Chef de Cuisine

Thind Management•Houston, TX

25d•Onsite

About The Position

We are seeking a highly motivated and experienced Chef de Cuisine who is responsible for overseeing daily kitchen operations while ensuring exceptional food quality, consistency, presentation, and service execution. The Chef de Cuisine plays a key leadership role in supervising kitchen staff, supporting culinary operations, maintaining food safety and sanitation standards, and ensuring an efficient and organized kitchen environment. This position requires strong leadership abilities, operational knowledge, attention to detail, and the ability to thrive in a fast-paced hospitality environment while delivering memorable dining experiences for guests.

Requirements

Minimum of 3 years of kitchen leadership experience in a restaurant, hotel, or hospitality environment preferred.
Strong knowledge of culinary techniques, kitchen operations, food safety standards, and sanitation practices.
Ability to lead and motivate kitchen teams in a fast-paced environment.
Strong communication, organization, and time management skills.
Ability to work under pressure while maintaining professionalism and operational standards.
Flexibility to work evenings, weekends, holidays, and extended shifts based on operational needs.
Food Handler or Food Manager Certification required or ability to obtain certification as required by state or local law.
Flexibility to work evenings, weekends, and holidays are required

Responsibilities

Oversee daily kitchen operations to ensure food quality, consistency, presentation, and timely execution of service standards.
Supervise, train, coach, and support line cooks, prep cooks, and kitchen staff to maintain operational excellence and teamwork.
Assist with menu execution, recipe adherence, plating standards, and quality control procedures.
Monitor kitchen workflow and staffing levels to support efficient service operations and labor productivity goals.
Ensure compliance with all food safety, sanitation, cleanliness, and health department requirements at all times.
Conduct routine line checks, inventory inspections, temperature monitoring, and kitchen organization procedures.
Support inventory management, food ordering, product rotation, and waste reduction initiatives to help control food costs.
Assist with scheduling, shift assignments, and labor management in partnership with culinary leadership.
Maintain cleanliness and organization throughout all kitchen areas, storage areas, and prep stations.
Address operational or employee concerns professionally and escalate issues to leadership when appropriate.
Collaborate with front-of-house teams to support smooth service execution and exceptional guest experiences.
Participate in employee onboarding, training, performance coaching, and development initiatives.
Maintain accurate operational documentation, including inventory logs, temperature logs, prep sheets, and sanitation records.
Support special events, catering functions, seasonal menu rollouts, and operational projects as needed.
Ensure all kitchen employees follow company policies, safety standards, and operational expectations outlined by management.