Executive Chef Dallas Texas

We are looking for passionate chefs in Dallas, Boston, and Miami! Fast Track Chef The Chef/CDC is responsible for creating passion and enthusiasm for the company vision "To be the most loved and best run restaurant in North America." They will ensure the standards are executed flawlessly throughout the kitchens every day, carrying wisdom and experience that team's will gravitate towards and want to work for. The Chef/CDC is responsible for the overall smooth operation of the kitchens and the delivery of outstanding food quality and service excellence through teamwork, motivation and strong leadership. As Head Chef, you will build and develop a strong team, drive operational excellence, and ensure consistent execution of the highest standards in every guest experience. Key Responsibilities Direct the daily operation of the kitchen, ensuring smooth delivery of the restaurant as part of building sales and hitting the financial targets. Participate in all aspects of food delivery from the back to the guest's plate. Establish and maintain a high standard of food quality and service excellence through teamwork, motivation and strong leadership; support all team members in their efforts to achieve service excellence. Manage and lead the kitchen teams, including hiring, payroll administration, employee development, scheduling, performance evaluation, discipline and termination. Participate in new employee orientations and provide on‑the‑job training where appropriate. Develop management teams and prepare them for promotion throughout the company. Responsible for staff promotional training and building a tight, well‑trained team. Prepare rosters for each day and ensure adequate staffing levels. Provide support to the management team and act as a designate in the absence of the Chef. Develop and communicate a 16‑week plan for the kitchen business. Audit and influence productivity, scheduling and labor costs for the profit & loss statement. Conduct ongoing audits of the restaurant. Manage daily/weekly numbers using sales, budgets, profits and other controllable costs, and make necessary adjustments to ensure highest profitability. Educate the management team regarding financials so everyone understands profitability. Hire people that CARE! Coach and develop! Benefits Competitive annual salary $90,000 – $110,000 plus monthly bonus. Total compensation up to $145,000. 4 weeks paid vacation Comprehensive health care benefits Mobile phone and laptop allowance 25% discount card for food and drinks across all restaurants companywide Travel opportunities for operational events Growth and advancement opportunities through internal mobility Leadership programs with ongoing career development Recognition programs, awards, and team experiences Qualifications A strong culinary leader with 2+ years of experience leading high‑volume kitchens Passionate about developing people and building engaged, high‑performing teams Proven results in delivering food cost and labor targets, and extensive experience managing budgets, cost controls, and profitability for large‑scale operations A commitment to fostering a supportive and engaging experience for your team members and guests A willingness to learn, an openness to feedback, coaching, and mentorship Certification(s) to responsibly work in and create a safe and clean environment for food production and consumption (e.g., State Specific Food Handlers Card) #J-18808-Ljbffr Blue Shock Recruitment Solutions