Chef de Cuisine

Austin, TX, USA|

Job Overview

Employment Type

Full-time

Benefits

Health Insurance

Dental Insurance

Paid Time Off

401(k) Plan

Employee stock purchase plan

Adoption assistance

discounted hotel rooms

Job Description

We are thrilled to introduce a captivating new Cantina-themed Bar and Restaurant situated within the prestigious Thompson and Tommie Austin hotels, two premier lifestyle destinations located in the heart of Downtown Austin. These hotels are celebrated for their exceptional service, luxurious accommodations, and vibrant connection to the local culture, making them iconic landmarks in the bustling city. Thompson Austin boasts 212 luxury guestrooms and suites, complemented by 17 exquisite residences, a 10,000-square-foot wellness center, three distinct restaurant and bar concepts, an expansive pool deck, private cabanas, and over 10,000 square feet of both flexible and traditional event spaces. Meanwhile, the Tommie Austin, with 193 king rooms, offers a spirited, adventurous experience that invites guests to explore Austin’s rich artistic and cultural scene while enjoying bespoke amenities such as a custom coffee and wine shop. The combined property is anchored by a reimagined cantina-themed restaurant spanning 13,000 square feet of indoor and outdoor oasis, which also includes The Diner Bar and The Grey Market. These culinary venues serve residents, locals, and guests alike, highlighting innovative dining experiences led by award-winning Chef Mashama Bailey.

The newly opening Cantina-themed Bar and Restaurant encompasses 17,000 square feet of indoor and outdoor dining and lounge areas. It features multiple venues for private events and a pool deck servicing hotel guests and residents, all scheduled to open in the spring of 2024. The establishment aims to offer a unique fusion of vibrant Mexican-inspired cuisine and elegant hospitality, blending a festive atmosphere with upscale dining standards. The concept will seamlessly integrate with the luxury lifestyle hotel setting while offering a dynamic environment suitable for all occasions, ranging from casual meals to special celebrations.

Within this exciting new concept, the role of Chef de Cuisine is pivotal to the success of the restaurant’s culinary operations, particularly during the crucial pre-opening phase. The Chef de Cuisine will assume a leadership position responsible for overseeing all kitchen activities and guiding the culinary team. This role requires close collaboration with the Corporate liaison to create, implement, and maintain Hyatt’s renowned quality standards while fostering a positive and productive working environment. The successful candidate will monitor daily kitchen functions, including food preparation, kitchen safety, cost control, and product consistency, ensuring every dish meets the highest standards that Hyatt guests expect.

The Chef de Cuisine will provide mentorship and support to kitchen staff by managing scheduling, payroll, training, coaching, evaluation, and hiring processes. They may also oversee other key culinary leadership roles, such as supervisors and sous chefs, promoting a culture of teamwork and exceptional guest service. Additionally, the role involves planning and coordinating special events and holiday functions to enhance guests’ dining experience.

This opportunity is ideal for a culinary leader with a passion for innovative menu development aligned with Hyatt’s brand standards, excellent communication skills, and the ability to thrive in a fast-paced environment. The role demands a hands-on approach to kitchen management, with a strong focus on operational excellence and employee engagement. The Chef de Cuisine will play a significant role in shaping the restaurant’s identity and ensuring a memorable experience for every guest who visits this extraordinary new venue.

Job Requirements

High school diploma or equivalent
Several years of culinary experience with progressive leadership roles
Experience managing kitchen staff and operations
Ability to work flexible hours including nights, weekends, and holidays
Strong organizational and multitasking skills
Ability to maintain high standards of cleanliness and food safety
Excellent communication and interpersonal skills
Proficient in Microsoft Office and basic kitchen management software

Job Qualifications

In-depth skills and knowledge of all kitchen operations
Possess strong leadership, communication, organization and relationship skills
Experience with training, basic financial management and customer service
Proficient in general computer knowledge
A true desire to exceed guest expectations in a fast paced customer service environment
Capable of producing a consistent product in a timely manner
Strong training and communication skills
Culinary education and/or on the job training, independent restaurant experience is preferred
Geographic and schedule flexibility preferred

Job Duties

Support senior leadership and Hyatt's Internal RB&E Restaurant Group by developing and assuming basic management responsibilities
Supervise the preparation and cooking of various food items
Develop and implement creative menu items that adhere to Hyatt brand standards
Plan, coordinate and implement special events and holiday functions
Manage hourly kitchen employees through scheduling, payroll, training, coaching, evaluating and hiring
May manage other key culinary leadership roles including supervisor and other less senior Sous Chefs
Lead and coach the team towards achieving exceptional guest service and employee satisfaction results
Monitor food production, ordering, cost, and quality and consistency on a daily basis
Ensure proper safety and sanitation of all kitchen facilities and equipment