Situated in Downtown’s Second Street District, Austin Proper Hotel & Residences is the newest luxury lifestyle hotel in Austin, just steps from Lady Bird Lake, the legendary Austin City Limits music venue and nearby boutiques. With inspiring interiors by Kelly Wearstler and culinary offerings in collaboration with MML Hospitality, Austin Proper offers 238 rooms and suites, a dedicated spa and fitness center, and 9,500 square feet of meeting and event spaces, including a rooftop pool deck offering small-batch tequilas and majestic lake views. Anything less just wouldn’t be Proper.

The Peacock Mediterranean Grill is Austin Proper Hotel & Residences ground floor restaurant that includes the Peacock Lounge. The restaurant serves breakfast, lunch, dinner, and in-room dining for our guests and residences. The menu is inspired by Mediterranean cuisine with food that is colorful, loosely plated, healthy, and wholesome and geared towards sharing.

Adjacent to the hotel lobby, the Peacock Lounge has a sprawling bar that provides a full dining experience throughout the indoor and outdoor lounge areas. This beautiful dining experience has overlooking views of Shoal Creek that our guests can enjoy while on the patio space and the private dining room balcony.

Job Overview

The Sous Chef is a vital member of The Peacock serving as the second-in-command in the kitchen, reporting directly to the Chef de Cuisine and assisting in overseeing all aspects of food preparation, kitchen operations, and staff management. The Sous Chef plays a pivotal role in maintaining the quality and consistency of dishes, ensuring a smooth kitchen workflow, and supporting the development of junior kitchen staff. They are responsible for contributing to menu planning, executing dishes, and upholding culinary and sanitation standards.

Duties & Responsibilities:

• Ensuring compliance with all applicable laws and regulations.
• Performing all duties of kitchen managers and colleagues as necessary.
• Training colleagues in safety procedures.
• Assisting in kitchen shift operations and ensuring compliance with all Food & Beverage policies, standards, and procedures.
• Assisting with day-to-day kitchen shift and restaurant operations; managing restaurant kitchen colleagues ensuring compliance with all Food & Beverage policies, daily standards, and procedures.
• Maintaining food preparation, handling, and correct storage standards.
• Recognizing superior quality products, presentations, and flavors.
• Planning and managing food quantities and plating requirements for the restaurant.
• Communicating production needs to key personnel.
• Assisting in developing daily and seasonal menu items for the restaurant.
• Estimating daily restaurant production needs.
• Preparing and cooking foods of all types, either on a regular basis or for special guests and functions.                                                                  
• Checking the quality of raw and cooked food, ensuring handling and right temperature of all food products.
• Determining how food should be presented and creating decorative food displays.      
• Advocating sound financial and business decision making; demonstrating honesty and integrity; leading by example.
• Leading shift teams while personally preparing food items and executing requests based on required specifications.
• Encouraging and building mutual trust, respect, and cooperation among team members.
• Serving as a role model to demonstrate appropriate behaviors.
• Ensuring and maintaining the productivity level of colleagues.
• Ensuring colleagues are cross trained to support successful daily operations.
• Ensuring colleagues understand expectations and parameters.
• Setting and supporting achievement of kitchen goals including performance goals, budget goals, team goals, etc.
• Understanding the impact of kitchen operation on the overall property financial goals and objectives and managing to achieve or exceed budgeted goals.
• Effectively investigating, reporting, and following up on colleague accidents.
• Knowing and implementing company safety standards.      
• Providing services that are above and beyond for guest satisfaction and retention.
• Improving service by communicating and assisting colleagues by providing guidance, feedback, individual coaching, and progressive discipline when needed.
• Emphasizing guest satisfaction during all departmental meetings and focus on continuous improvement.
• Empowering colleagues to provide excellent guest experiences.
• Handling guest problems and complaints.
• Participating in training restaurant colleagues on menu items including ingredients, preparation methods, and unique tastes.
• Participating in the colleague performance appraisal process, providing feedback as needed.
• Using all available on the job training tools for colleagues.
• Assisting as needed with the interviewing and hiring of potential colleagues with appropriate skills.
• Attending and participating in all pertinent meetings.

