Chef de Cuisine

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 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 

Other Responsibilities

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

Supervisory Duties

Assist in supervising department associates during shifts in absence of Executive Chef.

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.