Executive Catering Chef – Corporate Dining (Phillips 66)

Abby's Catering•Houston, TX

1d•Onsite

About The Position

The Executive Catering Chef – Corporate Dining (Phillips 66) leads all culinary operations within the Phillips 66 corporate dining environment. This role is responsible for daily food production, extensive internal catering across multiple offices, staff leadership, food safety compliance, inventory control, and overall kitchen performance. This position sets the standard for food quality, sanitation, presentation, and operational urgency while ensuring a professional, well-managed kitchen environment.

Requirements

Strong culinary skills in both hot and cold preparations
Food Protection Manager Certification and registration with the City of Houston
5+ years of experience as an Executive Chef in a high-volume, complex culinary operation
Advanced knowledge of HACCP, food safety programs, and industry standards
Experience managing food and labor costs using volume forecasting
Strong organizational, communication, and leadership skills
Proficiency in Microsoft Office (Word, Excel, etc.)
Ability to manage multiple priorities and perform well under pressure
Ability to lead and communicate effectively in a multicultural workforce
Adaptable to change and operational demands
Exceptional food safety and sanitation knowledge
Candidates must be fluent in English for clear and effective communication
Monday–Friday work schedule focused on breakfast and lunch service
Occasional evenings for high-profile or special catering functions
Corporate dining and catering environment within an office building (Phillips 66)
This role supports a seasonal business with peak operational periods that may include limited PTO blackout windows

Responsibilities

Ensure quality assurance for all food production and presentation
Guarantee hygiene, sanitation, and food safety guidelines are followed at all times
Maintain a high sense of urgency while producing food that meets Abby’s quality standards
Oversee daily production, food integrity, and visual presentation
Manage monthly inventory counts
Oversee ordering, receiving, and proper FIFO storage rotation
Create and manage schedules for all culinary staff
Lead assigned areas with accountability and ownership
Collaborate effectively with other accounts and senior management
Leadership, management, and accountability for the culinary operation
Set clear expectations and hold staff accountable to performance and safety standards
Promote teamwork, professionalism, and consistency across the kitchen