Executive Chef

Benefits: Competitive salary Employee discounts Flexible schedule Company Overview Culinary Khancepts is a multi-concept restaurant and entertainment group featuring a diverse portfolio of dining and hospitality destinations, including State Fare Kitchen & Bar, Liberty Kitchen Oysterette, The Audrey & Reel Luxury Cinema, River Oaks Theatre, Leo's, Mayahuel and Star Cinema Grill. At Culinary Khancepts, we are passionate about delivering unforgettable guest experiences through exceptional hospitality, fresh, made-from-scratch cuisine, premium ingredients, and flawless presentation. Our commitment to culinary innovation, quality, and genuine hospitality drives everything we do. Position Summary Culinary Khancepts is seeking an experienced and passionate Executive Chef to lead culinary operations within an upscale, fine-dining restaurant environment. This position is responsible for overseeing all aspects of kitchen operations, including culinary execution, menu development, food quality, team leadership, inventory management, financial performance, and operational efficiency. Key Responsibilities Culinary Excellence & Menu Execution Lead the preparation, execution, and presentation of elevated, made-from-scratch cuisine while maintaining exceptional standards of quality, flavor, and consistency. Collaborate with culinary leadership on menu development, seasonal offerings, chef-driven specials, and innovative dining experiences. Establish, maintain, and enforce standardized recipes, portion controls, plating specifications, and preparation procedures. Demonstrate advanced knowledge of culinary techniques, premium ingredients, flavor profiles, and contemporary dining trends. Ensure all culinary Team Members are thoroughly trained on menu offerings, recipes, preparation techniques, and presentation standards. Maintain proficiency across all kitchen stations and provide hands-on support during high-volume service periods. Oversee culinary execution through the expo line, ensuring proper timing, presentation, accuracy, and temperature standards for all dishes. Partner with front-of-house leadership, expeditors, and food runners to ensure seamless service and exceptional guest experiences. Kitchen Operations & Financial Management Direct daily back-of-house operations, ensuring efficient kitchen workflows, organization, and consistent execution. Oversee food ordering, inventory management, receiving, product rotation, and proper storage procedures. Develop and assign accurate daily preparation lists based on projected business volume and operational needs. Monitor food costs, purchasing, portion controls, waste, and inventory variances to maximize profitability without compromising quality. Forecast staffing needs, develop effective schedules, and manage culinary labor costs in alignment with business demands. Monitor revenue trends and labor productivity, making real-time operational adjustments as necessary. Establish and maintain strong vendor relationships to ensure product quality, availability, and cost efficiency. Ensure compliance with all food safety, sanitation, health department, and workplace safety requirements. Identify opportunities to improve operational efficiency, kitchen productivity, and overall financial performance. Leadership & Team Development Recruit, train, coach, and develop a high-performing culinary team, including Sous Chefs, supervisors, and hourly kitchen Team Members. Foster a positive, professional, and collaborative work environment built on accountability, respect, and continuous improvement. Establish clear performance expectations and provide consistent feedback, coaching, and recognition. Lead ongoing culinary training to strengthen technical skills, recipe knowledge, station proficiency, and execution standards. Develop future culinary leaders through mentorship, cross-training, and professional development opportunities. Maintain a visible, hands-on leadership presence during preparation and ser…

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