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EXECUTIVE CHEF

Hotel Magdalena -
Austin, TX

Job Details

Full-time

Qualifications

Spirits experience
Culinary experience
3 years
High school diploma or GED
Organizational skills
Senior level
Communication skills
Hotel experience

Full Job Description

Summary

Hotel Magdalena is looking for an Executive Chef who will lead and oversee all culinary operations across Summer On Music Lane, Magdalena Bar, In Room Dining, Equipment Room, and a robust calendar of private and on-property Events. This role is responsible for menu development, kitchen operations, staff management, inventory, vendor relations, and ensuring a consistent, high-quality food experience that aligns with the spirit of the Bunkhouse brand.

About our Company:

Life gathers around water in Texas, and Hotel Magdalena honors our spring-fed culture and the community that grows near it. The design of the 89-room hotel takes inspiration from the local lake house ethos of the 1970s, situated amongst rolling grounds and natural beauty inspired by Texas. Hotel Magdalena is also home to Summer On Music Lane and Magdalena Bar, offering locals and visitors alike more places to hang out and experience the best of Austin, off of South Congress.

Summer on Music Lane, the full-service restaurant at Hotel Magdalena, is inspired by the casual sophistication that defines a lake house weekend. The menu features honest cooking taking cues from old school hospitality but with a decidedly unpretentious, Austin sensibility featuring a wood-fire grill.

Hotel Magdalena is proud to be part of the Hyatt Lifestyle / Bunkhouse family. Bunkhouse is a hospitality company that is founded on the pillars of design, music, and authentic community-driven experiences. Bunkhouse operates and has designed, developed, and revitalized a celebrated portfolio of hospitality projects throughout the U.S., including Hotel San José, Hotel Saint Cecilia, Austin Motel, Jo’s Coffee, The Carpenter Hotel and Carpenters Hall in Austin; Hotel Havana and Ocho in San Antonio; Phoenix Hotel in San Francisco, California; and Hotel San Cristóbal and Benno in Todos Santos, Mexico, and Hotel Genevieve in Louisville, Kentucky, with plans for expansion and future projects throughout the U.S. and Mexico.

Qualifications

We're looking for:

Hotel Magdalena is looking for an Executive Chef to lead our culinary team. The ideal candidate will have a passion for thoughtful, seasonal food rooted in Texas sensibilities, with experience managing multiple outlets including a high-volume restaurant, room service, casual dining, and events. This is a hands-on role, requiring leadership in both creative direction and operational excellence.

The Role:

Reporting to the Food and Beverage Director, the Executive Chef will exceed the expectations of all Bunkhouse guests in a multitude of tasks that include but are not limited to the direction, preparation, and execution of all menu items. The Executive Chef will be involved in planning and pricing menu items, ordering supplies, and keeping records and accounts. Executive Chefs will also ensure equipment and facilities are up to Ecosure standards.

The person in this position must have excellent communication skills, the ability to resolve conflicts, and a thorough understanding of Bunkhouse and Hyatt policies. An Executive Chef must develop and maintain the company’s culture, values and reputation in the public eye and with all staff, guests, vendors and partners. Furthermore, they must promote Bunkhouse and Hyatt Vision and Core Values in all actions and decisions.

Responsibilities will include:

Collaborate with other personnel to plan and develop recipes and menus (regular and special events), considering such factors as seasonal availability of ingredients and estimated number of customers.

Plan, direct, and supervise the food preparation, purchasing and cooking activities of multiple kitchens or restaurants within the Bunkhouse establishment

Analyze recipes to assign prices to menu items, based on food, labor and overhead costs.

Inspect supplies, equipment, and work areas to ensure conformance to established standards and arrange for equipment purchases and repairs as necessary.

Check the quality of raw and cooked food products to ensure that standards are met.

Monitor sanitation practices to ensure that employees follow standards and regulations.

Determine how food should be presented and create decorative food displays.

Record production and operational data on specified forms

Meet with customers to discuss menus for special occasions such as weddings, parties and banquets (if applicable)

Meet with sales representatives in order to negotiate prices and order supplies

Estimate amounts and costs of required supplies, such as food and ingredients.

Order or requisition food and other supplies needed to ensure efficient operation.

Check the quantity and quality of received products.

Follows inventory standards and procedures to consistently conduct an accurate inventory

Prepare and cook food of all types, either on a regular basis or for special guests or functions.

Perform personnel actions such as hiring and firing staff, consulting with other managers as necessary

Supervise and coordinate activities of cooks and workers engaged in food preparation.

Instruct cooks and other workers in the preparation, cooking, garnishing and presentation of food.

Determine production schedules and staff requirements necessary to ensure timely delivery of services.

Demonstrate new cooking techniques and equipment to staff

Ensure staff has a complete understanding of their job requirements and sufficient training before holding them accountable for results through regular performance evaluations

Maintain awareness of documentation needed and retained in employee files

Ensure open lines of communication with staff, all departments and upper management via email, logbooks, meetings, etc., to ensure all needs of the hotel are met

Keep abreast of safety and emergency procedures and OSHA requirements

Attend relevant meetings

Qualifications - External

High School diploma or general education degree (GED). Certification from a credited Culinary Institute preferred

Minimum of three years (3) of hotel and event culinary experience

Experience with inventory controls (i.e. food, beverage, all kitchen supplies/utensils, and food and beverage waste)

Excellent verbal, written, and graphic communication and interpersonal skills

Strong organizational skills

The position responsibilities outlined above are in no way to be construed as all encompassing. Other duties, responsibilities, and qualifications may be required and/or assigned as necessary.

We Welcome You

Unsure if you check every box, but feeling inspired to enhance your career? Apply. We’d love to consider your unique experiences and how you could make Hyatt even better.

All qualified candidates will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability or protected veteran status.

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