Executive Chef, Private Country Club, Houston TX
A private country club in the Houston metro is hiring a hands on, working Executive Chef to lead a multi outlet kitchen: a la carte member dining, pool season service, and a substantial banquet and events business. Gravity Talent Partners is running this search confidentially on the club's behalf.
What You Will Own
Lead every kitchen outlet: a la carte dining, pool operations and banquets
Build and engineer menus for member dining and events
Own the culinary budget, forecasting, food cost and labor
Hire, train and develop the kitchen team
Hold sanitation, food safety and consistency standards in every outlet
Work with club leadership and the events team to deliver banquets and member events
What We Are Looking For
At least two years as an Executive Chef, or five years as a Sous Chef ready to step up
High volume, multi outlet experience across a la carte and banquets
Command of food cost, labor and kitchen financials
A hands on leader who works the line and builds a training culture
Bilingual in English and Spanish is a plus
Compensation
Up to $105K, full time.
How to Apply
Apply below and your information comes straight to our team. A Gravity Talent Partners recruiter reviews every application and will reach out if your background is a fit. This search is confidential.
The Executive Chef Role
An Executive Chef runs the entire culinary side of a hospitality business. In a restaurant group, hotel or private club, that can mean a main dining room, casual outlets, catering and banquets, often on the same day. The job blends three things: cooking at a high level, leading a kitchen team, and running a profitable operation.
Day to day, the Executive Chef sets the menu and the standard for every plate, builds recipes and costing, manages ordering and inventory, schedules the team, and works the line when service calls for it. They hire, train and develop Sous Chefs and cooks, and they own sanitation, food safety and kitchen upkeep.
On the business side, the Executive Chef owns food cost, labor and the culinary budget, forecasts volume with the front of house and events teams, and reports results to the General Manager or ownership. The strongest candidates can show both: a kitchen that cooks great food consistently and a P&L that hits its targets.
Most Executive Chefs step up from a successful run as Sous Chef or Executive Sous Chef in a high volume kitchen, or from an Executive Chef seat in a smaller operation that is ready for more scale.
Browse all open hospitality jobs, or if you are hiring, see how we work.
