Executive Chef, George R. Brown Convention Center

Long Description

Job Summary

Working as an Executive Chef will allow you the opportunity to work with GREAT people like yourself! The Executive Chef will lead culinary operations in all areas of the GRB Convention Center and Houston Theater District focusing on food trends, efficiency, safety, sanitation and a great client experience.

Key Responsibilities

• Develop and enforce high culinary standards for all retail and catering operations
• Manage, train, develops and provide inspirational leadership to all local culinary team
• Collaborate with Sr. Executive Chef and Levy Sales team on menu development with a focus on trends, sustainability, and local products
• Demonstrate a complete understanding of menu items, ingredients and be able to communicate them

Supervisory Responsibilities

• Schedule kitchen staff, assigning roles based on experience and skills
• Collaborate with Human Resources in finding culinary talent

Duties and Responsibilities

• Oversees the operations of the kitchen and back of house, ensuring that food is prepared safely, efficiently, and according to specifications and standards
• Ensures kitchen operates in accordance with all applicable City/State Health and Safety codes, including Levy Risk Management standards
• Create and modifies menus based on food trends, pricing, client requests, and seasonal availability
• Oversees stocking, ordering, and purchasing of ingredients
• Control Kitchen product inventory to insure freshness and proper rotation
• Ensure all equipment is in working order and recommends replacements where applicable
• Ability to understand and manage Culinary budgets on Labor and Food Costs
• Performs other related duties as assigned by Sr. Executive Chef, General Manager and VP of Hospitality

Preferred Qualifications

• Culinary or Bachelor's Degree in Food Services Technology/Management or related field preferred
• Five + years of progressive culinary management and leadership experience with at least 2 years of leading other managers
• Previous management in high end high volume catering, including off premise catering
• Knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation
• Proficient computer skills (Microsoft Office; Word, Excel, Outlook)
• Ability to communicate on various levels including management, departmental, customer, and associate
• ServSafe Certification

Required Skills and Abilities

• Compete understanding of recipe development and costing, building budgets and the culinary role/responsibilities within it
• Ability to adhere to and enforce all Levy food and work place standards as well as Levy Global Tasting initiative
• Excellent verbal and written communication skills
• Excellent time management, scheduling, managerial, and organizational skills

Physical Requirements

• Prolonged periods of standing, preparing and cooking food
• Must be able to lift up to 50 pounds
• Must be able to work in a kitchen environment that may involve exposure to extreme heat or cold