Banger's is a sausage house and beer garden located on Rainey Street in Downtown Austin, Texas. We opened our doors in 2012 and currently have 202 beers on tap, (which is the largest tap wall in the state of Texas), a beer cellar for aging beers, a pickling facility, a meat curing facility, and a small-scale meat-processing facility for whole animal butchery and fresh sausage production.

We also have a standalone smokehouse that has the distinction of being the first whole hog BBQ establishment in Texas history.

The whole facility doubles as a live music and private event center with a standing-room occupancy of 1,800 people.

However, the purpose of our business is not restaurants, it s people. Banger s is really about creating a culture that is an ecosystem for human growth and potential.

A work environment where the work you do on yourself and the work you do for the organization are intertwined within your daily routines.

Yes, we still want to create a world-class operation, but that should be the natural byproduct of the world-class people that make up our company and culture.

Working hand in hand with the General Manager, collaborating with the owner, and a core member of Banger s Leadership Team, the Chef is responsible for the development & execution of Banger s Back-of-House (BoH) operational strategy and collaborating on and implementing the BoH vision and menus.

The Chef also contributes to the development of the organization's strategic goals.

Your focus is on bringing our BoH operational processes and execution to the next level. You're a hands-on doer, a planner, and a delegator.

A working chef, who spends the bulk of their time in the kitchen, not in the office. You're still comfortable on both sides of the pass and enjoy jumping on the line if we're short a person or to coach a cook on their technique.

You're an experienced, process-driven leader who can manage restaurant operations as we go through rapid growth. More than that, you build systems and processes to scale up execution capabilities.

Ensuring the consistent execution of Banger s classic menu items while still innovating to bring new ones to life. This is not a chef-driven concept and there is no place for someone with a big ego.

We are a team here, we solicit honest feedback and seek out dissenting opinions from all levels of the organization because we know that s how we get to great.

You should love the things we do at Banger s. We love old-school stuff done the old-school way. Simple food that is designed to be served to the masses.

Sausage making, pickling, curing, cooking with fire, and smoking meats. We take a lot of pride in serving seemingly simple food, of the highest quality, at a price point everyone can afford.

If you are considering this opportunity then you should as well.

Location

The heart of Rainey Street in Downtown Austin, TX. (79 Rainey St. Austin, TX 78701)

Schedule

Work-life balance is important to us. Our core value of Grit puts it perfectly :

Life is for living. We play as hard as we work & make time for the things we love. We strive for balance but we handle our shit.

This industry attracts a lot of workaholics so if that s you, this might not be a good fit. Yes, we work hard, but we should build good teams and systems so work is not all that we do.

Your typical work week should be in the 45-55 hour range and it is always our goal to give everyone two consecutive days off if that's what you want.

Yes, this is the restaurant industry and things come up, people call out, huge buyouts happen and we imagine when you first get started you'll be working closer to 55 hours than 45 hours.

However, the goal is a balanced life for you and your team.

Compensation

Competitive base salary. This position will also participate in the company-wide profit-sharing plan. Health and Dental benefits are offered.

W-2 Employee. This position has a significant opportunity for advancement potential corresponding with company growth.

Ownership

Assure Food Quality is to Standard Via Weekly Dish Audits

Develop Chefs Through Ongoing Practical and Admin Training

Use, Improve, and Maintain All Systems in BOH Operations

Manage Labor Within Defined Parameters

Manage and Maintain the Inventory System

Develop, document, employ, maintain, and improve departmental core processes

Provide Oversight for All Culinary Accountabilities

Maintain Vendor relations

Develop New recipes and Builds in Keeping with the R&D Process

Put the core values into practice in all aspects of your work

Outcomes

Banger's kitchen is known industry-wide as an amazing place to work & learn about the culinary arts.

The cooks at Banger s often marvel at the culture they get to work in. Never before have they worked somewhere with such a commitment to trust and candor or one that so embodies the idea of wholeness.

There is a culture of collaboration, one where dissenting views are sought out with the goal of constant improvement. Cooks at every level feel comfortable sharing their feedback

Celebrating the success and victories of others is just what we do

Banger s food is excellent. We are industry leaders in the categories of fresh and smoked sausage, BBQ, fire cooking, curing, pickling, fermenting, and any other category we choose to enter

Banger s food has a reputation for deliciousness and consistency

Banger s is well known as an establishment that prides itself on the preservation of old-school cooking methods and not taking shortcuts

The processes and tools the kitchen needs to be successful are consistently reviewed, revisited, and improved to ensure they remain up to date.

A high level of effective communication exists throughout the kitchen and from the kitchen to the entire organization.

