Chef de Cuisine

Chef De Cuisine

Still Austin is the first true grain-to-glass distillery to open in Austin since the end of Prohibition and one of the fastest-growing craft whiskey brands in the United States. Rooted in creativity, craftsmanship, and community, we are growing our six-acre South Austin campus into the Still Austin Quarter - a hospitality-forward destination that brings together our distillery, bottling and aging operations, food, beverage, events, and guest experiences. Hospitality is not a department at Still Austin; it is who we are. We are building a team that takes pride in the details, moves with urgency, works collaboratively, and creates experiences that feel uniquely Austin and uniquely Still Austin.

The Chef De Cuisine is a hands-on culinary leader responsible for protecting and elevating the quality, consistency, and presentation of our food program. This role serves as the culinary standard-bearer for the kitchen, ensuring that every dish is executed with precision and that the established menu is delivered consistentlyregardless of volume or shift.

Operating in a high-capacity environment with a lean culinary team, the Chef De Cuisine will spend significant time on the line, coaching the team, refining kitchen organization, and maintaining exceptional food and plating standards.

This position directly manages the Kitchen Manager and provides the culinary leadership, standards, coaching, and accountability needed to ensure strong day-to-day execution. The Kitchen Manager owns daily shift logistics, operational flow, and administrative responsibilities, while the Chef De Cuisine sets the culinary direction and holds the kitchen team accountable for quality, consistency, organization, and performance. Together, they create a kitchen that is efficient, collaborative, and capable of executing at a high level during demanding service periods.

While maintaining the integrity of the core menu is the primary focus, the Chef De Cuisine will also collaborate with leadership on seasonal menu rotations and have opportunities to develop creative, profitable featured dishes and specials.

To be successful in this role, the Chef De Cuisine will:

• Set the culinary standard for food quality, flavor, presentation, portioning, and execution across every shift.
• Build a strong, accountable kitchen team by developing the Kitchen Manager and culinary staff through clear expectations, hands-on coaching, and consistent feedback.
• Create consistency at scale by establishing recipes, plating standards, station expectations, and kitchen systems that can be successfully executed by the entire team.
• Lead from the kitchen by remaining highly visible and hands-on during prep, service, and high-volume periods.
• Balance creativity with operational discipline, bringing forward seasonal features and new ideas that are exciting, executable, and financially sound.
• Improve kitchen efficiency through thoughtful station organization, prep planning, workflow, portion control, product utilization, and waste reduction.
• Create a healthy kitchen culture where urgency and high standards coexist with respect, teamwork, communication, and pride in the work.
• Develop leadership beneath them, particularly the Kitchen Manager, so day-to-day execution, team accountability, and operational standards do not depend solely on the Chef De Cuisine.
• Partner effectively across the Still Austin Quarter, ensuring the culinary program supports the broader hospitality experience and Still Austin brand.

Culinary Standards & Menu Stewardship

• Master and maintain the established recipes, flavor profiles, portions, preparation methods, and presentation standards of the core menu.
• Ensure consistent execution across every station, shift, and team member.
• Protect recipe integrity while identifying opportunities to improve technique, efficiency, and presentation.
• Collaborate with leadership on seasonal menu updates and new culinary initiatives.
• Develop creative, operationally executable, and high-margin featured dishes and specials.

Training & Team Development

• Lead, coach, and develop the Kitchen Manager and broader kitchen team, establishing clear culinary standards and expectations for performance.
• Provide hands-on coaching in culinary technique, recipe execution, station organization, plating, sanitation, and line efficiency.
• Develop the skills and confidence of Line Cooks and Prep Cooks so a lean team can successfully execute in a high-volume environment.
• Set clear expectations, provide consistent and constructive feedback, and hold the Kitchen Manager and culinary team accountable for results.
• Lead by example with urgency, professionalism, accountability, and respect.

Plating & Quality Control

• Maintain exceptional standards for flavor, temperature, texture, portioning, and presentation.
• Establish and enforce clear plating standards so every dish has a consistent visual identity.
• Serve as a culinary anchor and expeditor during peak service periods.
• Inspect dishes before they leave the kitchen and immediately coach or correct inconsistencies.
• Continually look for opportunities to elevate presentation while keeping execution practical for high-volume service.

Kitchen Organization & Efficiency

• Establish efficient station setups, mise en place standards, prep priorities, and line workflows.
• Organize the kitchen to maximize the productivity and capabilities of a lean culinary team.
• Identify operational bottlenecks and implement practical solutions that improve speed without compromising quality.
• Ensure stations are clean, stocked, organized, and prepared for service.
• Promote disciplined prep practices that support smooth transitions between shifts and service periods.

Operational Partnership

• Direct and support the Kitchen Manager in translating culinary standards into consistent daily kitchen operations.
• Hold the Kitchen Manager accountable for effective portion control, product utilization, inventory awareness, and waste reduction, while partnering on solutions and continuous improvement.
• Support food-cost goals through disciplined recipe execution, proper handling, and thoughtful utilization of ingredients.
• Maintain compliance with food safety, sanitation, and health department standards.
• Foster a kitchen culture built around teamwork, communication, accountability, cleanliness, and pride in execution.

Qualifications

• Minimum 3 years of culinary leadership experience as a Chef De Cuisine, Head Chef, Executive Sous Chef, or high-level Sous Chef in a high-volume, scratch kitchen. At least 10 years of overall kitchen experience.
• Strong technical culinary foundation with demonstrated ability to execute and teach established recipes and techniques.
• Exceptional eye for modern, polished, and repeatable plating.
• Demonstrated experience directly managing, coaching, and developing kitchen leaders and hourly culinary employees.
• Experience establishing kitchen systems, station setups, prep processes, and workflows for high-volume service.
• Strong understanding of food cost, portion control, product utilization, waste management, sanitation, and kitchen efficiency.
• Ability to balance culinary creativity with operational practicality, consistency, and profitability.
• Strong communication, organization, problem-solving, and collaborative leadership skills.
• Ability to maintain composure, urgency, and attention to detail during demanding service periods.
• ServSafe Manager Certification required.
• Availability to work a flexible schedule including nights, weekends, holidays, and high-volume event periods based on business needs.

Physical Requirements

• Ability to stand and walk for extended periods throughout prep and service shifts.
• Ability to work continuously in a fast-paced commercial kitchen environment, including exposure to heat, steam, open flames, sharp equipment, and varying temperatures.
• Ability to frequently bend, reach, twist, stoop, push, pull, and perform repetitive motions associated with food preparation and kitchen operations.
• Ability to safely lift, carry, push, and move ingredients, cookware, equipment, and supplies weighing up to 50 pounds, with or without reasonable accommodation.
• Manual dexterity and coordination sufficient to safely operate knives, kitchen equipment, and other culinary tools.
• Ability to visually assess food quality, preparation, portioning, and presentation.
• Ability to communicate effectively with team members in a busy kitchen environment.
• Ability to perform the essential functions of the position with or without reasonable accommodation.