Executive Chef

O'Reilly Hospitality Management Llc; Wichita Falls (TX); On-site; USD 85,000 - 120,000; Full time

Benefits offered by this job

401(k) plan

Career growth

Travel discounts

DailyPay access

Job summary

O’Reilly Hospitality Management, LLC is seeking an Executive Chef for Wellborn 2R Steakhouse in Wichita Falls, TX. The role leads all culinary operations, ensuring top-quality food, safety, and profitability while mentoring a dynamic team and delivering guest-focused service.

Responsibilities include menu development, cost control, staff recruitment, and collaboration with hotel leadership to execute events and maintain brand standards. On-site work with a focus on safety and sustainability.

Qualifications

• Degree/certification from a culinary institution.
• Two years’ Sous Chef experience preferred.
• Two years kitchen supervisory experience preferred.
• Fluent in Spanish a plus.

Responsibilities

• Leads all culinary operations to ensure quality, consistency and guest satisfaction.
• Oversees daily kitchen operations across restaurants, banquets, catering and room service.
• Recruits, trains, mentors, and evaluates culinary team members per policy.
• Maintains compliance with health, safety, and brand standards.

Skills

Culinary knowledge

HACCP compliance

Budget management

Leadership

Multitasking

Education

Culinary degree or certification

Tools

POS systems

Office proficiency

Job description

If you are unable to complete this application due to a disability, contact this employer to ask for an accommodation or an alternative application process.

Executive Chef

Full Time Wellborn 2R Steakhouse, Wichita Falls, TX, US

JOIN OUR TEAM!

We are proudly managed by O’Reilly Hospitality Management, LLC ("OHM")

At OHM, we are:

• A forward-thinking (and growing) company offering opportunities to engage your passions through sustainability efforts, health & wellness, community
  involvement, & philanthropic outreach efforts.
• Committed to empowering Team Members throughout all levels of leadership. Every Team Member has the opportunity to contribute in a unique way, making a real impact.
• Seeking supportive, collaborative, detailed-oriented people to join our team!

At OHM, we offer:

• 401(k) & Roth 401(k) with company match – full-time and part-time Team Members are eligible!
• Growth Potential and Career Advancement
• Hotel/Restaurant Travel Perks & Discounts!

Never wait for a paycheck again! OHM Team Members can sign up for earned wage access through DailyPay on day one!

Now Hiring: Executive Chef
Location: Wellborn 2R Steakhouse and Delta Hotels by Marriott, Wichita Falls

Purpose for the Position:

The Executive Chef provides strategic leadership and direction for all culinary operations, ensuring exceptional food quality, consistency, safety, and profitability while delivering world-class guest service. This position is responsible for leading and developing culinary team members, overseeing menu execution, managing food and labor costs, maintaining compliance with all food safety regulations, and ensuring culinary operations consistently meet OHM world-class guest service, hospitality and brand standards. The Executive Chef collaborates with hotel leadership to create memorable dining experiences while fostering a positive, engaged, and high-performing team culture.

• Leads all culinary operations to ensure exceptional food quality, presentation, consistency, and guest satisfaction.
• Oversees daily kitchen operations, including restaurants, banquets, catering, room service, bars (where applicable), and other food service outlets.
• Recruits, hires, trains, mentors, coaches, develops, schedules, evaluates performance, recognizes achievements, and administers progressive discipline for culinary team members in accordance with company policies.
• Creates a culture focused on teamwork, accountability, engagement, safety, and delivering world-class guest service.
• Develops and maintains standardized recipes, menu offerings, and food presentation standards while supporting seasonal and specialty menu development.
• Plans production levels and staffing based on occupancy, banquet activity, forecasts, and business demands.
• Monitors food quality throughout preparation and service to ensure consistency and compliance with company and brand expectations.
• Maintains compliance with all federal, state, and local health department regulations, sanitation requirements, food handling standards, and HACCP guidelines.
• Ensures safe operation, cleanliness, organization, and preventative maintenance of all kitchen facilities, equipment, and storage areas.
• Oversees purchasing, receiving, inventory management, product rotation, and storage practices to minimize waste and maximize product quality.
• Controls food, beverage, labor, and operating costs by monitoring purchasing, portion control, waste reduction, inventory levels, and scheduling practices while meeting budget expectations.
• Reviews financial reports, food cost reports, labor reports, inventory variances, and operational metrics to identify opportunities for continuous improvement.
• Collaborates with hotel leadership, Sales, Events, and Food & Beverage teams to successfully execute meetings, weddings, banquets, catering functions, and special events.
• Ensures all menus accommodate dietary restrictions, food allergies, and guest requests whenever possible.
• Maintains appropriate staffing levels while supporting recruitment, retention, succession planning, and professional development initiatives.
• Responds promptly and professionally to guest concerns, resolving issues to achieve the highest possible level of guest satisfaction.
• Maintains compliance with company policies, brand standards, safety procedures, and all applicable employment and food safety regulations.
• Participates in Manager on Duty responsibilities as assigned and supports hotel operations to ensure an exceptional guest experience.
• Performs other duties as assigned to support the successful operation of the property.
• Embraces O’Reach, OHX Experience, Green Team, Guest Service, Team Member Satisfaction, Health & Wellness, and Safety culture.

