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Executive Chef - Hotel Daphne

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Head ChefFood Service

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Quick Summary

Key Responsibilities

Collaborate with other personnel to plan and develop recipes and menus (regular, special event, and hotel menus),

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Head ChefFood Service

The Opportunity: 

Hotel Daphne seeks an enthusiastic Executive Chef to join our team. In this role, you will collaborate closely with the broader operations team. You will be part of a team that is passionate about celebrating creativity and delivering exceptional guest experiences.   

Who We Are: 

Located in the charming Houston Heights neighborhood, Hotel Daphne is the latest project from Austin’s acclaimed hospitality group Bunkhouse Hotels. With 49 rooms, it’s an inviting escape in a residential neighborhood on the rise. 

Hotel Daphne features an all-day restaurant and bar, a library/small private events space, and a lobby retail shop signature to the Bunkhouse brand. 

We’re Proud to Offer Exceptional Benefits, which Include:  

 Medical, Dental, Vision, 401K with company match

 Free room nights, Discounted and Friends & Family Room Rates

Free parking

 Generous Paid Time Off

Work-life benefits including wellbeing initiatives such as a complimentary Headspace

Discounts at various retailers –Apple, AT&T, Verizon, Headspace and many more!

The Role: 

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 immaculate.

The person in this position must have excellent communication skills, the ability to resolve conflict, and a thorough understanding of Bunkhouse 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 Vision and Core Values in all actions and decisions.

Key Responsibilities: 

Collaborate with other personnel to plan and develop recipes and menus (regular, special event, and hotel menus), 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 and outlets 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 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 to negotiate prices and order supplies

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

Order food and other supplies needed to ensure efficient operation.

Check the quantity and quality of the products received.

Follows 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 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

Experience Required: 

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

Must be able to maintain confidentiality of information

Flexible availability: weekends and nights may be asked

We welcome you: 

Research shows that individuals tend to apply to jobs only if they meet all the listed job qualifications. 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. 