Corporate Chef Shreem Capital Las Colinas, TX Job Details Full-time $80,000 - $85,000 a year 3 hours ago Benefits Paid holidays Health insurance Dental insurance Paid time off Vision insurance Employee discount Qualifications Food & beverage industry purchasing experience Menu design CPR Certification ServSafe Team leadership Leadership development Team development Kitchen cost control First Aid Certification Inventory tracking for food cost management Kitchen staff training Mentoring Materials management in food and beverage Managing kitchen staff Menu costing Restaurant cost management Restaurant supply ordering Food Handler Certification AED Certification Full Job Description Position Overview Shreem Capital Management is seeking an experienced and highly accomplished Corporate Chef to provide culinary leadership, operational oversight, and strategic direction across the company's hotel and hospitality properties. The Corporate Chef will be responsible for maintaining consistent food quality, culinary standards, menu development, food safety, cost controls, kitchen operations, and culinary training across multiple properties. This position will work closely with General Managers, Executive Chefs, Food & Beverage Directors, and corporate leadership to ensure exceptional guest experiences and strong financial performance. Key Responsibilities Provide corporate-level culinary leadership and direction across multiple hotel properties. Establish and maintain company-wide culinary standards, recipes, presentation guidelines, and food-quality expectations. Develop and update menus for restaurants, banquets, catering, room service, and special events. Monitor food costs, labor costs, purchasing, waste, portion control, and overall kitchen profitability. Conduct regular culinary and operational audits at hotel properties. Train, coach, and mentor Executive Chefs, Sous Chefs, and culinary management teams. Assist properties with recruitment, onboarding, performance management, and development of culinary leadership. Ensure compliance with all applicable federal, state, and local health department regulations. Maintain high standards for food safety, sanitation, allergen management, and kitchen cleanliness. Work with purchasing teams and approved vendors to maintain quality while controlling costs. Standardize recipes, food specifications, preparation methods, and plating across properties where appropriate. Evaluate culinary equipment, kitchen layouts, and operational needs. Support new hotel openings, renovations, restaurant concepts, and culinary initiatives. Conduct food tastings and quality-control inspections. Analyze guest feedback and implement improvements to food quality and service. Collaborate with Food & Beverage leadership on promotions, special events, seasonal menus, and revenue-generating opportunities. Maintain awareness of current culinary trends and introduce innovative concepts when appropriate. Ensure compliance with company policies, HACCP principles, and food safety procedures. Travel between company properties as required. Required Qualifications Minimum 5-7 years of professional culinary experience , preferably within full-service hotels, resorts, restaurants, or hospitality management. Minimum 3-5 years of culinary leadership experience at the Executive Chef, Corporate Chef, Regional Chef, or comparable level. Proven experience managing multiple kitchens, properties, or culinary operations is strongly preferred. Strong knowledge of menu development, food costing, purchasing, inventory management, and kitchen operations. Demonstrated ability to develop and mentor culinary management teams. Strong understanding of banquet, catering, restaurant, and high-volume hotel food operations. Excellent communication, organizational, leadership, and problem-solving skills. Ability to travel between company properties and conduct operational visits. Ability to work effectively with corporate leadership and property-level management.

Required Certifications Mandatory:

ServSafe Manager or equivalent Food Protection Manager certification State/local food-handler certification where applicable Food allergen and food-safety training

Preferred:

HACCP certification ACF Certified Executive Chef (CEC) Culinary degree or formal culinary training CPR/AED & First Aid Education Culinary Arts degree, certificate, or equivalent professional culinary training preferred. A bachelor's degree in culinary arts, Hospitality Management, Food & Beverage Management, or a related field is a plus. Core Competencies Multi-property culinary leadership Menu development and engineering Food and labor cost management Food safety and sanitation HACCP principles Purchasing and inventory management Recipe standardization Culinary training and development Banquet and catering operations Quality assurance Vendor management Budget management Leadership and team development Guest satisfaction Culinary innovation Physical Requirements Ability to stand and walk for extended periods. Ability to work in commercial kitchen environments, including exposure to heat, cold, steam, and kitchen equipment. Ability to lift and carry items consistent with normal culinary operations. Ability to travel between company properties as required. Benefits Medical, dental & vision insurance Paid Time Off (PTO) Floating Holiday Employee discount Equal Opportunity Employer Shreem Capital Management is an Equal Opportunity Employer.

Pay:

$80,000.00 - $85,000.00 per year

Benefits:

Dental insurance Health insurance Vision insurance

Work Location:

In person