Executive Chef

Thorough Fare Co located in Houston, TX is looking for an Executive Chef to lead the team for a currently un-named, new, ambitious neighborhood restaurant slated to open in late spring of this year.

Who we are:

We at Thorough Fare Co are a fiercely independent restaurant, bar and hospitality consulting group located in Houston, TX. We're led by Chef Justin Yu and Bar/Restauranteur Bobby Heugel, who together have created some of Houston's most beloved hospitality spaces including Theodore Rex restaurant and Anvil Bar. We have eight restaurants and bars, and we've gotten some great awards: a James Beard win, Michelin recognitions, 50 Best nods and have been named number one restaurant in the city a handful of times. All those are great, but we just want to do exciting, quality, detail-orientated work that we're all proud of. We want to make the neighborhood's new favorite restaurant, and enjoy the hell out of the work that it takes to do it, and also be a solid, responsible and reasonable group of employers to work for and with.

Our new restaurant located in the Montrose neighborhood of Houston will balance European-centric cooking with a casual, but beautiful room. The food lives at the intersection of classic European cooking, but with a modern lightness with a great bar and killer wine list, open seven-days a week.

Who we're looking for:

- Prior experience in a leadership role for a 75+ seat restaurant

- Proven track record of organization and communication

- Strong cooking and teaching ability

- A basic understanding of profitable restaurant practices

- Ability to work a 55+ hour work week

We're looking for an Executive Chef to hire, train, and lead this new restaurant. The right Chef will be a reliable, responsible leader and teacher first, using structure, consistency and reliability to administrate the kitchen. Positivity and personality are a must, attention to both kitchen technique and human empathy (at the same time) are non-negotiable. A sense of humor is appreciated, but even-keeled demeanor is valued. Creativity is a plus, we'd love to work with someone who has an equal love for humans as they do cooking. We love being a part of our businesses, so a strong collaborator would be awesome.

More particularly to this kitchen, we're looking for a chef that also has these traits:

Experience in managing a team and creating food for a moderately high volume kitchen. We'll be open a lot of hours per week, and clear communication both in person and digitally across the team is essential.

Strong teaching and general aptitude of basic cooking. We love building from the ground up. Our food tends to be based off of classic French technique. Butchery and sauce-making (and the science behind it) are appreciated. Baking, pastry and bread-making are also a plus.

Computer-knowledge. An ability to use Microsoft office, specifically Excel. Experience with app-based management tools are a plus.

Detail and Organization. We think strong systems are essential to the business, and we're able to very much lend our experience in building these.

Able to work a consistent schedule of about ~60 hours weekly, give or take, as the restaurant settles.

What we offer:

- 85-100k yearly salary

- Vacation and Sick Pay

- We are extremely proud of our open door policy and transparency. Many of our employees have been with us over 6-10 years, but just as many have gone on to open their own businesses. If you're looking to work with operators whose goal is to get you to the point where you feel confident in taking the next step for yourself, we promote that.
-Professional promotion and growth, with the opportunity of growth with the company.

It also goes to note for out-of-Texas applicants that the dollar tends to stretch well in Houston. And it's a great place to live.