Chef de cuisine jobs in Austin, TexasCreate job alerts

Job DescriptionCompany Description Your team and working environment: Austin's largest luxury property, Fairmont Austin offers 1,048 guestrooms and suites, along with over 140,000 square feet of meeting and event space. This is your opportunity to be part of the most innovative and passionate hotel teams in one of the fastest growing markets in the United States. Why work for Accor? We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor’s limitless possibilities. By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit https://careers.accor.com/ Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS Job Description Reporting to the Executive Sous Chef, responsibilities and essential job functions include but are not limited to the following: Responsibilities • Understand the importance and demonstrate a commitment to our ‘Our Culinary Culture’., • As Chef de Partie you are a leader/supervisor of the team. You are highly organized and can proactively delegate, prioritize and assign duties to Cook positions to ensure a consistently high level of productivity., • In conjunction with the Sous Chef on duty you will supervise your colleagues to ensure the highest level of production and the efficient execution of service., • Demonstrate a positive and proactive approach with colleagues to ensure a high level of motivation resulting in a cohesive team and efficient operation., • Have full knowledge of all menu items, syllabus, daily features and promotions as it applies to your operation., • Ensure all food is prepared according to the recipes and standards specified by the Chef de Cuisine and/or Sous Chef, this includes quality checks and tasting all food prior to it being served., • Ensure all kitchen Colleagues are aware of standards and expectations., • Communicate, monitor and delegate EHC and Servesafe standards to ensure all production and behaviors are in line with our standards. Ensure all EHC standard temperature logs are completed accurately., • Maintain proper rotation of product in all chillers to minimize wastage/spoilage., • Ensure the cleanliness and maintenance of all work areas, utensils, and equipment., • Report tardiness and unsafe work practices immediately to the Chef on duty., • Responsible for operating your station including setting your colleagues up for success on your days off., • Actively share ideas, opinions and suggestions in daily shift briefings., • Liaise daily with Chefs to keep open lines of communication regarding guest feedback., • Continually strive to improve food preparation and presentations., • Sustainability Commitment - Ensure our kitchens follow the set recycling, compost and landfill procedures., • Follow kitchen policies, procedures and service standards., • Other duties as assigned. What is in it for you: • Paid time off, • Medical, Dental and Vision Insurance, 401K, • Complimentary shift meal, • Employee benefit card offering discounted rates in Accor worldwide, • Learning programs through our Academies and Educational Assistance for further development, • Opportunity to develop your talent and grow within your property and across the world!, • Ability to make a difference through our Corporate Social Responsibility activities, like Sustainability CommitteeQualifications To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions: • Strong interpersonal and problem-solving abilities., • Highly responsible & reliable., • Ability to work well under pressure in a fast-paced environment., • Ability to work cohesively as part of a team., • Ability to focus attention on guest needs, remaining calm and courteous at all time. Physical Demands This position requires: • Constant standing and walking throughout shift., • Frequent lifting and carrying up to 30 lbs., • Occasional kneeling, pushing, pulling, lifting., • Occasional ascending or descending ladders, stairs and ramps. Additional Information Your team and working environment: A team of Heartists that are committed to working together, supporting each other, and providing the best guest experience, Feel Valued, Feel Sparked, We Are One Our commitment to Diversity & Inclusion: We are an inclusive company and our ambition is to attract, recruit and promote diverse talent. We commit to a future where diverse identities are celebrated, and equitable and inclusive practices are woven into the fabric of everything we do as an organization. Fairmont Austin is proud to be an Equal Opportunity Employer. EOE/M/F/D/V

Job Description The role… At Soho House the Chef de Cuisine is responsible for assisting the Executive Chef in planning, organizing and leading the Kitchen Department. As the Chef de Cuisine, you will have culinary, leadership, and human resource skills. A key responsibility is to do everything necessary to ensure Soho House's Kitchen Department is operating at maximum efficiency and to Soho House standards. This is a job for people who love food and are natural leaders! A successful Chef de Cuisine will work alongside the Executive Chef in an operational capacity while also supporting the teams scheduling, labor and development. Main Duties • Lead by example and alongside the Executive Chef to deliver effective and efficient dining experiences by overseeing the back of house (BOH) operation, staffing, food production, accommodating special request, dietary restrictions and following allergy procedure, • Maintain Health and Safety standards set by Soho House, local and regional government, • Establish professional relationships with the team and provide educational opportunities to teach and develop skills and on other areas of the business, • Lead "Cook House" education and training demos, trips and on the job staff development to ensure safe work habits and proper process as well as procedure if encountered with a dangerous or unsafe situation, • Influence process to run an effective and efficient kitchen while maintaining the highest food quality and controls for all dishes served, • Purchase and produce top-quality food to create seasonal menus, maintain recipes, pictures and specifications are followed as well as update signage and displays for dates, food displays for quality, cleanliness and food safety, • Manage staff schedules, payroll, kitchen set up / break down, production, prep is completed and staff wear proper uniform, • Instill teamwork and synergy exists between the front and back of house staff through proper communication and delegate tasks and staff tasks to ensure smooth service and kitchen operations, • Partner with Executive Chef to develop event menus, food preparation, food costs, quality food service and product are delivered., • Shares the overall responsibility of proper storing procedures, food orders, food cost, equipment, sanitation and hygiene to Company and local standards, • Report and follow up of any maintenance issues, ensure all the kitchen equipment is working and good condition, • Curate and maintain distributor and purveyor relationships. Work directly with senior leadership and/or finance team to review agreements & devise cost reductions, deals or fiscal savings with said distributor accounts annually., • Performs other duties as assigned by supervisor/manager Required Skills/Qualifications: • Minimum of 4-5+ years' experience working in a similar volume-based business that represents global culture and consistent, approachable and elevated dishes, • Culinary trained and professional who is passionate and curious to develop and grow as a Chef, • Experienced in training and leading team as well as production of large quantity food; preparation and excellent knowledge of quality food operations, • Experienced managing P&L's, labor, purchasing, vendors and quality control while providing results in revenue, • Must possess consistent and stabile work experience & encompass the desire to operationally support the business as an individual contributor and leader, • Must encompass Food Serve Safe certification and have experienced with local sanitation regulations, • Well-versed and timely email etiquette as well as written and verbal communication, • High school diploma or equivalent trade school certification Physical Requirements • Must be able to seize, grasp, turn, and hold objects with hands., • Must be able to work on your feet for at least 8-10 hours., • Fast-paced movements are required to go from one part of the kitchen and storage areas to others., • Must be able to move, pull, carry, or lift up to 50 pounds on occasion and 35 pounds regularly., • Occasional environmental exposures to cold, heat, and water, • Occasionally kneel, bend, crouch, and climb as required. Why work with us... Soho House offers competitive compensation packages that feature global benefits and perks. Whether you're seeking entry-level employment or a new opportunity to expand your profession, we offer training to develop the technical and managerial skills necessary to enhance your career. • Health Care + 401K: Full time employees are eligible for full benefits; Medical, Dental & Vision as well as Retirement fund with a 2% match, • Paid Time Off: Full- Time Employees have sick day's + vacation days, • Career Development: Soho House can progress your career domestically or internationally as well as managerially or technically, • Soho Impact: Empowering the Soho House Community to make positive change, through mentoring, apprenticeship, local outreach and sustainability, • Learning & Development: An extensive range of internally and externally run courses are available for all employees., • Cookhouse & House Tonic: Celebrating our passion for food and drink. Check out our monthly calendars and get involved in trips, training's and events. Available to all., • Team Events: From fitness sessions to cinema screenings and art classes, each month we hold a series of fun events which you can sign up to., • Team Meal: Whilst on duty in our Houses & Restaurants you will be provided with a substantial meal free of charge.

