Executive Chef | Near Waco, Texas | $90,000 base salary plus performance-based bonus

Position Overview

We are seeking an experienced, hands-on Executive Chef to lead a high-volume operation near Waco, Texas. The ideal candidate excels at driving operational efficiency, maintaining strict quality control, managing food and labor costs, and leading diverse teams in a fast-paced environment.

This position offers a base salary of $90,000 with performance-based bonus potential for achieving key operational goals.

Core Competencies & Responsibilities

The Executive Chef oversees all back-of-house operations, ensuring efficient kitchen management, consistent food quality, and compliance with all health and safety regulations. Responsibilities include executing daily operations, optimizing food and labor costs, maintaining inventory control, implementing SOPs for consistency, developing and mentoring staff, and supporting a culture of accountability and professional growth.

Operational Leadership

• Oversee daily kitchen operations, ensuring efficient prep, service, and adherence to all health and safety regulations.
• Implement SOPs to drive consistency in food quality and presentation.
• Identify and resolve operational issues to improve kitchen performance.

Financial Management

• Take full ownership of the P&L regarding BOH controllable expenses.
• Achieve targeted food cost percentages through precise inventory management, waste reduction protocols, and smart purchasing strategies.
• Manage labor costs effectively by optimizing scheduling based on forecast volume and sales trends.

Team Development

• Recruit, train, and retain a high-performing kitchen staff, reducing turnover through effective mentorship and clear career pathways.
• Conduct regular performance evaluations and provide actionable feedback to line cooks, prep teams, and sous chefs.
• Foster a culture of accountability and professional growth within the culinary team.

Candidate Profile

The ideal candidate brings 3–5 years of culinary management (with 2+ years as Executive Chef or Kitchen Manager), proven high-volume experience, proficiency in inventory and recipe costing, ServSafe certification, and strong, hands-on leadership skills focused on quality and team development.

• Experience: Minimum of 3–5 years of culinary management experience, with at least 2 years in an Executive Chef or Kitchen Manager capacity.
• Minimum of 5–7 years of culinary management experience, with at least 2 years in an Executive Chef or Kitchen Manager capacity.
• Volume: Demonstrated ability to manage high-volume production without compromising quality or safety standards.
• Skills: Proficiency in inventory management software, menu engineering, and recipe costing.
• Certifications: ServSafe Manager Certification required.

Apply today!

jay@geckohospitality.com