Executive Chef

Doris Metropolitan; Houston (TX); On-site; USD 70,000 - 90,000; Full time

Benefits offered by this job

401(k)

Dental insurance

Employee discounts

Health insurance

Paid time off

Job summary

Doris Metropolitan in Houston, Texas is seeking an experienced Executive Chef to lead the culinary vision of our fine dining steakhouse. You will oversee kitchen operations and manage our renowned dry-aging program, ensuring quality and consistency while innovating seasonal menus.

The ideal candidate will have at least 3 years of experience as an Executive Chef, a strong background in fine dining or steakhouses, and proven leadership skills. We offer competitive salary, benefits, and growth potential in an expanding restaurant group.

Qualifications

• Minimum 3 years of experience as an Executive Chef.
• Strong preference for candidates with fine dining or steakhouse experience.
• Proven leadership skills with the ability to mentor and inspire a team.

Responsibilities

• Lead, train, and develop the culinary team.
• Manage the dry-aging program, ensuring product quality.
• Design and execute seasonal menus.

Skills

Leadership and team development

Food cost control

Butchery and dry-aging techniques

Menu design

Hospitality passion

Job description

Executive Chef – Fine Dining Steakhouse (Dry-Aging Program)

We are seeking a passionate and highly skilled Executive Chef to lead the culinary vision of our upscale, fine dining steakhouse. Known for our world-class dry‑aging program and uncompromising standards, we are looking for a leader who thrives on precision, creativity, and consistency.

About the Role

As Executive Chef, you will oversee all kitchen operations while elevating our reputation for exceptional steakhouse dining. You will be responsible for maintaining the integrity of our dry‑aging program, developing innovative yet refined menus, and leading a high‑performing culinary team.

Key Responsibilities

• Lead, train, and develop the culinary team with a focus on excellence and accountability
• Oversee all kitchen operations, including prep, service, and sanitation
• Manage and evolve our dry‑aging program, ensuring product quality and consistency
• Design and execute seasonal menus that align with a modern fine dining steakhouse experience
• Maintain strict food cost, labor budgets, and inventory controls
• Ensure compliance with all health, safety, and sanitation standards
• Collaborate with management on concept development, special events, and guest experience initiatives

Qualifications

• Minimum 3 years of experience as an Executive Chef
• Strong preference for candidates with fine dining or steakhouse experience
• Deep understanding of premium proteins, butchery, and dry‑aging techniques
• Proven leadership skills with the ability to mentor and inspire a team
• Strong financial acumen (food cost control, labor management, P&L)
• High standards for quality, presentation, and consistency
• Passion for hospitality and delivering an unforgettable guest experience

What We Offer

• Competitive salary
• Opportunity to lead a flagship culinary program
• Creatively influence menus and dining experience
• Growth potential within an expanding restaurant group

Benefits

• 401(k)
• Dental insurance
• Employee discounts
• Health insurance
• Paid time off

If you are a driven culinary leader with a passion for steakhouse excellence and precision cooking, we want to hear from you.