Job Description Position Title: CHEF DE CUISINE-AUSTIN, TX Salary: $65,000-$70,000/annually As the leader in business and industry dining, Eurest is the company to join if you want a rewarding career packed with limitless opportunities. We feed the employees of the nation's largest and most-prestigious companies -- in every state and across all industries. As a member of Eurest's leadership and professional support team, you will help our 16,000 chefs, and in-unit associates excel as they deliver world-class meals in corporate cafes and executive dining rooms with on-site catering through vending innovations and more. Our company is innovative, high performing and fast growing. Our teammates are enthusiastic, committed to quality and thrive on consistently delivering unparalleled results. And did we mention we work with exciting companies and at interesting locations? Come grow your career with Eurest. This position is eligible for an Employee Referral Bonus! If you know someone that is qualified for this role, please use the ‘job search’ in PeopleHub to refer your referral and email them a link to apply. Your referral will be able to apply by clicking the link in the email. You can check the status through your profile, accessible via Careers in PeopleHub, by clicking on ‘referral tracking.’ For Employee Referral guidelines, FAQs and the Compass Employee Referral Policy, email MyReferral@compass-usa.com. Job Summary Key Responsibilities: • Successful culinary production operation under the direction of the Executive Chef, • Opportunity to serve as the department head for culinary operations in the absences of Executive Chef, • Adhere to HACCP guidelines to ensure efficient, safe and sanitary food production, preparation and presentation, • Opportunity to assist in menu development, inventory, ordering/purchasing, food cost controls, training, sanitation, and personnel management to include hiring, firing, counseling, coaching and developing Preferred Qualifications: • A.O.S. Degree in Culinary Arts or culinary certificate and three to five years of culinary experience preferred, • Minimum of two to five years of culinary/kitchen management experience, depending upon formal degree or training, • Bilingual English/Spanish preferred, • Catering experience, • Knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation, • Batch cooking or high volume cooking experience preferred, • Experience with food production for large catering or banquet functions, • ServSafe Certified Apply to Eurest today! Eurest is a member of Compass Group USA Click here to Learn More about the Compass Story Associates at Eurest are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Paid Time Off, • Holiday Time Off (varies by site/state), • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs), • Paid Parental Leave, • Personal Leave Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. https://www.compass-usa.com/wp-content/uploads/2026/01/2026Wage-TransparencyEurest.pdf Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Eurest maintains a drug-free workplace. Applications are accepted on an ongoing basis.

Job DescriptionCompany Description Your team and working environment: Austin's largest luxury property, Fairmont Austin offers 1,048 guestrooms and suites, along with over 140,000 square feet of meeting and event space. This is your opportunity to be part of the most innovative and passionate hotel teams in one of the fastest growing markets in the United States. Why work for Accor? We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor’s limitless possibilities. By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit https://careers.accor.com/ Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS Job Description Reporting to the Executive Sous Chef/ Chef de Cuisine, responsibilities and essential job functions include but are not limited to the following: Responsibilities • Understand the importance and demonstrate a commitment to our ‘Our Culinary Culture’., • As Sous Chef, you are a leader/supervisor of the team. You are highly organized and can proactively delegate, prioritize and assign duties to cook positions to ensure a consistently high level of productivity., • In conjunction with the Chef de Cuisine on duty you will supervise your colleagues to ensure the highest level of production and the efficient execution of service., • Demonstrate a positive and proactive approach with colleagues to ensure a high level of motivation resulting in a cohesive team and efficient operation., • Have full knowledge of all menu items, syllabus, daily features and promotions as it applies to your operation., • Ensure all food items are prepared according to the recipes and standards specified by the Executive Sous Chef / Chef de Cuisine, this includes quality checks and tasting all food prior to it being served., • Ensure all kitchen Colleagues are aware of standards and expectations., • Communicate, monitor and delegate EHC and Servesafe standards to ensure all production and behaviors are in line with our standards. Ensure all EHC standard temperature logs are completed accurately., • Maintain proper rotation of product in all chillers to minimize wastage/spoilage., • Ensure the cleanliness and maintenance of all work areas, utensils, and equipment., • Report tardiness and unsafe work practices immediately to the Chef on duty., • Responsible for operating all station, including setting your colleagues up for success on your days off., • Actively share ideas, opinions and suggestions in daily shift briefings., • Liaise daily with Chefs to keep open lines of communication regarding guest feedback., • Continually strive to improve food preparation and presentations., • Sustainability Commitment - Ensure our kitchens follow the set recycling, compost and landfill procedures., • Coordinate the production as it relates to banquet and restaurant functions., • Conduct daily shift briefings to Colleagues in absence of Chef de Cuisine., • Assist in the development of new menu items., • Follow payroll costs and productivity within budgeted guidelines., • Provide training for new culinary colleagues., • Other duties as assigned. What is in it for you: • Paid time off, • Medical, Dental and Vision Insurance, 401k, • Complimentary shift meal, • Employee benefit card offering discounted rates in Accor worldwide for you and your family, • Learning programs through our Academies designed to sharpen your skills, • Opportunity to develop your talent and grow within your property and across the world, • Ability to make a difference through our Corporate Social Responsibility activities, like Planet 21Qualifications To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions: • Previous leadership experience in a high-end kitchen required., • Computer literate in Microsoft Window applications an asset., • Strong interpersonal and problem-solving abilities., • Ability to work well under pressure in a fast-paced environment., • Ability to work cohesively as part of a team., • Ability to focus attention on guest needs, remaining calm and courteous at all times. Physical Demands This position requires: • Constant standing and walking throughout shift., • Frequent lifting and carrying up to 50 lbs., • Occasional kneeling, pushing, pulling., • Occasional ascending or descending ladders, stairs and ramps. Required Education and Experience • Minimum 3 years leadership experience in a luxury, high volume hotel. Additional Information Your team and working environment: A team of Heartists that are committed to working together, supporting each other, and providing the best guest experience, Feel Valued, Feel Sparked, We Are One Our commitment to Diversity & Inclusion: We are an inclusive company and our ambition is to attract, recruit and promote diverse talent. We commit to a future where diverse identities are celebrated, and equitable and inclusive practices are woven into the fabric of everything we do as an organization. Fairmont Austin is proud to be an Equal Opportunity Employer. EOE/M/F/D/V

