Executive Chef

Lombardi Family Concepts, Inc.; Houston (TX); On-site; USD 90,000 - 180,000; Full time

Job summary

Lombardi Family Concepts, Inc. in Houston, TX is seeking an Executive Chef to lead a high-end, Mediterranean-inspired kitchen. The role requires hands-on culinary leadership, menu development, and a commitment to delivering an exceptional guest experience.

You will oversee food preparation, plating standards, inventory management, cost control, staff training, and collaboration with management on seasonal menus and events, while maintaining service excellence and a positive kitchen culture.

Qualifications

• Strong culinary expertise in French and Mediterranean cuisines, including scratch cooking and menu development.
• Experience opening an upscale restaurant, including kitchen development, menu design and vendor negotiations.
• Proficiency in kitchen leadership, staff management, scheduling, and team training.
• Knowledge of food safety, sanitation standards, and regulatory compliance in restaurant operations.
• Experience in inventory management, vendor relations, and food cost control.
• Ability to maintain high quality and consistency in food preparation, presentation, and taste during peak service.
• Excellent communication and collaboration skills with front‑of‑house and management teams.
• Previous experience as an Executive Chef or senior Sous Chef in a full‑service or upscale restaurant environment.
• Culinary degree or formal culinary training preferred; equivalent professional experience considered.
• Ability to work flexible hours, including evenings, weekends, and holidays, as required by restaurant operations.

Responsibilities

• Lead all kitchen operations and ensure an outstanding dining experience.
• Oversee menu execution, food preparation, plating standards, and quality control.
• Manage, train, and schedule kitchen staff; promote food safety and sanitation.
• Monitor inventory, ordering, and cost control.
• Collaborate with management on seasonal menus, specials, and events.
• Recruiting, onboarding, and developing culinary team members to foster a positive kitchen culture.

Skills

Leadership

Menu development

Staff management

Food safety

Vendor relations

Cost control

Education

Culinary degree or equivalent

Job description

Company Description

Lombardi Family Concepts, Inc. operates European-inspired neighborhood restaurants that welcome guests from local communities and around the world. Drawing from Italian Trattorias, French bistros, and coastal Mediterranean cuisines, the company focuses on handcrafted dishes, including house‑made pastas, gelatos, and desserts. Menus blend contemporary culinary creativity with classic recipes, offering both innovation and familiarity. Each restaurant is designed to be a warm, inviting space where guests feel at home with friends and family. To learn more about the company and its concepts, visit www.lombardifamilyconcepts.com.

Role Description

The Executive Chef is a full‑time, on‑site role based in Houston, TX, responsible for leading all kitchen operations and ensuring an outstanding dining experience. This position oversees menu execution, food preparation, plating standards, and quality control in line with Lombardi Family Concepts’ Mediterranean and European culinary vision. The Executive Chef manages, trains, and schedules kitchen staff, promotes food safety and sanitation, and monitors inventory, ordering, and cost control. The role includes collaborating with management on seasonal menus, specials, and events, maintaining consistent presentation and taste, and addressing guest feedback related to food. The Executive Chef also supports recruiting, onboarding, and developing culinary team members to foster a positive, high‑performance kitchen culture.

Qualifications

• Strong culinary expertise in French and Mediterranean cuisines, including scratch cooking and menu development.
• Experience opening an upscale restaurant, including kitchen development, menu design and vendor negotiations.
• Proficiency in kitchen leadership, staff management, scheduling, and team training.
• Knowledge of food safety, sanitation standards, and regulatory compliance in restaurant operations.
• Experience in inventory management, vendor relations, and food cost control.
• Ability to maintain high quality and consistency in food preparation, presentation, and taste during peak service.
• Excellent communication and collaboration skills with front‑of‑house and management teams.
• Previous experience as an Executive Chef or senior Sous Chef in a full‑service or upscale restaurant environment.
• Culinary degree or formal culinary training preferred; equivalent professional experience considered.
• Ability to work flexible hours, including evenings, weekends, and holidays, as required by restaurant operations.