Kitchen Manager / Executive Chef CC Turnkey Events Portland, TX Job Details Full-time $60,000 - $75,000 a year 20 hours ago Benefits Health insurance Dental insurance Paid time off Vision insurance Qualifications Team development Culinary Arts Quality inspection Recruiting Kitchen stations

Full Job Description Company Overview:

CC Turnkey Events operates restaurants, event venues, catering services, and food and beverage programs across the Coastal Bend. The Grove is located inside Fifth & Elm, an entertainment and gathering destination in Portland, Texas. Our kitchen supports daily restaurant service, live entertainment crowds, private events, and special programming. We're looking for a kitchen leader who can manage these demands while keeping food quality, service, staffing, and costs under control. Position overview The Kitchen Manager / Executive Chef is responsible for the daily performance of The Grove's kitchen. This is a hands-on position requiring active involvement in preparation, line execution, staff training, purchasing, inventory, scheduling, and sanitation. The person in this role must be able to lead a busy service, develop dependable kitchen staff, and understand how kitchen decisions affect restaurant profitability. Success means consistent food, an organized and prepared team, timely execution, and accountability for food and labor costs. This position reports directly to the Corporate Chef and works under the operational direction of the Restaurant General Manager, with accountability to ownership . Menu changes, operating priorities, and financial targets are coordinated with this leadership team. Responsibilities including but not limited to Kitchen operations and service execution Lead all daily back-of-house operations, including receiving, storage, prep, cooking, plating, dishwashing, and opening and closing procedures. Work alongside the team during service, stepping into stations and expediting as needed to maintain quality and keep orders moving. Establish station assignments, prep lists, production quantities, and readiness checks before each service. Maintain consistent recipes, portion sizes, cooking methods, presentation, and food quality across every shift. Monitor ticket times, kitchen pacing, order accuracy, and coordination with the front-of-house team. Address delays and recurring service problems. Plan production and staffing around expected sales, reservations, entertainment schedules, private events, and seasonal demand. Maintain kitchen continuity during callouts, equipment problems, shortages, and unexpected volume changes. Team leadership and accountability Recruit, interview, and recommend kitchen hires in coordination with the Corporate Chef and General Manager. Onboard and train cooks, prep staff, dishwashers, and kitchen supervisors using clear expectations and practical station training. Build schedules that match business volume, employee availability, skill coverage, and approved labor budgets. Monitor attendance, punctuality, productivity, overtime, and shift coverage; address concerns promptly. Provide regular coaching, performance feedback, and documented follow-up in accordance with company procedures. Cross-train employees and develop shift leaders who can maintain standards when the Kitchen Manager / Executive Chef is away. Set a professional example through preparation, communication, cleanliness, urgency, and respectful treatment of employees. Hold employees accountable for completing assigned work, following recipes, maintaining stations, and meeting closing standards. Food cost, purchasing, and inventory Take responsibility for kitchen food cost and back-of-house labor performance against targets established by leadership. Order through approved vendors based on par levels, inventory on hand, projected demand, and storage capacity. Verify deliveries for quantity, quality, temperature, and price; follow up on shortages, substitutions, rejected products, and credits. Conduct accurate inventory counts on the established schedule and investigate unusual usage, missing products, and cost variances. Control portions, yields, spoilage, overproduction, and waste through training, production planning, and daily supervision. Maintain waste records and identify practical changes to improve product use without compromising food quality. Review purchasing, inventory, sales mix, and labor reports with leadership; explain variances and carry out corrective actions. Maintain accurate recipe costs and yields in coordination with the Corporate Chef. Menu execution and development Execute the approved menu consistently and ensure current recipes and plating standards are available to the team. Collaborate with the Corporate Chef on menu updates, seasonal features, specials, and event offerings. Evaluate proposed dishes for ingredient cost, selling price, prep requirements, station capacity, and execution during peak service. Obtain required approvals before introducing menu items, substitutions, pricing changes, or significant recipe changes. Train kitchen and service staff before new items launch, including ingredients, portions, presentation, and allergen information. Respond to guest feedback and recurring food complaints with specific corrections and staff follow-up. Events and coordination Coordinate with the Corporate Chef, General Manager, and event team to execute private dining, catering, and special-event food service. Review event orders, guest counts, service times, menu requirements, dietary requests, staffing, and equipment needs in advance. Build production plans that support event commitments alongside regular restaurant service. Communicate shortages, sold-out items, timing concerns, and service changes promptly to the appropriate teams. Food safety, sanitation, and equipment Enforce food safety and sanitation procedures, including safe receiving, storage, thawing, cooking, cooling, reheating, and holding. Maintain labeling, date marking, product rotation, temperature records, and cleaning schedules. Train staff on allergen handling and cross-contact prevention; coordinate special dietary requests with the service team. Keep cooking stations, refrigeration, dry storage, dish areas, floors, drains, and waste areas clean and organized. Maintain inspection readiness and promptly correct sanitation or food safety concerns. Monitor equipment condition, report repair needs, and coordinate maintenance through approved procedures. Enforce safe use of knives, equipment, and chemicals, and promptly report workplace incidents. Communication and management follow-through Participate in management meetings prepared to discuss staffing, food and labor costs, inventory concerns, maintenance, and upcoming business. Communicate problems early, recommend solutions, and follow through on assigned action items. Use company systems for scheduling, ordering, inventory, recipe management, and reporting. Maintain clear shift handoffs so unresolved issues and production needs carry through to the next team. Qualifications Demonstrated experience as a Kitchen Manager, Executive Chef, Chef de Cuisine, or a Sous Chef with substantial responsibility for kitchen operations. Experience leading a high-volume kitchen and managing restaurant service alongside events or catering. Strong cooking fundamentals and the ability to train employees in preparation, station execution, and food presentation. Practical experience with scheduling, purchasing, inventory counts, recipe costing, waste control, and food and labor budgets. Ability to read operating reports, identify the cause of cost or service problems, and implement corrective actions. Experience hiring, coaching, and holding kitchen employees accountable. Working knowledge of food safety, sanitation, and allergen procedures. Comfort using restaurant technology and basic spreadsheets. Ability to accept direction, communicate professionally, and work within an established management structure. Culinary education is welcome; demonstrated operating experience is strongly valued. Work expectations Availability for evenings, weekends, holidays, and peak event periods. Active participation in kitchen service, including extended periods of standing and working in a hot, fast-paced environment. Ability to perform the essential functions of the position

Job Type:

Full-time Pay:

$60,000.00 - $75,000.00 per year

Benefits:

Dental insurance Health insurance Paid time off Vision insurance

Work Location:

In person