Situated in Downtown's Second Street District, Austin Proper Hotel & Residences is the newest luxury lifestyle hotel in Austin, just steps from Lady Bird Lake, the legendary Austin City Limits music venue and nearby boutiques. With inspiring interiors by Kelly Wearstler and culinary offerings in collaboration with MML Hospitality, Austin Proper offers 244 rooms and suites, a dedicated spa and fitness center, and 14,000 square feet of meeting and event spaces, including a rooftop pool deck offering small-batch tequilas and majestic lake views. Anything less just wouldn't be Proper. Position Overview The Sous Chef is responsible for supporting the Chef de Cuisine in overseeing the daily operations of the kitchen, ensuring the preparation and presentation of high-quality dishes in a timely and efficient manner. This role involves supervising kitchen staff, managing food preparation, assisting with inventory control, and ensuring food safety standards. The Sous Chef is expected to contribute to menu development, maintain consistency in food quality, and assist in managing kitchen operations to meet the demands of the restaurant’s guests while ensuring a smooth, efficient, and collaborative kitchen environment — all while fostering a kitchen culture rooted in creativity, excellence, and genuine care for both guests and colleagues. Essential Job Duties & Responsibilities Kitchen Operations Management • Support the Chef de Cuisine in overseeing day-to-day kitchen operations, ensuring food is prepared and presented to the highest quality standards, • Supervise kitchen staff, including line cooks, prep cooks, and other kitchen personnel, ensuring proper execution of menu items and kitchen processes, • Maintain a clean, organized, and safe kitchen environment, ensuring that food preparation areas are well-stocked and sanitized, • Coordinate the preparation and service of dishes during peak hours, ensuring timely delivery while maintaining high standards of taste and presentation, • Step into leadership roles in the absence of the Chef de Cuisine, assuming full responsibility for kitchen operations Staff Supervision & Development • Supervise kitchen team members, ensuring that all staff is performing tasks efficiently and adhering to standard operating procedures. Foster a kitchen culture of mutual respect, mentorship, and belonging — one where every team member feels valued and inspired to grow, • Assist with training new kitchen staff, ensuring they are familiar with menu items, equipment usage, safety protocols, and kitchen cleanliness standards, • Provide ongoing feedback to staff regarding performance, productivity, and opportunities for development, • Ensure kitchen staff adheres to food safety guidelines, health standards, and personal hygiene practices, • Assist in scheduling kitchen shifts to ensure adequate coverage during peak hours while maintaining labor cost control Food Preparation & Cooking • Oversee the preparation and cooking of menu items, ensuring consistency in taste, quality, and presentation, • Ensure all food items are prepared according to recipe specifications and portion control standards, • Manage food preparation stations to ensure an efficient flow of operations, particularly during high-volume service periods, • Bring creative curiosity to seasonal menu development, collaborating with the Chef de Cuisine to craft dishes that reflect both culinary craft and Proper’s distinct point of view — adjusting recipes and responding to evolving guest preferences with imagination and intention, • Ensure that all dishes meet food safety and presentation standards, troubleshooting any issues as needed. Bring a refined aesthetic sensibility to plating and presentation, reflecting Proper’s commitment to beautiful, intentional experiences Inventory & Stock Control • Help monitor kitchen inventory, ensuring that supplies are stocked in accordance with demand while minimizing waste and overstocking, • Assist in managing food orders, working closely with the Chef de Cuisine to maintain stock levels and manage product costs, • Assist in conducting regular inventory checks to ensure that all food items, kitchen supplies, and equipment are in good condition, • Maintain proper storage of ingredients and finished products, ensuring all food is stored according to safety standards Food Safety & Cleanliness • Adhere to food safety protocols, ensuring proper food handling, sanitation, and hygiene practices are followed at all times, • Ensure kitchen equipment is cleaned and maintained regularly to avoid breakdowns and maintain operational efficiency, • Monitor staff to ensure that health and safety standards are followed, including regular cleaning of workstations, kitchen surfaces, and equipment, • Conduct daily inspections to verify that all food is stored at the correct temperatures and that there are no violations of food safety regulations Guest Experience & Satisfaction • Ensure the delivery of high-quality meals that meet guest expectations, providing a memorable dining experience, • Address any guest concerns related to food quality or service in a professional and efficient manner, • Collaborate with the front-of-house team to ensure smooth communication between the kitchen and dining room, adjusting as necessary to meet guest requests or special dietary needs, • Work with the team to ensure special requests, such as dietary restrictions or allergies, are accommodated without affecting the quality of the meal Collaboration & Communication • Communicate effectively with both kitchen and front-of-house teams to ensure smooth and efficient restaurant operations, • Work with the Chef de Cuisine to maintain consistent food quality and address operational challenges, • Assist in coordinating with restaurant management to accommodate large parties, special events, or catering needs, • Participate in pre-service meetings to discuss daily specials, menu items, and any special requirements Education and/or Experience • Culinary degree or equivalent professional training and experience, • 3+ years of experience in a culinary leadership or supervisory role, with a minimum of 1-2 years as a Sous Chef or in a similar role, • Proven experience in high-volume kitchen operations, with expertise in menu preparation, food presentation, and kitchen organization, • Strong understanding of food safety practices and kitchen hygiene standards, • Experience in managing kitchen staff and maintaining operational efficiency in a fast-paced environment Skills/Specialized Knowledge • Strong culinary expertise, with in-depth knowledge of food preparation, cooking techniques, and food safety standards, • Excellent leadership and team management skills, with the ability to motivate and mentor kitchen staff, • Ability to handle high-pressure situations and manage multiple tasks simultaneously in a fast-paced environment, • Strong communication skills to effectively interact with both kitchen staff and front-of-house personnel, • Exceptional organizational skills, with the ability to maintain cleanliness, order, and efficiency in the kitchen, • Proficiency in inventory management, food cost control, and kitchen budgeting, • Ability to adapt to menu changes and creatively respond to customer preferences Physical Demands • Ability to work in a high-pressure, fast-paced kitchen environment, standing for long periods and working under tight deadlines, • Ability to lift, carry, and move heavy objects (up to 50 lbs), • Flexibility to work evenings, weekends, and holidays as required by restaurant operations, • Ability to thrive in a dynamic, high-energy kitchen environment during peak service hours Why Join Proper Hospitality At Proper, we build experiences that move people — and that begins with the team behind them. As a best-in-class employer, we’re committed to creating one of the Best Places to Work in hospitality by nurturing a culture where creativity, excellence, and humanity thrive together. Everything we do is grounded in the belief that hospitality is more than a profession - it’s an opportunity to care for others and make lives better. Guided by the Pillars of Proper, we show up with warmth and authenticity (Care Proper), strive for excellence in everything we do (Achieve Proper), think creatively and resourcefully (Imagine Proper), and take pride in the style and culture that make us who we are (Present Proper). We believe our people are our greatest strength, and we invest deeply in their wellbeing, growth, and sense of belonging. From comprehensive benefits to meaningful development programs, Proper is designed to help you build a career, and a life, that feels as inspiring as the experiences we create for our guests. Our Commitment: Building the Best Place to Work Our Best Place to Work initiative is a living commitment — a continuous investment in our people, our culture, and our purpose. We listen, learn, and evolve together to create an environment where everyone feels empowered to imagine boldly, achieve confidently, care deeply, and present themselves authentically. At Proper, joining the team means more than finding a job — it means joining a community that believes in building beautiful experiences together, for our guests and for one another. Proper Hospitality is an equal-opportunity employer. We provide employment opportunities to all individuals regardless of race, color, religion, sex, national origin, age, disability, gender identity or expression, genetics, or any other federally or state-protected category. We also consider qualified applicants with criminal histories in accordance with local Fair Chance Hiring Ordinances.

