F&B; Chef Cuisine

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.
The Magdalena is also home to Summer House 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.
Hotel Magdalena is proud to be a part of Bunkhouse, a hospitality company that believes in inspired design, connection to place, and the value of community.
Bunkhouse has designed and developed a celebrated portfolio of hospitality projects including: Hotel San José, Austin Motel, Hotel Magdalena, Carpenter Hotel, Fair Market, and Jo’s Coffee in Austin; Hotel Havana and Ocho in San Antonio; The Phoenix Hotel in San Francisco, California; Hotel San Cristóbal in Baja, Mexico; Shady Villa Hotel in Salado, Texas; and Hotel Genevieve in Louisville, Kentucky.
We're looking for: A Chef de Cusine 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 Chef de Cuisine will be involved in planning and pricing menu items, ordering supplies, and keeping records and accounts.
Chefs de Cuisine will also ensure equipment and facility is immaculate, in good working order, and request repairs as needed and plan deep cleaning as required.
Chefs de Cuisine can perform tasks autonomously and without direction.
The person in this position must have excellent communication skills, the ability to resolve conflict, and a thorough understanding of Bunkhouse policies.
They 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 Vision and Core Values in all actions and decisions.
Based upon fluctuating demands of the operation and in order to exceed expectations, it may be necessary to perform a multitude of different functions not specifically related to this position.
This person may be expected to perform other tasks and duties as needed or as directed.
Furthermore, employee responsibilities and job descriptions are subject to review and revision Knowledge, Skills, and Abilities: High School diploma or general education degree (GED).
Certification from a credited Culinary Institute preferred Minimum of three years (3) of relevant 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 Requirements are representative of minimum levels of knowledge, skills and /or abilities.
To perform this job successfully, the employee will possess the abilities or aptitudes to perform each duty proficiently with or without reasonable accommodation.
Bunkhouse is an equal opportunity employer and values diversity.
All employment is decided based on qualifications, merit, and business need.
Job Requirements: Collaborate with Executive Chef and Sous Chef teams to plan and develop recipes and menus (regular and special event), 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.
Follow inventory standards and procedures to consistently conduct an accurate inventory.
Prepare and cook foods of all types, either on a regular basis or for special guests or functions.
Perform personnel actions such as disciplining, hiring and firing staff, and 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, log books, meetings, etc.
, to ensure all needs of the hotel are met.
Keep abreast of safety and emergency procedures and OSHA requirements.
Attend relevant meetings.
Based upon fluctuating demands of the operation and to exceed customer expectations, it may be necessary to perform a multitude of different functions not specifically related to this position.
This person may be expected to perform other tasks and duties as needed or as directed.
Furthermore, employee responsibilities and job descriptions are subject to review and revision.
Working Conditions/Environment: The noise level in the work environment is usually moderate, typical of a hotel/restaurant/office setting The person in this position may have to lift/carry up to fifty (50) pounds on a daily basis; anything over fifty (50) pounds is considered a minimum two (2) person lift The person having this position may have to remain stationary for one (1) hour, move about/traverse property spaces, push, kneel, bend, balance, squat, reach and stretch for up to eight (8) hours per day Bunkhouse is committed to providing access and reasonable accommodation in its services and employment for individuals with disabilities.
To request disability accommodation in the application process or for a specific position, contact Bunkhouse Human Resources at hr@bunkhousegroup.
com or (512) 852-2311.
Benefits: Bunkhouse offers a liberal working environment that encourages individuality and creativity.
We offer a superior benefits package to employees who work 20 hours/week or more that includes: Highly subsidized Medical, Dental and Vision insurance Company paid Life Insurance and Long-Term Disability coverage Short Term Disability coverage Generous Paid Time off (Full Time) Free stays at Bunkhouse hotels (Full Time) 401k with company matching Employee Discounts (50% off on food & beverage!) 8 weeks paid Parental Leave (Full Time, after 1 year employment) Bunkhouse Core Values: BE REAL.
We treat everyone like human beings.
We are respectful and authentic, we listen, and we develop meaningful relationships with guests, customers and each other.
We encourage our employees to have a voice and to use it to improve the work we do.
CREATE MAGIC.
In design, service and all things, we go above and beyond to inspire.
Every detail counts, and we believe that our work is a collaboration that depends on all of us bringing our creativity and passion to work with us every day.
BE HERE NOW.
In our work, creating a sense of place is important.
We contribute to the fabric of our respective communities by honoring, representing and supporting the communities in which our businesses exist.
We make it our goal to be experts on our cities, and we leave travelers with a sense of where they have been.
EMBRACE ADVENTURE.
We don’t always know where the road will lead, but we know that we’ll have each other along the journey.
We strive to learn and grow from our experiences, to create meaningful structure along the way and, in some cases, to embrace chaos when necessary.
LOOK TOWARDS THE FUTURE.
We work with a spirit of continuous improvement in all areas.
We seek to provide a path of growth for all of our employees and for Bunkhouse as a whole.