Executive Sous Chef -Carpenter Hotel

About the role

An Executive Sous Chef will exceed the expectations of all Bunkhouse guests in a multitude of tasks including the direction, preparation, and execution of all menu items, planning and pricing menu items, ordering supplies, and keeping records and accounts. Executive Sous Chefs will also ensure equipment and facility is immaculate. The person in this position must have excellent communication skills, the ability to resolve conflict, and a thorough understanding of Bunkhouse policies. An Executive Sous Chef must develop and maintain the company’s culture, values and reputation in the public eye and with all staff, guests, vendors and partners. Furthermore, they must promote Bunkhouse Vision and Core Values in all actions and decisions.

Opened in fall 2018, this South Austin hotel is one with its lush surroundings. Carpenter Hotel features a pool with a community deck and Q Hut pavilion. Each of its 93 rooms comes with a terrace. Take in the scenery with fare from our all-day Coffee Bar or enjoy a meal on the patio or in the dining rooms of our restaurant, Carpenters Hall. The hotel is nestled in an old pecan grove on the edge of Zilker Park in South Austin. It’s an easy walk to Lady Bird Lake, downtown, and central to everything worth doing.

Responsibilities

• Collaborate with Executive Chef, Food and Beverage Director, and other personnel to plan and develop recipes and menus (regular and special event), considering such factors as seasonal availability of ingredients and estimated number of customers.
• Plan, direct, and supervise the food preparation, purchasing and cooking activities of multiple kitchens or restaurants within the Bunkhouse establishment.
• Inspect supplies, equipment, and work areas to ensure conformance to established standards and arrange for equipment purchases and repairs as necessary.
• Check the quality of raw and cooked food products to ensure that standards are met.
• Monitor sanitation practices to ensure that employees follow standards and regulations.
• Ensure open lines of communication with staff, all departments and upper management via email, log books, meetings, etc., to ensure all needs of the hotel are met.
• Record production and operational data on specified forms.
• Estimate amounts and costs of required supplies, such as food and ingredients.
• Order or requisition food and other supplies needed to ensure efficient operation.
• Check the quantity and quality of received products.
• Follow inventory standards and procedures to consistently conduct an accurate inventory.
• Prepare and cook foods of all types, either on a regular basis or for special guests or functions.
• Perform personnel actions such as disciplining, hiring and firing staff, and consulting with other managers as necessary.
• Supervise and coordinate activities of cooks and workers engaged in food preparation.
• Instruct cooks and other workers in the preparation, cooking, garnishing and presentation of food.
• Determine production schedules and staff requirements necessary to ensure timely delivery of services.
• Demonstrate new cooking techniques and equipment to staff.
• Ensure staff has a complete understanding of their job requirements and sufficient training before holding them accountable for results through regular performance evaluations.
• Maintain awareness of documentation needed and retained in employee files.
• Perform a multitude of different functions as needed based on fluctuating operational demands, including other tasks and duties as directed; responsibilities and job descriptions are subject to review and revision.

Qualifications

• High School diploma or general education degree (GED).
• Certification from a credited Culinary Institute preferred.
• Minimum of 5 years of