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Coctel Lounge - Houston, 77523

Title: Head Chef

Positions Available: 1

Zip Code: 77523

Pay: $50,000

Job description/responsibilities:

Main Purpose of the Job: Accountable for the overall success of the daily kitchen operations.

  • Exhibits culinary talents by personally performing tasks while leading the staff and managing all food-related functions.

  • Works to continually improve customer and employee satisfaction while maximizing financial performance in all areas of responsibility.

  • Elaboration and supervision of the operating and administrative budget.

  • Supervises all kitchen areas to ensure a consistent, high-quality product is produced.

  • Responsible for guiding and developing staff including direct reports.

  • Must ensure sanitation and food standards are achieved.

  • Areas of responsibility comprise overseeing all food preparation areas.

Main Duties/Core work activities:

  • Setting and Ensuring Culinary Standards and Responsibilities are met at Restaurant.

  • Leads kitchen management team.

  • Provides direction for all day-to-day operations.

  • Understands employee positions well enough to determine appropriate replacement to fill gaps.

  • Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.

  • Encourages and builds mutual trust, respect, and cooperation among team members, serving as a role model to demonstrate appropriate behaviors.

  • Ensures property policies are administered fairly and consistently.

  • Reviews staffing levels to ensure that guest service, operational needs, and financial objectives are met.

  • Establishes and maintains open, collaborative relationships with employ and ensures employees do the same within the team.

  • Supervises an coordinates activities of cooks and workers engaged in food preparation.

  • Demonstrate new cooking techniques and equipment to staff.

  • Establishes goals including performance goals, budget goals, team goals, etc.

  • Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, and monitoring processes and procedures related to safety.

  • Manages department controllable expenses including food costs, supplies, uniforms, and equipment.

  • Participates in the budgeting process for areas of responsibility.

Job Requirements:

  • 4+ years’ experience in the culinary field, gastronomy, food, and beverage, or related professional area is preferred. Or a 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or a related major.

  • Proficient knowledge in the following dimensions of restaurant functions: reducing cost, food planning, preparation, and delivery; purchasing, sanitation, security, company policies, process and procedures, development of reports, POS, inventory, personnel management: recruitment, hiring, training and developing, record-keeping etc.

  • Food and beverage knowledge in upscale concepts, fine dining, or prestige brand restaurants.

  • Experience managing kitchen with high volume production and service

  • Experience leading and managing pre-opening operations for restaurants

  • Experience creating menus, menu development, and special dishes.

  • Experience with planning and managing private events, and catering events from a culinary perspective.

  • Experience in a similar job position managing a kitchen team with 20-30 employees in charge.

  • Must be SERV Safe certified.

Please send your resume to to be matched.

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