Executive Chef-The Carpenter Hotel

Salary Details

Salary Description: Competetive Salary Offered

Job Description For Executive Chef-The Carpenter Hotel

Description

Bunkhouse Hotels - Lifestyle Job Description

Opened in Fall 2018, Carpenter Hotel is a South Austin gem, designed to blend naturally with its lush surroundings. Nestled in an old pecan grove on the edge of Zilker Park, the hotel is just a short walk from Lady Bird Lake, downtown, and all the best Austin has to offer. Our 93-room hotel features terraces in every room, a community deck and pool, and the Q-Hut pavilion. Guests can enjoy casual bites from our all-day Coffee Bar or savor a full meal on the patio or inside Carpenters Hall, our indoor-outdoor restaurant.

Our restaurant, Carpenters Hall, serves as a community gathering space, offering counter-style daytime bites, a full-service dinner, and weekend brunch, all crafted with globally inspired flavors and a Texas twist. Named one of Bon Appétit's "Top 50 Best New Restaurants in America" and featured in Condé Nast Traveler and Texas Monthly, Carpenters Hall is proud to be a gathering place that feels honest, easy, and a little bit unexpected. With a curated wine list, hand-crafted cocktails, and an inviting all-weather patio, it's the perfect spot to share with friends or enjoy solo. We're proud to offer a welcoming space where locals and travelers alike come together.

Who You Are


As our ideal candidate, you understand the power and purpose of our culture of care. You enjoy working with others, are results driven and are looking for a variety of opportunities to develop personally and professionally.

The Role

Reporting to the Hotel General Manager, the Executive Chef i will exceed the expectations of all Bunkhouse guests in a multitude of tasks that include but are not limited to the direction, preparation, and execution of all menu items. The Executive Chef will be involved in planning and pricing menu items, ordering supplies, and keeping records and accounts. Executive Chefs will also ensure equipment and facilities are 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 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.

Responsibilities will include:

• Collaborate with 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

• Analyze recipes to assign prices to menu items, based on food, labor and overhead costs.

• 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.

• Determine how food should be presented and create decorative food displays.

• Record production and operational data on specified forms

• Meet with customers to discuss menus for special occasions such as weddings, parties and banquets (if applicable)

• Meet with sales representatives in order to negotiate prices and order supplies

• 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.

• Follows inventory standards and procedures to consistently conduct an accurate inventory

• Prepare and cook food of all types, either on a regular basis or for special guests or functions.

• Perform personnel actions such as hiring and firing staff, 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

• Ensure open lines of communication with staff, all departments and upper management via email, logbooks, meetings, etc., to ensure all needs of the hotel are met

• Keep abreast of safety and emergency procedures and OSHA requirements

• Attend relevant meetings

Qualifications
Experience Required

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

• Minimum of three years (3) of relevant experience

• Experience with inventory controls (i.e. food, beverage, all kitchen supplies/utensils, and food and beverage waste)

• Excellent verbal, written, and graphic communication and interpersonal skills

• Strong organizational skills

The position responsibilities outlined above are in no way to be construed as all encompassing. Other duties, responsibilities, and qualifications may be required and/or assigned as necessary.

We Welcome You

Unsure if you check every box, but feeling inspired to enhance your career? Apply. We'd love to consider your unique experiences and how you could make Hyatt even better.

All qualified candidates will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability or protected veteran status.