Chef de Cuisine | Starting Salary 80k

San Marcos, TX, USA|

Job Overview

Compensation

Salary

Exact $80,000.00

Benefits

Health Insurance

Financial wellbeing programs

401(k) Plan

Paid Time Off

Family bonding time

Adoption assistance

Employee Discounts

Job Description

We are proud to introduce an exciting new addition to the vibrant hospitality scene in Downtown Austin - a Cantina-themed Bar and Restaurant located within the renowned Thompson and Tommie Austin hotels. These hotels are recognized as premier lifestyle destinations that blend luxury, local culture, and modern comfort. Thompson Austin boasts 212 luxury guestrooms and suites alongside exquisite residences, complemented by a state-of-the-art wellness center, multiple acclaimed dining venues, an expansive pool deck, and versatile event spaces. Similarly, tommie Austin is designed for the spirited adventurer, providing guests with a unique blend of art, culture, and personal freedom complete with bespoke coffee and wine shops and warm, authentic service. Together, these hotels offer guests a holistic experience that merges comfort, creativity, and a connection to the local community.

The new Cantina-themed Bar and Restaurant concept is set to open in the spring of 2024, extending across 17,000 square feet of indoor and outdoor dining and lounge space. This expansive venue will feature multiple settings for private events and a dynamic pool deck area dedicated to residents and hotel guests. As a part of this team, the Chef de Cuisine will play a pivotal role in leading the kitchen through this exciting pre-opening phase. This role is crucial for shaping the culinary vision of the restaurant by developing menus that uphold the Hyatt brand standards, overseeing daily kitchen operations, and ensuring the delivery of an exceptional dining experience to guests.

The ideal Chef de Cuisine will bring strong leadership skills, culinary expertise, and a robust understanding of kitchen operations in a high-volume restaurant environment. Responsibilities will include managing kitchen staff, coordinating with corporate leadership, driving quality control and food safety standards, and mentoring junior culinary team members. This position offers the opportunity to not only manage but actively shape and create a vibrant culinary culture that aligns with the innovative spirit of both the restaurants and the hotels. The role is ideal for those passionate about hospitality, driven to exceed guest expectations, and eager to contribute to a landmark hospitality project in Austin's thriving downtown district. It also offers a comprehensive rewards package including health plans, financial wellbeing options, and various lifestyle benefits to support work-life balance and professional growth.

Job Requirements

Minimum 1 year of experience in a CDC (Chef de Cuisine) role
High-volume restaurant experience
Culinary education and/or on the job training
Strong leadership skills
Proficient computer knowledge
Ability to work in a fast paced environment
Excellent communication and organizational skills
Geographic and schedule flexibility

Job Qualifications

Minimum 1 year of experience in a CDC (Chef de Cuisine) role
High-volume restaurant experience required
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 & 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