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Executive Chef

3 weeks ago

Austin, Texas, United States Riviere Austin Full time

Job Summary

We are seeking a dynamic, passionate, and highly skilled Executive Chef to lead our culinary program at Riviere ATX, an upscale restaurant & lounge in the heart of downtown Austin. This pivotal leadership role oversees all aspects of kitchen operations, menu development, private events, and catering, ensuring quality, consistency, and creativity across every service period.

The ideal candidate is energetic, detail-oriented, and thrives in environments that blend high-volume service with elevated culinary standards. You will inspire a talented kitchen team, maintain the highest level of food safety, and shape the culinary vision of a vibrant, fast-growing hospitality environment.

This is an exciting opportunity to direct a program that includes daily service, weekend brunch, nightlife food operations, corporate events, and full-scale catering.

Duties & ResponsibilitiesCulinary Leadership & Menu Innovation

  • Lead the development and execution of innovative menus that reflect current culinary trends while aligning with the Riviere brand.
  • Create seasonal menus, specials, bar-bites, late-night offerings, and brunch dishes.
  • Design custom menus for private events, corporate groups, and catering clients.
  • Maintain consistent flavor, presentation, and portion control across all dishes.
  • Continuously innovate to keep offerings fresh, exciting, and profitable.

Kitchen Operations & Execution

  • Supervise daily kitchen operations, including prep, cooking, plating, timing, and service flow.
  • Ensure efficient service across lunch, dinner, brunch, and nightlife service windows.
  • Oversee banquet, catering, and large-scale event execution with precision and organization.
  • Implement and manage opening/closing procedures, cleaning routines, and kitchen systems.

Staff Management & Leadership

  • Hire, train, schedule, and mentor all kitchen staff.
  • Conduct performance evaluations, maintain high morale, and reinforce a positive team culture.
  • Lead pre-shift meetings and coordinate closely with front-of-house management.
  • Create training manuals, recipe books, and prep guides for consistency.

Inventory, Cost Control & Budgeting

  • Oversee inventory management, vendor relations, ordering, and cost-effective purchasing.
  • Maintain targeted food-cost percentages and labor budgets.
  • Implement systems to reduce waste and optimize prep based on sales trends.
  • Track all kitchen expenditures and continually search for efficiency improvements.

Food Safety & Compliance

  • Enforce strict hygiene, sanitation, and safety protocols.
  • Ensure compliance with all Austin Health Department regulations and HACCP standards.
  • Train staff on allergy protocols, safe food handling, and sanitation procedures.

Catering & Private Events

  • Plan and execute food programs for corporate bookings, brand activations, holiday parties, and VIP events.
  • Determine food quantities, timelines, staffing, and logistics for events ranging from 20 to 300+ guests.
  • Work directly with ownership and the Events Manager to ensure seamless event execution.

Collaboration & Communication

  • Work closely with management, bar team, and marketing to create cohesive specials, pairings, and promotions.
  • Support marketing efforts by participating in menu photoshoots and providing input for content creation.
  • Maintain strong communication between the kitchen and front-of-house teams to ensure exceptional guest experiences.

Required Experience & Qualifications

  • Proven experience as an Executive Chef or Senior Sous Chef in fine dining, upscale casual, or high-volume hospitality settings.
  • Extensive culinary background with strong skills in technique, flavor development, and menu planning.
  • Demonstrated experience managing large-scale banquets, private events, and catering operations.
  • Strong leadership skills with experience hiring, training, and motivating kitchen teams.
  • Deep understanding of inventory control, food costing, labor management, and overall kitchen economics.
  • Knowledge of food safety standards such as HACCP; certifications preferred.
  • Ability to thrive under pressure while maintaining attention to detail.
  • Excellent communication and collaboration abilities.
  • Strong problem-solving skills and ability to adapt in a fast-paced environment.
  • Passion for culinary creativity and elevating guest experiences.

Pay: $65, $88,799.61 per year

Work Location: In person