Skills & Abilities:

• Strong leadership skills to manage, engage, and motivate a team.
• Organizational and planning skills.
• Understand all colleague culinary positions well enough to perform duties in colleagues' absence.
• Maintain open, collaborative relationships with colleagues.
• Interact with guests to obtain feedback on product quality and service levels.
• Analyze information and evaluate results to choose the best solution and solve problems.
• Provide information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
• Identify the developmental needs of others to coach, mentor, and improve their knowledge or skills.
• Communicate effectively in writing as appropriate for the needs of the audience.
• Demonstrate ability to listen to and understand information and ideas presented through spoken words and sentences.
• Demonstrate ability to add, subtract, multiply, or divide quickly, correctly, and in a way that allows one to solve work-related issues.
• Uses basic computer hardware and software.
• Knowledge of practices and procedures needed to maintain material, equipment, and supplies.
• Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance.
• Stand, sit, or walk for an extended period or for an entire work shift.
• Reach overhead and below the knees, including bending, twisting, pulling, and stooping.
• Flexibility to work non-traditional hours including evenings, weekends, and holidays 

Education & Qualifications:

• High school diploma or GED; 4 years’ experience in the culinary, food and beverage, or related professional area.

-or-

• 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years’ experience in the culinary, food and beverage, or related professional area. 

Company Overview
Proper Hospitality is made up of a diverse group of passionate individuals who share a common love for hotels and the art of hospitality. Our philosophy is simple: There is a right way to do things, and anything less just isn’t proper. We are seeking out the “best of the best” from inside and outside of the industry to work alongside us as we grow a new kind of lifestyle Hospitality Company inspired by a centuries-old tradition. The work is challenging, fast-paced, and rewarding above all. 

Proper Hospitality provides equal employment opportunities to all employees and applicants for employment without regard to race, color, religion, sex, national origin, age, disability, gender, gender identity or expression, genetics, or any other federal/state protected category. 

Proper Hospitality will consider qualified applicants with criminal histories in a manner consistent with local Fair Chance Hiring Ordinance.

Situated in Downtown’s Second Street District, Austin Proper Hotel & Residences is the newest luxury lifestyle hotel in Austin, just steps from Lady Bird Lake, the legendary Austin City Limits music venue and nearby boutiques. With inspiring interiors by Kelly Wearstler and culinary offerings in collaboration with MML Hospitality, Austin Proper offers 238 rooms and suites, a dedicated spa and fitness center, and 9,500 square feet of meeting and event spaces, including a rooftop pool deck offering small-batch tequilas and majestic lake views. Anything less just wouldn’t be Proper.

The Peacock Mediterranean Grill is Austin Proper Hotel & Residences ground floor restaurant that includes the Peacock Lounge. The restaurant serves breakfast, lunch, dinner, and in-room dining for our guests and residences. The menu is inspired by Mediterranean cuisine with food that is colorful, loosely plated, healthy, and wholesome and geared towards sharing.

Adjacent to the hotel lobby, the Peacock Lounge has a sprawling bar that provides a full dining experience throughout the indoor and outdoor lounge areas. This beautiful dining experience has overlooking views of Shoal Creek that our guests can enjoy while on the patio space and the private dining room balcony.

Job Overview

The Sous Chef is a vital member of The Peacock serving as the second-in-command in the kitchen, reporting directly to the Chef de Cuisine and assisting in overseeing all aspects of food preparation, kitchen operations, and staff management. The Sous Chef plays a pivotal role in maintaining the quality and consistency of dishes, ensuring a smooth kitchen workflow, and supporting the development of junior kitchen staff. They are responsible for contributing to menu planning, executing dishes, and upholding culinary and sanitation standards.

