Corporate Chef

BENEFITS

Medical

Vision

Dental

PTO

ABOUT US

David Herrera, who immigrated to Houston from El Salvador in 1979, is the inspiration behind Grupo Herrera Restaurants. After working as a captain waiter at Anthony's, Herrera developed a passion for the restaurant industry and learned about cooking and providing a great dining experience. In 2006, Herrera and his wife Alicia, along with their sons Marvin, Ubaldo, and Dario, opened Alicia's Mexican Grille after saving for 27 years. The restaurant became popular and eventually moved to a larger location in Cypress, and then expanded to Katy, Spring, and Houston.

The Herrera family has also opened other restaurants, including Dario's Steakhouse & Seafood, Marvino's Italian Steakhouse, and Galiana's Tex Mex & Agave Bar. Each restaurant is named after a family member and serves premium meats, fresh seafood, and a large wine and cocktail list.

Our family of restaurants strive to bring a variety of impressive flavors, food presentations, wine/spirit selections and dining experiences to our local communities.  Hospitality is a top priority and we work hard to create an energetic environment of friendliness and professionalism.  Each concept is incredibly unique from the others and several locations offer beautifully designed private dining rooms.

RESPONSIBILITIES

• Menu Development and Innovation:
• Develop catering menus with a wide variety of recipes which offer proteins, sides and appetizer bites that present with color, texture and exceptional flavor.
• Collaborate with Head Chefs and culinary teams to create seasonal menus, special offerings, and promotions that align with the brand's vision and culinary direction.
• Stay abreast of industry trends, culinary developments, and customer preferences to continuously evolve and elevate Grupo Herrera menus.
• Kitchen Operations Management:
• Provide strategic direction and oversight for kitchen operations, ensuring efficient workflows, adherence to food safety standards, and proper equipment maintenance.
• Implement and enforce standardized recipes, cooking methods, and plating presentations to maintain consistency across all locations.
• Work closely with the Executive Chefs to optimize kitchen layouts, staffing levels, and production schedules to maximize productivity and minimize waste.
• Setting Up Kitchen Systems and Inventory Management:
• Establish and maintain effective kitchen systems, including inventory management, recipe costing, and production schedules, to streamline operations and minimize food waste.
• Oversee restaurant inventory levels, conduct regular inventory audits, and implement procedures to control costs and prevent stockouts.
• Collaborate with the Executive Chefs to source ingredients, negotiate contracts with suppliers, and ensure timely delivery of high-quality products.
• Managing Food Cost and Financial Performance:
• Monitor food cost metrics, analyze variances, and develop strategies to optimize profitability while maintaining quality and value for guests.
• Implement cost-saving initiatives, portion control measures, and inventory tracking systems to maximize operational efficiency and reduce expenses.
• Work closely with the CEO to prepare annual budgets, forecast financial performance, and track key performance indicators related to culinary operations.
• Team Leadership and Development:
• Recruit, train, mentor, and motivate culinary staff, fostering a culture of excellence, teamwork, and continuous learning.
• Conduct regular performance evaluations, provide constructive feedback, and support professional development opportunities for kitchen personnel.
• Cultivate a positive and inclusive work environment that promotes creativity, collaboration, and a passion for culinary excellence.
• Quality Assurance and Compliance:
• Ensure that all culinary operations comply with local health regulations, food safety standards, and company policies.
• Conduct regular inspections and quality audits to uphold the highest standards of food quality, presentation, and cleanliness.
• Take proactive measures to address any quality or consistency issues, working closely with suppliers and vendors to source the freshest, highest-quality ingredients.
• Cross-Functional Collaboration:
• Collaborate with other departments, to support overall business objectives, promotional campaigns, and special events.
• Work closely with the Executive Management team to develop strategic initiatives, achieve financial targets, and drive business growth for all concepts.

SKILLS AND QUALIFICATIONS

• Passion for food and beverage
• Proficiency in Microsoft Office
• Exceptional people management knowledge
• Exceptional culinary skills 
• Strong project management skills
• Knowledge of product life cycles, category management, and market-driven product management
• Ability to develop cost-conscious recipes and creative menus among a variety of kitchens from Italian and Mexican to seafood, steaks and other specialties
• Food and beverage pairing skills involve understanding how flavors and textures interact to create a harmonious dining experience, whether through complementing, contrasting, or balancing flavors
• Skills / Abilities / Presence
• Positive attitude
• Excellent verbal and written communication
• Ability to function well as part of a team
• Able to multi-task and work in a fast-paced environment
• Strong customer service orientation
• Able to communicate effectively with customers and coworkers
• Diligent attention to detail
• Diligent attention to safety
• Self-motivated and self-aware
• Able to stand for 10 hours at a time
• Available to work 55-60 hours a week
• Available to work weekends
• Able to lift 50 pounds
• Good hearing for accurate communication
• Understanding of the English and Spanish language
• Bilingual preferred, but not required
• Ability to teach and train others
• Emotional intelligence
• Must be able to physically carry out the position requirements

REQUIRED TRAINING / EDUCATION / EXPERIENCE

• Minimum of 10 years of culinary experience, with at least 5 years in a leadership role overseeing multiple restaurant kitchens.
• Proven track record of success in menu development, culinary innovation, kitchen operations management, inventory control, and food cost analysis.
• Excellent leadership, communication, and interpersonal skills, with the ability to inspire and motivate teams to deliver exceptional results.
• Detail-oriented with a focus on quality, consistency, and continuous improvement.
• Ability to thrive in a fast-paced, dynamic environment and adapt to changing priorities and business needs.
• Bachelor’s degree in culinary arts, hospitality management, or a related field is preferred.
• Must have a Texas Food Managers Certification.