Top 40 Executive chef Jobs in Dripping Springs, Tx

Executive Chef
Marriott International, Inc —Austin, TX
- $113,000 - $145,000 a year
- Full-time
- Bar
- Hotel
- High school diploma or GED
Executive Chef
Nova Hospitality Group —Austin, TX
- $95,000 - $110,000 a year
- Full-time
- Hospitality
- 5 years
- Supervising experience
Quick Apply
Executive Sous Chef | Full-Time | Moody Center
Oak View Group —Austin, TX
- $80,000 - $90,000 a year
- Weekends as needed
- Microsoft Outlook
- Ability to walk for extended periods
- 3 years
- Health insurance
- Dental insurance
Executive Sous Chef
The Butcher's Daughter —Austin, TX
- $90,000 - $100,000 a year
- Full-time
- Hospitality
- Mentoring
- Recruiting
- Health insurance
- Dental insurance
Quick Apply
12d
Executive Chef - Private Members Club
Nova Hospitality Group —Austin, TX
- $100,000 - $110,000 a year
- Weekends as needed
- Microsoft Word
- 7 years
- Mentoring
- Health insurance
- Dental insurance
Quick Apply
Chef de Cuisine | Starting Salary 80k
Thompson Austin - 5th and Brazos —Austin, TX
- $80,000 a year
- Full-time
- Bar
- Customer service
- Computer literacy
- Employee stock purchase plan
- Paid holidays
Executive Chef, MML Hospitality
MML Hospitality —Austin, TX
- Weekends as needed
- Background check
- Ability to lift 50 pounds
- Mentoring
- Disability insurance
- Relocation assistance
Executive Chef - McGuire Moorman Lambert Hospitality HQ
McGuire Moorman Lambert Hospitality HQ —Austin, TX
- Weekends as needed
- Background check
- Ability to lift 50 pounds
- Bachelor's degree
- Health insurance
- Dental insurance
Quick Apply
Executive Sous Chef - Caroline
White Lodging Services Corporation —Austin, TX
- 5 years
- Hotel
- Analysis skills
- Paid parental leave
- Disability insurance
Quick Apply
20h
Chef De Cuisine
Devil May Care —Austin, TX
- $75,000 - $85,000 a year
- Mentoring
- Recruiting
- Senior level
- Health insurance
- Dental insurance
Quick Apply
13d
Executive Sous Chef
Th Butcher's Daughter —Austin, TX
- $90,000 - $100,000 a year
- Full-time
- Mentoring
- Recruiting
- In-person
- Health insurance
- Dental insurance
Quick Apply
12d
Banquet Executive Chef
White Lodging Services Corporation —Austin, TX
- Full-time
- Computer literacy
- Writing skills
- Merchandising
- Paid holidays
- Disability insurance
Quick Apply
Restaurant Executive Sous Chef – Yacht Club
White Lodging Services Corporation —Austin, TX
- Sanitation
- Cooking
- Hotel
- Paid parental leave
- Disability insurance
Quick Apply
Executive Sous Chef
LINE Austin —Austin, TX
- Full-time
- Computer literacy
- Mid-level
- 3 years
Quick Apply
Emmer & Rye - Chef de Cuisine
Emmer & Rye —Austin, TX
- Weekends as needed
- ServSafe
- Ability to walk for extended periods
- Cooking
Quick Apply
6d
Executive Chef
Juliet Italian Kitchen —Austin, TX
- $55,000 - $75,000 a year
- Online Application
- 5 years
- Cooking
- Microsoft Office
- Health insurance
- Paid time off
Quick Apply
Chef De Cuisine - The Peacock
PROPER AUSTIN HM LLC —Austin, TX
- Weekends as needed
- 5 years
- Residential
- Hotel
Quick Apply
Executive Banquet Chef | Private Country Club | St. Louis, Missouri
Westwood Country Club —Austin, TX
- Weekends as needed
- ServSafe
- 5 years
- Supervising experience
- Health insurance
- Dental insurance
Quick Apply
5d
Catering Chef Manager - Texas State University
Aramark —San Marcos, TX
- Customer service
- No high school diploma
- Mid-level
Head Chef
Target Hospitality —Texas
- Rotating shift
- Background check
- English
- First Aid Certification
- Health savings account
- Health insurance
Quick Apply

