Head Chef — Lead Fine-Dining & Private Events (401(k))

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 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.