Company Description:
FESS is a growing food service organization committed to delivering high-quality dining experiences and exceptional customer service. The company operates in a fast-paced, team-oriented environment and emphasizes fresh ingredients, consistent standards, and efficient operations. FESS values collaboration between culinary and front-of-house teams to provide guests with reliable, enjoyable meals and events. Team members are encouraged to share ideas, take ownership of their work, and support continuous improvement across all locations. The company offers opportunities for professional development and advancement for individuals passionate about hospitality and food service.
Role Description:
This is a full-time, on-site role based in Houston, TX, encompassing responsibilities of Corporate Chef & Kitchen Chef. The role involves overseeing daily kitchen operations, including menu execution, food preparation, quality control, and adherence to food safety and sanitation standards. The position is responsible for managing front-of-house and back-of-house teams, scheduling staff, assigning tasks, and ensuring smooth service during all shifts. The role includes planning and coordinating catering events, developing menus in line with company standards and client needs, and managing inventory, ordering, and vendor relationships. The individual will monitor labor and food costs, support budget goals, train and mentor team members, handle guest feedback, and help create a positive, efficient workplace culture.
Qualifications:
- Demonstrated experience in casual/fine dining leadership roles (such as Corporate Chef, Executive Chef, Kitchen Chef, or similar), with strong skills in menu planning, recipe development, and kitchen operations.
- Proven background in restaurant or food service management, including staff supervision, shift management, scheduling, and performance coaching.
- Solid understanding of food safety regulations, sanitation practices, and compliance with local health codes.
- Strong organizational and time management skills, with the ability to prioritize tasks and maintain composure in a fast-paced environment.
- Effective communication and interpersonal skills, with the ability to lead diverse teams and provide clear direction.
- Basic financial acumen, including familiarity with budgeting, cost control, inventory management, and vendor relations.
- Ability to stand for extended periods, lift moderate weights, and work varied shifts, including evenings, weekends, and holidays as needed.
- Previous experience in multi-unit, corporate, or high-volume food service settings is preferred.
- Culinary training, hospitality management education, or equivalent experience is beneficial.
Work schedule
- 10 hour shift
Supplemental pay
- Bonus pay
Benefits
- Paid time off