Executive Chef

Culinary Khancepts Corporate•Sugar Land, TX

21d•$85,000 - $95,000

About The Position

Culinary Khancepts is seeking an experienced Executive Chef to lead culinary operations in an upscale, fine-dining restaurant environment. The role oversees kitchen execution, menu development, food quality, team leadership, inventory, financial performance, and operational efficiency. The Executive Chef is expected to provide hands-on leadership during preparation and service while maintaining high standards for cuisine, hospitality, and guest experience. The position leads daily back-of-house operations, including food ordering, inventory, preparation planning, staffing, food and labor cost management, vendor relationships, and compliance with food safety and workplace requirements. It also recruits, trains, coaches, and develops the culinary team, and collaborates with restaurant leadership and front-of-house teams to ensure consistent service and guest satisfaction. The role requires at least five years of progressive culinary experience, including three years in culinary leadership. A high school diploma or GED is required; a culinary degree or formal training is preferred. Candidates should have strong culinary, operational, financial, communication, and leadership skills, and be able to work evenings, weekends, holidays, and varying schedules. The work involves standing for extended periods and lifting up to 25 pounds.

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.
Proven ability to lead, motivate, train, and develop culinary professionals.
Strong organizational, communication, multitasking, and problem-solving skills.
Guest-focused mindset 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 elevated, made-from-scratch cuisine while maintaining 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 execution, including timing, presentation, accuracy, and temperature standards.
Coordinate with front-of-house leadership, expeditors, and food runners to support seamless service.
Direct daily back-of-house operations and maintain efficient kitchen workflows and organization.
Oversee food ordering, inventory, receiving, 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, prepare schedules, and manage culinary labor costs.
Monitor revenue trends and labor productivity, adjusting operations as needed.
Build and maintain 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 operational efficiency, productivity, and financial performance.
Recruit, train, coach, and develop Sous Chefs, supervisors, and hourly kitchen team members.
Foster a professional, collaborative work environment grounded in accountability, respect, and continuous improvement.
Set performance expectations and provide feedback, coaching, and recognition.
Develop culinary 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, discipline, and a solutions-oriented culture.
Uphold the company’s commitment to guest experiences through food quality and genuine hospitality.
Collaborate with restaurant leadership to coordinate front-of-house and back-of-house execution.
Maintain high standards for presentation, service timing, and the dining experience.
Respond professionally to guest feedback, special requests, and dietary accommodations.
Support private dining events, special occasions, and customized culinary experiences.
Evaluate culinary offerings and operational practices to improve guest satisfaction and the restaurant’s reputation.