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Seasonal Cost Optimization Jobs (NOW HIRING)

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Executive Chef

Houston, TX · On-site

$100K - $115K/yr

Design and refine seasonal catering menus, corporate drop-off items, and wholesale offerings ... Financial Acumen: Deep understanding of kitchen P&L management, food cost optimization, labor ...

Associate Product Development Manager

Irvine, CA · On-site

$122K - $152K/yr

Support cost optimization efforts by recommending fabric or trim alternatives to help meet enterprise-wide margin targets. * Trim Package Development: Lead the development and approval of seasonal ...

Associate Product Development Manager

Irvine, CA · On-site

$122K - $152K/yr

Support cost optimization efforts by recommending fabric or trim alternatives to help meet enterprise-wide margin targets. * Trim Package Development: Lead the development and approval of seasonal ...

Our Sous Chef team will make a big impact on coming up with dishes for our seasonal menu changes. A ... Food cost optimization * Food safety knowledge * Staff education Salary/Benefits * Paid Time Off ...

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Seasonal Cost Optimization information

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$45.5K

$97K

$139.5K

How much do seasonal cost optimization jobs pay per year?

As of Aug 15, 2026, the average yearly pay for seasonal cost optimization in the United States is $97,048.00, according to ZipRecruiter salary data. Most workers in this role earn between $81,000.00 and $114,000.00 per year, depending on experience, location, and employer.

What are the most commonly searched types of Cost Optimization jobs?

The most popular types of Cost Optimization jobs are:

Executive Chef

Uptown Catering

Houston, TX • On-site

$100K - $115K/yr

Full-time

PTO

Posted 6 days ago

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Job description

About the Role

Uptown Catering Company is a fast-growing, high-volume commercial catering and culinary manufacturing enterprise in Houston, TX. We are seeking an experienced, operationally minded Executive Chef to lead our kitchen operations, drive culinary standards, and scale back-of-house efficiency.

In this leadership role, you will oversee multi-facility culinary execution, menu development, inventory, food safety compliance, labor management, and kitchen profitability. You will manage batch production for high-touch executive banquets, large-scale corporate catering, and daily wholesale distribution routes.

If you bring enterprise catering experience, strong food cost management, and proven leadership in high-volume food production, we want to hear from you.

Key Responsibilities

  • Kitchen Leadership & Operations: Direct daily back-of-house operations, team schedules, station prep assignments, and batch production workflows across morning and evening culinary crews.
  • Menu Development & Yield Management: Design and refine seasonal catering menus, corporate drop-off items, and wholesale offerings. Establish exact recipe specifications, yield calculations, portion guides, and plate presentations.
  • Food Cost & Inventory Control: Manage daily inventory, raw ingredient ordering, vendor pricing contracts, waste logs, and labor budgets to achieve target COGS and margin thresholds.
  • Quality & Banquet Execution: Oversee hot/cold food prep and live plating for high-profile corporate galas, VIP events, and large-scale wholesale deliveries, ensuring strict quality control.
  • HACCP & Sanitation Compliance: Enforce City of Houston Health Code regulations, sanitation standards, employee safety policies, and FIFO inventory management.
  • Team Development: Recruit, train, mentor, and elevate prep cooks, line cooks, and station leads, cultivating a high-accountability kitchen culture.

What We Are Looking For

  • Experience: 5+ years of Executive Chef or Senior Chef de Cuisine experience in a high-volume catering operation, hotel banquet division, commercial commissary, or corporate dining enterprise.
  • High-Volume Production Mastery: Proven record of managing high-volume batch production, complex Banquet Event Orders (BEOs), and logistics-heavy food execution.
  • Financial Acumen: Deep understanding of kitchen P&L management, food cost optimization, labor modeling, and inventory software.
  • Leadership & Communication: Decisive, professional team leader with strong conflict-resolution skills. Bilingual fluency in English and Spanish is strongly preferred.
  • Certifications: Active Certified Food Protection Manager (CFPM) / ServSafe Manager certification required.

Benefits & Compensation

  • Competitive Salary: $100,000 – $115,000 base pay (commensurate with experience) + incentive performance bonuses.
  • Paid Time Off (PTO): Generous paid time off and holiday schedules.
  • Growth Potential: Executive leadership seat in a rapidly expanding commercial culinary operation.

How to Apply

Submit your resume and culinary portfolio on ZipRecruiter. Qualified applicants will be contacted promptly for an initial phone screen and interview.