledge of culinary techniques menu development costing production and modern food trends
- Ability to multitask manage deadlines and perform in a fast-paced high-volume luxury environment
- Exceptional communication interpersonal and conflict-resolution skills
- Ability to communicate clearly professionally and respectfully
- Flexible schedule available to work evenings weekends and holidays
- Strong interpersonal and collaboration skills
- Embody our core values
- Previous experience in a luxury hotel resort or fine dining environment
- Experience with inventory systems purchasing platforms and budgeting tools
- Experience interacting with guests vendors inspectors and cross-functional hospitality teams
- Ability to create high-quality innovative dishes while upholding cost-control targets
- Experience with inventory systems POS platforms and scheduling software
- Local market knowledge familiarity and existing vendor relationships
Job Duties
- Oversee all daily kitchen operations ensuring quality consistency and adherence to established recipes plating guides and culinary standards
- Prepare and cook a wide variety of menu items maintaining exemplary culinary execution and presentation
- Develop design and refine seasonal menus new dishes specials and creative culinary concepts aligned with guest expectations and brand identity
- Maintain strict compliance with all sanitation food handling and storage procedures ensuring health and safety standards are consistently met
- Ensure proper setup and breakdown of all culinary workstations verifying cleanliness organization and equipment functionality
- Manage food production forecasting prep lists production schedules pars and line organization throughout the shift
- Conduct regular inspections of raw and cooked products to verify freshness quality and flavor standards
- Plan for and ensure proper food quantities for service private dining and special events
- Lead train develop and inspire high-performing culinary team fostering an environment of teamwork respect and craftsmanship
- Supervise and coordinate activities of cooks and kitchen staff ensure cross-training and readiness for daily operations
- Monitor performance provide ongoing coaching support progressive discipline and participate in the performance appraisal process
- Ensure adequate staffing levels through effective scheduling and real-time operational adjustments
- Interact with guests as needed obtaining feedback and fostering memorable culinary experiences
- Collaborate with FOH leaders to ensure seamless service execution during all meal periods
- Support the development of annual budgets revenue plans and cost-control strategies for the culinary department
- Manage purchasing receiving inventory and vendor relationships to ensure high-quality products and cost efficiency
- Maintain accurate production charts inventory logs temperature logs and all required documentation
- Promote strong communication between Culinary F&B Outlets Stewarding and other operational teams
- Ensure the kitchen is fully prepared to support service levels across all food & beverage operations
- All other duties as assigned
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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