Job Description
Job Description
About the Concept
An exciting, one-of-a-kind restaurant concept is coming to The Woodlands. Inspired by the elegance and ambiance of boutique venues like Annabelle’s by the Lake, this new dining destination will deliver a chic, refined experience offering lunch, brunch, and dinner service. Projected to generate $4–5M in annual revenue with a $75–95 PPA, this venue is designed to be the elevated dining spot in the area.
About the Role
We are seeking an Executive Chef to help shape and lead this high-end, chef-driven concept through its pre-opening and launch phases. The ideal candidate will bring a passion for hospitality, strong leadership, and creative flair within defined brand standards.
This is not a “my menu” environment — the concept, criteria, and vendor relationships are pre-established. However, the Executive Chef will have creative input during menu development, collaborating closely with ownership and the Corporate Chef on recipes, plating, and presentation.
Key Responsibilities
- Partner with the Corporate Chef and ownership team to develop and refine menu items aligned with the restaurant’s culinary vision.
- Lead all kitchen operations, including staff recruitment, training, scheduling, and performance management.
- Maintain consistent execution, quality, and presentation across all dayparts (lunch, brunch, dinner).
- Manage vendor relationships and ensure all purchasing adheres to approved supplier lists.
- Oversee food cost control, inventory, and labor management to achieve targeted profitability.
- Collaborate with the General Manager to ensure seamless coordination between the front and back of house.
- Uphold all food safety, sanitation, and compliance standards.
Ideal Candidate Profile
- Minimum 5 years of experience as an Executive Chef or Senior Sous Chef in upscale or fine dining environments.
- Strong leadership skills with the ability to inspire, train, and retain culinary staff.
- Proven experience in new-concept openings or restaurant launches is highly preferred.
- Excellent communication and collaboration skills with both culinary and management teams.
- Passionate about consistency, presentation, and guest experience — without ego.
- Comfortable working within creative parameters rather than a “signature” or self-branded menu style.
Reporting Structure
Reports directly to the General Manager and Corporate Chef.
Compensation & Benefits
- Competitive base salary ($70,000 – $90,000, DOE)
- Performance-based incentives
- Opportunity to be part of a premier new opening in The Woodlands
Company DescriptionAn upscale, chef-led steakhouse and grill in Houston known for prime cuts, wood-fired cooking, and service that feels personal. The operation runs a scratch kitchen, a polished bar program, and a high-energy dining room with exacting standards for consistency, cleanliness, and guest satisfaction. Teams are trained on hospitality fundamentals, sales and cost controls, and leadership habits that drive career growth. Expect clear goals, fair scheduling, competitive pay with performance incentives, and a culture that rewards initiative, teamwork, and pride in the craft.
Company Description
An upscale, chef-led steakhouse and grill in Houston known for prime cuts, wood-fired cooking, and service that feels personal. The operation runs a scratch kitchen, a polished bar program, and a high-energy dining room with exacting standards for consistency, cleanliness, and guest satisfaction. Teams are trained on hospitality fundamentals, sales and cost controls, and leadership habits that drive career growth. Expect clear goals, fair scheduling, competitive pay with performance incentives, and a culture that rewards initiative, teamwork, and pride in the craft.