We are seeking an experienced Executive Chef to lead the culinary operations for a high-profile dining concept located within a premier performing arts and cultural venue in Houston.
This role will oversee a full-service restaurant along with culinary operations supporting theater dining, private events, VIP receptions, and high-volume performance nights.
The Executive Chef will play a key leadership role in menu development, culinary execution, team leadership, and delivering exceptional guest experiences in a dynamic hospitality environment.
This is a unique opportunity to lead a visible culinary program that blends restaurant dining with large-scale events and cultural programming.
Key Responsibilities
Culinary Leadership
- Develop and execute seasonal menus for a full-service restaurant concept including brunch, lunch, dinner, and pre-event dining.
- Ensure consistent food quality, presentation, and culinary standards across all outlets.
- Introduce innovative menu offerings that reflect Houston’s vibrant culinary scene.
Kitchen Operations
- Oversee all daily kitchen operations including preparation, production, service, and sanitation.
- Manage purchasing, inventory, and vendor relationships.
- Maintain strict food safety and sanitation standards.
Financial Management
- Manage food cost targets, labor budgets, and inventory controls.
- Conduct menu engineering and cost analysis to optimize profitability.
Team Leadership & Development
- Recruit, train, and mentor culinary staff including sous chefs, cooks, and prep team members.
- Foster a culture of accountability, professionalism, and culinary excellence.
Event & Catering Oversight
- Oversee culinary execution for private events, receptions, donor functions, and large-scale gatherings tied to venue programming.
- Collaborate closely with hospitality leadership to ensure seamless service.
Guest Experience
- Deliver exceptional dining experiences for restaurant guests and event patrons.
- Engage with guests and VIP clients when appropriate.
Qualifications
- 5–10+ years of progressive culinary leadership experience.
- Experience as an Executive Chef or Executive Sous Chef in high-volume restaurants, hotels, or event-driven venues.
- Strong background in menu development, food costing, and kitchen leadership.
- Experience with events, catering, or multi-service environments preferred.
- Strong leadership and organizational skills.
