Executive Chef

Job Title: Executive Chef Company: Bolani (Fine Dining Afghan Cuisine) Location: Richmond, TX 77406 Job Type: On-Site & Full-Time Salary: $24–$32 / hour (Based on Experience) Job Overview Bolani is hiring an experienced and results-driven Executive Chef to lead and elevate our culinary and kitchen operations. We are seeking a vision-driven culinary professional who can manage kitchen personnel, preserve authentic flavor profiles, and ensure impeccable fine-dining standards. At Bolani, we celebrate rich cultural heritage by serving authentic, elevated Afghan cuisine in a sophisticated fine-dining setting. The ideal candidate will combine strong kitchen leadership and food-cost management with a mastery of traditional and modern Afghan cooking techniques—leading a high-performing culinary team to deliver excellence in every dish. What You'll Do Oversee and manage daily back-of-house operations to guarantee seamless, high-standard fine-dining service. Lead, recruit, train, and mentor kitchen staff, cultivating a disciplined, collaborative, and professional work environment. Ensure all menu items—including specialty flatbreads, kebabs, rice dishes, and stews—are prepared strictly according to authentic recipes, proper plating standards, and portion controls. Maintain uncompromising standards for food quality, flavor authenticity, freshness, and elegant presentation. Monitor prep workflows, cooking times, and line execution to maintain operational efficiency during peak service hours. Develop and manage kitchen staff schedules, prep lists, and shift assignments to optimize labor efficiency. Oversee food inventory, manage stock levels, and coordinate fresh ingredient sourcing and supplier ordering. Control food costs, track yield, minimize food waste, and maintain budget alignment. Conduct strict daily inspections of food storage, refrigeration, kitchen equipment, and prep stations. Enforce rigorous compliance with food safety, sanitation, hygiene, and health department regulations. Collaborate closely with Front-of-House leadership to align timing, special dietary accommodations, and guest satisfaction. Streamline kitchen workflows, implement continuous operational improvements, and update standard operating procedures. Oversee opening, closing, deep-cleaning, and equipment maintenance procedures. Maintain precise records of inventory audits, waste logs, staff evaluations, and operational metrics. What We're Looking For (Qualifications & Skills) 5–7 years of professional kitchen experience, with prior supervisory or kitchen management experience in an upscale or fine-dining setting. Deep knowledge of authentic Afghan, Middle Eastern, or South Asian culinary traditions and cooking techniques. Proven track record of leading, supervising, and developing kitchen teams. Strong knowledge of food safety regulations, sanitation standards, and proper food storage procedures. Demonstrated competency in inventory management, food costing, portion control, and waste reduction. Strong leadership, communication, problem-solving, and decision-making skills. Ability to maintain food quality and operational efficiency in a high-volume, quality-focused kitchen. Exceptional organizational and time-management skills. Proficient in operating and overseeing commercial kitchen equipment. Certified Food Protection Manager (CFPM) license required (or willingness to obtain prior to start). Physical stamina to stand for extended periods and lift up to 50 lbs. Reliable transportation to and from the Richmond, TX location. Pay & Benefits Competitive pay rate ($24–$32/hour based on experience) Flexible scheduling options Employee meal discounts Uniform items provided Friendly, collaborative, and supportive work environment Pay: $24.00 - $32.00 per hour Benefits: Flexible schedule Food provided Paid time off Work Location: In person

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