A beautiful retreat and conference center known for its mission-driven environment and picturesque setting in the Central Texas Hill Country (about 45 minutes SE of Austin) is seeking an experienced Kitchen Manager/Chef. This is a hands-on leadership role overseeing all culinary operations for a high-volume facility that serves a diverse set of guests, including summer campers, corporate groups, and private events. The position offers the opportunity to live and work in the Woodcreek, Texas region, a community-oriented area close to the growing San Marcos and Kyle markets. The ideal candidate is a strong leader, passionate about hospitality, and committed to upholding high culinary and safety standards.
Position Responsibilities
- Develop creative, nutritious, seasonally appropriate menus for a wide range of guests, incorporating dietary needs and preferences.
- Lead and manage all culinary staff, including recruiting, training, and scheduling, while fostering a positive and collaborative work culture.
- Maintain kosher kitchen operations, including proper ingredient sourcing, separation of meat and dairy, and ongoing staff training to ensure compliance with Jewish dietary laws.
- Oversee all catering and food service execution for events and special functions.
- Manage inventory, control food costs, and coordinate vendor ordering.
- Ensure full compliance with all food safety, sanitation, and health regulations, including daily cleaning schedules and regular inspections.
- Maintain accurate records related to inventory, invoices, and staffing.
- Interact with guests to accommodate special requests and resolve issues, ensuring an exceptional dining experience.
Position Requirements
- Minimum of five years of experience as a chef or kitchen manager in a high-volume environment such as a contract dining facility, resort, hotel, retreat center, or similar operation.
- Summer camp experience preferred.
- Culinary degree or equivalent experience preferred.
- Strong leadership, organizational, and communication skills.
- Proficiency in menu planning, inventory management, and cost control.
- ServSafe or equivalent food safety certification required.
- Experience with or an understanding of kosher operations is a significant bonus.
Compensation Package
- Salary: $75,000 to $85,000, with flexibility for highly qualified candidates.
- Benefits: Health, dental, vision, 401(k), paid time off, provided meals, and professional development opportunities.
- Bonuses: The organization periodically offers discretionary bonuses tied to positive financial outcomes or other favorable circumstances.
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