Executive Chef
On-siteDallas, Texas, United States
Job Summary
Oversee all Back of House operations, culinary execution, and financial performance, including food and labor cost management, equipment maintenance, and vendor relationships. Enforce food quality standards, recipe adherence, and production targets while conducting daily line checks, monthly sanitation reviews, and HACCP compliance training. Directly manage and develop the Sous Chef and all Back of House team members through mentorship, performance evaluations, and the company training guide program. Partner with the General Manager to drive sales, profitability, and operational excellence, ensuring target ticket times are met across all shifts. This full-time, salaried role requires open availability including nights, weekends, and holidays.
Required Qualifications
- Minimum of 3-5 years of progressive culinary leadership experience
- At least 2 years in an Executive Chef or equivalent senior kitchen leadership role in a high-volume restaurant environment
- Fast-casual or multi-unit experience
- Must have or be willing to obtain Food Handler's Certification prior to or within 30 days of hire
- Open availability required, including nights, weekends, and holidays
- Must be at least 18 years of age
- Ability to stand and walk for the duration of a full shift, typically 8-10 hours or more
- Frequent bending, squatting, reaching above shoulder level, and twisting throughout the shift
- Ability to lift and carry up to 50 lbs. regularly
- Ability to safely handle sharp kitchen tools including knives, slicers, and mandolines
- Ability to work in an environment with exposure to extreme heat (open flame, ovens, fryers) and extreme cold (walk-in coolers and freezers)
- Ability to work in a high-noise, fast-paced kitchen environment
- Ability to read, write, and communicate clearly in English to process documentation, complete reports, and direct team communications
- Manual dexterity required for food preparation, keyboarding, and use of restaurant management systems
Desired Qualifications
- Culinary degree or equivalent professional culinary training
- ServSafe Manager Certification
- Proven track record of managing food cost, labor cost, and kitchen financials at the restaurant level
- Strong knowledge of food safety, sanitation standards, and HACCP principles
- Demonstrated ability to build, lead, and develop a high-performing BOH team in a fast-paced environment
- Strong written and verbal communication skills; ability to communicate clearly and constructively across all levels of the organization
- Proficiency with restaurant management systems, scheduling tools, and kitchen operations platforms
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