Executive Chef (Greek-Mediterranean cuisine)

Lombardi Family Concepts, Inc.; Houston (TX); On-site; USD 70,000 - 100,000; Full time

Benefits offered by this job

Health benefits

Paid time off

Growth opportunity

Job summary

Lombardi Family Concepts, Inc. in Houston is seeking an experienced Executive Chef to drive culinary excellence and innovation in authentic Greek and Mediterranean cuisine. The role includes leading all culinary operations, menu development, and team leadership while upholding the highest standards of hospitality. Ideal candidates bring 7+ years of experience, formal culinary training, and a strong understanding of regional flavors and techniques. The position offers a competitive salary, performance-based bonuses, and growth opportunities within a respected hospitality group.

Qualifications

• 7+ years Executive Chef or Senior Sous Chef experience in upscale or fine dining.
• Demonstrated expertise in Greek or Mediterranean cuisine.
• Strong understanding of regional ingredients, techniques, and traditions.

Responsibilities

• Lead all culinary operations, including menu development and execution.
• Manage food cost, inventory control, and vendor relationships.
• Recruit, train, and mentor sous chefs and culinary staff.

Skills

Culinary leadership

Menu development

Inventory management

Team leadership

Financial acumen

Education

Formal culinary training

Tools

Culinary tools and equipment

Job description

Position Overview

We are seeking an experienced, visionary Executive Chef with extensive training and expertise in authentic Greek and Mediterranean cuisine. This leader will drive culinary excellence, uphold the integrity of traditional flavors, and elevate the guest experience through refined execution, seasonal menu development, and strong kitchen leadership.

The ideal candidate brings both authenticity and innovation — deeply rooted in Mediterranean culinary traditions while capable of delivering a modern, elevated presentation aligned with an upscale dining environment.

Key Responsibilities

Culinary Leadership

• Lead all culinary operations, including menu development, recipe creation, and execution
• Develop authentic Greek and Mediterranean dishes rooted in traditional techniques
• Incorporate regional influences (Greek, Southern Italian, Turkish, Lebanese, coastal Mediterranean) while maintaining brand identity
• Maintain consistency, presentation standards, and exceptional flavor profiles
• Oversee daily production, prep systems, and line execution

Menu Development & Innovation

• Create seasonal, rotating menus highlighting fresh seafood, grilled meats, olive oils, herbs, and imported specialty ingredients
• Develop house-made breads, spreads, sauces, and desserts reflective of Mediterranean tradition
• Balance authenticity with modern refinement and upscale plating
• Collaborate on wine pairings and beverage programming

Operational Excellence

• Manage food cost, inventory control, and vendor relationships
• Source high-quality domestic and imported Mediterranean ingredients
• Maintain proper portioning and minimize waste
• Ensure compliance with all health, safety, and sanitation standards

Team Leadership & Development

• Recruit, train, and mentor sous chefs and culinary staff
• Establish strong kitchen culture rooted in discipline, respect, and teamwork
• Lead pre-shift culinary meetings and ongoing training
• Create clear standards of execution and accountability

Guest & Brand Experience

• Uphold the highest standards of hospitality and presentation
• Occasionally engage with guests, chef tables, and special events
• Represent the brand at culinary events and community engagements

Qualifications

• 7+ years Executive Chef or Senior Sous Chef experience in upscale or fine dining
• Formal culinary training preferred
• Demonstrated expertise in Greek or Mediterranean cuisine
• Strong understanding of regional ingredients, techniques, and traditions
• Proven track record of managing high-volume, quality-driven kitchens
• Strong financial acumen (food cost, labor management, forecasting)
• Ability to lead with both authority and mentorship

Preferred Experience

• Experience working in Greece or Mediterranean regions a plus
• Knowledge of Mediterranean wine programs
• Established vendor relationships for specialty imports
• Experience opening new restaurant concepts

Compensation & Benefits

• Competitive base salary (commensurate with experience)
• Performance-based bonus structure
• Health benefits
• Paid time off
• Growth opportunity within a respected hospitality group