Sous Chef-Seasonal Role

Seasonal Executive Chef (Outdoor Dining & Events) The Seasonal Executive Chef is the driving force behind the property’s outdoor culinary experience during the busy summer and fall season. This leadership role oversees all open‑air dining operations, seasonal kitchen execution, and private event food service from May through October. The ideal candidate thrives in high-energy environments, leads by example, and delivers exceptional food quality while maintaining efficiency during peak business periods. This position is designed for a chef who is equal parts operator, mentor, and organizer — someone who can manage large-volume service, execute event-driven culinary experiences, and create a strong kitchen culture throughout the season. Compensation & Perks Competitive hourly compensation: $40–$50 per hour Overtime eligible End-of-season performance bonus 50% employee discount on food and beverages Merchandise discounts Opportunity for long-term or year-round advancement based on performance What You’ll Lead Direct all day-to-day operations for the outdoor kitchen and seasonal dining program Execute high-volume food service with consistency, speed, and attention to presentation Oversee culinary operations for weddings, private parties, and special outdoor events in partnership with the Events Team Build, train, coach, and schedule seasonal kitchen staff to create a productive and positive work environment Manage prep production, line execution, and staffing strategies during peak service periods Ensure smooth coordination between dining service and simultaneous event operations Maintain inventory systems, ordering procedures, food cost awareness, and kitchen organization Uphold all sanitation, food safety, and operational standards throughout the season Lead with professionalism, urgency, and a hands‑on approach during service What We’re Looking For 2–3 years of kitchen leadership experience in a high-volume restaurant, resort, catering, or event-driven environment Strong background in fast-paced seasonal operations and team management Experience coordinating food service for private events or banquets preferred Ability to stay organized and composed while managing multiple moving parts simultaneously Strong communication skills and the ability to motivate seasonal staff Proven ability to maintain quality and consistency across simplified, high-volume menus Flexible schedule including evenings, weekends, and holidays Comfortable working outdoors and capable of meeting the physical demands of an active kitchen environment Ideal Candidate You are a hands‑on culinary leader who enjoys building strong teams, thrives in busy service environments, and takes pride in creating memorable guest experiences. You understand the pace and intensity of seasonal operations and know how to keep a kitchen focused, organized, and executing at a high level all season long. #J-18808-Ljbffr Nbutexas