Situated in Downtown’s Second Street District, Austin Proper Hotel and Residences is an iconic luxury destination just steps from Lady Bird Lake, ACL Live, and the city’s best shopping. With expressive interiors by Kelly Wearstler and culinary concepts by McGuire Moorman Lambert Hospitality, the hotel offers 238 design-forward rooms and suites, a rooftop pool, immersive wellness experiences, and menus built around local farms, vibrant produce, and nutrient-rich ingredients. Wellness, design, and culture, seamlessly woven into every stay. The Peacock Mediterranean Grill is Austin Proper's ground floor restaurant and lobby bar, serving breakfast, lunch, and dinner, as well as in-room dining. The menu draws inspiration from Mediterranean traditions, offering colorful, loosely plated dishes that are wholesome, vibrant and made for sharing, all prepared without seed oils for a lighter, cleaner dining experience. In the lobby, the sprawling bar offers a full dining experience across indoor and outdoor lounge areas, while guests can also enjoy views of Shoal Creek from the Peacock’s patio and private dining room balcony. Position Overview The Chef de Cuisine is responsible for the overall operation of the kitchen within The Peacock. This includes managing daily food preparation and production, ensuring quality control, menu development, kitchen staff management, and maintaining food safety standards. The Chef de Cuisine is the creative and operational leader of the kitchen, driving both culinary innovation and excellence in execution. This role requires a strong culinary background, leadership skills, and the ability to work collaboratively across various hotel departments to deliver exceptional dining experiences for guests. Essential Job Duties & Responsibilities Kitchen Operations & Management • 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 Menu Development & Culinary Creativity • 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, • Regularly review the restaurant’s menu to ensure consistency, balance, and appeal to guest preferences, • Work with the Executive Chef on pricing strategies, ensuring that food costs are managed effectively while maintaining menu quality, • Keep track of food trends and adjust the menu accordingly, providing guests with creative and memorable dining experiences Staff Management & Development • Lead, motivate, and manage kitchen staff, providing direction and supervision to ensure productivity and a high level of performance, • Train new staff and develop existing team members through ongoing coaching, feedback, and skill-building opportunities, • Conduct regular performance evaluations for kitchen staff, addressing any performance issues or areas for improvement, • Foster a positive, collaborative work environment, ensuring open communication between the kitchen team and other hotel departments, • Assist in managing kitchen labor costs by scheduling staff based on business needs, adjusting for peak and off-peak times Quality Control & Consistency • Ensure that food leaving the kitchen consistently meets the restaurant’s quality standards for taste, appearance, and portion size, • Continuously monitor food preparation methods, ensuring they meet established standards for quality, consistency, and presentation, • Address any issues related to food quality or preparation immediately, troubleshooting problems to maintain standards, • Conduct regular checks of all dishes before they are served to guests to guarantee consistency and quality Food Safety & Hygiene • Maintain the highest standards of cleanliness and hygiene in the kitchen, ensuring compliance with local health regulations and safety standards, • Ensure that all kitchen staff adhere to food safety protocols, including proper food handling, storage, and sanitation practices, • Perform regular inspections to ensure the kitchen, equipment, and food storage areas meet health and safety guidelines, • Lead by example in following food safety and sanitation procedures, including the management of food waste and preventing contamination, • Ensure that proper allergen controls and dietary restrictions are communicated and respected in food preparation Inventory & Cost Control • Oversee inventory management, ensuring the kitchen has the necessary supplies without overstocking or creating excess waste, • Work closely with the Executive Chef and purchasing team to manage food orders, track food usage, and adjust orders as needed to maintain cost controls, • Regularly audit inventory to ensure that stock levels are accurate and inventory loss is minimized, • Monitor food costs and adjust recipes, portion sizes, or menu offerings to maintain profitability while delivering exceptional guest experiences, • Assist in the preparation of food cost reports and budgets for the restaurant, identifying opportunities for cost savings without compromising quality Collaboration & Communication • Work closely with the front-of-house staff to ensure smooth service and clear communication regarding menu items, guest requests, and dietary restrictions, • Participate in regular meetings with hotel management, including marketing and sales teams, to align on restaurant promotions, events, and guest experience goals, • Coordinate with the banquet or event team to ensure that large events or group bookings are well-served, including special menus or dietary accommodations, • Ensure that the restaurant’s culinary vision is aligned with the overall brand of the hotel and supports the hotel's broader goals Guest Experience & Satisfaction • Lead the team in delivering an exceptional culinary experience for guests, ensuring that food quality, service speed, and presentation are always of the highest standard, • Address guest feedback or concerns promptly, ensuring any issues related to food quality or preparation are handled professionally and efficiently, • Work with the front-of-house team to accommodate special dietary needs, preferences, or allergies to ensure guest satisfaction, • Continually evaluate guest feedback and adjust kitchen operations, menu items, and food offerings to improve the overall dining experience Education and/or Experience • 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 Skills/Specialized Knowledge • 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 Why Join Proper Hospitality At Proper, we build experiences that move people — and that begins with the team behind them. As a best-in-class employer, we’re committed to creating one of the Best Places to Work in hospitality by nurturing a culture where creativity, excellence, and humanity thrive together. Everything we do is grounded in the belief that hospitality is more than a profession - it’s an opportunity to care for others and make lives better. Guided by the Pillars of Proper, we show up with warmth and authenticity (Care Proper), strive for excellence in everything we do (Achieve Proper), think creatively and resourcefully (Imagine Proper), and take pride in the style and culture that make us who we are (Present Proper). We believe our people are our greatest strength, and we invest deeply in their wellbeing, growth, and sense of belonging. From comprehensive benefits to meaningful development programs, Proper is designed to help you build a career, and a life, that feels as inspiring as the experiences we create for our guests. Our Commitment: Building the Best Place to Work Our Best Place to Work initiative is a living commitment — a continuous investment in our people, our culture, and our purpose. We listen, learn, and evolve together to create an environment where everyone feels empowered to imagine boldly, achieve confidently, care deeply, and present themselves authentically. At Proper, joining the team means more than finding a job — it means joining a community that believes in building beautiful experiences together, for our guests and for one another.

