Executive Chef - Waterfront Restaurant

Benefits

• Medical, Dental, Vision Insurance
• Paid vacation, paid Holidays
• 401k plan with employer match
• Long and short-term Disability
• Major Illness Insurance
• Accident Insurance
• Limited access to some resort amenities (Golf, etc)
• Retail and dining discounts
• Discounts at all Crescent Hotels & Resorts properties

The lake life is calling. Where genuine Texas Hospitality meets luxury, Horseshoe Bay Resort is nestled on the shores of beautiful Lake LBJ in the Central Texas Hill Country. We're on 17,000 acres with close proximity to Austin, multiple lakes, State Parks, and some of the best golf in the United States; it's an outdoor lover's dream. When you work in paradise, is it still called work?

No matter your career destination, we can help you get there!

With our commitment to Diversity, Equity, Inclusion, and Belonging, everyone can create their own success story at Horseshoe Bay Resort. Great benefits packages, subsidized housing, competitive pay and scheduled reviews and raises, growth opportunity through our Manager in Training Program (MIT), and fun associate outings and events throughout the year are just a few of the MANY reasons to join our team. What are you waiting for?

Job Benefits

• Associate housing and shuttle service
• Weekly meal subsidies
• Golf and Amenity Privileges*
• Associate discounts

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  • Retail and Dining at Horseshoe Bay Resort
  • Discounts at over 100 Crescent Hotels & Resorts properties throughout the country.
  
  
  
  

Full Time roles are eligible for the above, plus:

• Health Insurance; Medical Insurance, Dental Insurance, and Vision Insurance plans
• Critical Illness and Accident plans
• Associate Relief Fund

*Privileges based on occupancy and business levels

Waterfront is a lively, casual lakefront restaurant offering stunning views of Lake LBJ and serving the freshest food in a vibrant setting with both airy indoor and outdoor dining. We are seeking an Executive Chef with restaurant opening experience, a true passion for culinary excellence, and a commitment to the success of both the operation and the team.

This role involves leading and inspiring the kitchen staff while actively performing culinary tasks, managing all food-related functions, and ensuring consistent, high-quality dishes. The Executive Chef works to enhance both guest and associate satisfaction, maintain the operating budget, and enforce rigorous food safety and sanitation standards. Cleanliness, attention to detail, and holding staff to the highest standards are essential, as the kitchen reflects the overall excellence of the restaurant.

General Duties:

• Supervises kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.
• Ensures hotel policies are administered fairly and consistently.
• Recognizes superior quality products, presentations and flavor.
• Ensures compliance with food handling and sanitation standards.
• Ensures compliance with all local, state and federal (OSHA, ASI and Health Department) regulations.
• Interacts with guests to obtain feedback on product quality and service levels.
• Participates in associate training, coaching, and progressive discipline procedures.
• Celebrates successes and publicly recognizes the contributions of team members.
• Understands the impact of department's operation on the overall resort financial goals and objectives; achieve or exceed budgeted goals.
• Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs).
• Solicits associate feedback, utilizes an "open door" policy and reviews associate satisfaction results to identify and address associate problems or concerns.

MINIMUM QUALIFICATIONS:

• High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.
• OR
• 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.
• AND Previous culinary leadership experience required.

ADDITIONAL QUALIFICATIONS:

• Cooking - Ability to prepare and present meals utilizing culinary principles, standards, techniques and equipment (e.g., grilling, sauteing, broiling, baking, using decorative food displays, following recipes).
• Food Production and Presentation - Knowledge of techniques and equipment for preparing and presenting food products (both plant and animal) for consumption, including storage/handling techniques and sanitation standards.
• Number Facility - The ability to add, subtract, multiply, or divide quickly and correctly.
• Building Trust - Ability to interact with others in an honest, fair and respectful way; giving others confidence in one's intentions and those of the organization.
• Communication - Skilled at clearly conveying information and ideas through a variety of media; engaging the audience and helping them understand and retain the message.
• Customer Focus - Ability to develop and sustain productive customer relationships; actively seeking information to understand and address customers' needs.

BENEFITS FOR FULL-TIME ASSOCIATES:

*Medical, Dental, Vision Insurance
*Paid vacation, paid Holidays
*401k plan
*Long and short-term Disability
*Major Illness Insurance
*Accident Insurance
*Limited access to some resort amenities
*Discounts at all Crescent Hotels & Resorts properties