Chef de Cuisine

The Loren at Lady Bird Lake•Austin, TX

About The Position

At the cornerstone of Ladybird Lake and the Austin Skyline, the internationally recognized best in class Luxury Hotel Group, The Loren Hotel will bring a level of understated luxury and sophistication to Austin. With its unparalleled views of Lady Bird Lake and the Austin skyline, The Loren invites discerning residents and guests to experience the ultimate in understated luxury and curated Austin culture. Our modern hotel rooms, impeccable service, and exclusive amenities offer the perfect complement to our indoor-outdoor environment, uniquely set within Austin’s most beloved green space. We are Uncompromising by Nature We are here for those who question the ordinary. Who shun the mundane, the dull and the blunt. The risk-takers, the tree-shakers, the trail-makers. Those who believe in more, in further, and better. Who won’t settle for second, or for “good enough?” or “nearly there?” Who will get to their feet and not be shaken by doubters. Not afraid to be one of the curious minds. Who will talk of the world with elegance and charm. Knowing of its beauty, its delicate place. Yet embrace those things that bring us on. Art, food, wine, and song. Find us, united by a love for life. Its zest, its zing… its unpredictable turns. Join our commitment, our passion, and flair. Free spirits with soul.

Requirements

Culinary degree from an accredited culinary school or equivalent professional training, preferred.
Minimum of 5–7 years of progressive culinary leadership experience, including at least 2–3 years in an Executive Sous Chef or CDC role within an upscale, fine-dining restaurant environment.
Demonstrated expertise in fine dining cuisine, contemporary culinary techniques, and elevated food presentation.
Strong knowledge of menu development, seasonal sourcing, and scratch cooking with premium ingredients.
Proven ability to lead, train, and mentor culinary teams, fostering a culture of excellence, professionalism, and teamwork.
Extensive understanding of food cost controls, inventory management, purchasing, and waste reduction strategies.
Thorough knowledge of food safety, sanitation, with Serv Safe certification.
Experience supporting large-scale operations, including banquets, catering, and high-volume service while maintaining luxury standards.
Ability to execute consistently in a fast-paced, high-expectation environment while maintaining attention to detail.
Strong organizational, time-management, and problem-solving skills.
Effective communication skills and the ability to collaborate cross-functionally with front-of-house, events, and hotel leadership.
Flexibility to work varied schedules, including weekends, holidays, and evenings.
Passion for culinary excellence, innovation, and delivering an exceptional guest experience aligned with luxury brand standards.

Responsibilities

The Executive Sous Chef woks with the Executive Chef to plan and direct food preparation in kitchen.
Trains the kitchen staff to adhere to restaurant policies and general sanitation regulations.
Assist all BOH operations and assume the role as first in charge in the absence of the Culinary Director/Executive Chef.
Work alongside the Culinary Director/Executive Chef
Oversees all aspects of the kitchen management, ordering/receiving/inventory management, scheduling, budgeting/forecasting, systems management, and COGS controls.
Oversees Back of the House management, monitoring, and developing team member performance including providing supervision, training, coaching, recognition, reward, discipline, and conflict resolution.
Optimize back of house operations including efficient kitchen design, improving equipment package and enhance safety and sanitation practices.
Promoting a vibrant and passionate food culture by developing culinary talent leaders and providing ongoing kitchen and culinary operation support across all markets.
Identifying and implementing strategies that enhance recipes, food preparation, and service processes.
Adjusting/developing recipes to better utilize ingredients and improve operational execution, resulting increased food quality excellence, reduction of waste and improved profitability
Working with vendors in developing new products/concepts that are signature/proprietary to the brand and/or deliver a better margin
Developing preliminary recipe costs that meet the company operating goals early in the development process.
Recruiting and Processing staff for outlets where and necessary
Initiating and completing the training of kitchen staff, including all required documentation and tests
Comply and maintain The Loren Hotels Brand Standards within Food and Beverage operations
Always maintain a warm and friendly demeanor
Must be able to effectively communicate both verbally and written, with all level of employees and guests in an attentive, friendly, courteous and service oriented manner
Perform other duties as requested by leadership
All other duties as assigned, requested or deemed necessary by leadership.
Assist in supervising department associates during shifts in absence of Executive Chef.

Benefits

Participation in 401(k) with company match of up to 4%
Medical with 0 deductible/0 co-pay options/Dental/Vision/FSA/STD/LTD/Life and AD&D/Hospital Indemnity
Paid PTO
Paid Holidays
Paid Maternity/Paternity Leave
Employee Assistance Program
Complimentary Employee Meal
Complimentary Bus Passes
50% off Dining in Nido
Recognition Programs, Incentives and Celebrations
Benefits available to Part time Associates