Executive Chef

Stonebridge Hospitality Management•Houston, TX

17d•$80,000 - $90,000•Onsite

About The Position

The Executive Chef oversees food purchasing and preparation for the hotel's food service outlets and events. The role maintains culinary standards, supervises kitchen staff, and collaborates with other departments to deliver high-quality dining experiences while managing food costs and complying with health and safety regulations. The position reports to the General Manager and supervises Culinary Team Members. The Executive Chef leads daily kitchen operations, including food preparation, menu planning, staff supervision, inventory and purchasing, food-cost management, and quality control. The chef trains and mentors kitchen staff, maintains vendor relationships, updates menus, supports events and banquets, and works with the Director of Food & Beverage on financial and operational goals. The role also ensures kitchen operations meet the hotel's brand standards and guest satisfaction goals. The work is primarily indoors in kitchen and office settings, with frequent exposure to kitchen equipment, heat, and cleaning chemicals. It involves extended periods of standing and walking and lifting and carrying up to 50 pounds. Evening, weekend, and holiday work may be needed to meet business demands. Reasonable accommodations may be made for qualified individuals with disabilities to perform essential duties. The position is full-time, exempt, and based in Houston, Texas. The stated annual pay range is $80,000–$90,000. Stonebridge offers medical, dental, and vision coverage; PTO; 401(k) matching; wellness support; life and disability coverage; savings accounts; tuition aid; and travel and lodging perks.

Requirements

Bachelor's degree in Culinary Arts or a related field, or equivalent experience in culinary management.
At least 5 years of experience as an Executive Chef or in a similar leadership role.
Expertise in food preparation, presentation, and menu development.
Strong knowledge of food safety, sanitation, and health regulations.
Ability to manage food costs, control budgets, and optimize profitability.
Strong leadership and communication skills to manage kitchen staff effectively.
Ability to work in a fast-paced environment, handle multiple tasks, and maintain attention to detail.

Responsibilities

Oversee daily kitchen operations, including food preparation, menu planning, and staff supervision.
Ensure food quality meets culinary standards and guest expectations.
Manage inventory and purchasing, control food costs, and minimize waste.
Train, mentor, and provide feedback to kitchen staff.
Ensure compliance with health, safety, and sanitation regulations.
Collaborate with departments to plan and execute special events, banquets, and other food service needs.
Develop and update menus incorporating seasonal ingredients and current trends.
Inspect kitchen equipment and workstations for cleanliness and efficiency.
Maintain vendor relationships to support high-quality ingredient sourcing.
Monitor kitchen performance and implement efficiency improvements.
Work with the Director of Food & Beverage to meet financial and operational goals.
Ensure kitchen operations align with hotel brand standards and guest satisfaction goals.