What are the responsibilities and job description for the Executive Sous Chef position at The Loren at Lady Bird Lake?
Job Details
Executive Sous Chef
About Us
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.
Job Summary
The Executive Sous Chef is responsible for supporting the Culinary Director/Executive Chef in execution of culinary operations of NIDO, Café Loren, Private Events, Rooftop Pool, and In Room Dinning.
Responsibilities:
- All aspects of culinary operations to meet the shift’s operational needs while keeping the overall financial health and vision of the culinary team in mind
- The creation of dynamic, impactful menus for each outlet
- Ensuring back of house operations follow needed procedures including safety and sanitation practices.
- Promoting a vibrant and passionate food culture by bringing a professional yet excited energy to the kitchen everyday
- Identifying and implementing strategies that enhance recipes, food preparation, and service processes.
- Recruiting and processing staff for outlets where and when necessary
- Initiating and completing the training of kitchen staff, including all required documentation and tests
- Be committed to self-development by taking opportunities to learn from not only their fellow culinary leaders but the front of house leaders as well through collaboration
- Comply with and maintain The Loren Hotels Brand Standards within Food and Beverage operation
Qualifications, Education and Experience
Qualifications:
- A minimum of 2-3 years as a Sous Chef, Chef De Partie, or Culinary Supervisor
- Must be able to WOW us with a food tasting
- Fluent in English
- Comfortability with working in every station within the kitchen
- Demonstrated passion for learning and growing in previous culinary experiences
- Comprehensive understanding of proper yielding and implementing recipes
- Confidence in training line level team members
- Knowledge of Microsoft Office
Education and Experience Requirements:
- High school or equivalent education required. Bachelors degree preferred.
Salary : $82,000
