Director Culinary Operations Jobs in Austin, TX (NOW HIRING)

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. 

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.

 Our Full-time Eligible benefits include:

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

Job Summary/Responsibilities

The Chef de Cuisine leads the daily culinary operations of the hotel’s food and beverage outlets. This position is responsible for maintaining exceptional culinary standards, developing and mentoring the culinary team, ensuring operational efficiency and profitability, and delivering a consistently high-quality guest experience.

• Leads and directs daily Back of House culinary operations, serving as the primary culinary leader..
• Partners with the Food and Beverage Director, General Manager and Culinary Director to develop and execute seasonal menus, daily specials, culinary concepts, and food offerings consistent with the hotel’s brand and culinary vision.
• Trains, develops, and coaches culinary team members to consistently execute recipes, preparation techniques, service standards, sanitation requirements, and company policies.
• Oversees all aspects of kitchen operations, including ordering, receiving, inventory management, scheduling, budgeting, forecasting, systems management, labor management, and cost controls.
• Manages and develops Back of House team members through effective supervision, training, coaching, recognition, performance management, conflict resolution, and accountability.
• Maintains high standards of food quality, presentation, consistency, timing, and execution across all culinary operations.
• Identifies and implements opportunities to improve kitchen efficiency, workflow, equipment utilization, food preparation, service processes, safety, and sanitation.
• Promotes a positive, professional, and passionate culinary culture by developing talent, identifying future culinary leaders, and fostering teamwork, accountability, and continuous improvement.
• Reviews and enhances recipes, preparation methods, and operating procedures to improve consistency, quality, efficiency, profitability, and guest satisfaction.
• Adjusts and develops recipes to maximize ingredient utilization, minimize waste, improve food quality, and support established profitability and cost objectives.
• Develops and maintains recipe costing and menu profitability in partnership with the Executive Chef/Culinary Director and Finance team.
• Collaborates with vendors and suppliers to identify new products, ingredients, and culinary concepts that enhance the guest experience, support the hotel’s culinary identity, and improve margins.
• Establishes preliminary recipe and menu costs early in the development process to ensure alignment with company operating goals and financial objectives.
• Monitors food quality, production levels, portion control, waste, and product utilization to maintain established food cost and profitability targets.
• Ensures compliance with all applicable health, safety, sanitation, food handling, and regulatory requirements, as well as The Loren Hotels’ brand standards and operating procedures.
• Maintains a warm, professional, and service-oriented demeanor and promotes a culture that reflects the luxury hospitality standards of The Loren Hotels.
• Performs other duties and responsibilities as assigned by hotel leadership.

Other Responsibilities

• All other duties as assigned, requested or deemed necessary by leadership.

Supervisory Duties

• 20-30 associates

Core Competencies

Drawn from our core values, each competency is built upon a set of basic behaviors that are shared by all associates, regardless of role which include:

• Communication
• Cost Consciousness
• Managing People
• Job Knowledge
• Judgment
• Leadership
• Delegation
• Planning & Organization
• Problem Solving
• Quality

Position Qualifications

Education/Formal Training

• Culinary degree from an accredited culinary school or equivalent professional training, preferred.

Experience

• 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.Top of FormBottom of Form

Knowledge/Skills

• 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.

Physical Demands

• The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
• Lifting objects, 30-35 pounds, 3 to 5 times during the course of the shift (i.e. top round, prime rib, frozen boxes).
• Carrying, (ranging from clipboard to food products to small equipment).
• Kneeling -during times of inspections for proper cleanliness and monitoring once a week, as well as during lifting.
• Full mobility is required in order to usually inspect and monitor the kitchen environment.
• Continuous standing -while expediting or cooking or inspecting. Anywhere from brief periods (15 minutes) to longer periods (1 hour). At least 50% of the day.

Environment

Inside 100% of an 8-10 hour shift. Going in the freezer temperatures can be -10 degrees. On the front line, temperatures can be over 100 degrees.