Executive Chef

Robard's Steakhouse

Back To All Jobs

Job Description

The Woodland's Resort  -  Robard's Steakhouse
Executive Chef
The Howard Hughes name is synonymous with entrepreneurial vision, tenacity and a pioneering spirit, values that today are embodied by The Howard Hughes Corporation.  While Hughes’ passion for aviation and the silver screen are legendary, it was his visionary investment in real estate that forms the bedrock of the company today.  At the core of our DNA we believe we can Make Life Extraordinary.  For our people, for our stakeholders, for our shareholders and for the people that live, breathe, consume and experience our brand.
We believe in “Thinking Big” at The Howard Hughes Corporation.   We are driven by entrepreneurialism, a passion for excellence, and an unrelenting dedication to success.  Our mission is to be the pre-eminent developer and operator of master planned communities and mixed-use properties.  We create timeless places and memorable experiences that inspire people while driving sustainable, long-term growth and value for our shareholders. We create environments where people want to live, work, shop, dine and play from coast to coast to coast.
The Howard Hughes Corporation is searching an Executive Chef for Robard's Steakhouse, located at The Woodlands Resort in The Woodlands, TX.  The Executive Chef is responsible for all culinary operations within the Robard's kitchen.  This position oversees food production and service, manages food and kitchen safety programs, conducts inventory and purchasing,  and controls food and labor costs.
The Woodlands is an award winning master planned community located 45 minutes north of Houston. The Woodlands Resort features 402 guestrooms, concierge floors, 60,000 sq. ft. of meeting space, multiple restaurants and a pool complex with a lazy river. The area around the hotel is home to multiple Fortune 500 companies, The Cynthia Woods Mitchell Pavilion, shopping, dining and entertainment venues.
  • Responsible for enhancing the food product presented to guests. Make changes that respond to the marketplace and to guests’ needs, both present and anticipated. Recommend changes to the food product. Use market research to develop new products.
  • Oversees the work of the Robard's culinary team.
  • Responsible for maintaining quality of food product and ensuring consistency in food delivery and standards.
  • Establish and maintain a regular cleaning and maintenance scheduled for all kitchen areas and equipment.
  • Develops standard recipes and techniques for food preparation and presentation which help to assure consistently high quality and to exercise portion control for all items served.
  • Consults with Area Executive Chef about food production aspects of special events being planned.
  • Conduct spot checks of seasoning, portions and appearance of food served in each operation.
  • Responsible for the selection, training and development of the personnel within the department. Oversee divisional matters as they relate to federal, state and local employment and civil rights laws
  • Control the elements that determine profit and loss.Responsible for all major operating expenses.Set margins and manage the business against projections.Make decisions that relate to profit and loss.Responsible for the financial management of the operation
  • Give direction and be responsible for the implementation of plans. Monitor effectiveness and introduce changes in response to the marketplace. Set targets, plan and schedule work and performance indicators that are typically productivity and efficiency measures
  • Monitor competitor pricing and industry trends.
  • Oversee extermination and pest control schedule.
  • Assist with the implementation of training programs and performance monitoring to ensure skill were understood and applied by staff.
  • Recommend new operational policies, procedures and/or concepts to Area Executive Chef as appropriate or required.
  • Work in a cooperative and friendly manner with fellow employees, set a positive example
  • Provide the highest level of guest service to the hotel’s clients
  • Maintain a clean, neat and orderly work area.
  • Provide for a safe work environment by following all safety and security procedures and rules.
  • Comply with all applicable federal, state and local laws ordinances as they apply to the hotel, guest and employees.
  • Due to the nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the hotel.
  • Culinary degree required.
  • Seven to ten years of culinary management experience.
  • High volume production and catering experience is essential.
  • Previous experience managing cost controls.
  • Desire to learn and grow with a world class hospitality business.
“All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, citizenship, disability or protected veteran status.”