Chef de Cuisine

Location: On Site - Houston, Texas, United States

Skills: Culinary Leadership, Fine Dining, Butchery, Molecular Gastronomy, Restaurant Openings, Kitchen Management

Lead the kitchen at one of the most exciting culinary openings in Texas.

Our client is an exclusive private members' club known for exceptional food, a world-class beverage program, and an uncompromising standard of hospitality. They're opening a new Houston property this winter and are looking for a Chef de Cuisine to lead it from day one.

This isn't a role where you execute someone else's plan from a distance. You'll report directly to the Executive Chef and own daily kitchen operations. You'll run the pass, build the team, and be personally responsible for the standard of every plate that leaves the kitchen. If you've come up through Michelin, Forbes, or Relais & Châteaux kitchens and you're ready to be the chef the whole operation runs through, this is your opportunity.

• Multiple dining experiences under one roof, each with its own personality
• Refined, high-touch service for a discerning membership
• Private dining, chef's tables, and special events
• A calendar of guest chef collaborations and culinary events

You'll lead a full brigade, including an Executive Sous Chef, Sous Chef, tournants, line cooks, prep cooks, and a stewarding team. You'll have the resources to run the kitchen the right way, and the authority to hold it to a standard.

• Running the pass and leading service with technique, urgency, and composure
• Driving food quality and consistency across every meal period and private event
• Partnering with the Executive Chef on seasonal menus, special events, and new dishes
• Building recipe, prep, and costing specs, then training the team to execute them flawlessly
• Hiring, training, and developing a kitchen team through the opening and beyond
• Managing inventory, ordering, waste, and labor in partnership with the Executive Sous Chef
• Building a strong, collaborative culture between the kitchen and front of house

• 3–5+ years of progressive leadership as a Sous Chef or Chef de Cuisine in Michelin, James Beard–recognized, Forbes, or Relais & Châteaux environments
• Advanced meat fabrication and butchery skills
• Broad exposure to diverse cuisines, with a strong foundation in classical technique and modern plating
• Working knowledge of modern and molecular techniques
• A proven ability to lead, train, and hold a team accountable under pressure
• Command of food cost, inventory, and vendor relationships
• Serv Safe or equivalent certification
• Opening experience and Spanish fluency are strong pluses

• Growth with a brand on the move. Our client is expanding into new markets, and leaders who help build this opening will be positioned to grow with the company.
• Learn from the best. You'll work alongside and under a culinary leadership team with Michelin-level pedigree.
• Build it from the ground up. Opening teams shape the culture, standards, and menu of a kitchen for years to come.
• A platform worth cooking for. You'll cook for a membership that truly appreciates the craft.