One Haus Hospitality

If you’re a hands-on culinary leader who enjoys operational ownership, creative collaboration, and building a strong kitchen team, this is an opportunity to make a meaningful impact while helping shape the next chapter of a distinctive Austin dining destination.

Position: Chef de Cuisine

Location: Austin, TX

Compensation: $80,000–$95,000 + performance-based bonus

Schedule: Full-time, dinner service Monday–Saturday; lunch and dinner service Sunday

Benefits & Perks: Paid time off, dining perks, manager meals, and potential for professional growth

Why You’ll Love This Opportunity

• Creative influence: Contribute to specials, seasonal menus, and the ongoing development of a distinctive, globally influenced culinary program.
• Meaningful ownership: Take the lead on day-to-day kitchen operations and have a direct impact on food quality, team performance, and financial results.
• Close collaboration: Work directly with the Chef/Owner and an established culinary team in an environment that values collaboration and new ideas.
• A strong culinary platform: Lead a busy, 150-seat restaurant generating approximately $2.7 million in annual revenue and serving 800–1,000 guests per week.
• Room to grow: Opportunity to contribute to additional concepts within the restaurant group over time.
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Compensation & Benefits

• $80,000–$95,000 annual salary
• Performance-based bonus tied to revenue targets and cost control
• One week of paid time off during the first year, increasing to two weeks beginning in year two
• Dining perks and manager meals
• Potential for expanded responsibilities and growth within the restaurant group

Position Overview:

An established, independently operated restaurant in Austin is seeking a Chef de Cuisine to lead daily kitchen operations and help shape the continued evolution of a creative, globally influenced menu.

The restaurant’s cuisine draws inspiration from Spanish gastronomy, with Southeast Asian influences woven into a menu of handcrafted tapas, seafood, paella, and seasonal dishes designed for sharing. A thoughtful beverage program featuring creative cocktails and a curated selection of small-production, low-intervention wines complements the dining experience.

This is an opportunity for a hands-on culinary leader who can independently manage kitchen operations while collaborating closely with the Chef/Owner on menu development, specials, and creative direction. The Chef de Cuisine will oversee a Sous Chef and approximately 10 cooks, with meaningful ownership of ordering, inventory, food costs, and kitchen standards.

The ideal candidate is collaborative, humble, and eager to contribute ideas while helping the restaurant continue to grow.

What You’ll Do:

Kitchen Leadership & Execution

• Lead daily kitchen operations, ensuring consistent food quality, presentation, and execution.
• Oversee and develop a team consisting of one Sous Chef and approximately 10 cooks.
• Maintain a hands-on presence during service and ensure the kitchen is organized, prepared, and operating efficiently.
• Establish and maintain cleaning schedules, food-safety standards, and kitchen procedures.
• Foster a collaborative kitchen culture built on accountability, communication, and continuous improvement.

Operational & Financial Ownership

• Take ownership of ordering, inventory management, and product receiving.
• Monitor cost of goods sold (COGS), portioning, waste, and product utilization to meet financial targets.
• Maintain accurate inventory practices and ensure proper product storage and rotation.
• Develop and manage kitchen cleaning schedules and operational routines.
• Identify opportunities to improve efficiency, consistency, and cost control without compromising food quality.

Menu Development & Culinary Creativity

• Collaborate with the Chef/Owner and existing culinary leadership on menu updates, seasonal offerings, and daily specials.
• Contribute creative ideas that reflect the restaurant’s Spanish foundation, global influences, and seasonal ingredients.
• Bring a distinct culinary point of view while respecting the restaurant’s established identity.
• Help evolve the menu through thoughtful execution, experimentation, and collaboration.

Team Development & Collaboration

• Train, coach, and support cooks and the Sous Chef in their professional development.
• Set clear expectations and provide consistent feedback to maintain strong performance.
• Work collaboratively with ownership and the broader culinary team to support the restaurant’s goals.
• Remain flexible and open to opportunities to contribute to the growth of the restaurant group.

What You Bring to the Table

• Experience as a Chef de Cuisine or in a senior culinary leadership role; first-time Chef de Cuisine candidates with strong leadership and operational skills will be considered.
• Proven ability to independently manage daily kitchen operations, including ordering, inventory, cleaning schedules, and food-cost controls.
• Working proficiency in Spanish.
• Experience leading, training, and developing a culinary team.
• Strong understanding of food costs, COGS, product utilization, and kitchen organization.
• A collaborative leadership style, with the ability to work closely with ownership and contribute to menu development.
• Spanish cuisine experience is a strong plus.
• Southeast Asian cuisine experience is also a plus.
• A humble, team-oriented approach and willingness to learn, contribute ideas, and support the broader business.