Carriqui Restaurant Executive Chef

The Executive Chef is accountable for developing and managing the culinary program as well as the culinary team in a way that promotes unity, quality and excellence in operation while working in unison with the FOH team to form a unified operations team.  The team leading Carriqui is essential to its success, every position matters. We seek colleagues that share our commitment to personal growth and operational excellence. 

The 380-seat restaurant is dedicated to the foods of our region—from Gulf coast seafood to Hill Country barbecue to Rio Grande Valley-inspired botana platters. Located on the northern edge of the Pearl neighborhood, this restaurant will occupy a historic building that has been home to many storied establishments.

Position Summary/Objective

The Executive Chef is accountable for developing and managing the culinary program as well as the culinary team in a way that promotes unity, quality and excellence in operation while working in unison with the FOH team to form a unified operations team. To follow the leadership of the General Manager and guide the BOH team in executing this vision. The Executive Chef's primary area of focus will be on the quality of all food and ensuring food costs remain on target.

Essential Functions

To assist the General Manager in the management of BOH food and labor cost.

Participate in the interviewing, hiring, training, coaching and counseling, development of staff. 

Oversee all training processes directly to ensure quality, communication and execution are held accountable and to the highest standards.

Supervise all culinary team including dish (stewards). Ensuring all culinary managers are excelling in their delegated sections.

Inventory management. All food ordering and food ordering systems.

To ensure high morale, operational excellence while maintaining budgeted numbers. This person should naturally be able to create a quality driven, fun environment.

Support the development of the plan and the resources for ongoing of training and culture crafting (i.e. Participation in Hospitality Academy, Employment Law, South Texas culture, Story work)

• Prime cost control being a shared accountability with General Manager
• Collaborate with the General Manager on menu, costing, and execution.
• Management of schedules Culinary & Stewards,
• Maintain the kitchen in conditions that meet the company standards and health code regulations

Required Skills and Abilities

• Ability to manage managers
• Strong and motivational leadership skills
• Proven background as a leader in the F&B industry
• Strong organizational and administrative skills
• Integrity to make right decisions for the restaurant, associates, and guests
• Problem-solving and relationship building skills.
• Excellent verbal and written communication skills, and positive work ethic.
• Confident decision maker that embraces frequent change.
• Pioneering spirit, culture focused.
• Must be able to work well under pressure.
• Must be resilient, adaptable, and resourceful.
• Ability to lead a large team of people while allowing managed autonomy among the management team.
• To create and nurture a culture of communication, operational excellence, and family

Required Education and Experience

• Culinary or management degree preferred but not required.
• 6 or more years of high-volume experience.
• A minimum of 3 years’ experience in kitchen management
• Relevant cuisine (Mexican, Barbeque, Innovative Sea Food)
• Bilingual preferred.

Physical Requirements

Prolonged periods standing and working of 12 hours or more.

Must be able to lift up to 50 pounds at times.

Ability to perform repetitive movements over long periods of time.