Executive Chef Part Time at Industrial Tent Systems LLC

Houston, Texas, United States -

Full Time

Start Date

Immediate

Expiry Date

20 Jan, 26

Salary

0.0

Posted On

22 Oct, 25

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Leadership, Menu Planning, Food Quality, Team Management, Cost Management, Inventory Management, Vendor Relations, Food Safety, Innovation, Communication, Organizational Skills, Training, Mentoring, Presentation, Waste Reduction, Catering

Industry

Oil and Gas

Description

Description We are seeking an experienced and creative Executive Chef to oversee all culinary operations on a part-time basis. The ideal candidate will bring a passion for food, leadership, and innovation to ensure our kitchen delivers exceptional quality and a memorable dining experience. This role combines strategic menu planning, hands-on execution, and team leadership in a collaborative and dynamic environment. Requirements Culinary Leadership & Operations Oversee all kitchen operations, including food preparation, menu execution, and presentation. Develop and refine seasonal menus, specials, and catering offerings that reflect current trends and customer preferences. Maintain the highest standards of food quality, consistency, and safety. Team Management Train, mentor, and supervise kitchen staff to foster a culture of excellence, accountability, and teamwork. Manage scheduling and labor to optimize productivity within budgeted hours. Conduct regular performance check-ins and provide constructive feedback. Financial & Administrative Oversight Manage food and labor costs within approved budgets. Oversee inventory management, purchasing, and vendor relationships to ensure cost efficiency and quality. Implement portion controls and waste-reduction strategies. Health, Safety, and Compliance Ensure compliance with all local health department regulations and food safety standards. Maintain a clean, organized, and efficient kitchen environment. Innovation & Brand Alignment Create dishes that align with the brand’s vision, target audience, and culinary philosophy. Stay current with culinary trends, ingredients, and techniques to continually elevate the menu. Qualifications • Minimum of 5 years of experience in a leadership culinary role, preferably as an Executive or Sous Chef. • Proven experience managing kitchen operations and staff. • Strong understanding of food cost management, menu engineering, and vendor relations. • Excellent communication, leadership, and organizational skills. • Culinary degree or equivalent professional training preferred. • ServSafe or equivalent certification required

Responsibilities

The Executive Chef will oversee all culinary operations, ensuring exceptional quality and a memorable dining experience. This includes strategic menu planning, hands-on execution, and team leadership in a collaborative environment.