Skills & Abilities:

• Strong culinary knowledge, food preparation techniques, and menu development.
• Knowledge of food safety regulations, HACCP, and sanitation standards.
• Strong financial acumen with the ability to manage budgets, food costs, labor costs, and operational expenses.
• Excellent leadership, communication, coaching, and conflict resolution skills.
• Strong organizational and time management abilities with the ability to prioritize multiple responsibilities.
• Ability to work effectively under pressure in a fast-paced environment.
• Proficient in Microsoft Office and hospitality/POS/inventory management systems.
• Commitment to delivering exceptional guest experiences while maintaining operational excellence.
• Proficient in the following dimensions of restaurant functions: food planning and preparation, purchasing, sanitation, security, company policies and procedures, personnel management, recordkeeping, and preparation of reports.
• Pleasant, polite manager who maintains a neat and clean appearance.
• Ability to motivate team members to work as a team to ensure that food and service meet appropriate standards.
• The ability to spot and resolve problems efficiently.
• Excellent verbal and written communication skills.
• The ability to multitask and prioritize.
• Maintains a positive reputation within the community.

Work Requirements

• This is an on-site position. All essential job duties must be performed on hotel premises.
• Must be available to work a flexible schedule including mornings, evenings, weekends, holidays, and extended hours based on business demands.
• Must maintain regular and reliable attendance.
• Ability to respond to operational emergencies outside of scheduled work hours when necessary.

Education & Experience:

• Degree/certification from a culinary institution preferred.
• Two years’ experience as a Sous Chef preferred.
• Two years kitchen supervisory experience with three years kitchen operations experience including at least one year in a lead cook position and one year in a steward position OR an equivalent level of education and experience.
• Fluent in Spanish is a plus.

Physical Requirements of the Position:

• Frequently stand and walk for extended periods throughout the workday.
• Frequently bend, stoop, kneel, reach, push, pull, climb, and lift.
• Regularly lift and carry up to 50 pounds and occasionally lift greater amounts with assistance.
• Frequently use hands for food preparation, handling equipment, and operating kitchen tools.
• Ability to work in hot, humid, cold, wet, and fast-paced kitchen environments.
• Requires close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus.
• Ability to safely operate commercial kitchen equipment.

Physical Activity of the Position:

• Stooping, kneeling, crouching, reaching, standing, walking, pushing, pulling, lifting, picking/pinching with fingers, typing, grasping, feeling, talking, hearing, repetitive motion.

Work is performed primarily indoors in a commercial kitchen, restaurant, banquet, and food preparation areas. The position routinely works near hot surfaces, open flames, steam, sharp objects, refrigeration units, cleaning chemicals, and commercial kitchen equipment. Exposure to varying temperatures, moderate to high noise levels, and occasional outdoor conditions may occur while supporting events, deliveries, or other operational needs. The Executive Chef is expected to maintain a safe working environment and consistently follow all company safety procedures and food safety regulations.

O’Reilly Hospitality Management, LLC, is an equal opportunity employer. Employment selection and related decisions are made without regard to age, race, color, sex, sexual orientation, gender identity, national origin, religion, genetic information, disability, protected veteran status or other protected classifications