Job Description Executive Chef – Fine Dining Restaurant Location: Austin, TX Salary: $85k - 95k + Bonus & Benefits We are seeking an accomplished Executive Chef to lead the culinary program of a high-volume, upscale restaurant in Austin. This is an outstanding opportunity for a creative, hands-on culinary leader with a strong background in elevated dining, scratch cooking, and high-performing kitchen operations. What You'll Do • Lead all culinary and BOH operations for a high-volume fine-dining restaurant, • Develop, mentor, and inspire a talented culinary leadership and hourly team, • Maintain exceptional standards for food quality, consistency, presentation, and execution, • Oversee food cost, labor, inventory, purchasing, scheduling, and waste management, • Drive menu execution, seasonal development, and culinary innovation, • Maintain rigorous sanitation, safety, and kitchen organization standards, • Partner with the General Manager to drive guest satisfaction, sales, and profitability, • Build a positive, accountable kitchen culture focused on excellence and development What We're Looking For • 5+ years of senior culinary leadership experience, • Executive Chef or Chef de Cuisine experience in upscale kitchens, • Experience managing high-volume, scratch-kitchen operations, • Strong financial acumen with proven success managing food and labor costs, • Demonstrated ability to recruit, train, develop, and retain culinary talent, • Strong understanding of premium ingredients, technique, presentation, and elevated dining standards, • Passionate, hands-on leadership style with a commitment to culinary excellence Compensation & Benefits • $85k - 95k base salary, • Bonus potential, • Comprehensive benefits package, • Career advancement opportunities with a respected restaurant organization This is an excellent opportunity for an established Executive Chef ready to take ownership of an upscale culinary operation and make a meaningful impact in the Austin dining market. \nCompany Description The Restaurant Zone is a leading hospitality recruitment agency specializing in connecting top-tier talent with restaurants, hotels, and hospitality groups across the United States. We partner with growing brands and established operators to deliver high-quality candidates for management, executive, and specialized roles. Our team combines industry expertise, a vast candidate network, and a results-driven approach to help businesses build strong, reliable teams. At The Restaurant Zone, we focus on speed, quality, and long-term fit—ensuring both clients and candidates succeed. The Restaurant Zone is a leading hospitality recruitment agency specializing in connecting top-tier talent with restaurants, hotels, and hospitality groups across the United States. We partner with growing brands and established operators to deliver high-quality candidates for management, executive, and specialized roles. Our team combines industry expertise, a vast candidate network, and a results-driven approach to help businesses build strong, reliable teams. At The Restaurant Zone, we focus on speed, quality, and long-term fit—ensuring both clients and candidates succeed.

Job DescriptionBenefits: • 401(k), • 401(k) matching, • Dental insurance, • Employee discounts, • Health insurance, • Wellness resources We invite you to explore our exciting and rewarding career opportunities and to be a part of our growing, dynamic team whose focus and passion is innovation, commitment to excellence, and uncompromising quality. We are looking for a Sous chef to help us run a Michelin-starred caliber restaurant. Qualified Sous chefs are candidates who have experience organizing and running a high-end concept, as well as functioning in a front-facing capacity. The right candidate is comfortable communicating with guests and helping to create a Michelin-caliber experience. This is a leadership position. This position reports to the Chef de Cuisine Qualifications : • Supervisory experience (required), • Tasting menu experience with a minimum 5 courses, • Previous Sous Chef (or comparable leadership role) experience in a restaurant environment, • Minimum of 3 years’ experience working in a professional and hospitality-driven restaurant., • Certified in all safety, sanitation, and food handling procedures., • English language, professional communications, math, and computer skills are required., • Be able to work in a standing position for long periods of time, • Be able to reach, bend, stoop, and frequently lift up to 50 pounds., • All employees must maintain a neat, clean, and well-groomed professional appearance., • Ability to problem solve in real time., • Ability to lead a team with little to no guidance. Essential functions and responsibilities: • Create a communicative, professional, and respectful relationship with the CDC, General Managers, Regional Managers, Directors, Ownership, and the team., • Ensure that all products are received in the correct unit count and condition, and deliveries are performed in accordance with the restaurant’s receiving policies and procedures., • Be able to manage service in the absence of the CDC, • Lead by example to ensure that the team is continually striving to be better, yourself included., • Active engagement with guests; start and end the guest experience through opening and closing statements., • Working service daily is required., • Providing support to all team members and filling in wherever is necessary., • Possess a Qualifying Certificate in Food Protection from the local Department of Health that has jurisdiction over the employing property., • Attend all scheduled employee meetings in the absence of the CDC and bring suggestions for improvement., • Assist with inventory and purchasing responsibilities on a daily and monthly basis, • Prepare all required paperwork, including forms, reports, and schedules in an organized and timely manner, such as uploading invoices and sending End of Day communications in the absence of the CDC, • Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis. Travel Travel may be expected for this position.

