Careers
 

F.E.E.D. TX has created a simple culture of YES in describing what we are about at our core. The simplicity of YES not only motivates employees but also provides a sense of empowerment.

Our balanced approach to ownership, employee and guest satisfaction provides a dynamic environment that improves leadership, individuality, creativity and focus. We believe in an inside-out philosophy when it comes to upward movement of our employees. We always look inward to the employees that know us best before searching outside the company. Part of our company's mission is to improve our employee’s lives and that of their families by providing quality training and increasing their knowledge base, that in turn, encourages employees towards a long-term career within F.E.E.D TX.

The F.E.E.D TX founders are committed to the continued growth of our company, one that is balanced between all aspects of the hospitality and service industry. Our growth is only limited by our ability to attract extremely motivated people, with the talent, experience and a YES first mentality. If your drive, skills and core beliefs seem to be in-line with ours, we can open the door on a great career filled with pride, sense of self and knowledge of building something bigger than just ourselves.

Corporate Office Positions
Restaurant Management Opportunities
Culinary Positions
Restaurant Service Positions


Restaurant Manager Assistant, River Oaks & The Heights, Houston, Texas

This is an exceptional opportunity for a self-driven and experienced Restaurant Manager (2+ years) who is capable of leading a passionate team of F&B professionals in the delivery of top quality customer care. The ideal candidate must have a strong focus on providing the highest levels of service and apply good judgment in a fast-paced environment. The role requires a strong attention to detail and the ability to manage priorities with organization and efficiency. Primary responsibilities include: meeting all restaurant's revenue, profitability and quality goals whilst maintaining high production, productivity, quality and customer-service standards.

For consideration, please submit your resume to jaime@feedtx.com.


Line Cooks 1, 2 & 3

Liberty Kitchen, River Oaks, Houston, Texas
Liberty Kitchen, Heights, Houston, Texas
Commissary & Production Kitchen, Long Point, Houston, Texas

Responsibilities: The line cooks are the hands-on cooks for all food items. They must be able to work at a fast pace yet be accurate and refined in regards to presentation and taste of items. The line cooks are also required to assist in prepping, managing prep cooks in regards to prep sheets and in some cases deal with FOH employees. The line cooks must also maintain high cleanliness and sanitation standards throughout shift and shall assist in end of shift kitchen break down and cleaning. Line cooks report to Executive Chef, Sous Chefs and GM.

Experience: 1-5 years of previous experience in mid-level to upscale restaurant or hotel with hands-on line cook, station and mis en place prepping.. Must be self-motivated, as well as open to new training techniques and upper management leadership and culinary training.

Education: English is preferred, Spanish & English a plus.

Core competencies: Trainable, Knows basic kitchen structure of management, operates effectively in team environment. Handle knife safely and hot items safely. Must be able to stand long hours (up to 6 hours at a time), Lift and hold weights of 60-80 pounds, full auditory and visual acuity.

For consideration, please submit your resume to jaime@feedtx.com.


Pantry 1, 2 & 3

Liberty Kitchen, River Oaks, Houston, Texas
Liberty Kitchen, Heights, Houston, Texas
Commissary & Production Kitchen, Long Point, Houston, Texas

Responsibilities: The pantry are the hands-on cooks for all food items especially cold and dessert. They must be able to work at a fast pace yet be accurate and refined in regards to presentation and taste of items. The pantry cooks are also required to assist in prepping, managing prep cooks in regards to prep sheets and in some cases deal with FOH employees. The pantry cooks must also maintain high cleanliness and sanitation standards throughout shift and shall assist in end of shift kitchen break down and cleaning. Pantry cooks report to Executive Chef, Sous Chefs and GM.

Special qualifications: The ability to work and perform in a diverse environment with focus on teamwork and customer services is essential to success in this role. Should be familiar with most classic cooking techniques. Uncompromising desire to serve the highest quality food, in timely fashion with a great attitude and the guest always in mind.

