About Servelle Hospitality Group
Servelle Hospitality Group is a premier provider of hospitality staffing, catering, and event experience solutions. We pride ourselves on delivering seamless, high-quality service and setting a new standard for excellence in hospitality.
Position Overview
The Executive Catering Chef is the culinary leader responsible for overseeing all food production, kitchen execution, and culinary standards for Servelle Hospitality Group events. This role leads kitchen staff, maintains food quality, ensures sanitation compliance, manages prep and production timelines, and delivers exceptional dining experiences for clients and guests. The Executive Chef plays a critical leadership role in executing menus developed by the President & CEO, directing kitchen operations, controlling food costs, and ensuring every event reflects the company’s high standards of quality, presentation, and service.
Key Responsibilities
Culinary Leadership & Kitchen Oversight
- Lead all culinary operations for private events, weddings, corporate functions, and catered experiences.
- Supervise sous chefs, prep cooks, kitchen assistants, and culinary support staff.
- Assign kitchen duties and ensure efficient workflow during prep, service, and breakdown.
- Maintain high culinary standards in taste, presentation, consistency, and professionalism.
Menu Execution & Client Experience
- Execute menus created by the President & CEO with consistency and excellence.
- Collaborate with the President & CEO regarding event culinary needs and service expectations.
- Ensure food presentation aligns with event style and brand standards.
- Support tastings or menu reviews when requested.
- Accommodate dietary restrictions, allergies, and approved special requests.
Food Preparation & Event Execution
- Oversee food prep, cooking, plating, buffet displays, and service timing.
- Ensure meals are prepared fresh, on time, and to quality standards.
- Coordinate kitchen timelines with the Operations Manager and front-of-house team.
- Troubleshoot kitchen issues quickly and maintain service flow during events.
- Ensure proper storage, transport, reheating, and holding procedures for catered food.
Inventory, Purchasing & Cost Control
- Create prep lists and ingredient needs for upcoming events.
- Monitor food waste, portion control, and labor efficiency.
- Maintain accurate inventory of kitchen supplies, ingredients, and equipment.
- Ensure tools/equipment are cleaned and returned properly.
Sanitation, Safety & Compliance
- Enforce food safety, sanitation, cleanliness, and health standards at all times.
- Ensure kitchen areas, prep spaces, and event cooking stations remain organized and safe.
- Maintain compliance with applicable food handling guidelines and venue requirements.
- Train kitchen staff on sanitation and safe kitchen practices.
Required Skills
- Previous Executive Chef, Head Chef, or culinary leadership experience preferred.
- Catering Experience
- Strong background in catering, banquet, restaurant, or private event food service.
- Ability to lead teams and perform under pressure in fast-paced environments.
- Strong knowledge of food safety, kitchen operations, and cost control. Excellent time management, organization, and leadership skills.
- Reliable transportation required.
- Flexibility to work evenings, weekends, holidays, and event-based schedules.
- Must hold a valid TABC and Food Handlers Certification and maintain certification while employed.
Why You’ll Love Working with Servelle Hospitality Group
- $30/hour competitive pay
- Flexible scheduling — choose shifts that fit your lifestyle
- Opportunities to work in restaurants, lounges, hotels, stadiums, galas, festivals, and private events
- Be part of a supportive, high-standard team committed to excellence
- Grow with a fast-expanding Houston-based hospitality brand
Pay: $30.00 per hour
Work Location: In person