Job DescriptionCompany Description Your team and working environment: Austin's largest luxury property, Fairmont Austin offers 1,048 guestrooms and suites, along with over 140,000 square feet of meeting and event space. This is your opportunity to be part of the most innovative and passionate hotel teams in one of the fastest growing markets in the United States. Why work for Accor? We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor’s limitless possibilities. By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit https://careers.accor.com/ Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS Job Description Reporting to the Executive Sous Chef, responsibilities and essential job functions include but are not limited to the following: Responsibilities • Understand the importance and demonstrate a commitment to our ‘Our Culinary Culture’., • As a Cook you will display an openness and willingness to learn all things pertaining to your professional development., • Provide full cooperation to the Sous Chef and Chef de Parties on duty to ensure the highest level of production., • Have full knowledge of all menu items, syllabus, daily features and promotions as it applies to your operation., • Ensure all food is prepared according to the recipes and standards specified by the Chef de Cuisine and/or Sous Chef, this includes quality checks and tasting all food prior to it being served., • Ensure the cleanliness and maintenance of all work areas, utensils, and equipment., • Follow kitchen policies, procedures and service standards., • Ensure all EHC and Servesafe standards are followed supporting the direction of your Sous Chefs and Chef de Parties. Ensure all EHC standard temperature logs are completed accurately., • Maintain proper rotation of product in all chillers to minimize wastage/spoilage., • Ensure the cleanliness and maintenance of all work areas, utensils, and equipment., • Actively share ideas, opinions and suggestions in daily shift briefings., • Maintain proper rotation of product in all chillers to minimize wastage/spoilage., • Ensure storeroom requisitions are accurate., • Other duties as assigned. What is in it for you: • Paid time off, • Medical, Dental and Vision Insurance, 401K, • Complimentary shift meal, • Employee benefit card offering discounted rates in Accor worldwide, • Learning programs through our Academies and Educational Assistance for further development, • Opportunity to develop your talent and grow within your property and across the world!, • Ability to make a difference through our Corporate Social Responsibility activities, like Sustainability CommitteeQualifications To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions: • Previous experience in the Culinary field required., • Strong interpersonal and problem-solving abilities., • Highly responsible & reliable., • Ability to work well under pressure in a fast-paced environment., • Ability to work cohesively as part of a team., • Ability to focus attention on guest needs, remaining calm and courteous at all times. Physical Demands This position requires: • Constant standing and walking throughout shift., • Frequent lifting and carrying up to 30 lbs., • Occasional kneeling, pushing, pulling., • Occasional ascending or descending ladders, stairs and ramps. Additional Information Your team and working environment: A team of Heartists that are committed to working together, supporting each other, and providing the best guest experience, Feel Valued, Feel Sparked, We Are One Our commitment to Diversity & Inclusion: We are an inclusive company and our ambition is to attract, recruit and promote diverse talent. We commit to a future where diverse identities are celebrated, and equitable and inclusive practices are woven into the fabric of everything we do as an organization. Fairmont Austin is proud to be an Equal Opportunity Employer. EOE/M/F/D/V

At Sixty Vines, our chef-driven menus are inspired by the seasonal cuisine of the wine country, made with local ingredients, and brought to your table fresh from our open-scratch kitchen. Our knowledgeable staff can help you pair each dish with the perfect glass. Because food tastes better with wine. BENEFITS: • FLEXIBLE SCHEDULES, • INSURANCE AFTER 60 DAYS: Minimum average hours requirement must be met, • $11-15+/HOUR, • WINE COUNTRY TRIPS EVERY QUARTER WSET / SOMMELIER CERTIFICATION Dishwashers / Porters are primarily responsible for providing a smooth flow of clean service ware and pots and pans, throughout the kitchen and restaurant, while maintaining a clean and efficient work area. Responsibilities: (To include, but not limited to) • Interact with guests and coworkers in a friendly and professional manner., • Set up/break down dishwashing machine., • Wash all tableware, silverware, pots, and pans in a timely and orderly manner., • Keep the dishwashing machine landing area and stainless steel clean and dry., • Monitor the machine for proper water temperatures and chemical levels., • Monitor all items for cleanliness; rewash when necessary., • Properly store all clean China, glassware, silverware, and small wares throughout the kitchen and restaurant., • Monitor soiled linen, trash, and recycling containers and properly empty them when appropriate (multiple times throughout the shift) to assist in the cleanliness of the kitchen., • Maintain a clean and safe kitchen and work environment., • Maintain clean and dry floors. Clean and organize the walk-in, dry storage, and freezer areas regularly., • Follow all health and safety regulations, including maintaining a current Food Handler's Certification., • Follow all restaurant regulations as outlined by the Chef de Cuisine and management team., • Operate and use all kitchen equipment and kitchen tools safely and efficiently., • Clean and maintain all equipment and utensils necessary for job performance., • Report any issues with equipment immediately to the supervisor., • Arrive on time for scheduled shifts, ready to work. The proper uniform should be always worn while in work areas., • Follow proper storage and rotation procedures, as well as sanitation guidelines., • Communicate and work together with coworkers and management in a friendly and enthusiastic manner, as a team., • Follow management's instructions and suggestions., • Respond to verbal requests from other kitchen staff members in a timely and professional manner. Assist in prep duties as needed., • Assemble/dismantle work station promptly., • Maintain cleanliness of station during shift. Qualifications: • High School diploma or equivalent., • Stand for long periods., • Lift a minimum of 50 lbs., • Properly use a knife and other equipment required to execute necessary tasks., • Maintain a current Food Handler's Certification and practice proper sanitation procedures. We participate in the E-Verify program. As part of our commitment to maintaining a legal workforce, we verify the employment eligibility of all new hires through E-Verify. Equal Opportunity Employer Equal Opportunity Employer This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.