Experience: 1-5 years of previous experience in mid-level to upscale restaurant or hotel with hands-on line cook, station and mis en place prepping.. Must be self-motivated, as well as open to new training techniques and upper management leadership and culinary training.

Education: English is preferred, Spanish & English a plus.

Core competencies: Trainable, Knows basic kitchen structure of management, operates effectively in team environment. Handle knife safely and hot items safely. Must be able to stand long hours (up to 6 hours at a time), Lift and hold weights of 60-80 pounds, full auditory and visual acuity.

For consideration, please submit your resume to jaime@feedtx.com.


Restaurant Executive Sous Chef and Sous Chefs

Responsibilities: The Sous Chefs will assist in training and managing kitchen personnel and supervise/coordinate all related culinary activities; estimate food consumption and requisition or purchase food; select and develop recipes; standardize production recipes to ensure consistent quality; establish presentation technique and quality standards; plan and price menus; ensure proper equipment operation/maintenance; and ensure proper safety and sanitation in kitchen. The Sous Chefs will be able to cook at all stations as needed, as well as prep items for a la carte or for select occasions. The Sous Chefs may oversee special catering events and may also offer culinary instruction and/or demonstrate culinary techniques. The Sous Chefs also directly supervise kitchen personnel with some responsibility for hiring, discipline, performance reviews and initiating pay increases. Reports to Executive Chef. Director of Operations, Culinary Director and Unit GM regarding service issues.

Experience: 2-4 years of previous experience in mid-level to upscale restaurant or hotel with some control of food and labor cost, demonstration cooking, menu development, and pricing and development of culinary team preferred. Must be self-motivated, as well as open to new training techniques and upper management leadership and culinary training. Able to lead staffs from 40-70 persons in size.

Education: The ideal candidates will possess a bachelor's degree or related culinary degree but not required with 2 or more years of industry and culinary management experience.

Core competencies: Leadership, Management, Planning, Hands-on Cooking & Training, Must be able to stand long hours (up to 6 hours at a time), Lift and hold weights of 60-80 pounds, full auditory and visual acuity.

For consideration, please submit your resume to jaime@feedtx.com.


Line Cooks 1, 2 & 3

Responsibilities: The line cooks are the hands-on cooks for all food items. They must be able to work at a fast pace yet be accurate and refined in regards to presentation and taste of items. The line cooks are also required to assist in prepping, managing prep cooks in regards to prep sheets and in some cases deal with FOH employees. The line cooks must also maintain high cleanliness and sanitation standards throughout shift and shall assist in end of shift kitchen break down and cleaning. Line cooks report to Executive Chef, Sous Chefs and GM.

Experience: 1-5 years of previous experience in mid-level to upscale restaurant or hotel with hands-on line cook, station and mis en place prepping.. Must be self-motivated, as well as open to new training techniques and upper management leadership and culinary training.

Education: English is preferred, Spanish & English a plus.

Core competencies: Trainable, Knows basic kitchen structure of management, operates effectively in team environment. Handle knife safely and hot items safely. Must be able to stand long hours (up to 6 hours at a time), Lift and hold weights of 60-80 pounds, full auditory and visual acuity.

For consideration, please submit your resume to jaime@feedtx.com.


Pantry 1, 2 & 3

Responsibilities: The pantry are the hands-on cooks for all food items especially cold and dessert. They must be able to work at a fast pace yet be accurate and refined in regards to presentation and taste of items. The pantry cooks are also required to assist in prepping, managing prep cooks in regards to prep sheets and in some cases deal with FOH employees. The pantry cooks must also maintain high cleanliness and sanitation standards throughout shift and shall assist in end of shift kitchen break down and cleaning. Pantry cooks report to Executive Chef, Sous Chefs and GM.

Experience: 1-5 years of previous experience in mid-level to upscale restaurant or hotel with hands-on line cook, station and mis en place prepping.. Must be self-motivated, as well as open to new training techniques and upper management leadership and culinary training.

Education: English is preferred, Spanish & English a plus.

