Executive Chef

Overview Lead with Texas Pride. Elevate the Culinary Experience. Grow Your Career. King Ranch Texas Kitchen in Houston is looking for a passionate, accomplished Executive Chef / Senior Kitchen Manager ready to take the next step in their culinary career. If you’re an inspiring culinary leader who takes pride in exceptional food, develops talented teams, and thrives in a dynamic restaurant environment, this is an opportunity to make your mark while building your future with a distinctive Texas-inspired concept. As Executive Chef / Senior Kitchen Manager, you’ll lead the culinary operation with a focus on food quality, consistency, execution, and team development. From mentoring and developing culinary talent to maintaining high standards for food safety, managing costs, and partnering with restaurant leadership, you’ll have the opportunity to shape the kitchen culture and drive culinary excellence every day. This is more than your next Executive Chef / Senior Kitchen Manager position—it’s an opportunity to expand your leadership experience, strengthen your business and culinary expertise, and develop the next generation of culinary talent. We’re looking for a chef who is ready to take ownership, embrace new challenges, and grow within a dynamic hospitality organization. Lead with passion. Inspire your team. Elevate every plate. Build your culinary future at King Ranch Texas Kitchen. Benefits Extensive and well-rounded training program Continued career development and growth opportunities Generous employee discounts on dining, retail, amusements, and hotels Multiple health benefit plans to suit your needs Dental, vision, voluntary life, short term disability, flexible spending accounts and 401 (k) Paid time off Monthly discretionary bonus potential Responsibilities Ensures excellence in guest satisfaction through commitment to a "Do Whatever It Takes Attitude" and a hands-on, lead by example management style Management of all back of house staff in a high-volume kitchen, including ongoing training, development, and follow up Achieve or exceed budgeted labor and other cost centers through proper planning and execution Oversee weekly and monthlyinventories, and ordering of food and supplies Maintain sanitation procedures and organization of work area adhering to all OSHA regulations Qualifications At least 5 years of Culinary Management experience, with at least 2 years as an Executive Chef in a full-service, high-volume dining establishment Strong knowledge and attention to detailon back of the house operations including staff supervision, inventory controls and food/labor cost, and product quality Strong communication, leadership, and conflict resolutionskills Stable and progressive work history; Strong work ethic EOE Pay Range USD $65,000.00 - USD $85,000.00 /Yr. #J-18808-Ljbffr The Post Oak