Executive Chef-The Carpenter Hotel

Description: The Opportunity This is an exciting opportunity to take the lead in a kitchen known for its craftsmanship and character. As Executive Chef, youu2019ll oversee all culinary operations, mentor a passionate team, and design menus that reflect The Carpenter Hotelu2019s unique sense of place- rooted in community, creativity, and care. Who You Are 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 Appu00e9tit's_ u201cTop 50 Best New Restaurants in Americau201d and featured in _Condu00e9 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, itu2019s the perfect spot to share with friends or enjoy solo. Weu2019re proud to offer a welcoming space where locals and travelers alike come together. Weu2019re Proud to Offer Exceptional Benefits, which Include: u00b7 Medical, Dental, Vision, 401K with company match u00b7 Free room nights, Discounted and Friends & Family Room Rates u00b7 Generous Paid Time Off u00b7 Work-life benefits including wellbeing initiatives such as a complimentary Headspace The Role Reporting to the Hotel General Manager, the Executive Chef it 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 good communication skills, the ability to resolve conflict, and a thorough understanding of company policies. Furthermore, all team members must develop and maintain the companyu2019s culture, values, and reputation in the public eye, and with all staff, guests, vendors, and partners. Key Responsabilities: u00b7 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. u00b7 Plan, direct, and supervise the food preparation, purchasing and cooking activities of multiple kitchens or restaurants within the Bunkhouse establishment u00b7 Analyze recipes to assign prices to menu items, based on food, labor and overhead costs. u00b7 Inspect supplies, equipment, and work areas to ensure conformance to established standards and arrange for equipment purchases and repairs as necessary. u00b7 Check the quality of raw and cooked food products to ensure that standards are met. u00b7 Monitor sanitation practices to ensure that employees follow standards and regulations. u00b7 Determine how food should be presented and create decorative food displays. u00b7 Record production and operational data on specified forms u00b7 Meet with customers to discuss menus for special occasions such as weddings, parties and banquets (if applicable) u00b7 Meet with sales representatives in order to negotiate prices and order supplies u00b7 Estimate amounts and costs of required supplies, such as food and ingredients. u00b7 Order or requisition food and other supplies needed to ensure efficient operation. u00b7 Check the quantity and quality of received products. u00b7 Follows inventory standards and procedures to consistently conduct an accurate inventory u00b7 Prepare and cook food of all types, either on a regular basis or for special guests or functions. u00b7 Perform personnel actions such as hiring and firing staff, consulting with other managers as necessary u00b7 Supervise and coordinate activities of cooks and workers engaged in food preparation. u00b7 Instruct cooks and other workers in the preparation, cooking, garnishing and presentation of food. u00b7 Determine production schedules and staff requirements necessary to ensure timely delivery of services. u00b7 Demonstrate new cooking techniques and equipment to staff u00b7 Ensure staff have a complete understanding of their job requirements and sufficient training before holding them accountable for results through regular performance evaluations u00b7 Maintain awareness of documentation needed and retained in employee files u00b7 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 u00b7 Keep abreast of safety and emergency procedures and OSHA requirements u00b7 Attend relevant meetings Based upon fluctuating demands of the operation and to exceed customer expectations, it may be necessary to perform a multitude of different functions not specifically related to this position. This person may be expected to perform other tasks and duties as needed or as directed.Furthermore, employee responsibilities and job descriptions are subject to review and revision. Qualifications: Experience Required u00b7 High School diploma or general education degree (GED). Certification from a credited Culinary Institute preferred u00b7 Most have three (3) years related, progressive experience in food and beverage industry and experience in directing the work of others. u00b7 Valid and current TABC Certification u00b7 Current Food Handleru2019s Manager Certification u00b7 Experience with or knowledge of inventory and cost of goods controls (i.e. food, beverage, kitchen supplies/utensils, food and beverage waste, and employee consumption) u00b7 Ability to work within a budget and to manage costs in real time u00b7 Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals u00b7 Ability to write routine reports and correspondence u00b7 Ability to speak effectively before groups u00b7 Ability to apply concepts of math including addition, subtraction, multiplication, division and algebra, using whole numbers, common fractions, and decimals u00b7 Ability to understand other computer programs (i.e. Toast, Excel, Birchstreet, etc) 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 Research shows that individuals tend to apply to jobs only if they meet all the listed job qualifications. Unsure if you check every box, but feeling inspired to enhance your career? Apply. Weu2019d 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. Primary Location: US-TX-Austin Organization: Carpenter Hotel Pay Basis: Yearly Job Level: Full-time Job: Bars/Restaurants/Outlets Req ID: AUS009865Hyatt is an equal employment opportunity and affirmative action employer. We do not discriminate on the basis of race, color, gender, gender identity, sexual orientation, marital status, pregnancy, national origin, ancestry, age, religion, disability, veteran status, genetic information, citizenship status or any other group protected by law.

Created: 2025-11-01