Job Title: Chef de Cuisine
Location: Tillie’s Restaurant at Camp Lucy Resort – Dripping Springs, TX
Salary: $75,000 – $85,000 per year (commensurate with experience)

Position Summary:
The Chef de Cuisine at Tillie's in Camp Lucy serves as the cornerstone of our culinary leadership. This role demands visionary leadership to manage menu development, kitchen operations, and quality assurance, ensuring every dish reflects the restaurant's high standards and unique flair. An adept leader in fast-paced environments, you will be responsible for strategic planning and efficient execution while supporting a cohesive culinary team dedicated to excellence.

Key Responsibilities:

Culinary Vision and Leadership:

• Spearhead innovative menu development, incorporating seasonal ingredients and emerging culinary trends, in collaboration with the Director of Food and Beverage.
• Lead and inspire a diverse culinary team, including overseeing the work of section chefs and pastry cooks, ensuring cohesive operation across all kitchen areas.

Operational Management:

• Manage day-to-day kitchen operations, ensuring efficiency and high-quality output even during peak periods.
• Oversee ordering and inventory to maintain optimal stock levels, reduce waste, and adhere to budgetary constraints.
• Implement robust food safety and sanitation protocols to ensure compliance with health regulations.

Team Development and Scheduling:

• Develop, train, and mentor kitchen staff by providing clear guidance and fostering a learning environment that promotes growth.
• Create and manage scheduling to ensure adequate staffing levels at all times, optimizing labor costs without compromising service standards.

Financial Oversight and Efficiency:

• Collaborate in budget planning and execution, overseeing cost management strategies including payroll, food cost, and labor cost control.
• Analyze financial reports and metrics to adjust operations, ensuring financial targets for profitability are met.

Collaboration and Communication:

• Maintain effective communication with front-of-house staff and management, promoting a unified approach to delivering exceptional guest experiences.
• Serve as a primary liaison with suppliers and vendors to secure the best ingredients and manage cost-effective procurement strategies.

Quality Assurance and Execution:

• Conduct regular quality checks and audits on food preparation and presentation, ensuring every dish meets Tillie's standards.
• Foster a culture of efficiency, speed, and precision, mastering workflow techniques to maintain high-quality service.

Qualifications:

• Significant experience in a head chef or senior culinary leadership role within an upscale or fine dining establishment.
• Demonstrated expertise in culinary innovation, team leadership, and operational management.
• Strong financial acumen with experience in budgeting, payroll, and cost management.
• Capacity to lead and thrive under pressure, with excellent organizational and multitasking skills.
• Culinary degree or equivalent experience in the professional culinary field is advantageous.

What We Offer:

At Tillie's in Camp Lucy, we offer an inspiring and challenging work environment with ample opportunities for professional development. Become a vital part of our esteemed team, collectively committed to crafting and delivering extraordinary dining experiences amidst the serene and picturesque landscape of Camp Lucy.