Chef De Cuisine

Savoy; Houston (TX); On-site; USD 75,000 - 110,000; Full time

Job summary

Savoy in Houston seeks a Chef de Cuisine to lead all food operations across the pizzeria, aligning culinary, service, and financial goals while owning culinary performance, including revenue growth, COGS, and labor control.

You will collaborate with all departments to deliver a cohesive guest experience, manage menu planning and inventory, mentor the kitchen team, ensure health and safety compliance, and engage guests in the dining room.

Qualifications

• 3+ years of experience in an Italian, pizzeria concept.
• Strong knowledge of menu planning, inventory management, and food costs
• Excellent communication and organizational skills
• Ability to work in a fast-paced environment and meet deadlines
• Proven ability to manage P&L performance, control costs, and drive revenue growth.
• Demonstrated ability to lead, inspire, and develop hospitality teams at all levels.
• High attention to detail and operational discipline.
• Flexible availability, including nights, weekends, and holidays.
• Commitment to excellence, collaboration, and guest satisfaction.

Responsibilities

• Lead and manage daily kitchen operations, including menu planning and inventory management.
• Develop and implement new recipes and menu items.
• Oversee food preparation and presentation, ensuring high-quality standards.
• Lead and mentor kitchen team members, providing feedback and guidance.
• Collaborate with the sous chef on menu development and kitchen operations.
• Manage kitchen budget and inventory, optimizing food costs and minimizing waste.
• Ensure compliance with health and safety regulations.
• Participate in special events and catering, as needed.
• Financial monitoring and planning specifically: food, labor, and opex costs.
• Engage with guests in the dining room.

Skills

Pizzeria leadership

Menu planning

Inventory management

Team leadership

Job description

The Chef de Cuisine leads all food operations across the pizzeria, ensuring alignmentbetweenculinary,service,andfinancialgoals.Thisroleholdsownershipover culinary performance, including revenue growth, COGS, and labor control, while upholding Aroma’s brand standards of excellence, consistency, and hospitality. The Chef de Cuisine works closely with all departments to deliver a cohesive and seamless guest experience across all outlets.

Your Responsibilities:

• Leadandmanagedailykitchenoperations,includingmenuplanningand inventory management
• Develop and implement new recipes and menu items
• Oversee food preparation and presentation, ensuring high-quality standards
• Lead and mentor kitchen team members, providing feedback and guidance
• Collaborate with the sous chef on menu development and kitchen operations
• Managekitchenbudgetandinventory,optimizingfoodcostsandminimizing waste
• Ensure compliance with health and safety regulations
• Participate in special events and catering, as needed
• Financial monitoring and planning specifically: food, labor, and opex costs
• Engage with guests in the dining room

Your Qualifications:

• 3+ years of experience in an Italian, pizzeria concept
• Strong knowledge of menu planning, inventory management, and food costs
• Excellent communication and organizational skills
• Ability to work in a fast-paced environment and meet deadlines
• Proven ability to manage P&L performance, control costs, and drive revenue growth.
• Demonstrated ability to lead, inspire, and develop hospitality teams at all levels.
• Excellent communication, interpersonal, and organizational skills.
• High attention to detail and operational discipline.
• Flexible availability, including nights, weekends, and holidays.
• Commitment to excellence, collaboration, and guest satisfaction.

Compensation: To be discussed