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La Colombe d'Or Hotel and Tonight & Tomorrow Restaurant
Houston, TX | Full Time
$83k-111k (estimate)
2 Days Ago
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Executive AI is Hiring a Senior Executive Chef Near Houston, TX
Job DescriptionLocation: Houston
Job Type: Full-Time
We are seeking an exceptional Senior Executive Chef (Multi-Site) to lead and oversee the culinary operations across three distinct kitchens, ensuring the highest standards of food quality, creativity, and efficiency.
Job Summary: The Senior Executive Chef (Multi-Site) will be responsible for the overall culinary direction and management of three separate kitchens within our organization that specializes in Southern Style American cuisine. This role requires a dynamic leader with a proven track record in high-volume, multi-kitchen environments, adept at creating and executing innovative menus, and skilled in managing diverse culinary teams. The Senior Executive Chef (Multi-Site) will work closely with senior management to drive culinary strategy, maintain exceptional food quality, and ensure operational efficiency.
Key Responsibilities:
Company DescriptionSouthern American Cuisine
Southern American Cuisine
Job Type: Full-Time
We are seeking an exceptional Senior Executive Chef (Multi-Site) to lead and oversee the culinary operations across three distinct kitchens, ensuring the highest standards of food quality, creativity, and efficiency.
Job Summary: The Senior Executive Chef (Multi-Site) will be responsible for the overall culinary direction and management of three separate kitchens within our organization that specializes in Southern Style American cuisine. This role requires a dynamic leader with a proven track record in high-volume, multi-kitchen environments, adept at creating and executing innovative menus, and skilled in managing diverse culinary teams. The Senior Executive Chef (Multi-Site) will work closely with senior management to drive culinary strategy, maintain exceptional food quality, and ensure operational efficiency.
Key Responsibilities:
- Leadership & Management:
- Oversee and manage the culinary teams across three kitchens, including hiring, training, and performance evaluations.
- Foster a collaborative and positive work environment, encouraging professional growth and development among kitchen staff.
- Develop and implement operational standards, policies, and procedures to ensure consistency and excellence across all locations.
- Menu Development & Execution:
- Create and design innovative menus that reflect the unique concepts of each kitchen while maintaining high culinary standards and cost-efficiency.
- Continuously evaluate and update menus based on guest feedback, seasonal availability, and industry trends.
- Ensure the successful execution of menu items, maintaining quality, presentation, and taste.
- Operational Excellence:
- Oversee daily kitchen operations, including inventory management, food safety, and sanitation practices.
- Monitor and control food and labor costs to meet budgetary targets without compromising quality.
- Implement and enforce health and safety regulations, ensuring compliance with local and national standards.
- Strategic Planning:
- Collaborate with senior management to develop and execute strategic plans for culinary growth and innovation.
- Analyze and report on kitchen performance metrics, identifying opportunities for improvement and implementing necessary changes.
- Guest Experience:
- Ensure a high level of guest satisfaction through exceptional food quality and presentation.
- Address and resolve any guest complaints or concerns related to food and service in a professional manner.
- Supplier & Vendor Relations:
- Establish and maintain relationships with key suppliers and vendors to secure quality ingredients at competitive prices.
- Negotiate contracts and manage vendor performance to ensure timely delivery and adherence to specifications.
- Setting Up Kitchen Systems and Inventory Management:
- Establish and maintain effective kitchen systems, including inventory management, recipe costing, and production schedules, to streamline operations and minimize food waste
- Oversee restaurant inventory levels, conduct regular inventory audits, and implement procedures to control costs and prevent stockouts
- Collaborate with the Executive Chefs to source ingredients, negotiate contracts with suppliers, and ensure timely delivery of high-quality products
- Managing Food Cost and Financial Performance:
- Monitor food cost metrics, analyze variances, and develop strategies to optimize profitability while maintaining quality and value for guests
- Implement cost-saving initiatives, portion control measures, and inventory tracking systems to maximize operational efficiency and reduce expenses
- Work closely with the CEO to prepare annual budgets, forecast financial performance, and track key performance indicators related to culinary operations
- Recruit, train, mentor, and motivate culinary staff, fostering a culture of excellence, teamwork, and continuous learning
- Conduct regular performance evaluations, provide constructive feedback, and support professional development opportunities for kitchen personnel
- Cultivate a positive and inclusive work environment that promotes creativity, collaboration, and a passion for culinary excellence
- Ensure that all culinary operations comply with local health regulations, food safety standards, and company policies
- Conduct regular inspections and quality audits to uphold the highest standards of food quality, presentation, and cleanliness
- Take proactive measures to address any quality or consistency issues, working closely with suppliers and vendors to source the freshest, highest-quality ingredients
- Collaborate with other departments, to support overall business objectives, promotional campaigns, and special events
- Work closely with the Executive Management team to develop strategic initiatives, achieve financial targets, and drive business growth for both restaurant concepts
- Proven experience as an Executive Chef or similar role, with a strong background in managing multiple kitchens or high-volume food operations.
- Culinary degree or equivalent professional training preferred.
- Exceptional leadership, organizational, and communication skills.
- Demonstrated ability to create and execute innovative and appealing menus.
- Strong financial acumen, with experience in managing budgets, controlling costs, and optimizing resources.
- In-depth knowledge of food safety and sanitation regulations.
- Ability to work in a fast-paced environment and handle multiple priorities effectively.
- Minimum of 10 years of culinary experience, with at least 5 years in a leadership role overseeing multiple restaurant kitchens
- Proven track record of success in menu development, culinary innovation, kitchen operations management, inventory control, and food cost analysis
- Excellent leadership, communication, and interpersonal skills, with the ability to inspire and motivate teams to deliver exceptional results
- Detail-oriented with a focus on quality, consistency, and continuous improvement
- Ability to thrive in a fast-paced, dynamic environment and adapt to changing priorities and business needs
- Ability to stand and walk for extended periods.
- Must have a Texas Food Managers Certification
- Available to work 55-60 hours a week
- $95,000-$110,000 plus (bonus 15% of salary).
- SUPPLEMENTAL PAY:
- Bonus Pay
- Health Insurance
- Paid Time Off
- Employee Discount
- Pay: $95,000-$110,000 / year
- Bonus pay
- Health insurance
- Weekend availability
Company DescriptionSouthern American Cuisine
Southern American Cuisine
Job Summary
JOB TYPE
Full Time
SALARY
$62k-85k (estimate)
POST DATE
08/25/2024
EXPIRATION DATE
08/31/2024
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