Job Description At Sixty Vines, our chef-driven menus are inspired by the seasonal cuisine of the wine country, made with local ingredients, and brought to your table fresh from our open-scratch kitchen. Our knowledgeable staff can help you pair each dish with the perfect glass. Because food tastes better with wine. Want to learn more about what it's like to work at Sixty? Download the "1Huddle" app (https://qrco.de/bcWnMF) and sign using the VIP code "BEHINDTHEVINES" to play a game and learn more! BENEFITS: • FLEXIBLE SCHEDULES, • INSURANCE AFTER 60 DAYS: Minimum average hours requirement must be met, • $11-15+/HOUR, • WINE COUNTRY TRIPS EVERY QUARTER WSET / SOMMELIER CERTIFICATION Dishwashers / Porters are primarily responsible for providing a smooth flow of clean service ware and pots and pans, throughout the kitchen and restaurant, while maintaining a clean and efficient work area. Responsibilities: (To include, but not limited to) • Interact with guests and coworkers in a friendly and professional manner., • Set up/break down dishwashing machine., • Wash all tableware, silverware, pots, and pans in a timely and orderly manner., • Keep the dishwashing machine landing area and stainless steel clean and dry., • Monitor the machine for proper water temperatures and chemical levels., • Monitor all items for cleanliness; rewash when necessary., • Properly store all clean China, glassware, silverware, and small wares throughout the kitchen and restaurant., • Monitor soiled linen, trash, and recycling containers and properly empty them when appropriate (multiple times throughout the shift) to assist in the cleanliness of the kitchen., • Maintain a clean and safe kitchen and work environment., • Maintain clean and dry floors. Clean and organize the walk-in, dry storage, and freezer areas regularly., • Follow all health and safety regulations, including maintaining a current Food Handler's Certification., • Follow all restaurant regulations as outlined by the Chef de Cuisine and management team., • Operate and use all kitchen equipment and kitchen tools safely and efficiently., • Clean and maintain all equipment and utensils necessary for job performance., • Report any issues with equipment immediately to the supervisor., • Arrive on time for scheduled shifts, ready to work. The proper uniform should be always worn while in work areas., • Follow proper storage and rotation procedures, as well as sanitation guidelines., • Communicate and work together with coworkers and management in a friendly and enthusiastic manner, as a team., • Follow management's instructions and suggestions., • Respond to verbal requests from other kitchen staff members in a timely and professional manner. Assist in prep duties as needed., • Assemble/dismantle work station promptly., • Maintain cleanliness of station during shift. Qualifications: • High School diploma or equivalent., • Stand for long periods., • Lift a minimum of 50 lbs., • Properly use a knife and other equipment required to execute necessary tasks., • Maintain a current Food Handler's Certification and practice proper sanitation procedures. We participate in the E-Verify program. As part of our commitment to maintaining a legal workforce, we verify the employment eligibility of all new hires through E-Verify. Equal Opportunity Employer

Proper Hospitality in Austin, TX, seeks a Sous Chef to support the Chef de Cuisine in daily kitchen operations, ensuring top-quality dishes, staff supervision, and efficient service.

Ensure all food items are prepared according to the recipes and standards specified by the Executive Sous Chef / Chef de Cuisine, this includes quality checks and tasting all food prior to it being served. Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS Job Desc

Soho House Austin is seeking a Chef de Cuisine to partner with the Executive Chef in planning, organizing and leading the Kitchen Department. This role requires hands-on leadership, scheduling, labor, and development, with a focus on safety, quality, cost control and guest experience in a fast-paced

We offer training, skills development & career mobility, providing opportunities for advancement at every level Discounted Room Nights – at Hyatt Hotels across the globe while employed at Hyatt Free Parking – convenient and cost-free parking for all our associates Employee meals – in our ca

If you're an Executive Sous Chef, Senior Sous Chef, or Chef de Cuisine ready to take the next step in your culinary management career with one of the country's leading hotel and restaurant companies, we want to hear from you. What You'll Do Lead all hotel culinary operations in the Executive Chef's

Job Description Salary Range Commensurate w/Experience: $75k -$110k / year (plus, monthly profit share) BENEFITS: • FLEXIBLE SCHEDULES, • UP TO 17 DAYS OF PTO, • 401K MATCH, • INSURANCE AFTER 60 DAYS, • WINE COUNTRY TRIPS, • WSET / SOMMELIER CERTIFICATION, • FREE ACCESS TO MENTAL SERVICES Where great food, wine, and company come together to create unforgettable moments! As "the winemaker's restaurant," we deliver wine country inspired-cuisine paired perfectly with 60 wines on our sustainable tap system. We invite you to be transported to the greatest wine regions around the globe with pours and pairings tailored to your palette. Want to learn more about what it's like to work at Sixty? Download the "1Huddle" app (https://qrco.de/bcWnMF) and sign in using the VIP code "BEHINDTHEVINES" to play a game! We are looking for a talented, top-of-your-game General Manager who is singularly focused on providing exceptional Guest experiences. Sixty Vines is a differentiated brand expanding nationally with the mission to bring the wine country to all our Guests while reducing our carbon footprint. We want leaders who geek out over wine and great food and can build teams that do the same. This is an opportunity to have a voice in the growth and development of a unique brand. Business Strategist • Create, present, and adjust both yearly and quarterly operating plans to reflect current sales climate and restaurant performance. • Drive top-line sales performance by delivering stellar experiences, strategic and community partnerships, and leadership throughout the restaurant. • Control costs by managing controllable expenses and creating systems that allow others to successfully manage them. • Ensure proper labor management through accurate sales forecasting and reviewing each department's schedule weekly. • Maintain a safe, well-manicured restaurant, as pristine and organized behind the scenes as it is for the guests. Experience Curator • Partner with the Chef de Cuisine to deliver a scratch culinary menu both for everyday dining and special events as needed. • Ensure quality ingredients are used and recipes executed flawlessly., • Lead the Bar Manager in curating an industry-leading small-batch craft cocktail and Tequila list, along with a best-in-class bar and spirits program. • Partner with FB Experiences and FB Society leaders to imagine new and creative experiences, driving sales both in and out of the Restaurant. • Craft unique dining experiences through service that are two steps ahead and surround guests in rich, sultry, and luxurious comfort. People Champion • Hire, train, and retain the best talent in the industry., • Ensure team members have the knowledge, tools, and resources needed to be successful in their roles. • Execute the Best First Day orientation and onboarding process for all new team members and managers. • Create a smooth, comfortable, and luxurious culture that draws potential new team members in and allows them to be their best at what they do. • Hold the entire team to the highest of standards through fair, consistent coaching, and feedback. Leadership Guru • Develop team to own their Areas of Responsibility (AOR) and set standards of shift performance. • Oversee all AOR distribution and execution, following up, celebrating wins, and redirecting results as needed. • Lead all manager meetings with content including current restaurant sales and financial results, wins, and opportunities for improvement. • Hold regular one-on-ones with each manager to review results and progress about their AORs as well as progress towards long-term professional goals. • Grow internal talent with an 'always ready with the next one' mentality for all positions, supply brand growth with home-grown talent. Minimum Qualifications • 3-5+ Years of Restaurant Management Experience in high volume, full-service environment, • Must have a passion for hospitality, • Results-driven, trustworthy, and team-oriented, • Food Manager Certification, • Bachelor's Degree or Certification in Hospitality or Culinary field is preferred We participate in the E-Verify program. As part of our commitment to maintaining a legal workforce, we verify the employment eligibility of all new hires through E-Verify. Equal Opportunity Employer

