Executive Chef

Thind Management; Houston (TX); On-site; USD 70,000 - 90,000; Full time

Job summary

Thind Management is seeking a highly motivated Executive Chef to oversee all kitchen operations in Houston, Texas. This role demands exceptional food quality, consistency, and strong leadership to ensure operational efficiency and culinary excellence.

The ideal candidate will have at least 5 years of culinary leadership experience, a food manager certification, and proven abilities in a fast-paced hospitality environment. Responsibilities include developing menus, managing kitchen staff, and ensuring compliance with safety regulations.

Qualifications

• Minimum of 5 years of culinary leadership experience in a high-volume restaurant or hotel.
• Previous Executive Chef or senior kitchen leadership experience strongly preferred.
• Proven ability to lead and motivate culinary teams.

Responsibilities

• Lead all day-to-day kitchen operations ensuring quality and presentation standards.
• Develop, execute, and maintain menus and culinary standards.
• Supervise and train kitchen employees while promoting teamwork.

Skills

Leadership

Operational expertise

Creativity

Communication skills

Education

Food Manager Certification or equivalent

Tools

Inventory management systems

Food safety protocols

Job description

Job Summary

We are seeking a highly motivated and experienced Executive Chef who is responsible for overseeing all kitchen operations while ensuring exceptional food quality, consistency, presentation, and operational efficiency. The Executive Chef plays a critical leadership role in developing culinary standards, leading and developing kitchen teams, maintaining food safety compliance, and supporting overall restaurant profitability. This position requires strong leadership abilities, operational expertise, creativity, and the ability to perform effectively in a fast-paced hospitality environment while delivering memorable culinary experiences for guests.

Core Job Responsibilities & Duties

• Lead all day-to-day kitchen operations, ensuring consistency, quality, and presentation standards are maintained at all times.
• Develop, execute, and maintain menus, recipes, seasonal offerings, and culinary standards in alignment with company goals and brand identity.
• Supervise, coach, train, and develop kitchen employees while promoting accountability, teamwork, and professional growth.
• Monitor food preparation procedures, portioning, plating, and presentation to ensure operational excellence and guest satisfaction.
• Manage kitchen labor scheduling, staffing levels, and productivity to support operational needs and labor cost goals.
• Oversee food ordering, inventory management, product rotation, and vendor relationships to maintain quality standards and control costs.
• Ensure compliance with all company policies, food safety standards, sanitation requirements, and local, state, and federal health regulations.
• Conduct routine kitchen inspections and maintain cleanliness, organization, and safe working conditions throughout all kitchen areas.
• Analyze food costs, waste, purchasing trends, and operational reports to improve profitability and operational efficiency.
• Collaborate with front-of-house leadership and management teams to support seamless service execution and guest experience initiatives.
• Assist with budgeting, forecasting, special events, catering operations, promotions, and new culinary initiatives as needed.
• Address operational challenges proactively while maintaining professionalism, urgency, and strong leadership presence during service periods.
• Maintain accurate documentation related to inventory, invoices, temperature logs, sanitation records, and operational reporting.
• Participate in hiring, onboarding, disciplinary action, performance management, and employee development initiatives in partnership with leadership and Human Resources.
• Ensure all kitchen operations are conducted in alignment with the Associate Handbook, company policies, and operational expectations.

Qualification Standards & Company Requirements

• Minimum of 5 years of culinary leadership experience in a high-volume restaurant, hotel, or hospitality environment.
• Previous Executive Chef or senior kitchen leadership experience strongly preferred.
• Strong knowledge of food safety regulations, kitchen operations, inventory management, and labor controls.
• Proven ability to lead, motivate, and develop culinary teams in a fast-paced environment.
• Strong organizational, communication, and problem‑solving skills.
• Ability to manage multiple priorities while maintaining high operational standards.
• Flexibility to work evenings, weekends, holidays and extended hours based on business demands.
• Food Manager Certification or ability to obtain certification as required by state or local law.

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