Emmer & Rye - Chef de Cuisine in Austin, Texas at Emmer & Rye

About Emmer & Rye

Emmer & Rye celebrates the connection between local farms, seasonal ingredients, and thoughtful hospitality. Our menu evolves with the harvest, showcasing whole grains, house-made pasta, and contemporary American cuisine inspired by the people and products of Central Texas.

We believe exceptional dining begins with genuine hospitality. Through curiosity, craftsmanship, and continuous learning, we create experiences that feel warm, intentional, and welcoming for every guest.

Position Summary

The Chef de Cuisine leads the kitchen to meet company goals and standards for sales and product quality, planning, tracking, and executing food service and prep. You own the menu and the food, develop the kitchen team, and run the culinary side of the business. Reports to the Regional Culinary Director.

Kitchen & Production Leadership

• Lead menu development and own overall food quality, responding to changes quickly.
• Set and hold standards for station cleanliness, organization, service flow, and communication.
• Work at a quick, efficient, and safe pace and hold the team to the same; contribute to high morale.
• Mentor the Executive Sous Chef, hourly sous, and kitchen team toward their next roles.
• Follow the corrective-action program when standards aren't met.
• Run bi-annual deep cleans and maintain restaurant cleanliness and organization.
• Spend time on the floor building guest relationships.

Administrative & Business Operations

• Run 30/60/90-day and quarterly check-ins and plan employee-relations events.
• Maintain inventory through proper buying; monitor small wares and disposables.
• Analyze sales and KPIs against budget and goals; review and monitor scheduling, labor cost, purchases, and inventory.
• Prepare food and organize marketing photoshoots; run in-house events and their menus; facilitate out-of-house events with Corporate.
• Inspect for compliance with all programs, rules, and standards; enforce sanitation and legal compliance.
• Provide input in the weekly corporate meeting; coordinate with GMs daily, weekly, and monthly on needs, targets, and sales goals.

Standards & Conduct

• Uphold ERHG's image at all times, including restaurant cleanliness (inside and out) and staff appearance standards.
• Foster a harmonious, positive work environment and keep team morale high.
• Complete responsibilities on time and in accordance with company policies and procedures.

Qualifications

• Culinary leadership experience in a high-volume, full-service kitchen
• Proven menu development and a strong point of view on food
• Command of inventory, labor, and food cost against budget
• A developer of people who leads by example under pressure
• Strong communication and a can-do, team-first mindset
• ServSafe Manager certified and TABC certified (or able to obtain)

Physical Requirements

• Ability to stand and walk for extended periods while supporting restaurant operations.
• Ability to lift and carry up to 50 pounds when needed.
• Frequent bending, reaching, twisting, and repetitive motion.
• Ability to work safely around commercial kitchen equipment and active restaurant environments.
• Ability to perform all functions in the butcher/fish area.
• Ability to travel between restaurants as business needs require.
• Ability to work evenings, weekends, and holidays when necessary.

Direct Reports: Executive Sous Chef; all BOH hourly employees.

This job description is a general overview of the position and is not intended to be a comprehensive list of all responsibilities, duties, or qualifications. Responsibilities may evolve based on business needs, and team members may be asked to perform other duties as reasonably assigned.