Executive Chef

Executive Chef

Dallas, Texas

A growing hospitality group is seeking an experienced Executive Chef to lead the culinary operations of one of its premier restaurant concepts in Dallas. This is an opportunity for a passionate, hands-on culinary leader to shape a dynamic dining experience while mentoring a talented team and driving operational excellence.

The ideal candidate is an innovative, passionate chef with a strong foundation in upscale dining, exceptional leadership skills, and a commitment to delivering memorable guest experiences through outstanding food quality, consistency, and execution.

Position Summary

The Executive Chef is responsible for the overall leadership and management of all back-of-house operations, including culinary execution, financial performance, food safety, team development, menu innovation, purchasing, labor management, and operational standards. This role partners closely with senior leadership to ensure the restaurant consistently delivers an exceptional dining experience while achieving business objectives.

Essential Responsibilities, Culinary Leadership

• Lead all culinary operations with a hands-on management approach.
• Ensure exceptional food quality, presentation, consistency, and execution.
• Develop seasonal menus, chef features, and special event offerings.
• Maintain recipe standards, plating guides, and production procedures.
• Source high-quality ingredients while maintaining targeted food costs.
• Continuously evaluate menu performance and guest feedback to improve offerings.

Operations Management

• Oversee all kitchen operations, including prep, production, service, sanitation, and inventory.
• Ensure efficient kitchen workflow during all meal periods.
• Maintain compliance with all federal, state, and local health and safety regulations.
• Monitor equipment maintenance and coordinate repairs as necessary.
• Establish and maintain standard operating procedures throughout the kitchen.

 

Financial Management

• Manage food, labor, and operating expenses to achieve budgeted financial goals.
• Analyze weekly financial reports and identify opportunities to improve profitability.
• Monitor purchasing, inventory levels, and waste reduction initiatives.
• Negotiate with vendors and manage supplier relationships.
• Ensure accurate receiving, storage, and inventory controls.

Leadership & Team Development

• Recruit, hire, train, coach, and develop culinary team members.
• Foster a culture of accountability, professionalism, and continuous improvement.
• Conduct performance evaluations and provide ongoing coaching and feedback.
• Create schedules that balance operational needs with labor efficiency.
• Promote a positive, respectful, and inclusive workplace culture.
• Must be a team player, and able to motivate BOH staff.

 

Guest Experience

• Collaborate with front-of-house leadership to ensure seamless service.
• Respond to guest feedback with professionalism and urgency.
• Support private dining, special events, and VIP experiences.
• Maintain the highest standards of hospitality and culinary excellence.

Qualifications

• Minimum of 5 years of Executive Chef experience in an upscale, high-volume restaurant.
• Proven leadership experience managing large culinary teams.
• Strong knowledge of food costing, labor management, inventory controls, and budgeting.
• Demonstrated success in menu development and culinary innovation.
• Comprehensive knowledge of food safety, sanitation, and HACCP principles.
• Ability to thrive in a fast-paced, service-driven environment.
• Excellent communication, organizational, and leadership skills.

Preferred Experience

• Fine dining or upscale casual restaurant experience.
• Multi-unit or hospitality group experience.
• Opening restaurant experience is a plus.
• Experience with modern kitchen technology and inventory management systems.
• Wine, beverage, and food pairing knowledge is desirable.

Physical Requirements

• Ability to stand and walk for extended periods.
• Ability to lift and carry up to 50 pounds.
• Ability to work evenings, weekends, and holidays as business needs require.
• Ability to work in a fast-paced kitchen environment with exposure to heat, steam, and commercial kitchen equipment.

What We Offer

• Competitive base salary
• Comprehensive benefits package
• Paid time off
• Career advancement within a growing hospitality organization
• Opportunity to lead a highly respected culinary team

Equal Employment Opportunity

We are an Equal Opportunity Employer committed to creating an inclusive workplace where all qualified applicants receive consideration for employment without regard to race, color, religion, sex, national origin, age, disability, veteran status, or any other protected characteristic under applicable federal, state, or local law.