Chef de Cuisine

Austin, TX, USA|

Job Overview

Compensation

Salary

Range $65,900.00 - $90,200.00

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Employee Discounts

Career development programs

wellness programs

Job Description

Austin Proper Hotel and Residences is a distinguished luxury hospitality destination located in the vibrant Second Street District of Downtown Austin. This iconic hotel offers guests a harmonious blend of modern design, cultural richness, and wellness-focused experiences, situating itself just steps away from the scenic Lady Bird Lake, the renowned ACL Live music venue, and premier shopping destinations. With interiors curated by acclaimed designer Kelly Wearstler and culinary excellence brought forward by McGuire Moorman Lambert Hospitality, the hotel features 238 thoughtfully designed rooms and suites, a rooftop pool, immersive wellness programs, and menus inspired by local farms, nourishing produce, and nutrient-dense ingredients. The hotel embodies a seamless integration of wellness, design, and culture that infuses every guest’s stay with comfort and sophistication.

Within Austin Proper, The Peacock Mediterranean Grill stands as the cornerstone of the guest culinary experience. Positioned on the ground floor, this restaurant and lobby bar serves breakfast, lunch, dinner, and in-room dining with a distinct Mediterranean influence. The menu emphasizes wholesome, colorful dishes made without seed oils to create a lighter, cleaner dining experience. The expansive bar and inviting indoor and outdoor lounge areas provide an ideal setting for guests to unwind while enjoying views of Shoal Creek from the patio and the private dining room balcony.

The Chef de Cuisine role at The Peacock Mediterranean Grill is a pivotal leadership position responsible for the comprehensive management of kitchen operations. This full-time role commands a robust culinary background, bringing together operational efficiency and creative innovation to uphold the restaurant’s culinary standards. The Chef de Cuisine leads food preparation and production, menu development, kitchen team management, and enforces high standards for food safety and hygiene. Collaboration with hotel departments ensures the culinary offerings align with the hotel’s brand and enhance the guest experience. This position is charged with motivating the kitchen staff to deliver exceptional food quality, presentation, and service speed while managing inventory, controlling costs, and exploring new culinary trends. The role demands the ability to thrive in a high-pressure environment and a passion for creating memorable dining experiences that resonate with the restaurant’s Mediterranean-inspired concept. The Chef de Cuisine contributes directly to the hotel’s commitment to excellence in hospitality, a commitment emphasized by Proper Hospitality’s dedication to building a nurturing and empowering workplace culture. This role promises not only professional growth in a dynamic, luxury hospitality setting but also the opportunity to be part of a team that values creativity, wellbeing, and genuine care for both colleagues and guests.

Job Requirements

Culinary degree or equivalent experience
5+ years of culinary experience
2-3 years leadership experience in hotel or fine dining
Strong kitchen staff management
Menu development expertise
Food cost management experience
Knowledge of food safety standards
Ability to work under pressure

Job Qualifications

Culinary degree or equivalent experience in high-end culinary operations
5+ years of culinary experience, with at least 2-3 years in a leadership role within a hotel or fine dining restaurant
Strong background in managing kitchen staff, developing menus, and overseeing high-volume culinary operations
Experience in managing food costs, budgeting, and inventory control
Proven track record of delivering exceptional food quality and guest satisfaction
Exceptional culinary skills with expertise in both traditional and modern cooking techniques
Strong leadership abilities with the capacity to motivate and manage a diverse team
In-depth knowledge of kitchen operations, food safety standards, and local health regulations
Excellent communication skills, with the ability to work collaboratively with kitchen and front-of-house teams
Ability to work under pressure, multitask, and maintain composure during high-volume service periods
Creativity in menu design, with a passion for culinary innovation and trends
Strong problem-solving skills, with the ability to troubleshoot kitchen issues efficiently and effectively
Proficiency in kitchen management software, POS systems, and Microsoft Office Suite

Job Duties

Oversee and direct the daily operations of the restaurant's kitchen, ensuring that all food is prepared and presented according to the highest culinary standards
Manage all kitchen staff, including line cooks, prep cooks, and sous chefs, ensuring that they follow the kitchen's established procedures, recipes, and safety protocols
Maintain smooth kitchen operations during service, coordinating the kitchen team to ensure timely food preparation and delivery during peak dining hours
Ensure that kitchen equipment is well-maintained and functioning optimally, coordinating repairs and maintenance as needed
Ensure that all dishes are prepared according to recipes, with precise portion control and high-quality presentation
Collaborate with the Executive Chef to develop, plan, and execute seasonal menus, incorporating fresh ingredients and local flavors
Ensure the creation of new, innovative menu items that align with the restaurant's culinary concept and guest expectations