Head Chef

55 Seventy; Houston (TX); On-site; USD 90,000 - 130,000; Full time

Benefits offered by this job

401(k) with matching

Health and dental insurance

Paid time off

Job summary

55 Seventy is a private members club in Dallas known for wine-centered hospitality and elevated cuisine. The Head Chef/Chef de Cuisine leads daily kitchen operations, translating the menu vision into flawless execution across all services—from private dinners to large events.

Working with the Executive Chef, CDC drives quality, mentors staff, and maintains the club’s standards of refined hospitality. Strong leadership and a culinary degree are required.

Qualifications

• 3–5+ years of progressive kitchen leadership in upscale or fine dining.
• Culinary degree or equivalent hands-on training preferred.
• Strong classical technique, knife skills, and modern plating.
• Proven ability to lead, train, and maintain quality under pressure.
• Working knowledge of food cost, inventory management, and vendor relationships.
• Food safety certification (ServSafe or equivalent) required.
• Flexible schedule including nights, weekends, holidays; bilingual a plus.

Responsibilities

• Run the pass and oversee plate quality, timing, and consistency.
• Lead the line with technique, urgency, and composure during service.
• Partner with chefs to manage prep flow, mise en place, and rotation.
• Coordinate with FOH on VIPs, ticket times, and private events.
• Mentor line cooks and prep staff; lead pre-shift meetings.
• Assist in interviewing, onboarding, and performance feedback.
• Foster accountability and strong culture between BOH and FOH.

Skills

Leadership

Knife skills

Plating technique

Food cost management

Training/mentoring

Bilingual English/Spanish

Education

Culinary degree or equivalent training

ServSafe or equivalent food safety certification

Job description

55 Seventy is a private members club in Dallas, TX, designed for wine lovers seeking an elevated yet approachable experience. The club offers an unparalleled selection of wines curated by an expert sommelier team, along with premium spirits, classic cocktails, and a thoughtful food program led by an executive chef using fresh, high-quality ingredients. Members enjoy unique benefits such as access to an exceptional climate-controlled wine cellar, no restaurant markup on wines, and the ability to bring their own bottles without corkage fees. A dynamic calendar of tastings, social events, live music, and talks with business leaders foster a vibrant community. Members also gain access to a network of 40+ reciprocal clubs worldwide, expanding opportunities for personal enjoyment and professional hosting.

POSITION SUMMARY

The Head Chef/Chef de Cuisine (CDC) serves as the culinary leader of daily kitchen operations at 55 Seventy, responsible for translating the restaurant's menu vision into consistent, elevated execution on every plate. Working closely with the Executive Chef and Executive Sous Chef, the CDC owns the line, drives food quality and consistency, leads and develops the kitchen team, and ensures every service; from an intimate private dinner to a full banquet, reflects the standard of refined hospitality that defines the 55 Seventy brand.

KEY RESPONSIBILITIES

Run the pass and directly oversee plate quality, timing, and consistency across all meal periods and private dining events.

• Set the tone on the line. Leading by example with technique, urgency, and composure during high-volume or high-pressure service.
• Ensure every dish leaving the kitchen meets 55 Seventy's plating, portioning, and flavor standards.
• Partner with the Executive Sous Chef and Sous Chef to manage prep flow, station setup, and mise en place across breakfast, lunch, brunch and dinner.
• Coordinate directly with FOH leadership on ticket times, VIP requests, and private dining logistics.
• Setting the tone for culture and leading by example to continue a strong bond between the BOH and FOH teams and leadership.
• Assist with execution for, banquets, wine dinners, chef’s tables, and private events.

Menu Development & Consistency

• Collaborate with the Executive Chef on new menu items, seasonal rotations, and special event menus.
• Write and maintain recipe, prep and costing documentation (yields, portioning, plating specs) to safeguard consistency across shifts and locations.
• Conduct menu rollout training for new and revised dishes, ensuring the full kitchen team executes to spec.
• Taste and quality-check dishes throughout service, correcting deviations in real time.
• Supervise, train, and mentor line cooks and prep staff; support the Sous Chef in daily staff management, coaching, and cross training.
• Lead pre-shift meetings to communicate menu changes, VIP notes, 86'd items, and service priorities.
• Assist in interviewing, onboarding, and performance feedback for kitchen staff.
• Foster a culture of accountability, respect, and craft; holding the team to 55 Seventy's culture and execution standards.

Operations, Cost & Compliance

• Manage inventory levels, vendor ordering accuracy, and receiving in partnership with the Executive Sous Chef.
• Monitor waste daily through yield management, waste reduction, and purchasing discipline.
• Maintain a clean, organized, and safe kitchen in compliance with health department and food safety standards.
• Maintain preventative maintenance schedules & report equipment repairs and ensure equipment is running efficiently.
• Oversee proper labeling, rotation, and storage of product (FIFO) across all stations.
• Support scheduling and labor management to align staffing with forecasted covers and events.
• Drive productivity while maintaining quality standards.

QUALIFICATIONS

• 3–5+ years of progressive kitchen leadership experience, including experience as a Sous Chef or CDC in a high-volume, upscale, or fine dining environment.
• Culinary degree or equivalent hands‑on training and experience preferred.
• Strong command of classical technique, knife skills, and modern plating.
• Proven ability to lead, train, and hold a team accountable under pressure.
• Working knowledge of food cost, inventory management, and vendor relationships.
• Food safety certification (ServSafe or equivalent) required.
• Flexible schedule, including nights, weekends, and holidays as service demands.
• Bilingual (English/Spanish) a strong plus.

PHYSICAL REQUIREMENTS

• Ability to stand and walk for extended periods (up to 10–12 hours) in a fast‑paced kitchen environment.
• Ability to lift up to 50 lbs., work near open flame and hot equipment, and tolerate variable kitchen temperatures.
• Manual dexterity for knife work, plating, and repetitive prep tasks.

COMPENSATION & BENEFITS

• 401(k) with matching
• Health and dental insurance
• Paid time off

Benefits found in job post

401(k), Dental insurance, Medical insurance