Sous Chef | PM

Description: Position Summary : A Sous Chef will exceed the expectations of all Bunkhouse guests in a multitude of tasks including the direction, preparation, and execution of all menu items, planning and pricing menu items, ordering supplies, and keeping records and accounts. Sous Chefs will also ensure equipment and facility is immaculate. The person in this position must have excellent communication skills, the ability to resolve conflict, and a thorough understanding of Bunkhouse policies. A Sous Chef must develop and maintain the companyu2019s 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. Qualifications: Knowledge, Skills, and Abilities: u2022 High School diploma or general education degree (GED). Certification from a credited Culinary Institute preferred u2022 Minimum of two years (2) of relevant experience u2022 Experience with inventory controls (i.e. food, beverage, all kitchen supplies/utensils, and food and beverage waste) u2022 Experience with scheduling a staff of 15 or more u2022 Excellent verbal, written, and graphic communication and interpersonal skills u2022 Strong organizational skills Job Responsibilities : 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 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 Record production and operational data on specified forms. 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 foods 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. Based upon fluctuating demands of the operation and in order to exceed 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. Working Conditions: Work is typically performed in a hotel / food and beverage setting. The noise level in the work environment is usually moderate. The work involves a majority of sitting, bending, stooping, twisting, climbing and some lifting up to 50 lbs. Primary Location: US-TX-Austin Organization: Hotel Magdalena Pay Basis: Yearly Job Level: Full-time Job: Culinary Req ID: AUS010316Hyatt 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: 2026-03-11