Executive Chef

Company Description Lombardi Family Concepts, Inc. operates European-inspired neighborhood restaurants that welcome guests from local communities and around the world. Drawing from Italian Trattorias, French bistros, and coastal Mediterranean cuisines, the company focuses on handcrafted dishes, including house‑made pastas, gelatos, and desserts. Menus blend contemporary culinary creativity with classic recipes, offering both innovation and familiarity. Each restaurant is designed to be a warm, inviting space where guests feel at home with friends and family. To learn more about the company and its concepts, visit Role Description The Executive Chef is a full‑time, on‑site role based in Houston, TX, responsible for leading all kitchen operations and ensuring an outstanding dining experience. This position oversees menu execution, food preparation, plating standards, and quality control in line with Lombardi Family Concepts’ Mediterranean and European culinary vision. The Executive Chef manages, trains, and schedules kitchen staff, promotes food safety and sanitation, and monitors inventory, ordering, and cost control. The role includes collaborating with management on seasonal menus, specials, and events, maintaining consistent presentation and taste, and addressing guest feedback related to food. The Executive Chef also supports recruiting, onboarding, and developing culinary team members to foster a positive, high‑performance kitchen culture. Qualifications Strong culinary expertise in French and Mediterranean cuisines, including scratch cooking and menu development. Experience opening an upscale restaurant, including kitchen development, menu design and vendor negotiations. Proficiency in kitchen leadership, staff management, scheduling, and team training. Knowledge of food safety, sanitation standards, and regulatory compliance in restaurant operations. Experience in inventory management, vendor relations, and food cost control. Ability to maintain high quality and consistency in food preparation, presentation, and taste during peak service. Excellent communication and collaboration skills with front‑of‑house and management teams. Previous experience as an Executive Chef or senior Sous Chef in a full‑service or upscale restaurant environment. Culinary degree or formal culinary training preferred; equivalent professional experience considered. Ability to work flexible hours, including evenings, weekends, and holidays, as required by restaurant operations. #J-18808-Ljbffr