Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $70,000.00 - $85,000.00
Work Schedule
Flexible
Benefits
Bonus based on performance
Opportunity for advancement
Paid Time Off
Training and Development
competitive pay
flexible schedules
growth opportunities
Pharmacy and restaurant discounts
free movies at Star Cinema Grill
Potential for medical, dental and vision benefits
401k retirement savings program
Employee Referral Program
Job Description
Culinary Khancepts is a dynamic hospitality organization based in Houston, Texas, established in 2016. With a strong commitment to excellence and innovation, the company operates a variety of unique and high-quality dining and entertainment concepts. These include Star Cinema Grill, a dine-in theater offering first-run film releases along with a full-service menu and bar; State Fare Kitchen & Bar, a full-service restaurant celebrating the bold and diverse flavors of Texas; Liberty Kitchen & Oysterette, a hidden gem in Houston known for fresh coastal ingredients, Texas beef, sushi, and homemade pastas; and The Audrey Restaurant & Bar / Reel Luxury Cinemas,... Show More
Job Requirements
- Formal culinary training with a strong classical French foundation
- At least 5 years in senior BOH leadership roles such as Sous Chef, Chef de Cuisine, or Executive Chef in upscale or fine dining settings with PPA above 75
- Demonstrated skill in food and labor cost management, inventory control, and vendor stewardship
- Strong leadership, organization, and communication skills
- Capable of recruiting, developing, and retaining teams
- Passion for hospitality, disciplined hands-on leadership, and a calm presence on the line and in service
Job Qualifications
- Formal culinary training with a strong classical French foundation
- CIA, Le Cordon Bleu, or equivalent preferred
- At least 5 years in senior BOH leadership roles such as Sous Chef, Chef de Cuisine, or Executive Chef in upscale or fine dining settings with PPA above 75
- Proven success by executing at high volume while maintaining impeccable standards
- Demonstrated skill in food and labor cost management, inventory control, and vendor stewardship
- Strong leadership, organization, and communication skills
- Capable of recruiting, developing, and retaining teams
- Collaborative mindset
- Creative input is welcomed within defined brand parameters and pre-established vendor relationships
- Passion for hospitality, disciplined hands-on leadership, and a calm presence on the line and in service
Job Duties
- Partner with ownership, Corporate Chef, and FOH leadership to develop and refine opening menus in line with brand direction and approved vendors
- Collaborate with Corporate Chef and General Manager
- Execute dishes with consistency rooted in classical French technique, including recipe development, testing, plating, and presentation
- Build, train, and mentor the BOH team
- Set station standards, prep lists, and service pacing for all day parts
- Lead kitchen operations including scheduling, sanitation, food safety, and compliance with all federal, state, and local regulations
- Manage food and labor costs through ordering, inventory, yield management, and accurate production planning
- Maintain vendor relationships within approved supplier lists and quality specifications
- Partner with the General Manager to ensure cohesive guest experiences including tastings, pre-open events, and marketing activations
- Establish opening SOPs and ongoing systems that protect quality, consistency, and profitability
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
We didn't receive the exact location for this job posting,
please contact the employer.
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