Credence Fine Dining Executive Chef

Credence is a South Texas ranch-inspired, upscale restaurant serving regional American fare that pays homage to Texas culinary traditions and live-fire cooking rooted in classic cooking techniques. Next door, Sidebar is a reservation-only restaurant and cocktail bar featuring well-executed classic cocktails, big, bold wines and highly allocated champagne. The food menu boasts classic American fare with luster, featuring items like dry-aged steaks, oysters topped with caviar and more. Exceptional hospitality is the standard at both restaurants, with an emphasis on traditional tableside service for salads, carved meats from the hearth, desserts and more.  The Executive Chef will have the opportunity to apply his or her culinary expertise, shepherd the concept’s growth, and become an integral part of the tight-knit Goode Company family. 

Position Summary

As Executive Chef, you’ll lead daily operations with efficiency, integrity, patience, awareness, and compassion. You’ll own team leadership, communication, training, development, and problem resolution—all while providing outstanding service to our guests along the way. Applying your knowledge of food industry trends and classical cooking, you’ll create an innovative, seasonal menu. You’ll act as an advocate for the restaurant, nurturing relationships with our patrons that compel them to return. You’ll work closely with the Culinary Operations Team, the General Manager of the restaurant, and the Culinary Director of the company. 

What You Need to Bring to Our Table

• A passion for Texas lifestyle and culture  
• A dedication to preserving our brand’s integrity
• A strong sense of pride in your work and quality in all you do 
• Accountability to yourself and our guests 
• Strong attention to detail and the desire to always strive for excellence and exceed expectations
• A leadership style that is equal parts grit and compassion for your team 
• The ability to ask for help when you need it, problem solve in the moment and own your mistakes 
• Respect for our brand’s legacy and a desire to grow and evolve alongside our company  
• A desire to understand and own the financial side of your business – from quarterly forecasting to weekly budgeting of labor, food costs, beverage costs, etc. 

Responsibilities

• Develop regularly changing, seasonally inspired menus, including daily features and special event offerings (i.e. wine dinners).
• Source the best seasonal and local products from the Gulf and surrounding area.
• Ensure all food products are consistently prepared and served according to recipes and cooking standards.
• Receive all products in correct unit count and condition and ensure deliveries are performed in accordance with receiving policies and procedures.
• A strong understanding of food technology platforms to improve efficiency and consistency of culinary outcomes.
• Partner with your chef team to assign purchasing and ordering responsibilities, food products, chemicals, and supplies.
• Partner with your chef team to regularly review and maintain recipe books. 
• Ensure all equipment is kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs.
• Foster opportunities for the team to learn, grow, and develop their skills. Collaborate with your staff to create a culture and work environment founded on respect.
• Continually strive to develop your staff’s skills in all areas, especially management and food education.
• Lead and participate in ongoing service education through facilitating daily line-ups, quarterly menu meetings, and new back- and front-of-house training programs.
• Schedule labor while ensuring that all positions are staffed appropriately, while maintaining labor cost objectives.
• Assess expenses and make decisions to remain profitable.
• Meet financial targets while achieving food quality and service objectives.
• Complete all required paperwork, including forms, reports, and schedules in an organized and timely manner.
• Fully understand and follow all regulations that pertain to health, safety, and labor requirements of the restaurant, employees, and guests.
• Interview, hire, and train employees. Plan, assign, and direct work. Conduct regular performance reviews. Reward employees. Address complaints and offer positive solutions to issues.
• Be knowledgeable of restaurant employee policies and, together with the Human Resources Department, administer prompt, fair, and consistent corrective action for violations of company policies, rules, and procedures.

Qualifications

• 5 years’ experience in a related position
• Michelin and/or James Beard-recognized kitchen experience a plus
• Robust experience training staff in high volume food preparation 
• Ability to identify inefficiencies regarding labor and food cost
• Ability to communicate effectively both written and verbal
• Interest in both BOH and FOH operations, no BOH vs. FOH attitude
• Excellent knowledge of quality food operations
• Food Handler’s certification
• Strong knowledge of Harris County sanitation regulations
• History of strong work ethic and stability
• Strong interest in Texas and Gulf Coast cooking traditions
• Strong knowledge of live-fire cooking

Benefits & Perks

• Joining a culture that lives its brand values and brings people together to create meaningful connections
• Complimentary meals and food, beverage and merchandise discounts from any Goode Co. location 
• Food, beverage and merchandise discounts 
• Ongoing training and development related to personal and professional skills
• Competitive salary 
• Medical benefits plan tailored to you, including but not limited to – health insurance, dental insurance, vision insurance
• Generous paid time off 
• Paid sick leave 
• 401(k) retirement plan
• Annual incentives and bonus structure