All agreed-upon food costs and kitchen labor costs per the budget are achieved

Our staff has never worked anywhere where the relationship between FOH and BOH is so harmonious

The team shows up excited to be at work in a full, clean uniform and loves operating amongst a team of Spartans.

The kitchen maintains cleanliness scores in the 90s and is an example around the country of what a clean restaurant looks like.

Characteristics

Characteristic

Summary of What s Expected

Proactive & self-motivated

You're driven and you take action without being asked to do so

Analytical / data-driven

You love analyzing data & numbers and you use them to make decisions

Multi-tasker

You can keep a lot of plates spinning at once and you're amazing at prioritizing the most important things

Strategic problem solver

You're a big-picture thinker and solution-oriented when solving problems

Quality-focused

You're known for your high standards and you don t call a project done until it s perfect & error-free

Growth Mindset

You see adversity as an opportunity both in yourself and in others. Your primary goal every day is to become a better version of yourself.

Your secondary goal is to help others do the same.

High Emotional IQ

You have a high emotional IQ with an ability to create an environment where managers and staff feel safe, seen, and heard

Finisher

You're known for your high standards and follow-through

Humble

Titles are for clarity not for keeping score. You welcome the feedback of others regardless of title or tenure. You check your ego at the door.

You own your mistakes and apologize when you are wrong

Responsibility

You know what it means to take your 100% responsibility and never shy away from the opportunity. On the flip side, you know the pitfalls of taking on more or less than your 100% responsibility. You have no time for drama.

Experience

You have held the title of Executive Chef, Kitchen Manager, or its equivalent for at least 5 years in a restaurant with a similar size and scale to Banger's (10 million annual sales)

You have professional experience, deep knowledge, and a true passion for the kind of food we serve here and the various techniques we use to prepare and cook it

You have experience executing private parties of 500+

You have produced menus from concept to costing to completion

You have a deep understanding of hospitality and what lies at the heart of a guest s experience

You're experienced at creating logical and straightforward systems that will allow us to replicate what we do day in and day out across all our business lines

You have been a member of and an active participant in a high-functioning team and understand the dynamics of how to create one.

Benefits

Shares in the Company-wide Profit-sharing Plan

Company Health Insurance Plan : Medical, Vision, & Dental

Unlimited Paid Time Off

Leadership Training & Personal Development

Laid Back Culture

Fun Place to Work

Sound good?

If so, please reply with your resume and a few words about what you're looking for in a workplace.

At McGuire Moorman Lambert Hospitality, we strive to create the world's most memorable experiences, blending food, service, and design seamlessly under the leadership of Liz Lambert, Larry McGuire, and Tom Moorman.

Our refined hospitality is achieved through storytelling, attention to detail, and exceptional dining and retail experiences.

MML is continuously expanding, managing, and owning hotels, such as the Hotel Saint Vincent in New Orleans, with new projects in Texas, Colorado, and California currently under development.

We also provide F&B consultation for the Austin Proper Hotel, overseeing three restaurants, in-room dining, and banquets throughout the property.

MML owns and operates all its properties and only takes on projects that align with our vision and values

What we are looking for :

We are seeking an Executive Chef that possesses a genuine passion for food and an innate ability to inspire and lead a team.

We are seeking a talented culinary professional who thrives in a fast-paced, dynamic environment and is dedicated to delivering exceptional dining experiences to our guests.

Why you'll want to work for MML :

Competitive Salary + Bonus Potential

Beverage Education Reimbursement

Paid Time Off

MML Property Discounts (Hotel, Restaurant, Retail)

Fitness and Health Benefits

Medical, Dental, Vision, Disability, Life, and Pet Insurance

Retirement Benefits

Parental Leave

Advancement and Promotion Opportunities

Community Service Opportunities

Relocation Assistance

What you'll do :

Collaborate with the Culinary Directors to create and execute the restaurant's culinary vision.

Oversee and manage the kitchen's day-to-day operations, ensuring smooth and efficient workflow.

Maintain high standards of food quality, presentation, and taste.

Train and mentor kitchen staff, fostering a positive and professional work environment.

Ensure adherence to food safety and sanitation guidelines.

Manage inventory and control food costs to optimize profitability.

Collaborate with the front-of-house team to ensure seamless coordination between kitchen and dining areas.

Embrace and promote a culture of continuous learning and professional development within the kitchen team.

Requirements

Culinary education or equivalent experience

Extensive experience in professional kitchens, preferably in elevated high-volume establishments

Prior culinary management experience required

Strong leadership skills with the ability to motivate and inspire a team.

