Chef

The Post Oak; Houston (TX); Hybrid; USD 60,000 - 75,000; Full time

Benefits offered by this job

Extensive training program

Career development opportunities

Employee discounts on dining

Health benefit plans

Dental, vision, life, disability, FSA,

401(k)

Paid time off

Bonus potential

Job summary

Grotto in Houston seeks a Chef to lead daily kitchen operations, uphold exceptional quality, and drive authentic Italian cuisine with passion. You will mentor a busy culinary team and partner with the Executive Chef on menu execution and cost controls.

This role rewards hands-on leadership in a fast-paced setting, with a focus on staff development, training, and ensuring outstanding guest experiences through consistent plates and flawless service.

Qualifications

• 2+ years culinary management in a high-volume dining establishment.
• Strong leadership and communication skills for a diverse team.
• Graduate of an accredited culinary program is a plus.

Responsibilities

• Lead the back of house team with hands-on management and training.
• Achieve budgeted labor and cost targets through planning and execution.
• Oversee inventories and ordering of food and supplies weekly and monthly.
• Maintain sanitation procedures and OSHA-compliant workspace.
• Ensure exceptional guest satisfaction with a Do Whatever It Takes attitude.

Skills

Culinary Management

Leadership

Communication

Staff Training

Budgeting

Education

Culinary program degree

Job description

Overview

Lead the line. Bring authentic flavors to life. Inspire culinary excellence.

At Grotto, handcrafted Italian cuisine, fresh ingredients, and warm hospitality come together to create an unforgettable dining experience. We’re seeking a Chef who can support daily kitchen operations, maintain exceptional quality and consistency, and help develop a passionate culinary team. If you thrive in a fast-paced environment, take pride in every plate, and are passionate about authentic Italian cuisine and outstanding execution, this is your opportunity to help lead the heart of the kitchen.

Benefits:

• Extensive and well-rounded training program
• Continued career development and growth opportunities
• Generous employee discounts on dining, retail, amusements, and hotels
• Multiple health benefit plans to suit your needs
• Dental, vision, voluntary life, short term disability, flexible spending accounts and 401 (k)
• Paid time off
• Monthly discretionary bonus potential

Responsibilities

• Ensuresexcellence in guest satisfaction through commitment to a "Do Whatever It Takes Attitude" and a hands-on, lead by example management style
• Assist the Executive Chef in the management of all back of house staff in a high-volume kitchen, including ongoing training, development, and follow up
• Achieve or exceed budgeted labor and other cost centers through proper planning and execution
• Assist in overseeing weekly and monthly inventories, and ordering of food and supplies
• Maintain sanitation procedures and organization of work area adhering to all OSHA regulations

Qualifications

• At least 2years of Culinary Management experience in a full-service, high-volume dining establishment
• Strong knowledge and attention to detail on back of the house operations including staff supervision, inventory controls and food/labor cost, and product quality
• Strong communication, leadership, and conflict resolution skills
• Stable and progressive work history; Strong work ethic
• Graduate of an accredited culinary program is a plus

Pay Range

USD $60,000.00 - USD $75,000.00 /Yr.

EOE