Duties & Responsibilities:

• Ensuring compliance with all applicable laws and regulations.
• Performing all duties of kitchen managers and colleagues as necessary.
• Training colleagues in safety procedures.
• Assisting in kitchen shift operations and ensuring compliance with all Food & Beverage policies, standards, and procedures.
• Assisting with day-to-day kitchen shift and restaurant operations; managing restaurant kitchen colleagues ensuring compliance with all Food & Beverage policies, daily standards, and procedures.
• Maintaining food preparation, handling, and correct storage standards.
• Recognizing superior quality products, presentations, and flavors.
• Planning and managing food quantities and plating requirements for the restaurant.
• Communicating production needs to key personnel.
• Assisting in developing daily and seasonal menu items for the restaurant.
• Estimating daily restaurant production needs.
• Preparing and cooking foods of all types, either on a regular basis or for special guests and functions.                                                                  
• Checking the quality of raw and cooked food, ensuring handling and right temperature of all food products.
• Determining how food should be presented and creating decorative food displays.      
• Advocating sound financial and business decision making; demonstrating honesty and integrity; leading by example.
• Leading shift teams while personally preparing food items and executing requests based on required specifications.
• Encouraging and building mutual trust, respect, and cooperation among team members.
• Serving as a role model to demonstrate appropriate behaviors.
• Ensuring and maintaining the productivity level of colleagues.
• Ensuring colleagues are cross trained to support successful daily operations.
• Ensuring colleagues understand expectations and parameters.
• Setting and supporting achievement of kitchen goals including performance goals, budget goals, team goals, etc.
• Understanding the impact of kitchen operation on the overall property financial goals and objectives and managing to achieve or exceed budgeted goals.
• Effectively investigating, reporting, and following up on colleague accidents.
• Knowing and implementing company safety standards.      
• Providing services that are above and beyond for guest satisfaction and retention.
• Improving service by communicating and assisting colleagues by providing guidance, feedback, individual coaching, and progressive discipline when needed.
• Emphasizing guest satisfaction during all departmental meetings and focus on continuous improvement.
• Empowering colleagues to provide excellent guest experiences.
• Handling guest problems and complaints.
• Participating in training restaurant colleagues on menu items including ingredients, preparation methods, and unique tastes.
• Participating in the colleague performance appraisal process, providing feedback as needed.
• Using all available on the job training tools for colleagues.
• Assisting as needed with the interviewing and hiring of potential colleagues with appropriate skills.
• Attending and participating in all pertinent meetings.

Skills & Abilities:

• Strong leadership skills to manage, engage, and motivate a team.
• Organizational and planning skills.
• Understand all colleague culinary positions well enough to perform duties in colleagues' absence.
• Maintain open, collaborative relationships with colleagues.
• Interact with guests to obtain feedback on product quality and service levels.
• Analyze information and evaluate results to choose the best solution and solve problems.
• Provide information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
• Identify the developmental needs of others to coach, mentor, and improve their knowledge or skills.
• Communicate effectively in writing as appropriate for the needs of the audience.
• Demonstrate ability to listen to and understand information and ideas presented through spoken words and sentences.
• Demonstrate ability to add, subtract, multiply, or divide quickly, correctly, and in a way that allows one to solve work-related issues.
• Uses basic computer hardware and software.
• Knowledge of practices and procedures needed to maintain material, equipment, and supplies.
• Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance.
• Stand, sit, or walk for an extended period or for an entire work shift.
• Reach overhead and below the knees, including bending, twisting, pulling, and stooping.
• Flexibility to work non-traditional hours including evenings, weekends, and holidays 

Education & Qualifications:

• High school diploma or GED; 4 years’ experience in the culinary, food and beverage, or related professional area.

-or-

• 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years’ experience in the culinary, food and beverage, or related professional area. 

Company Overview
Proper Hospitality is made up of a diverse group of passionate individuals who share a common love for hotels and the art of hospitality. Our philosophy is simple: There is a right way to do things, and anything less just isn’t proper. We are seeking out the “best of the best” from inside and outside of the industry to work alongside us as we grow a new kind of lifestyle Hospitality Company inspired by a centuries-old tradition. The work is challenging, fast-paced, and rewarding above all. 

Proper Hospitality provides equal employment opportunities to all employees and applicants for employment without regard to race, color, religion, sex, national origin, age, disability, gender, gender identity or expression, genetics, or any other federal/state protected category. 

Proper Hospitality will consider qualified applicants with criminal histories in a manner consistent with local Fair Chance Hiring Ordinance.