Restaurant Chef

ALife Hospitality Group; Houston (TX); On-site; USD 40,000 - 60,000; Full time

Benefits offered by this job

Vision insurance

Medical insurance

401(k)

Job summary

A leading hospitality organization in Houston is seeking a Recruiting Coordinator to manage kitchen operations and to ensure high-quality food preparation. This role leads a culinary team, collaborates on menu development, and ensures compliance with health regulations. The ideal candidate will have over three years of kitchen leadership experience, strong culinary skills, and a passion for food. Competitive benefits including medical and vision insurance are offered.

Qualifications

• 3+ years of kitchen leadership experience (Sous Chef or Chef role preferred).
• Ability to lead a team in a fast-paced environment.
• Understanding of kitchen financials.
• Understanding of kitchen financials, including food cost and labor cost.
• ServSafe or food handler certification required (or ability to obtain).
• Excellent communication, time management, and problem‑solving skills.
• Creativity, passion for food, and commitment to delivering consistent quality.
• Fast‑paced kitchen with exposure to heat, cold, and sharp objects.
• Requires standing for long periods, lifting up to 50 lbs, and working nights/weekends/holidays as needed.

Responsibilities

• Oversee all food preparation and cooking.
• Collaborate with leadership to develop menu items.
• Ensure compliance with health department regulations.
• Develop new menu items and seasonal offerings.
• Manage inventory and monitor food costs.
• Ensure health, safety, and sanitation compliance.
• Communicate menu changes and expectations in pre-shift meetings.
• Maintain FIFO and proper storage.

Skills

Culinary skills

Team leadership

Time management

Problem-solving

Creativity

Education

ServSafe or food handler certification

Job description

Recruiting Coordinator at ALIFE Hospitality Group

Position Summary

The Restaurant Chef is responsible for overseeing daily kitchen operations, ensuring high-quality food preparation, consistent execution, and adherence to culinary standards. This role supports menu development, supervises kitchen staff, maintains food safety compliance, and helps drive an excellent guest experience through exceptional cuisine.

Key Responsibilities

Kitchen Operations & Food Preparation

• Oversee all food preparation and cooking to ensure consistency, taste, and presentation.
• Ensure all dishes meet established quality standards before leaving the kitchen.
• Maintain portion control, minimize food waste, and ensure proper use of inventory.
• Execute recipes accurately and ensure all kitchen staff follow culinary guidelines.
• Lead, train, and mentor line cooks, prep cooks, and dish staff.
• Assist with scheduling, staffing needs, and performance evaluations.
• Promote a positive, efficient, and safe working environment.
• Conduct pre-shift meetings to communicate menu changes, specials, and expectations.

Menu Development & Execution

• Collaborate with leadership to develop new menu items, specials, and seasonal offerings.
• Test recipes, adjust flavor profiles, and ensure cost‑effective ingredient usage.
• Monitor food trends to keep the menu innovative and appealing.

Inventory & Cost Management

• Manage inventory, place orders, and ensure stock levels are maintained.
• Monitor food cost percentages and contribute to cost‑control strategies.
• Ensure proper storage, labeling, and rotation of products (FIFO).

Health, Safety & Sanitation

• Ensure compliance with all local health department regulations.
• Maintain a clean and organized kitchen at all times.
• Train staff on proper sanitation, safety procedures, and food handling practices.

Qualifications

• 3+ years of kitchen leadership experience (Sous Chef or Chef role preferred).
• Strong culinary skills with knowledge of various cooking techniques.
• Ability to lead a team in a fast‑paced, high‑volume environment.
• Understanding of kitchen financials, including food cost and labor cost.
• ServSafe or food handler certification required (or ability to obtain).
• Excellent communication, time management, and problem‑solving skills.
• Creativity, passion for food, and commitment to delivering consistent quality.
• Fast‑paced kitchen with exposure to heat, cold, and sharp objects.
• Requires standing for long periods, lifting up to 50 lbs, and working nights/weekends/holidays as needed.

Benefits

• Vision insurance
• Medical insurance
• 401(k)