Chef de Cuisine

Thind Management; Houston (TX); On-site; USD 60,000 - 90,000; Full time

Job summary

Thind Management is seeking a Chef de Cuisine to oversee daily kitchen operations, ensuring exceptional food quality, presentation, and service. You will lead and develop kitchen staff, implement sanitation standards, and drive efficient labor practices to deliver memorable dining experiences.

The ideal candidate has strong leadership, culinary expertise, and the ability to thrive in a fast-paced hospitality environment while maintaining high standards and teamwork.

Qualifications

• Minimum of 3 years of kitchen leadership experience in a restaurant, hotel, or hospitality environment preferred.
• Strong knowledge of culinary techniques, kitchen operations, food safety standards, and sanitation practices.
• Ability to lead and motivate kitchen teams in a fast-paced environment.
• Strong communication, organization, and time management skills.
• Ability to work under pressure while maintaining professionalism and operational standards.
• Flexibility to work evenings, weekends, holidays, and extended shifts based on operational needs.
• Food Handler or Food Manager Certification required or ability to obtain certification as required by state or local law.
• Flexibility to work evenings, weekends, and holidays are required.

Responsibilities

• Oversee daily kitchen operations to ensure food quality, consistency, presentation, and timely execution of service standards.
• Supervise, train, coach, and support line cooks, prep cooks, and kitchen staff to maintain operational excellence and teamwork.
• Assist with menu execution, recipe adherence, plating standards, and quality control procedures.
• Monitor kitchen workflow and staffing levels to support efficient service operations and labor productivity goals.
• Ensure compliance with all food safety, sanitation, cleanliness, and health department requirements at all times.
• Conduct routine line checks, inventory inspections, temperature monitoring, and kitchen organization procedures.
• Support inventory management, food ordering, product rotation, and waste reduction initiatives to help control food costs.
• Assist with scheduling, shift assignments, and labor management in partnership with culinary leadership.
• Maintain cleanliness and organization throughout all kitchen areas, storage areas, and prep stations.
• Address operational or employee concerns professionally and elevate issues to leadership when appropriate.
• Collaborate with front‑of‑house teams to support smooth service execution and exceptional guest experiences.
• Participate in employee onboarding, training, performance coaching, and development initiatives.
• Maintain accurate operational documentation, including inventory logs, temperature logs, prep sheets, and sanitation records.
• Support special events, catering functions, seasonal menu rollouts, and operational projects as needed.
• Ensure all kitchen employees follow company policies, safety standards, and operational expectations outlined by management.

Skills

Kitchen leadership

Culinary techniques

Food safety standards

Team motivation

Communication

Time management

Job description

Chef de Cuisine

Welcome to Thind Management, a family-owned management company where we strive to provide exceptional service and unforgettable experiences to our guests at our properties. With a passion for hospitality and a commitment to teach, we at Thind Management strive to share our knowledge with team members to reach new heights. We live and breathe Thind's motto "We'll Take It from Here". Our team of experienced leaders are dedicated to delivering the highest standards of training, providing tools, and ensuring professional growth of our team members.

Introduction

Job Summary

We are seeking a highly motivated and experienced Chef de Cuisine who is responsible for overseeing daily kitchen operations while ensuring exceptional food quality, consistency, presentation, and service execution. The Chef de Cuisine plays a key leadership role in supervising kitchen staff, supporting culinary operations, maintaining food safety and sanitation standards, and ensuring an efficient and organized kitchen environment. This position requires strong leadership abilities, operational knowledge, attention to detail, and the ability to thrive in a fast‑paced hospitality environment while delivering memorable dining experiences for guests.

Core Job Responsibilities & Duties

• Oversee daily kitchen operations to ensure food quality, consistency, presentation, and timely execution of service standards.


• Supervise, train, coach, and support line cooks, prep cooks, and kitchen staff to maintain operational excellence and teamwork.


• Assist with menu execution, recipe adherence, plating standards, and quality control procedures.


• Monitor kitchen workflow and staffing levels to support efficient service operations and labor productivity goals.


• Ensure compliance with all food safety, sanitation, cleanliness, and health department requirements at all times.


• Conduct routine line checks, inventory inspections, temperature monitoring, and kitchen organization procedures.


• Support inventory management, food ordering, product rotation, and waste reduction initiatives to help control food costs.


• Assist with scheduling, shift assignments, and labor management in partnership with culinary leadership.


• Maintain cleanliness and organization throughout all kitchen areas, storage areas, and prep stations.


• Address operational or employee concerns professionally and elevate issues to leadership when appropriate.


• Collaborate with front‑of‑house teams to support smooth service execution and exceptional guest experiences.


• Participate in employee onboarding, training, performance coaching, and development initiatives.


• Maintain accurate operational documentation, including inventory logs, temperature logs, prep sheets, and sanitation records.


• Support special events, catering functions, seasonal menu rollouts, and operational projects as needed.


• Ensure all kitchen employees follow company policies, safety standards, and operational expectations outlined by management.

Qualification Standards & Company Requirements

• Minimum of 3 years of kitchen leadership experience in a restaurant, hotel, or hospitality environment preferred.


• Strong knowledge of culinary techniques, kitchen operations, food safety standards, and sanitation practices.


• Ability to lead and motivate kitchen teams in a fast‑paced environment.


• Strong communication, organization, and time management skills.


• Ability to work under pressure while maintaining professionalism and operational standards.


• Flexibility to work evenings, weekends, holidays, and extended shifts based on operational needs.


• Food Handler or Food Manager Certification required or ability to obtain certification as required by state or local law.


• Flexibility to work evenings, weekends, and holidays are required.

*Please note that specific job requirements and responsibilities may vary depending on the company’s policies, size, and other factors*