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This job posting is exclusively for employment with Stockyards Hotel and H3 Ranch. Although this position may be advertised on a shared careers platform or affiliated website, applications submitted through this posting will only be considered for opportunities at Stockyards Hotel and H3 Ranch.

ROLE SUMMARY: The Chef de Cuisine leads the culinary vision, daily operations, and overall success of the H3 Ranch and Stockyards Hotel culinary programs. This role oversees menu development, food quality, team leadership, and operational excellence. The Chef de Cuisine nurtures a culture of creativity, collaboration, Texas hospitality, and continuous improvement while upholding brand, financial, and safety standards.

ESSENTIAL FUNCTIONS:

• Oversee all daily kitchen operations, ensuring quality, consistency, and adherence to established recipes, plating guides, and culinary standards.

• Prepare and cook a wide variety of menu items as needed, maintaining exemplary culinary execution and presentation.

• Develop, design, and refine seasonal menus, new dishes, specials, and creative culinary concepts aligned with guest expectations and brand identity.

• Maintain strict compliance with all sanitation, food handling, and storage procedures, ensuring health and safety standards are consistently met.

• Ensure proper setup and breakdown of all culinary workstations, verifying cleanliness, organization, and equipment functionality.

• Manage food production forecasting, prep lists, production schedules, pars, and line organization throughout the shift.

• Conduct regular inspections of raw and cooked products to verify freshness, quality, and flavor standards.

• Plan for and ensure proper food quantities for service, private dining, and special events.

• Lead, train, develop, and inspire high-performing culinary team, fostering an environment of teamwork, respect, and craftsmanship.

• Supervise and coordinate activities of cooks and kitchen staff; ensure cross-training and readiness for daily operations.

• Monitor performance, provide ongoing coaching, support progressive discipline, and participate in the performance appraisal process.

• Ensure adequate staffing levels through effective scheduling and real-time operational adjustments.

• Interact with guests as needed, obtaining feedback and fostering memorable culinary experiences.

• Collaborate with FOH leaders to ensure seamless service execution during all meal periods.

• Support the development of annual budgets, revenue plans, and cost-control strategies for the culinary department.

• Manage purchasing, receiving, inventory, and vendor relationships to ensure high-quality products and cost efficiency.

• Maintain accurate production charts, inventory logs, temperature logs, and all required documentation.

• Promote strong communication between Culinary, F&B Outlets, Stewarding, and other operational teams.

• Ensure the kitchen is fully prepared to support service levels across all food & beverage operations.

• All other duties as assigned.

ENVIRONMENT / PHYSICAL REQUIREMENTS:

• Ability to stand, walk, and move for extended periods.

• Ability to lift, carry, push, or pull up to 50 lb regularly.

• Comfortable working in hot/cold environments (e.g., kitchen, walk-ins).

• Ability to work with sharp tools and commercial kitchen equipment.

SUPERVISORY RESPONSIBILITIES:

• Direct supervision of all culinary team members, including: Stewards, Line Cooks, Prep Cooks, Jr. Sous Chefs, and Sous Chefs.

• Responsible for training, task assignment, and ensuring compliance with cleanliness and safety protocols.

REQUIRED QUALIFICATIONS:

• 5+ years of experience in culinary, food & beverage, or kitchen leadership

• Demonstrated leadership skills with the ability to motivate, train, and develop a high-performing team.

• Strong knowledge of culinary techniques, menu development, costing, production, and modern food trends.

• Ability to multitask, manage deadlines, and perform in a fast-paced, high-volume luxury environment.

• Exceptional communication, interpersonal, and conflict-resolution skills.

• Ability to communicate clearly, professionally, and respectfully.

• Flexible schedule — must be available to work evenings, weekends, and holidays.

• Strong interpersonal and collaboration skills.

• Embody our Core Values

PREFERRED QUALIFICATIONS:

• Previous experience in a luxury hotel, resort, or fine dining environment.

• Experience with inventory systems, purchasing platforms, and budgeting tools.

• Experience interacting with guests, vendors, inspectors, and cross-functional hospitality teams.

• Ability to create high-quality, innovative dishes while upholding cost-control targets.

• Experience with inventory systems, POS platforms, and scheduling software.

• Local market knowledge, familiarity, and existing vendor relationships

Stockyards Hotel / H3 Ranch complies with all laws prohibiting discrimination against employees and applicants based on race, color, religion, sex, sexual orientation, gender identity, gender expression, age, national origin, citizenship status, disability, genetic information, or veterans' status.