Culinary Operations Director

Culinary Leadership Role

The ideal candidate will serve as a culinary backbone, supporting the executive chef in menu execution, team leadership, and kitchen operations.

This leader will contribute to a culinary identity rooted in elevated comfort, global influence, bold flavors, and sports-driven storytelling.

Culinary Execution & Quality Control:

• Ensure every dish meets high culinary and presentation standards.
• Maintain consistency, flavor integrity, and plating accuracy across all services.
• Lead the line during peak periods, ensuring smooth execution and communication.
• Oversee prep systems, recipe adherence, portioning, and taste checks.

Kitchen Leadership & Team Development:

• Assist the executive chef in hiring, training, and developing all BOH staff.
• Lead by example—promoting discipline, teamwork, and respect throughout the kitchen.
• Conduct ongoing coaching, culinary training, and skills development.
• Support scheduling, station assignments, and labor management.

Menu & Program Development:

• Collaborate on menu ideation, seasonal updates, specials, and event offerings.
• Provide creative input grounded in both flavor craftsmanship and operational practicality.
• Execute R&D sessions with the executive chef and ownership.
• Implement new menu items with precision and documented procedures.

Operations & Systems Management:

• Manage daily kitchen operations including opening/closing procedures.
• Oversee inventory, ordering, and vendor relationships to optimize both cost and quality.
• Maintain BOH organization, sanitation, and equipment upkeep in accordance with health and safety standards.
• Ensure all BOH systems (prep guides, recipe books, allergen charts, etc.) remain accurate and updated.

Financial Stewardship:

• Assist in managing food costs, portioning, waste reduction, and purchasing strategy.
• Contribute to labor planning and BOH scheduling in partnership with leadership.
• Analyze kitchen operations to identify cost-saving opportunities without sacrificing quality.

Culture & Brand Standards:

• Uphold the sensory experience of the brand—from the aroma and sound of the kitchen to the precision of plating and pacing.
• Foster a kitchen culture that mirrors the refined yet energetic tenor of Austin Sports Club.
• Maintain professionalism, composure, and a solutions-focused mindset in all situations.

Cross-Department Collaboration:

• Maintain strong communication with FOH leadership to coordinate service flow, timing, and experience design.
• Support private dining, special events, game-day activations, and VIP experiences with precision and creativity.
• Work closely with ownership and the executive chef on programming and promotions.

Skills & Qualifications:

• 3–5+ years of experience as a Sous Chef or Executive Sous Chef in upscale, high-volume, or concept-driven kitchens.
• Strong culinary foundation with expertise in flavor development, technique, and station leadership.
• Pasty experience not mandatory, but a plus.
• High proficiency in kitchen systems, cost controls, and organizational discipline.
• Ability to thrive under pressure while maintaining a calm and positive presence.
• Proven leadership skills with the ability to train, mentor, and elevate a full BOH team.
• Experience with scratch cooking, seasonality, and thoughtful menu development.
• Passion for elevated hospitality and the culture of sport, ritual, and gathering.

Compensation & Perks:

• Competitive salary + performance-based incentives.
• Health, dental, and vision benefits.
• PTO and professional development opportunities.
• Dining perks within the hospitality group.
• Opportunity to shape a marquee culinary program in a flagship concept.