Taskforce Sous Chef - Carpenter Hotel

About the Role

A Sous Chef at Carpenter Hotel will exceed guest expectations by directing, preparing, and executing all menu items, planning and pricing menus, ordering supplies, and maintaining records and accounts. This role ensures equipment and facilities are immaculate while upholding Bunkhouse’s culture, values, and reputation. The Sous Chef collaborates with teams to develop recipes, supervises food preparation, and manages kitchen operations to deliver exceptional dining experiences.

Responsibilities

• Collaborate with personnel to plan and develop recipes and menus (regular and special event), considering seasonal ingredient availability and customer demand.
• Plan, direct, and supervise food preparation, purchasing, and cooking activities across multiple kitchens or restaurants within the Bunkhouse establishment.
• Inspect supplies, equipment, and work areas to ensure conformance to standards; arrange for equipment purchases and repairs.
• Check the quality of raw and cooked food products to meet established standards.
• Monitor sanitation practices to ensure compliance with standards and regulations.
• Record production and operational data on specified forms.
• Estimate required supplies (e.g., food, ingredients) and their costs; order or requisition supplies to ensure efficient operation.
• Check the quantity and quality of received products; follow inventory standards and procedures for accurate tracking.
• Prepare and cook foods of all types, including for special guests or functions.
• Perform personnel actions such as hiring, firing, and consulting with managers as needed.
• Supervise and coordinate activities of cooks and food preparation workers.
• Instruct staff in food preparation, cooking, garnishing, and presentation.
• Determine production schedules and staffing requirements to ensure timely service delivery.
• Monitor compliance with health, fire, and safety regulations for food preparation, serving, and building maintenance.
• Ensure open communication with staff, departments, and upper management via email, logbooks, and meetings.
• Maintain cleanliness, safety, and equipment in the work area; adhere to operational standards, policies, and procedures.
• Stay informed about safety procedures, emergency protocols, and OSHA requirements.
• Attend relevant meetings and perform additional duties as assigned to meet operational demands.

About the Organization

Opened in fall 2018, Carpenter Hotel is a South Austin retreat nestled in an old pecan grove near Zilker Park. The hotel features 93 rooms with private terraces, a pool with a community deck, and the Q Hut pavilion. Guests can enjoy fare from the all-day Coffee Bar or dine at Carpenters Hall, the on-site restaurant with patio and indoor seating. The hotel is centrally located, within walking distance of Lady Bird Lake and downtown Austin.

Qualifications

• High School diploma or GED; certification from a credited Culinary Institute preferred.
• Minimum of two years of relevant experience.
• Experience with inventory controls (e.g., food, beverage, kitchen supplies, waste management).
• Experience scheduling a staff of 15 or more.
• Excellent verbal, written, and interpersonal communication skills.
• Strong organizational skills.

Benefits

• Medical, dental, and vision coverage.
• 401K with company match.
• Free room nights and discounted/friends & family room rates.
• Generous paid time off.
• Work-life benefits, including complimentary Headspace subscription.
• Discounts at retailers like Apple, AT&T, Verizon, and more.