Executive Chef

The Audrey Restaurant and Bar•The Woodlands, TX

18d•$85,000 - $95,000•Onsite

About The Position

Culinary Khancepts is seeking an experienced Executive Chef to lead culinary operations at The Audrey Restaurant & Bar in The Woodlands. The role oversees kitchen operations, culinary execution, menu development, food quality, team leadership, inventory management, financial performance, and operational efficiency in an upscale, fine-dining environment. The Executive Chef leads the preparation and presentation of made-from-scratch cuisine, maintains kitchen standards, develops the culinary team, and works with restaurant leadership to deliver excellent guest experiences.

Requirements

High school diploma or GED required.
At least 5 years of progressive culinary experience, including at least 3 years in a culinary leadership role.
Demonstrated success managing kitchen operations, food quality, culinary teams, and financial performance.
Advanced knowledge of culinary techniques, scratch cooking, recipe development, and elevated food presentation.
Strong understanding of food cost management, labor forecasting, inventory controls, purchasing, and budgeting.
Ability to lead, motivate, train, and develop culinary professionals.
Strong organizational, communication, multitasking, and problem-solving skills.
Guest-focused approach and commitment to quality, consistency, and hospitality.
Ability to work in a fast-paced environment while maintaining attention to detail and operational excellence.
Flexibility to work evenings, weekends, holidays, and varying schedules based on business needs.
Ability to stand for extended periods, lift up to 25 pounds, and perform essential kitchen duties, with or without reasonable accommodation.
Food Handler or Food Manager Certification as required by applicable local and state regulations.

Nice To Haves

Culinary degree or formal culinary training.
Previous experience in upscale, fine-dining, or high-volume, chef-driven restaurant environments.

Responsibilities

Lead preparation, execution, and presentation of made-from-scratch cuisine while maintaining high standards of quality, flavor, and consistency.
Collaborate with culinary leadership on menu development, seasonal offerings, chef-driven specials, and dining experiences.
Establish and enforce standardized recipes, portion controls, plating specifications, and preparation procedures.
Train culinary team members on menu offerings, recipes, techniques, and presentation standards.
Maintain proficiency across kitchen stations and provide hands-on support during high-volume service.
Oversee expo-line execution, ensuring timing, presentation, accuracy, and temperature standards.
Partner with front-of-house leaders, expeditors, and food runners to support seamless service.
Direct daily back-of-house operations and maintain efficient workflows and organization.
Oversee ordering, inventory, receiving, product rotation, and storage.
Develop daily preparation lists based on projected business volume and operational needs.
Monitor food costs, purchasing, portions, waste, and inventory variances to support profitability.
Forecast staffing needs, create schedules, and manage culinary labor costs.
Monitor revenue trends and labor productivity, adjusting operations as needed.
Build vendor relationships to support product quality, availability, and cost efficiency.
Ensure compliance with food safety, sanitation, health department, and workplace safety requirements.
Identify opportunities to improve kitchen efficiency, productivity, and financial performance.
Recruit, train, coach, and develop Sous Chefs, supervisors, and hourly kitchen team members.
Foster a professional, collaborative environment based on accountability, respect, and improvement.
Set performance expectations and provide feedback, coaching, and recognition.
Lead ongoing culinary training and develop future leaders through mentorship, cross-training, and professional development.
Maintain a visible, hands-on leadership presence during preparation and service.
Address performance concerns and promote teamwork and operational discipline.
Uphold the company’s commitment to exceptional food quality and hospitality.
Collaborate with restaurant leadership to coordinate front-of-house and back-of-house execution.
Maintain high standards of food presentation, service timing, and the dining experience.
Respond professionally to guest feedback, special requests, and dietary accommodations.
Support private dining, special occasions, and customized culinary experiences.
Evaluate culinary offerings and operational practices to improve guest satisfaction and the restaurant’s reputation.