Executive Chef

Job Description

Job Description

EXECUTIVE CHEF

Full-Service Hotel | Austin, Texas Area

Salary: $125,000 – $140,000+

Experience: 4–10 Years of Executive Chef or Senior Culinary Leadership Experience

Position Overview

We are seeking a talented, hands-on Executive Chef to lead all culinary operations at a full-service hotel in the Austin area. This is an exciting opportunity for a passionate culinary leader who understands that exceptional food, outstanding service, and operational excellence are the ingredients to a successful hotel experience.

The Executive Chef will oversee all culinary operations, including hotel restaurants, bars, banquets, catering, and In-Room Dining (IRD). The ideal candidate brings 4–10 years of progressive culinary leadership experience, a strong understanding of high-volume hotel operations, and the ability to develop, inspire, and lead a talented culinary team.

We are looking for someone who takes pride in delivering exceptional cuisine, maintaining the highest standards of food quality and sanitation, controlling costs, and creating memorable dining experiences for hotel guests, meeting planners, and local patrons.

Key Responsibilities

Culinary Operations & Leadership

• Oversee all culinary operations, including restaurants, bars, banquets, catering, and In-Room Dining.
• Ensure consistent food quality, presentation, preparation, and execution across all outlets.
• Maintain exceptional culinary standards, ensuring hot food is served hot, cold food is served cold, and every dish meets established quality expectations.
• Develop innovative menus that reflect seasonal ingredients, current culinary trends, guest preferences, and the hotel's overall concept.
• Maintain a visible, hands-on leadership presence throughout the kitchen and culinary operations.
• Coordinate daily operations with the Director of Food & Beverage, Restaurant Managers, Banquet Operations, and hotel leadership.
• Ensure culinary execution meets the expectations of hotel guests, restaurant patrons, and banquet clients.



Banquets, Catering & Events

• Lead culinary execution for weddings, corporate meetings, conferences, social events, and hotel catering functions.
• Partner with the Banquet and Sales teams to develop customized menus and culinary experiences.
• Ensure banquet kitchens are properly organized, staffed, and prepared for high-volume service.
• Maintain consistency in food quality, timing, temperature, presentation, and portion control.
• Execute multiple events simultaneously while maintaining exceptional standards.
• Ensure banquet production schedules and culinary teams are prepared to meet event specifications and deadlines.

Restaurants, Bars & In-Room Dining

• Oversee culinary operations supporting hotel restaurants, bars, lounges, and In-Room Dining.
• Develop menus that complement the hotel's dining concepts and beverage programs.
• Maintain consistency in preparation, presentation, and food quality across all outlets.
• Work closely with restaurant and bar leadership to improve guest satisfaction and overall dining experiences.
• Ensure In-Room Dining orders are prepared accurately, packaged appropriately, and delivered within established service standards.
• Support menu development, special promotions, seasonal offerings, and outlet profitability.

Financial Management & Cost Controls

• Manage food costs, labor expenses, inventory, purchasing, and overall culinary department budgets.
• Maintain appropriate food cost percentages through effective purchasing, portion control, inventory management, and waste reduction.
• Monitor kitchen labor productivity and develop schedules based on business levels and forecasted demand.
• Review financial performance and identify opportunities to improve profitability without compromising food quality.
• Maintain effective relationships with vendors and suppliers.
• Ensure proper receiving, storage, rotation, and utilization of food products.

Team Development & Leadership

• Recruit, train, develop, and retain a strong culinary team.
• Provide leadership, coaching, and professional development for Sous Chefs, Banquet Chefs, outlet chefs, and kitchen associates.
• Establish clear expectations for performance, accountability, teamwork, and professionalism.
• Develop a positive kitchen culture focused on communication, organization, consistency, and employee engagement.
• Ensure appropriate staffing levels across all culinary outlets and banquet operations.
• Promote teamwork between culinary, stewarding, restaurant, banquet, and hotel departments.

Food Safety, Sanitation & Organization

• Maintain the highest standards of food safety, sanitation, cleanliness, and kitchen organization.
• Ensure compliance with local health regulations, food safety requirements, and hotel operating procedures.
• Maintain proper food storage, labeling, temperature monitoring, and product rotation.
• Oversee kitchen cleaning schedules, equipment maintenance, and sanitation procedures.
• Ensure all culinary associates follow established safety and sanitation standards.
• Maintain organized, efficient, and professional kitchen environments across all outlets.

Qualifications & Experience

• 4–10 years of progressive culinary leadership experience within a full-service hotel, resort, upscale restaurant, or comparable hospitality operation.
• Previous experience as an Executive Chef, Executive Sous Chef, Senior Sous Chef, or equivalent culinary leader.
• Experience overseeing multiple culinary outlets, preferably including restaurants, banquets, bars, and In-Room Dining.
• Strong background in banquet production, catering, and high-volume culinary operations.
• Demonstrated ability to develop menus, manage food costs, control labor expenses, and maintain profitability.
• Experience leading, training, and developing culinary teams.
• Strong understanding of food safety, sanitation, kitchen organization, and operational standards.
• Excellent communication, leadership, organizational, and problem-solving skills.
• Ability to work flexible schedules, including evenings, weekends, holidays, and high-volume event periods.
• Culinary degree or formal culinary training preferred, but equivalent experience will be considered.

Ideal Candidate Profile

The successful candidate will be a passionate culinary professional who combines creativity with strong operational discipline.

We are looking for someone who:

• Leads from the front and is comfortable working alongside the culinary team.
• Understands the importance of organization, preparation, consistency, and execution.
• Takes ownership of food quality, sanitation, kitchen cleanliness, and overall culinary performance.
• Can manage multiple outlets and competing priorities without sacrificing standards.
• Understands the relationship between culinary quality, guest satisfaction, employee engagement, and financial performance.
• Has the ability to motivate a team, develop future culinary leaders, and create a positive working environment.
• Takes pride in delivering exceptional food and memorable guest experiences.

Compensation & Benefits

• Competitive salary of $125,000 – $140,000+ , depending on experience.
• Comprehensive benefits package.
• Opportunity to lead multiple culinary outlets within a full-service hotel.
• Professional development and career advancement opportunities.
• A dynamic hospitality environment with opportunities to showcase culinary creativity and leadership.

The Bottom Line

This is an outstanding opportunity for a motivated Executive Chef who enjoys the excitement of full-service hotel operations and wants to lead a diverse culinary program encompassing restaurants, bars, banquets, catering, and In-Room Dining.

If you believe exceptional food starts with exceptional leadership, organization, sanitation, and execution, we would love to hear from you.

Send your resume to View email address on click.appcast.io