The ideal candidate is a hospitality-driven leader with a deep understanding of fine dining culture, strong business acumen, and an unwavering commitment to creating unforgettable guest experiences. We've welcomed James Beard Award-winning chef April Bloomfield to our culinary leadership team and ar

Now open at The Domain NORTHSIDE in Austin, Texas! Ēma, meaning “mother” in Hebrew, is a Mediterranean restaurant featuring Chef Partner CJ Jacobson's lighter-style of California cooking. Understand and follow the food allergy procedure and special orders/restrictions. We hire and care deeply f

All levels of management have opportunities to develop into higher-level positions and grow alongside the company. This is a hands-on leadership role focused on execution, standards, and team development. Founded in 2016 in Chelsea by co-founders Justin Giuffrida and Andrew Geisel, Citizen was built

Neighborhood Sushi is seeking a team leader who is energetic, detail-oriented, analytical, rigorous, highly organized, passionate about hospitality, and experienced. The Sushi Line Sous Chef is responsible for executing the menu and assisting the Executive Chef including preparing meals and aiding i

Executive Chef or Executive Sous Chef leadership experience in high-volume, chef-driven restaurants. Partner with company leadership on menu development, seasonal features, and culinary innovation. The Butcher's Daughter is a beloved plant-forward juice bar cafe known for seasonal cuisine, warm hosp

This position is ideal for a leader who thrives in a fast-paced environment, drives results, develops people, and is passionate about building a successful and profitable restaurant operation. We are looking for a results-driven General Manager who can build and develop a high-performing team, drive

Specific gut-supporting nutrients (I have a full list) — resistant starch (cooked-then-cooled rice and roots), polyphenols, and targeting deficiencies like copper and iron. I'm looking for someone to cook soups for me 3-4 hours each week, with delivery on Mondays early evening to downtown Aust

The ideal candidate is a hospitality-driven leader with a deep understanding of fine dining culture, a strong business acumen, and a commitment to creating unforgettable guest experiences. We've welcomed James Beard Award-winning chef April Bloomfield to our culinary leadership team and are bringing

As a Sous Chef, you will assist the Executive Chef in overseeing kitchen operations, ensuring that all dishes are prepared to perfection while managing inventory and supporting the overall success of our restaurant and events. We are seeking a passionate and skilled Sous Chef to join our culinary te

Conceived and operated by Austin’s own MML Hospitality—renowned for creating some of the country’s most vibrant, design-forward boutique hotels and restaurants—and designed by the world-famous Swiss architectural firm Herzog & de Meuron, Sixth & Blanco blends historic Texan v

We provide equal employment opportunities to all employees and applicants for employment and prohibit discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identi

HEB Grocery Stores - - Responsibilities: Cuts, slices, dices, chops ingredients per recipes; Prepackages condiments for prep items; Cooks at multiple venues and stations; Maintains food safety and sanitation standards; Delivers fast, friendly customer service.

I-35 Svc Rd, Bldg F - Responsibilities: Prepare made-from-scratch menu items; Maintain cleanliness and sanitation; Run a busy kitchen station; Collaborate with kitchen team; Follow Texas Roadhouse recipes and standards.

Dave & Busters - - Responsibilities: Prepare and cook menu items following recipes and presentation standards; Maintain kitchen cleanliness and sanitation; Operate and maintain kitchen equipment safely; Assist with station maintenance and organization; Collaborate with team to ensure timely service

Hilton Hotels - JobID: HOT0CCWO [Kitchen Staff / Grill Cook / Prep Cook] As a Lead Line Cook at Hilton, you'll: Prepare, maintain and monitor quality control for hot food items; Prepare food items according to designated recipes and quality standards; Prepare guest orders in a friendly, timely and e

Olive Garden - - Responsibilities: Deliver and flawlessly execute recipes and plate presentations to delight our guests; Maintain highest safety and sanitation standards; Provide excellent guest dining experience; Participate in ongoing training to build critical skills; Support team in line cook o

White Lodging - - Responsibilities: Serve as a Sous Chef in training — stepping into full kitchen management responsibilities and overseeing all BOH operations in the Sous Chef's absence; Mentor and collaborate with Entry Level Cooks, Line Cooks, culinary apprentices, and stewards while managing

Main Event Entertainment - - Responsibilities: Upholding cleanliness and safety standards; Prepping and cooking all menu items according to recipes and standards; Working in partnership with the Service Team to ensure food is accurate and delivered timely; Adhering to all company and health departm

True Food Kitchen - - Responsibilities: Prepare starters, entrées, pizzas, and more; Follow portions, recipes, and quality standards; Operate ovens, stoves, grills and other kitchen equipment; Assist with prep, opening/closing, and smooth operations; Keep your station clean, stocked, and organized

Starwood Hotels - - Responsibilities: Prepare food according to recipe specifications; Maintain state sanitation/health regulations; Set up workstation with mis en place; Assist in plating banquet hot meals; Assist in inventories as scheduled.

White Lodging - - Responsibilities: Mentor entry-level cooks and apprentices while overseeing daily preparation and production in your food outlet; Follow company F&B procedures, health department regulations, and federal guidelines; Ensure proper food handling and storage procedures are followed at

Compass Group - - Responsibilities: Prepares food and serves customers at grill station; Takes orders from customers and prepares items; Ensures food at correct temperature and attractive; Cleans, sanitizes and maintains work areas; Follows recipes and portion control.

HEB Grocery Stores - - Responsibilities: Mixing, shaping, baking, wrapping and stocking products; Maintains sanitation in the department; Provides customer service as required; Reads and executes daily production list; Orders and receives products and supplies.

BJ's Restaurant & Brewhouse - - Responsibilities: Set up cook stations; Prepare food items by following Gold Standard recipes, portion and presentation specifications; Restock, clean and maintain cook station items throughout the shift; Clean, sanitize, and organize the kitchen, walk-in coolers, an

True Food Kitchen - 222 West Avenue, Suite HR100 - Responsibilities: Prepare starters, entrées, pizzas, and more across multiple stations (Pantry, Pastry, Pizza, Wok, Sauté, Grill); Follow portions, recipes, and quality standards; Keep station clean, stocked, and organized; Assist with prep, openi

White Lodging - - Responsibilities: Lead daily BOH operations and act as Sous Chef in training in the absence of the Sous Chef; Mentor and collaborate with Entry Level Cooks, Line Cooks, apprentices, and stewards; Ensure adherence to F&B procedures, health department regulations, and food safety gu

HEB Grocery Stores - - Responsibilities: Prepare ingredients per recipes and SOPs; Maintain sanitation and food safety standards; Handle and operate kitchen equipment; Assist in multiple cooking venues and catering orders; Provide fast, friendly service.