Corporate Chef

Corporate Chef, Black Family Hospitality

Location: Austin, TX Reports To: SVP of Food and Beverage Operations Compensation: $ TBD

Black Family Hospitality (BFH) is a dynamic and design-forward hospitality company that creates inspired spaces and elevates guest experiences through a strong culinary identity. We are seeking a Corporate Chef to lead our culinary programming across all operational units and development projects. This role is ideal for a seasoned Executive Chef who has progressed through the culinary ranks and brings deep experience across a spectrum of food formats—from fast casual to fine dining. The Corporate Chef will oversee all aspects of kitchen and dining room design, concept development, team leadership, and executional excellence. This position will report directly to the SVP of Food and Beverage while working closely with the company's Founders and key Creative and Development teams to shape, scale, and evolve our F&B portfolio across both lodging-integrated and freestanding concepts.

Key Responsibilities

Menu Development

• Partner with the Founders and Creative Division to conceptualize and execute distinct culinary identities that align with the brand ethos.
• Lead the culinary narrative and innovation process, striking a balance between creativity and operational viability.
• Translate market research, trend analysis, and regional relevance into menu concepts and guest experiences.
• Develop systems for menu engineering, cost control, sourcing, inventory, and labor management.

Training & Leadership

• Provide oversight and support to Executive Chefs and culinary leaders across all properties.
• Build, lead, and mentor culinary teams at both corporate and property levels.
• Develop and implement chef recruitment, training, and career development programs to foster a high-performance culinary culture.
• Identify and develop internal talent for future leadership roles.
• Maintain recipes, plating, specs and SOPs across all kitchens, and write or update recipe books.
• Create seasonal menus, specials and limited-time offerings, and run R&D for new dishes while keeping each brand’s identity.

Launching New Concepts

• Serve as culinary lead for all new openings, renovations, and F&B repositioning—both freestanding and within lodging environments.
• Develop opening playbooks and kitchen staffing models in collaboration with operational leadership.
• Conduct on-site training and oversight during pre-opening and launch periods
• Partner with the Development and Design teams to guide kitchen layouts, equipment packages, and functional flow in both back-of-house (BOH) and front-of-house (FOH) environments.
• Provide input on dining room aesthetics, service strategy, and operational ergonomics to support the delivery of the concept and enhance the guest experience.
• Act as liaison between culinary operations and external consultants, including architects, designers, and kitchen design firms.
• Review and approve design development documents, equipment specifications, and operational layouts from the early planning stage through to completion.

Multi-Concept Capabilities

• Establish culinary standards, SOPs, and quality controls to ensure brand consistency and operational excellence.
• Work closely with the Marketing, Creative, and Brand teams to ensure culinary programs are integrated into broader guest experience initiatives.
• Partner with HR and Finance to align staffing, compensation, and cost structures with business goals.

Qualifications

• 10–15 years of progressive culinary leadership experience across fast casual, full-service, and fine dining environments.
• Proven background as an Executive Chef with multiple operational spans; experience as a Corporate Culinary Director or VP is a strong plus.
• Demonstrated expertise in opening and repositioning food and beverage concepts across various market types.
• Strong knowledge of kitchen design, equipment planning, and FOH/BOH operational integration.
• Inspirational leader with the ability to motivate teams, build culture, and drive excellence.
• Collaborative mindset with the ability to work effectively across executive, creative, and development teams.
• Excellent communication and presentation skills.

Core Competencies

• Menu Development & Culinary Innovation
• Multi-Unit Culinary Leadership
• Culinary Team Development & Succession Planning
• Food Cost, Inventory & Labor Management
• Standards, SOPs & Brand Consistency
• Restaurant Openings & Concept Launches
• Food Safety & Sanitation Compliance
• Kitchen & Dining Room Design Collaboration
• Cross-Functional Collaboration

Performance Expectations

Success in this role will be measured by:

• Consistency of food quality, presentation, and execution across all concepts and properties
• Food cost, inventory, and labor performance aligned with financial targets
• On-time, operationally sound openings, renovations, and concept launches
• Menu innovation that elevates the guest experience while protecting brand identity
• Development of Executive Chefs and culinary talent, including a leadership bench for growth
• Adherence to SOPs, food safety, sanitation, and health regulations

Disclaimer: This job description provides a general outline of the responsibilities and expectations associated with the role. Please note that it is not an exhaustive list; duties may be added, removed, or adjusted as needed to support the ongoing needs of the business.