Executive Chef

Location: Austin

Reports To: Hotel Managing Director

Experience Required: Minimum 5 Years Executive Chef in a high-end hotel or upscale restaurant

Hotel ZaZa is seeking a dynamic and visionary Executive Chef to lead our culinary operations with creativity, precision, and passion. This is a high-impact leadership role responsible for crafting exceptional dining experiences across our restaurant, banquets, and in-room dining. The ideal candidate is a culinary innovator with a strong business acumen and a flair for hospitality.

• Oversee daily kitchen operations for all meal periods, outlets, room service, and banquets.

• Ensure consistent execution of recipes, plating, and culinary standards.

• Maintain operational excellence during high-volume service periods and special events.

• Create and enforce standard operating procedures (SOPs) for all culinary areas.

• Create, test, and implement seasonal menus, specials, and event menus.

• Maintain high-quality offerings aligned with hotel style, brand standards, and guest expectations.

• Collaborate with F&B leadership on menu engineering and guest experience initiatives.

• Lead, motivate, and mentor sous chefs, line cooks, banquet cooks, and stewarding teams.

• Recruit, train, and onboard new culinary employees.

• Conduct performance evaluations, coaching, corrective actions, and succession planning.

• Foster a culture of teamwork, professionalism, and continuous improvement.

• Manage food cost, labor cost, inventory levels, and waste control.

• Ensure accurate ordering, receiving, and product rotation (FIFO).

• Review financial reports and adjust purchasing, production, and staffing as necessary.

• Collaborate with F&B and Finance on budgeting and cost strategies.

• Ensure all kitchens meet or exceed local health and sanitation standards.

• Maintain proper cleaning schedules, food handling procedures, and HACCP compliance.

• Ensure equipment is maintained and coordinate with Engineering for repairs.

• Lead food safety training for all culinary employees.

• Ensure all dishes meet standards for taste, presentation, and consistency.

• Support service teams during peak hours and VIP events.

• Engage with guests when appropriate, addressing concerns or special requests.

• Uphold and enhance the hotel s brand identity through culinary excellence.

• Work closely with the General Manager, F&B leadership, Catering, Banquets, and Stewarding.

• Attend F&B meetings, BEO meetings, and leadership huddles.

• Communicate operational updates, expectations, and priorities to the culinary team.

• 5 10 years of progressive culinary experience, including leadership roles in upscale or luxury environments.

• Strong understanding of culinary techniques, menu development, and high-volume operations.

• Proven ability to lead and develop diverse kitchen teams.

• Exceptional organizational, leadership, and communication skills.

• Strong financial acumen in food cost, labor management, and inventory controls.

• Culinary degree or equivalent experience preferred.

• Flexible schedule, including nights, weekends, holidays, and events.

• Ability to stand for extended periods and work in high-heat environments.

• Ability to lift, push, or carry up to 50 pounds.

• Ability to bend, reach, and move quickly in a busy kitchen setting.

Base Salary: $85,000 $90,000

Benefits: Health, dental, vision, 401(k), PTO + Bonus

Distinctive Culture: Be part of a brand that celebrates individuality, creativity, and bold hospitality.

Competitive Compensation: Attractive salary, performance-based bonuses, and full benefits.

Growth Opportunities: Advance your career within a dynamic and expanding hospitality group.

Creative Freedom: Bring your culinary vision to life in a setting that values innovation.