Location - Corpus Christi, TX
Salary - $80,000-$90,000
Benefits - Medical, Dental, Vision, PTO, Bonus Potential, and Relocation Assistance
Established high-volume Tex-Mex restaurant featuring bold South Texas flavors, scratch cooking, and fresh Gulf seafood.
Qualifications:
10+ years of kitchen management experience or equivalent progressive culinary leadership
Strong Tex-Mex/Mexican culinary background required
Proven experience leading large culinary teams in high-volume, full-service restaurants
Hands-on culinary leader with strong knowledge of food preparation, execution, food safety, and sanitation
Strong financial acumen with experience managing food cost, labor, purchasing, invoices, payroll, waste, and overall kitchen profitability
Proven ability to recruit, train, coach, develop, and hold culinary teams accountable
Experience creating, updating, and maintaining recipes, prep systems, spec books, and operational standards
Strong vendor management, ordering, inventory, and product-management experience
Experience developing culinary strategy in partnership with senior restaurant leadership
Banquet and catering experience, with the ability to maintain quality and organization across restaurant and large-event production
ServSafe certification required
Culinary degree preferred or equivalent professional experience
Must be comfortable overseeing a $5M culinary operation serving up to 250 covers
Open to candidates nationwide with relocation assistance available
Requirements:
Strong, confident leader without unnecessary ego
Highly organized and systems-oriented
Positive and calm under pressure
Excellent communicator and listener
Hands-on leader who leads by example and holds people accountable
Team builder who enjoys coaching and developing chefs
Detail-oriented and financially disciplined
Dependable and trustworthy
Comfortable joining an established operation while continuing to improve systems
Genuine enthusiasm for Tex-Mex/Mexican cuisine and South Texas food culture
Able to balance restaurant operations with banquet and catering execution