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Executive Chef

Marriott International, Inc -
Austin, TX

Apply Now

Job Details

Full-time
$113,000 - $145,000 a year

Qualifications

Customer communication

Full Job Description

Additional Information
Job Number26093929
Job CategoryFood and Beverage & Culinary
Location200 Lavaca St, Austin, Texas, United States, 78701
ScheduleFull Time
Located Remotely?N
Position Type Management
Pay Range: $113,000 - $145,000 Annually
Bonus Eligible: Y

JOB SUMMARY

Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge and employee cafeteria) and all support areas (e.g., dish room and purchasing).

CANDIDATE PROFILE

Education and Experience

High school diploma or GED; 6 years experience in the culinary, food and beverage, or related professional area.

2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 4 years experience in the culinary, food and beverage, or related professional area.

CORE WORK ACTIVITIES

Leading Kitchen Operations for Property

Leads kitchen management team.

Provides direction for all day-to-day operations.

Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps.

Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.

Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.

Encourages and builds mutual trust, respect, and cooperation among team members.

Serving as a role model to demonstrate appropriate behaviors.

Ensures property policies are administered fairly and consistently.

Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.

Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.

Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.

Supervises and coordinates activities of cooks and workers engaged in food preparation.

Demonstrate new cooking techniques and equipment to staff.

Setting and Maintaining Goals for Culinary Function and Activities

Develops and implements guidelines and control procedures for purchasing and receiving areas.

Establishes goals including performance goals, budget goals, team goals, etc.

Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety.

Manages department controllable expenses including food cost, supplies, uniforms and equipment.

Participates in the budgeting process for areas of responsibility.

Knows and implements the brand's safety standards.

Ensuring Culinary Standards and Responsibilities are Met

Provides direction for menu development.

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

Determines how food should be presented, and create decorative food displays.

Recognizes superior quality products, presentations and flavor.

Ensures compliance with food handling and sanitation standards.

Follows proper handling and right temperature of all food products.

Ensures employees maintain required food handling and sanitation certifications.

Maintains purchasing, receiving and food storage standards.

Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.

Ensuring Exceptional Customer Service

Provides and supports service behaviors that are above and beyond for customer satisfaction and retention.

Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.

Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.

Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.

Interacts with guests to obtain feedback on product quality and service levels.

Responds to and handles guest problems and complaints.

Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations.

Reviews comment cards, guest satisfaction results and other data to identify areas of improvement.

Managing and Conducting Human Resource Activities

Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.

Ensures employees are treated fairly and equitably.

Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations.

Administers the performance appraisal process for direct report managers.

Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition.

Observes service behaviors of employees and provides feedback to individuals and or managers.

Manages employee progressive discipline procedures for areas of responsibility.

Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process.

Additional Responsibilities

Provides information to executive teams, managers and supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.

Analyzes information and evaluating results to choose the best solution and solve problems.

At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.

W Hotels’ mission is to Ignite Curiosity, Expand Worlds. We are a place to experience life. We’re here to open doors and open minds. We are constantly inspired by new faces and new experiences. A tuned-in, up-for-anything spirit is at our core and has made us renowned for reinventing the norms of luxury around the globe. Whatever/Whenever is our culture and service philosophy that brings our guests’ passions to life. If you are original, innovative, and always looking towards the future of what’s possible, welcome to W Hotels. In joining W Hotels, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.

Apply Now

Refine Your Search

executive chef jobs in dripping springs, tx

Executive Chef

Executive Chef

Executive Sous Chef | Full-Time | Moody Center

Executive Sous Chef

Executive Chef - Private Members Club

Chef de Cuisine | Starting Salary 80k

Executive Chef, MML Hospitality

Executive Chef - McGuire Moorman Lambert Hospitality HQ

Executive Sous Chef - Caroline

Chef De Cuisine

Executive Sous Chef

Banquet Executive Chef

Restaurant Executive Sous Chef – Yacht Club

Executive Sous Chef

Emmer & Rye - Chef de Cuisine

Executive Chef

Chef De Cuisine - The Peacock

Executive Banquet Chef | Private Country Club | St. Louis, Missouri

Catering Chef Manager - Texas State University

Head Chef

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