Certified in Texas Alcoholic Beverage Commission + Texas Food Management

Excellent communication and interpersonal skills to interact with guests, staff, and management.

Strong attention to detail and organizational abilities.

Flexibility to work evenings, weekends, and holidays as required.

Physical Requirements :

The physical demands described here represent those that an employee must meet to perform the essential functions of this position successfully.

Reasonable accommodations may enable individuals with disabilities to perform the operations. While performing the duties of this position, the employee is regularly required to talk or hear.

The employee is frequently required to use hands or fingers to handle or feel objects, tools, or controls. The employee is frequently required to stand;

walk; sit; reach with hands and arms; climb or balance; and stoop, kneel, crouch, or crawl. Exposure to extreme heat, steam, and cold present in a kitchen environment.

The employee must occasionally lift and move up to 25 pounds. Specific vision abilities this position requires include close vision, distance vision, color vision, peripheral vision, and the ability to adjust focus.

The noise level in the work environment is usually moderate to loud.

Background Check :

If an offer is extended for this position, you must undergo a comprehensive background check. This process may include verification of employment history, education credentials, criminal records, and other relevant information offered employment for this role will undergo a comprehensive background check.

By applying for this position, you acknowledge and agree to the background check process as a condition of employment.

MML Hospitality is an equal-opportunity employer. We do not discriminate based on race, color, religion, national origin, gender, age, marital status, sexual orientation, disability, veteran status, or any other prohibited basis.

We intend all qualified applicants to be given equal opportunity and that selection decisions be based on job-related factors.

Sammataro is a restaurant inspired by New York brick-oven pizza culture. We focus on high-quality ingredients with strict, time-honored processes around preparation and cooking.

We focus on creating food that relates to the hearts of all who have ventured through the streets of NY, searching for the best slice in town.

We are looking for an experienced saute / pasta chef to help continue our growth and introduce the next stage of our restaurant.

• Pizza experience is a plus but not required
• Must be willing to work late nights, weekends, and occasionally at our trailer on the east side
• Competitive pay, full-time preferred
• Employee discounts

The Executive Chef plans, develops and implements :

• Staffing schedule
• Menu Items
• Kitchen Operations
• Inventory Ordering + P&Ls

Must be English speaking

Ember Kitchen & Subterra Agave Bar is a brand new, multi-level concept in the historic Seaholm Powerplant in downtown Austin.

On the main levels, Ember will offer a fine dining steakhouse experience with a Mexican flare. Downstairs, Subterra will be a more casual, fun experience serving a curated selection of agave cocktails and pizza.

The space includes a rooftop bar that will initially be used for events only, opening as a lively drinking spot to the public in 2023.

We are seeking an experienced and expressive leader for our Executive Chef position. This role requires a creative drive as you will be experimenting with and building onto an existing recipe log.

You will work closely with our Culinary Director to develop a dining program that exceeds the ownership team s expectations.

The Executive Chef is responsible for directing the preparation, planning, cooking, training, and execution of all menu items.

The Executive Chef will lead the planning, and pricing of menu items and is responsible for ordering supplies, keeping accurate records, and overseeing Kitchen Staff.

They will ensure all equipment and facilities are held to organizational standards.

Salary : $85k - $100k (based on experience) plus performance bonus

Responsibilities :

Responsible for enhancing the food product that is presented to guests

Make changes that respond to the marketplace and to guests needs, both present and anticipated

Recommend changes to the food product

Use market research to develop new products

Responsible for maintaining quality of food product and ensuring consistency in food delivery and standards

Responsible for the selection, training, and development of the personnel within the department

Able to exercise hire and fire discretion within the restaurant s policies

Oversee divisional matters as they relate to federal, state and local employment and civil rights laws

Control the elements that determine profit and loss

Responsible for all major operating expenses

Set margins and manage the business against projections

Professionally represent the restaurant in community and industry organizations and events

Participate as a team player with all departments

Provide constructive feedback to all departments

Be a leader and a role model to all employees

KNOWLEDGE / EXPERIENCE :

3 years experience as a Executive Chef, Exec Sous Chef or CDC

Management experience required

Graduate of an accredited Culinary School program preferred

Must have experience at properties of similar size and quality

Verifiable record improving measurable metrics relation to the Food Department and guest satisfaction

Excellent verbal and written communication skills.

Excellent time management skills with a proven ability to meet deadlines.

Strong supervisory and leadership skills.

Wine knowledge and certification preferred but not required.

English fluency and Spanish preferred, but not required

What you ll get from us :

Competitive salary with bonus potential

Ownership over executing the dining program

Comprehensive Medical, Dental and Vision Insurance

Paid Time off to support you with an active life outside of work.