Chef de Cuisine

We are seeking a talented and passionate Chef de Cuisine to join our team. The ideal candidate will have extensive experience in the food industry, with a strong background in fine dining and catering. As a Chef, you will be responsible for overseeing kitchen operations, menu planning, and ensuring the highest standards of food quality and safety. You will lead a team of culinary professionals, fostering a collaborative environment that emphasizes creativity and excellence. ABOUT STILL AUSTIN Still Austin is the first true grain-to-glass distillery to open in Austin since the end of Prohibition. We are one of the fastest-growing craft whiskey brands in the United States. This growth includes building a new campus that spans over six acres in South Austin. We are creating a new distillery, bottling facility, aging warehouse, and a hospitality division offering several experiences. There has never been a better time to join the Still Austin team as we embark on this exciting journey. POSITION SUMMARY The Chef de Cuisine (CDC) leads the daily operations of the kitchen, driving culinary and organizational excellence. Partnering with the Director of Hospitality and General Manager, the CDC ensures goals are set, met, and exceeded in alignment with Still Austin’s vision and values. They bring strong leadership, a collaborative yet competitive spirit, and a passion for culinary innovation with uncompromising standards for organization and cleanliness. Like all Still Austin team members, the CDC also serves as a brand ambassador, representing the company with professionalism and pride. SUCCESS PROFILE To be successful in this role, the CDC will: • Work closely with the Director of Hospitality & GM to develop and lead the successful opening of the SAQ. • Develop and lead kitchen staff to foster a collaborative and supportive team culture through thoughtful recruitment, continuous training and coaching. • Deliver on labor & food cost goals, team engagement, BOH organization and cleanliness. • Balance creative, leadership and administrative. • Continuously earn an “A” health inspection rating. JOB RESPONSIBILITIES • Lead the kitchen team in the opening of Still Austin Quarter (SAQ), managing the critical path, ensuring a successful build, launch and ongoing execution. • Foster a culture of inclusivity, engagement and excellence. • Menu development in partnership with the Director of Hospitality, GM & Kitchen team. • Develop and maintain quality and consistency systems for all culinary operations. • Build and lead a high performing team through training and coaching and mentorship. • Ensure all back of house areas are clean, organized, up to code, compliant and in good working order. • Develop and implement training to ensure kitchen safety, food handling and sanitation practices and cooking techniques. • Owns food and labor costs. ESSENTIAL DUTIES • Recruit & lead team to deliver consistent, memorable experiences for our guests. • Oversee all back of house operations, leading sous chef, cooks and kitchen team. • Collaborate with Director of Hospitality & GM to monitor guest feedback, seek ways to improve guest and staff experiences. • Consistently offer constructive and positive feedback to staff, creating a high performing team dedicated to camaraderie and service. • Provide coaching and guidance for all team members, fostering a collaborative culture. • Ensure all equipment, tools and kitchen are clean, organized and in excellent condition. • Balance day to day operational and administrative responsibilities, using sound judgement to make the best decisions for short- and long-term health. • Work with the Director on R&D, product sourcing, and vendor relations. • Perform additional responsibilities as needed and other duties as assigned to support team objectives and operational success. QUALIFICATIONS Required Qualifications • Minimum of 5 years of Executive Sous Chef experience in high-volume full-service restaurant. • Well-versed in culinary traditions, techniques, ingredients and cuisine. • Proficient in Microsoft Office Suite. • Food handler’s manager license. Preferred Qualifications • Proficient in Spanish • Pre-opening experience.• Multi-unit management experience. PHYSICAL REQUIREMENTS This role requires the ability to: • Stand and walk for extended periods of time (up to 8–12 hours per shift) in a fast-paced kitchen and distillery environment. • Lift, carry, and transport items up to 50 lbs. regularly, including food products, equipment, and bulk supplies. • Safely maneuver hot pans, heavy trays, large stock pots, and other kitchen equipment. • Work in both indoor and outdoor environments, with exposure to heat, steam, cold storage, and varying weather conditions. • Bend, stoop, kneel, climb stairs, and reach overhead or below waist level to access supplies, equipment, and storage areas. • Maintain dexterity and hand–eye coordination to operate kitchen tools, knives, and equipment with precision. • Tolerate loud environments and strong odors typical of both distillery and kitchen operations. • Wear and properly use required personal protective equipment (PPE) such as cut- resistant gloves, slip-resistant footwear, and heat protection when necessary. • Sustain focus, attention to detail, and professional composure while managing multiple priorities and leading a team in a high-volume setting. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of the position. Reporting To: Director of Hospitality Employment Type (FT/PT/SEASONAL): FT Department: Hospitality FLSA Status (EXEMPT or NON-EXEMPT): Exempt Job Type: Full-time Pay: $75,000.00 - $90,000.00 per year Benefits: • 401(k) matching • Dental insurance • Food provided • Health insurance • Paid time off • Vision insurance Work Location: In person