Executive Chef

Job Description

Job Description

Benefits:

• Competitive salary
• Employee discounts
• Flexible schedule

Company Overview
Culinary Khancepts is a multi-concept restaurant and entertainment group featuring a diverse portfolio of dining and hospitality destinations, including State Fare Kitchen & Bar, Liberty Kitchen Oysterette, The Audrey & Reel Luxury Cinema, River Oaks Theatre, Leo's, Mayahuel and Star Cinema Grill.

At Culinary Khancepts, we are passionate about delivering unforgettable guest experiences through exceptional hospitality, fresh, made-from-scratch cuisine, premium ingredients, and flawless presentation. Our commitment to culinary innovation, quality, and genuine hospitality drives everything we do.

Position Summary
Culinary Khancepts is seeking an experienced and passionate Executive Chef to lead culinary operations within an upscale, fine-dining restaurant environment. This position is responsible for overseeing all aspects of kitchen operations, including culinary execution, menu development, food quality, team leadership, inventory management, financial performance, and operational efficiency.

Key Responsibilities
Culinary Excellence & Menu Execution

• Lead the preparation, execution, and presentation of elevated, made-from-scratch cuisine while maintaining exceptional standards of quality, flavor, and consistency.
• Collaborate with culinary leadership on menu development, seasonal offerings, chef-driven specials, and innovative dining experiences.
• Establish, maintain, and enforce standardized recipes, portion controls, plating specifications, and preparation procedures.
• Demonstrate advanced knowledge of culinary techniques, premium ingredients, flavor profiles, and contemporary dining trends.
• Ensure all culinary Team Members are thoroughly trained on menu offerings, recipes, preparation techniques, and presentation standards.
• Maintain proficiency across all kitchen stations and provide hands-on support during high-volume service periods.
• Oversee culinary execution through the expo line, ensuring proper timing, presentation, accuracy, and temperature standards for all dishes.
• Partner with front-of-house leadership, expeditors, and food runners to ensure seamless service and exceptional guest experiences.

Kitchen Operations & Financial Management

• Direct daily back-of-house operations, ensuring efficient kitchen workflows, organization, and consistent execution.
• Oversee food ordering, inventory management, receiving, product rotation, and proper storage procedures.
• Develop and assign accurate daily preparation lists based on projected business volume and operational needs.
• Monitor food costs, purchasing, portion controls, waste, and inventory variances to maximize profitability without compromising quality.
• Forecast staffing needs, develop effective schedules, and manage culinary labor costs in alignment with business demands.
• Monitor revenue trends and labor productivity, making real-time operational adjustments as necessary.
• Establish and maintain strong vendor relationships to ensure product quality, availability, and cost efficiency.
• Ensure compliance with all food safety, sanitation, health department, and workplace safety requirements.
• Identify opportunities to improve operational efficiency, kitchen productivity, and overall financial performance.

Leadership & Team Development

• Recruit, train, coach, and develop a high-performing culinary team, including Sous Chefs, supervisors, and hourly kitchen Team Members.
• Foster a positive, professional, and collaborative work environment built on accountability, respect, and continuous improvement.
• Establish clear performance expectations and provide consistent feedback, coaching, and recognition.
• Lead ongoing culinary training to strengthen technical skills, recipe knowledge, station proficiency, and execution standards.
• Develop future culinary leaders through mentorship, cross-training, and professional development opportunities.
• Maintain a visible, hands-on leadership presence during preparation and service.
• Address performance concerns proactively while promoting teamwork, operational discipline, and a solutions-oriented culture.

Guest Experience & Hospitality

• Uphold Culinary Khancepts' commitment to delivering unforgettable guest experiences through exceptional food quality and genuine hospitality.
• Collaborate with restaurant leadership to ensure seamless communication and execution between front-of-house and back-of-house teams.
• Maintain the highest standards of food presentation, service timing, and overall dining experience.
• Respond promptly and professionally to guest feedback, special requests, and dietary accommodations.
• Support private dining events, special occasions, and customized culinary experiences.
• Continuously evaluate culinary offerings and operational practices to enhance guest satisfaction and strengthen the restaurant's reputation.

Qualifications & Experience

• High School Diploma or GED required; culinary degree or formal culinary training preferred.
• Minimum of 5 years of progressive culinary experience, including at least 3 years in a culinary leadership role.
• Previous experience in upscale, fine-dining, or high-volume, chef-driven restaurant environments strongly preferred.
• Demonstrated success managing kitchen operations, food quality, culinary teams, and financial performance.
• Advanced knowledge of culinary techniques, scratch cooking, recipe development, and elevated food presentation.
• Strong understanding of food cost management, labor forecasting, inventory controls, purchasing, and budgeting.
• Proven ability to lead, motivate, train, and develop culinary professionals.
• Exceptional organizational, communication, multitasking, and problem-solving skills.
• Guest-focused mindset with a commitment to quality, consistency, and hospitality.
• Ability to thrive in a fast-paced environment while maintaining attention to detail and operational excellence.
• Flexibility to work evenings, weekends, holidays, and varying schedules based on business needs.
• Ability to stand for extended periods, lift up to 25 pounds, and perform essential kitchen duties, with or without reasonable accommodation.
• Food Handler or Food Manager Certification as required by applicable local and state regulations.

Benefits & Perks

• Competitive Compensation
• Flexible Scheduling
• Career Growth & Leadership Development Opportunities
• Pharmacy Discounts
• Restaurant Dining Discounts
• Complimentary Movies at Star Cinema Grill