Core competencies: Trainable, Knows basic kitchen structure of management, operates effectively in team environment. Handle knife safely and hot items safely. Must be able to stand long hours (up to 6 hours at a time), Lift and hold weights of 60-80 pounds, full auditory and visual acuity.

For consideration, please submit your resume to jaime@feedtx.com.


Oyster 1, 2 & 3

Responsibilities: The oyster shuckers main role is to prep, clean, ice and shuck all different varieties of local and imported oysters in the shell. Oyster shuckers also will be asked at times to assist sea bar cooks in cooking and prepping. They must be able to work at a fast pace yet be accurate and refined in regards to presentation and taste of items and may have quite a bit of guest interaction and will need to be able to converse and explain what they do and what oyster they are working with. The oyster shuckers are also required to assist in prepping, managing prep cooks in regards to prep sheets and in some cases deal with FOH employees. The oyster shuckers must also maintain high cleanliness and sanitation standards throughout shift and shall assist in end of shift kitchen break down and cleaning. Oyster shuckers report to Executive Chef, Sous Chefs and GM.

Experience: 1-5 years of previous experience in mid-level to upscale restaurant or hotel with hands-on line cook, station and mis en place prepping.. Must be self-motivated, as well as open to new training techniques and upper management leadership and culinary training.

Education: English is preferred, Spanish & English a plus.

Core competencies: Previous High Volume oyster shucking experience receives highest pay grades. Trainable, Knows basic kitchen structure of management, operates effectively in team environment. Handle knife safely and hot items safely. Must be able to stand long hours (up to 6 hours at a time), Lift and hold weights of 60-80 pounds, full auditory and visual acuity.

For consideration, please submit your resume to jaime@feedtx.com.


Butcher 1, 2 & 3

Responsibilities: Butchers sole responsibility is to handle all whole, partial or semi partial meat, fish and poultry cutting. Most of our fish and meat are brought in whole form and must be broken down into portioned cuts. The butchers are responsible for maintaining correct whole and portioned pars, communicate with line cooks and chefs regarding pars, specials, 86’d items. They are to maintain a highly clean and safe cutting area. Their walk-in section for storage of cut products are to be neat, clean and labeled at all times. Butchers report to Executive Chef, Sous Chefs and GM.

Experience: 1-5 years mid-level meat and/or seafood butchery is required or 1-5 years of previous experience in mid-level to upscale restaurant or hotel with hands-on line cook, station and mis en place prepping. Must be self-motivated, as well as open to new training techniques and upper management leadership and culinary training.

Education: English is preferred, Spanish & English a plus.

Core competencies: Trainable, Knows basic kitchen structure of management, operates effectively in team environment. Handle knife safely and hot items safely. Must be able to stand long hours (up to 6 hours at a time), Lift and hold weights of 60-80 pounds, full auditory and visual acuity.

For consideration, please submit your resume to jaime@feedtx.com.


Steward 1, 2 & 3

Responsibilities:    Stewards are responsible for the operational cleanliness of the restaurants kitchen, prep and outdoor back of house areas including the trash areas. During service stewards handle duties from proper cleaning of pots, china, glass and silverware, to maintain trash bins on stations, sweeping and dry mopping traffic areas and stations and in some case as assistant prep cooks. Stewards also assist in walk-in cleanliness, ice machine cleaning and assisting the chefs in checking in and putting away food and dry good products. Stewards are to be sure to use and handle all chemicals in the proper manner and store in proper areas at all times. Stewards report to Executive Chef, Sous Chefs and GM.

Experience: 1-5 years of previous experience in mid-level to upscale restaurant or hotel with hands-on line cook, station and mis en place prepping.. Must be self-motivated, as well as open to new training techniques and upper management leadership and culinary training.

Education: English is preferred, Spanish & English a plus.

Core competencies: Trainable, Knows basic kitchen structure of management, operates effectively in team environment. Handle knife safely and hot items safely. Must be able to stand long hours (up to 6 hours at a time), Lift and hold weights of 60-80 pounds, full auditory and visual acuity.

For consideration, please submit your resume to jaime@feedtx.com.