Executive Chef
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.