About Us
At the cornerstone of Ladybird Lake and the Austin Skyline, the internationally recognized best in class Luxury Hotel Group, The Loren Hotel will bring a level of understated luxury and sophistication to Austin.
With its unparalleled views of Lady Bird Lake and the Austin skyline, The Loren invites discerning residents and guests to experience the ultimate in understated luxury and curated Austin culture. Our modern hotel rooms, impeccable service, and exclusive amenities offer the perfect complement to our indoor-outdoor environment, uniquely set within Austin’s most beloved green space.
We are Uncompromising by Nature
We are here for those who question the ordinary. Who shun the mundane, the dull and the blunt. The risk-takers, the tree-shakers, the trail-makers. Those who believe in more, in further, and better. Who won’t settle for second, or for “good enough?” or “nearly there?” Who will get to their feet and not be shaken by doubters. Not afraid to be one of the curious minds. Who will talk of the world with elegance and charm. Knowing of its beauty, its delicate place. Yet embrace those things that bring us on. Art, food, wine, and song. Find us, united by a love for life. Its zest, its zing… its unpredictable turns. Join our commitment, our passion, and flair. Free spirits with soul.
Our Full-time Eligible benefits include:
Participation in 401(k) with company match of up to 4%*
Medical with 0 deductible/0 co-pay options/Dental/Vision/FSA/STD/LTD/Life and AD&D/Hospital Indemnity
Paid PTO
Paid Holidays
Paid Maternity/Paternity Leave
Employee Assistance Program*
Complimentary Employee Meal*
Complimentary Bus Passes*
50% off Dining in Nido*
Recognition Programs, Incentives and Celebrations*
*Benefits available to Part time Associates
Job Summary/Responsibilities
The Sous Chef is responsible for supporting the Culinary Director/Executive Chef and the Senior Sous Chefs in execution of culinary operations of NIDO, Café Loren, Private Events, Rooftop Pool, and In Room Dinning.
- Produces innovative and diversified menus that reflect the restaurant's overall vision.
- Trains the kitchen staff to adhere to restaurant policies and general sanitation regulations.
- Organizes, schedules, and directs the work of the kitchen staff, ensuring that kitchen operations are carried out quickly and effectively.
- Designs aesthetic plating presentations.
- Ensures that hygiene and food safety requirements are met.
- Maintains kitchen inventory and assigned budget.
- Approach all encounters with guests and employees in a friendly, service-oriented manner.
- Maintain high standards of personal appearance and grooming, which include wearing the proper uniform and name tag when working (per brand standards).
- Maintain regular attendance in compliance with The Loren Hotel Austin standards, as required by scheduling which will vary according to the needs of the hotel.
- Comply at all times with The Loren Hotel Austin standards and regulations to encourage safe and efficient hotel operations.
- Comply with certification requirements as applicable for position to include: Food Handlers, Alcohol Awareness, CPR and First Aid.
- Ensure that all kitchen personnel fulfill their job functions appropriately.
- Assist in creating menus and food presentation.
- Address and resolve all customer problems in an efficient and effective manner.
- Perform spot checks for menu accuracy and taste.
- Minimize spoilage, waste and over production.
- Regularly review house counts, forecasts and VIP lists.
- Monitor all Banquet and Catering activity.
- Maintain all kitchen inventories.
- Assist in the achievement of departmental objectives and goals
- Expedite peak meal periods by maintaining a "hands on" approach.
- Works within monthly set food cost budget, adjust food requisitions and controls waste
- Be familiar with all The Loren Hotel Austin policies and house rules as well as hospitality terminology.
- Ensure that plating standards and use records are posted according to The Loren Hotel Austin standards.
- Review food sales for accuracy daily.
- All aspects of culinary operations to meet the shift’s operational needs while keeping the overall financial health and vision of the culinary team in mind.
- Promote a vibrant and passionate food culture by bringing a professional yet excited energy to the kitchen every day.
- Assist with recruiting and processing staff for outlets where and when necessary.
- Be committed to self-development by taking opportunities to learn from not only their fellow culinary leaders but the front of house leaders as well through collaboration.
- Perform any other duties as requested by the Executive Chef, Executive Sous Chef, Food and Beverage Director or Managing Director.
Other Responsibilities
- All other duties as assigned, requested or deemed necessary by leadership.
Supervisory Duties
None
Core Competencies
Drawn from our core values, each competency is built upon a set of basic behaviors that are shared by all associates, regardless of role which include:
- Communication
- Cost Consciousness
- Managing People
- Job Knowledge
- Judgment
- Leadership
- Delegation
- Planning & Organization
- Problem Solving
- Quality
