Mediterranean Executive Chef: Lead High-Volume Events

Redd Hospitality; Houston (TX); On-site; USD 90,000 - 150,000; Full time

Benefits offered by this job

401(k)

401(k) matching

Dental insurance

Health insurance

Paid time off

Vision insurance

Job summary

Redd Hospitality in Houston seeks an Executive Chef to lead our culinary team and oversee all kitchen operations, ensuring top-tier food quality and safety. This full-time role focuses on staff development, menu integration, and high-volume service in a vibrant hospitality setting.

You will manage daily kitchen operations, coordinate with dietary and banquet teams, maintain inventory, and uphold rigorous standards.

Qualifications

• Proven experience as an Executive Chef in hospitality with high-volume operations.
• Strong events experience.
• Knowledge of food production techniques, kitchen management, and service operations.
• Excellent team management and leadership skills.
• Familiarity with dietary requirements and menu planning for various occasions.
• Exceptional organizational skills and attention to detail.
• Ability to work in a fast-paced environment while maintaining quality.

Responsibilities

• Oversee daily kitchen operations, ensuring efficient food production and service.
• Manage kitchen staff, providing training, guidance, and support to foster a collaborative team environment.
• Ensure compliance with food safety regulations and proper food handling practices.
• Coordinate with the dietary department to accommodate special dietary needs and preferences.
• Monitor inventory levels, ordering supplies as needed to maintain optimal stock levels.
• Collaborate with banquet coordinators to plan and execute large-scale events successfully.
• Maintain cleanliness and organization of the kitchen area, adhering to health and safety standards.

Skills

Staff management

Food production

Food safety

Team leadership

Menu planning

Dietary accommodations

Job description

Redd Hospitality in Houston seeks an Executive Chef to lead our culinary team and oversee all kitchen operations, ensuring top-tier food quality and safety. This full-time role focuses on staff development, menu integration, and high-volume service in a vibrant hospitality setting.

You will manage daily kitchen operations, coordinate with dietary and banquet teams, maintain inventory, and uphold rigorous standards.