The Executive Catering Chef – Corporate Dining (Phillips 66) leads all culinary operations within the Phillips 66 corporate dining environment.
Requirements
- Monday–Friday work schedule focused on breakfast and lunch service
- Occasional evenings for high-profile or special catering functions
- Corporate dining and catering environment within an office building (Phillips 66)
- Strong culinary skills in both hot and cold preparations
- Food Protection Manager Certification and registration with the City of Houston
- 5+ years of experience as an Executive Chef in a high-volume, complex culinary operation
- Advanced knowledge of HACCP, food safety programs, and industry standards
- Experience managing food and labor costs using volume forecasting
- Strong organizational, communication, and leadership skills
- Proficiency in Microsoft Office (Word, Excel, etc.)
- Ability to manage multiple priorities and perform well under pressure
- Ability to lead and communicate effectively in a multicultural workforce
- Adaptable to change and operational demands
- Exceptional food safety and sanitation knowledge
Benefits
- Generous Paid Time Off
- 401k Matching
