Chef De Cuisine

Le Jardinier - MFAH; Houston (TX); On-site; USD 85,000 - 120,000; Full time

Benefits offered by this job

Comprehensive Medical, Dental and Vis

Incentive plan potential

Employee Assistance Program

Family Meal Provided

On site Educational Classes

Job summary

Houston Museum Restaurant Management seeks a Chef de Cuisine to lead daily kitchen operations with the Executive Chef, upholding brand standards and culinary excellence.

You will manage payroll and budgets, supervise 12–20 associates, mentor the team, and contribute to menu development while maintaining Michelin-level quality, safety, and hygiene.

Qualifications

• 5–8 years of experience in a fine dining or similar high-caliber establishment.
• Michelin level experience or similar preferred.
• Proven experience in kitchen management, preferably as a Sous Chef or higher.
• Strong financial management skills, with payroll and budgeting experience.
• Excellent leadership, communication, and team-building abilities.
• Flexibility to work nights, weekends and holidays.

Responsibilities

• Serve as a kitchen leader, overseeing management, brand, and team supervision.
• Collaborate with the Executive Chef to align operations with culinary vision.
• Manage payroll functions and payroll budgeting.
• Oversee finances, cost control, reporting, scheduling, inventory and supplier relations.
• Lead a 12-20 person team, fostering excellence and continuous improvement.
• Maintain high standards of food quality, hygiene and safety.
• Contribute to menu development maintaining Michelin-level offerings.
• Mentor and develop kitchen staff through training.

Education

High School Diploma

Associate degree in Culinary Arts

Job description

We are seeking an enthusiastic and capableChef De Cuisineto join our exceptional team of service leaders!As the Chef de Cuisine, you will be the face of the kitchen operations, working closely with the Executive Chef to uphold the brand standards. This role demands a blend of culinary expertise, relative financial knowledge, and robust leadership skills to manage a diverse team, ensuring excellence in every aspect of the kitchen operations.

Responsibilities:

• Serve as a kitchen leader, overseeing aspects of kitchen management, culinary brand, and team supervision.
• Collaborate closely with the Executive Chef to align the kitchen's operations with the overall brand strategy and culinary vision.
• Manage and execute payroll functions, ensuring accuracy and compliance with financial policies.
• Oversee assigned relative finances, cost control, financial reporting, scheduling, inventory management, and supplier relations.
• Lead a team of 12-20 associates, fostering a culture of true excellence, teamwork, and continuous improvement.
• Implement and maintain high standards of food quality, hygiene, and safety in the kitchen.
• Participate in menu development and innovation, maintaining the Michelin Star standard of culinary offerings.
• Be a mentor and coach to the kitchen team, providing training and development opportunities.

Qualifications:

• A minimum of 5-8 years of experience in a fine dining or similar high-caliber establishment.
• Michelin level experience or similar preferred
• Proven experience in kitchen management, preferably as a Sous Chef or higher.
• High School Diploma, or equivalent level of education, required (Must be able to add, subtract, multiply, and divide in all units of measure)
• Associate’s Degree or equivalent Certification in Culinary arts preferred
• Strong financial management skills, with experience in payroll and budgeting.
• Excellent leadership, communication, and team-building abilities.
• Flexibility to work various shifts, including nights, weekends, and holidays.

What we offer:

• Comprehensive Medical, Dental and Vision insurance
• Incentive plan potential
• Employee Assistance Program
• Family Meal Provided
• On site Educational Classes

The job description isn’t meant to be complete list of your qualifications or all the things you'll do.

EQUAL OPPORTUNITY EMPLOYER Houston Museum Restaurant Management is an Equal Opportunity Employer. In compliance with the Americans with Disabilities Act,we will provide reasonable accommodations to qualified individuals with disabilities and encourages both prospective and current employees to discuss potential accommodations with the employer.

We use eVerify to confirm U.S. Employment eligibility.

Compensation: To be discussed