Executive Chef | Lead & Elevate Texas Kitchen

The Post Oak; Houston (TX); On-site; USD 65,000 - 85,000; Full time

Benefits offered by this job

Training program

Career development

Employee discounts

Health benefit plans

Dental/Vision/Life/Disability/401k

Paid time off

Bonus potential

Job summary

King Ranch Texas Kitchen in Houston is seeking an Executive Chef / Senior Kitchen Manager to lead a Texas-inspired culinary program with a focus on quality, consistency, and team development. You will mentor talent, manage costs, and collaborate with restaurant leadership to drive culinary excellence.

Expect hands-on leadership, rigorous training, and opportunities to shape the kitchen culture within a dynamic hospitality organization.

Qualifications

• 5+ years culinary management experience, including 2+ years as an Executive Chef in a high-volume full-service setting.
• Strong knowledge of back-of-house operations, including supervision, inventory controls, labor/cost management, and product quality.
• Excellent communication, leadership, and conflict-resolution skills.
• Stable and progressive work history with a strong work ethic.

Responsibilities

• Hands-on leadership to ensure guest satisfaction and a Do Whatever It Takes attitude.
• Oversee all back-of-house staff in a high-volume kitchen, with ongoing training and development.
• Plan and execute to achieve or exceed budgeted labor and other costs.
• Oversee weekly/monthly inventories and ordering of food and supplies.
• Maintain sanitation and organize the work area in compliance with OSHA regulations.

Skills

Culinary Management

Executive Chef

Leadership

Communication

Cost Control

Staff Supervision

Job description

King Ranch Texas Kitchen in Houston is seeking an Executive Chef / Senior Kitchen Manager to lead a Texas-inspired culinary program with a focus on quality, consistency, and team development. You will mentor talent, manage costs, and collaborate with restaurant leadership to drive culinary excellence.

Expect hands-on leadership, rigorous training, and opportunities to shape the kitchen culture within a dynamic hospitality organization.