On-Site Executive Chef | Boutique Hotel Dining Mastery

The Sam Houston Hotel; Town of Texas (WI); On-site; USD 80,000 - 120,000; Full time

Job summary

The Sam Houston Hotel in downtown Houston seeks an Executive Chef to lead all culinary operations onsite. This full-time role oversees menu planning, recipe development, food preparation standards, and staff scheduling to ensure exceptional guest dining experiences.

You will manage inventory, costs, and vendor relations, collaborate with banquet and events teams, uphold food safety and sanitation, and foster a respectful, high-performing kitchen culture aligned with the hotel's renowned service.

Qualifications

• Demonstrated leadership of diverse kitchen staff and operations.
• Experience in menu development and high-volume service.
• Strong knowledge of food safety standards and regulatory compliance.
• Budgeting, inventory management, and vendor relations experience.
• Background in hotel, banquet, or high-volume restaurant settings.
• Excellent organizational, time management, and problem-solving skills.
• Ability to collaborate with front-of-house, events, and management teams.

Responsibilities

• Plan menus, develop recipes, and ensure consistently high-quality food.
• Lead kitchen staff scheduling, training, and performance expectations.
• Oversee inventory, ordering, and food cost controls.
• Ensure adherence to food safety and sanitation standards.
• Collaborate with hotel leadership on banquet and events menus.

Skills

Culinary leadership

Menu development

Food safety & sanitation

Inventory & cost control

Vendor relations

Team mentoring

Regulatory compliance

Interdepartmental collaboration

Time management

Education

Culinary degree

Food safety certifications

Job description

The Sam Houston Hotel in downtown Houston seeks an Executive Chef to lead all culinary operations onsite. This full-time role oversees menu planning, recipe development, food preparation standards, and staff scheduling to ensure exceptional guest dining experiences.

You will manage inventory, costs, and vendor relations, collaborate with banquet and events teams, uphold food safety and sanitation, and foster a respectful, high-performing kitchen culture aligned with the hotel's renowned service.