Job Overview
Employment Type
Full-time
Part-time
Compensation
Type:
Salary
Rate:
Range $64,400.00 - $82,300.00
Work Schedule
Flexible
Weekend Shifts
Benefits
401(k) with Company Match
Medical insurance
Dental Insurance
Vision Insurance
Paid Time Off
Paid holidays
maternity leave
paternity leave
Employee assistance program
Complimentary Meals
Complimentary Bus Passes
Dining Discounts
recognition programs
Job Description
The Loren Hotel is a distinguished luxury hotel nestled at the cornerstone of Ladybird Lake and the Austin Skyline, offering an unparalleled hospitality experience characterized by understated luxury and a deep connection to Austin's vibrant culture. As part of an internationally recognized, best-in-class luxury hotel group, The Loren sets a new standard for sophistication and comfort in the heart of Austin, Texas. The hotel's modern rooms, impeccable service, and exclusive amenities blend seamlessly with the indoor-outdoor environment, providing guests with stunning views of Lady Bird Lake and the Austin skyline. This unique setting allows visitors to immerse themselves in one... Show More
Job Requirements
- Culinary degree from an accredited culinary school or equivalent professional training preferred
- minimum 5-7 years of progressive culinary leadership experience
- at least 2-3 years in a Sous Chef or Executive Sous Chef role within an upscale, fine-dining restaurant environment
- ServSafe certification
- strong knowledge of menu development, seasonal sourcing, and scratch cooking
- proven leadership and team management skills
- thorough understanding of food safety and sanitation regulations
- experience in managing food cost controls, inventory, and waste
- excellent organizational and communication skills
- ability to work in a fast-paced, high-pressure environment
- flexibility to work varied schedules including weekends, holidays, and evenings
- physical ability to lift 30-35 pounds multiple times per shift
- ability to stand for prolonged periods
- compliance with hotel’s grooming and uniform standards
- food handlers and alcohol awareness certification
Job Qualifications
- Culinary degree from an accredited culinary school or equivalent professional training, preferred
- minimum of 5-7 years of progressive culinary leadership experience
- at least 2-3 years in a Sous Chef or Executive Sous Chef role within an upscale, fine-dining restaurant environment
- demonstrated expertise in fine dining cuisine, contemporary culinary techniques, and elevated food presentation
- strong knowledge of menu development, seasonal sourcing, and scratch cooking with premium ingredients
- proven ability to lead, train, and mentor culinary teams fostering a culture of excellence
- extensive understanding of food cost controls, inventory management, purchasing, and waste reduction
- thorough knowledge of food safety, sanitation, with ServSafe certification
- experience supporting large-scale operations including banquets, catering, and high-volume service while maintaining luxury standards
- ability to operate effectively in a fast-paced, high-expectation environment while maintaining attention to detail
- strong organizational, time-management, and problem-solving skills
- effective communication skills and ability to collaborate cross-functionally
- flexibility to work varied schedules including weekends, holidays, and evenings
- passion for culinary excellence, innovation, and delivering exceptional guest experiences aligned with luxury brand standards
Job Duties
- Organizes, schedules, and directs the work of the kitchen staff, ensuring that kitchen operations are carried out quickly and effectively
- works within monthly set food cost budget, adjusts food requisitions and controls waste
- designs aesthetic plating presentations
- ensures that hygiene and food safety requirements are met
- maintains kitchen inventory and assigned budget
- approaches all encounters with guests and employees in a friendly, service-oriented manner
- maintains high standards of personal appearance and grooming, including wearing proper uniform and name tag
- maintains regular attendance in compliance with The Loren Hotel standards
- complies with hotel standards and regulations to ensure safe and efficient operations
- complies with certification requirements including Food Handlers and Alcohol Awareness
- maintains a friendly and warm demeanor at all times
- ensures all kitchen personnel fulfill their job functions appropriately
- creates menus and designs food presentation
- addresses and resolves customer problems efficiently and effectively
- performs spot checks for menu accuracy and taste
- minimizes spoilage, waste, and overproduction
- regularly reviews house counts, forecasts, and VIP lists
- monitors all event activity
- maintains all kitchen inventories
- assists in achieving departmental objectives and goals
- expedites peak meal periods with a hands-on approach
- familiarizes with hotel policies, house rules, and hospitality terminology
- ensures plating standards and usage records are posted according to hotel standards
- reviews food sales daily for accuracy
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
Post restaurant and hotel jobs on OysterLink.
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