Fareground Food Hall is hiring an Executive Chef

Austin, TX

Come join our team! This position is responsible for supervising and coordinating all activities concerning onsite kitchens and catering operations. It is also responsible for day-to-day operations of all kitchens, ensuring a high level of culinary execution at all times. Previous experience in Latin and/or Asian cuisine and hotel/restaurant catering preferred.

Core Tasks and Responsibilities:

  • Responsible for quick service multi outlet management and catering operation along with general oversight on overall Fareground culinary programs.
  • Taste food items to insure consistency and conformance to recipes and standards of appearance.
  • Work with Corporate Chef to develop and maintain menus. Create menus that cross utilizes both ingredients and preparation methods used for the Restaurant menus.
  • Create and execute catering menus for in-house and local catering business.
  • Constantly evaluate menus for all outlets.
    • Immediate responsibility is for the quality and consistency of food at market.
    • Maintains the menu descriptions and recipe books.
    • Research new techniques of cooking as well as new products.
  • Take time to give special attention to special guests and guests with special needs.
  • Ensure proper plating and packaging of all prepared market food.
  • Create and enforce the use of accurate and professional looking labeling of all prepared market food products.
  • Facilitate the utilization of product by working with the purchaser and running daily specials.
  • Train market kitchen personnel in all menu items and food production principles and practices, by way of constant communication and assisting in the creation and use of accurate menu descriptions.
  • Control food costs by maintaining product storage requirements, daily work sheets, standardized recipes, and waste control procedures.
  • Maintain product quality standards and consistency, through the hourly kitchen personnel.
  • Maintain knowledge of local competition and general industry trends for both food and packaging.
  • Responsible for coordination and execution of all
  • Use daily kitchen notes to communicate amongst the team
  • Establish open lines of communication between FOH and BOH at all times.
  • Inform FOH personnel of menu changes, specials, and shortages.
  • Work closely with all on-site partners.
  • Develop and maintain a system for the purchase of prepared food from Restaurant to Market.
  • Develop and maintain a system for preparing catering and outlet orders in an efficient manner.
  • Attend daily line up meetings with market FOH staff.  
  • Educate market FOH personnel in product awareness and cultivate long-term food knowledge.
  • Lead by example and motivate through positive reinforcement.
  • Be firm, fair and consistent when involved with employee issues
  • Relay all price and description changes to Market Manager.
  • Strive for guest satisfaction and maintain the goal of creating positive guest experiences in all revenue centers.
  • Organize and operate an efficient, professional service.
  • Orientate, motivate, train, and educate all kitchen personnel in the Fareground policies, procedures, and rules.
  • Co-ordinate with Operation Managers, Catering Director & Marketing Manager for upcoming events and menus.
  • Assist the Operations Manager with maintaining accurate signage in the market.
  • Must have full understanding of HAACP plan and local health guidelines.
  • Work with Operations Manager to achieve guests’ special requests.
  • Take an active role to meet the financial goals of the spaces with regards to variable labor cost and food cost.
  • Must take the initiative to cut labor when deemed necessary.
  • Create Fareground Cook schedule.
  • Oversee Fareground cooks.

QUALIFICATIONS: Must have at least a high school diploma or GED.  Previous kitchen experience in Latin and/or Italian cuisine preferred. Previous experience with hotel/restaurant catering operations a plus.  Must be able to work well under pressure and be self-motivated.  Must have good organizational, time management and delegation skills.  Good communication skills—both written and verbal, Spanish speaking would be a plus.   Requires standing and carrying for long periods.  This position may require lifting, carrying, pulling or pushing of approximately 21—50 pounds.