Chef de Cuisine​/Kitchen Manager

Chef de Cuisine / Kitchen Manager

Full-time – $52,000.00 - $55,000.00 per year

The ideal individual for this role has a passion for culinary arts and a commitment to uphold the highest standards in quality, taste, and presentation for the guests we serve. This person is responsible for the overall kitchen operation, ensuring maximum guest satisfaction through planning, organizing, managing, and controlling the kitchen operation and administration. They should exemplify leadership skills and be able to communicate, coach, and motivate the team.

Our Chef de Cuisine must thrive in a fast‑paced environment, demonstrate strong problem‑solving abilities, and continually strive for excellence.

• Interacts with guests to obtain feedback on product quality and service levels.
• Responds to and handles guest problems and complaints.
• Recommends succession planning to the Corporate Executive Chef.
• Ensures guests receive an exceptional dining experience.
• Maintains sufficient food stock levels in compliance with Common Bond standards.
• Ensures team members wear clean, tidy uniforms and appear presentable to guests.
• Ensures all food‑preparation equipment is used safely, correctly, and is maintained and cleaned.
• Prepares and updates culinary operations manuals.
• Controls food costs and COGs within the department’s operational budget.
• Plans meetings with clear, results‑oriented agendas.
• Prepares correct food for each restaurant, including catering, and ensures timely fulfillment of orders.
• Initiates maintenance reports and work orders, following up to ensure completion.
• Manages team members fairly and takes a personal interest in each member.
• Projects a positive, motivated attitude among team members.
• Works with the Executive Corporate Chef to use only the highest quality products.
• Administers and updates weekly work schedules and timecards.
• Motivates the culinary department and provides positive feedback on performance.
• Coaches and counsels team members in a timely manner in accordance with company policy.
• Acts as on‑duty manager for the restaurant as scheduled.
• Identifies strengths and weaknesses and provides timely feedback.
• Performs various tasks within the store during each shift.
• Additional duties, responsibilities, and qualifications may arise as needed.

• At least 5+ years in a similar capacity.
• Ability to manage in a diverse environment focused on quality and customer service.
• Clear communication skills with managers, kitchen staff, service team members, and guests.
• Strong organizational and time‑management skills.
• Physical ability to reach, bend, stoop, and frequently lift up to 50 lbs.
• Capacity to work in a standing position for long periods.
• Expectation to work up to 50 hours per week.
• Serve‑Safe or Houston Food Manager Certificate required.

• Strong knowledge of food and beverage.
• Creativity, culinary aptitude, and passion for working with food.
• Strong analytical and problem‑solving skills with the ability to take decisive action.
• Administrative and computer proficiency.
• Ability to understand and follow oral and written instructions, requesting clarification when needed.
• Strong interpersonal skills.
• Team‑work capabilities.
• Ability to build and maintain relationships.
• Physical capability to lift up to 50 lbs.

Common Bond is an equal opportunity employer of all qualified individuals. We are committed to creating a diverse and inclusive workplace that enables us to retain the top talent while serving our customers.

Corporate Executive Chef

Salary / Exempt

• Weekend availability
• Monday to Friday
• Holidays
• Day shift
• Night shift
• Overtime

• Health insurance
• Paid time off
• Employee discount
• Paid training

Location:

Common Bond Cafe – City Place, 1700 City Plaza Dr, Suite 150, Spring, TX 77389.

To apply, please visit our website or submit your application through the online portal.