Executive Chef

Juliet Steakhouse is a modern restaurant dedicated to premium meats and exceptional guest experiences. Located in Dallas's Design District, the restaurant focuses on delivering elevated steakhouse classics with contemporary culinary techniques. The team values collaboration, consistency, and high standards in both food and service. Juliet Steakhouse provides a fast-paced, professional environment where culinary professionals can grow their skills and contribute creatively to the menu. The restaurant is committed to maintaining a respectful, inclusive workplace for all team members.

The Executive Chef will oversee all back-of-house operations, including menu development, food preparation, plating standards, and overall kitchen performance. This full-time, on-site role in Dallas, TX is responsible for leading, training, and scheduling kitchen staff, ensuring consistent quality, and maintaining a culture of teamwork and respect. The Executive Chef will manage inventory, ordering, vendor relationships, and food cost controls while upholding health, safety, and sanitation regulations. They will collaborate with ownership and front-of-house leadership to design specials menus and events that align with the restaurant’s brand and financial goals. The role also involves monitoring guest feedback, resolving culinary issues in real time, and continuously optimizing kitchen workflows for efficiency and excellence.

Qualifications

• 8-10 years of extensive experience in high-volume, upscale dining, preferably as an Executive Chef, Chef de Cuisine, or similar leadership role in a steakhouse or fine-dining environment.
• Strong culinary foundation, including butchery skills, knowledge of premium cuts, steak cookery, sauces, and contemporary plating techniques.
• Proven ability to lead, coach, and develop diverse kitchen teams; skilled in scheduling, delegation, performance feedback, and conflict resolution.
• Demonstrated expertise in kitchen operations, including inventory management, ordering, vendor negotiation, and food and labor cost control.
• Thorough understanding of food safety, sanitation, and health department regulations, with a commitment to maintaining a safe, compliant workplace.
• Ability to design and execute menus and specials that balance creativity, brand alignment, and profitability.
• Strong organizational and time-management skills, with the capacity to perform under pressure and maintain consistency during peak service.
• Excellent communication and collaboration skills to work effectively with ownership, management, and front-of-house teams.
• Culinary degree or formal training preferred; equivalent professional experience will be considered.
• Flexibility to work evenings, weekends, and holidays as required by restaurant operations.