Chef de Cuisine: Private Club Opening Kitchen Leader

Talently; Houston (TX); On-site; USD 90,000 - 130,000; Full time

Job summary

Talently in Houston seeks a Chef de Cuisine to lead a new private club kitchen from day one, reporting to the Executive Chef. This on-site role oversees the pass, builds the brigade, and ensures every plate meets the highest standards.

Experience in Michelin/Forbes/Relais kitchens preferred; opening pedigree, meat fabrication skills, and strong leadership required. Spanish fluency a plus; private events and guest chef collaborations are on the calendar.

Qualifications

• 3–5+ years of progressive leadership as a Sous Chef or Chef de Cuisine in Michelin, James Beard–recognized, Forbes, or Relais & Châteaux environments
• Advanced meat fabrication and butchery skills
• Broad exposure to diverse cuisines, with a strong foundation in classical technique and modern plating
• Working knowledge of modern and molecular techniques
• A proven ability to lead, train, and hold a team accountable under pressure
• Command of food cost, inventory, and vendor relationships
• ServSafe or equivalent certification
• Opening experience and Spanish fluency are strong pluses

Responsibilities

• Running the pass and leading service with technique, urgency, and composure
• Driving food quality and consistency across every meal period and private event
• Partnering with the Executive Chef on seasonal menus, special events, and new dishes
• Building recipe, prep, and costing specs, then training the team to execute them flawlessly
• Hiring, training, and developing a kitchen team through the opening and beyond
• Managing inventory, ordering, waste, and labor in partnership with the Executive Sous Chef
• Building a strong, collaborative culture between the kitchen and front of house

Skills

Culinary Leadership

Fine Dining

Butchery

Molecular Gastronomy

Restaurant Openings

Kitchen Management

Job description

Talently in Houston seeks a Chef de Cuisine to lead a new private club kitchen from day one, reporting to the Executive Chef. This on-site role oversees the pass, builds the brigade, and ensures every plate meets the highest standards.

Experience in Michelin/Forbes/Relais kitchens preferred; opening pedigree, meat fabrication skills, and strong leadership required. Spanish fluency a plus; private events and guest chef collaborations are on the calendar.