Executive Chef
On-siteDallas, Texas, United States
Job Summary
Oversee culinary operations across the AC Hotel and Moxy Dallas, developing menus, managing food production, purchasing, and ensuring sanitation and regulatory compliance. Recruit, train, and mentor a high-performing culinary team while leading by example in daily kitchen preparation and service. Drive operational excellence through standardized recipes, inventory control, and equipment maintenance, balancing creative menu development with food cost and labor budget management. Collaborate with front-of-house leadership to enhance guest satisfaction and support catering, group functions, and special events. Requires six or more years of progressive culinary leadership experience, ServSafe Manager Certification, and the ability to work flexible schedules including evenings, weekends, and holidays.
Required Qualifications
- Six or more years of progressive culinary leadership experience within an upscale hotel, restaurant, resort, or comparable hospitality environment
- Ability to work a flexible schedule, including evenings, weekends, and holidays
- Physical ability to stand and walk for extended periods
- Physical ability to frequently lift up to 25 pounds
- Physical ability to occasionally lift up to 70 pounds
- Physical ability to work in hot kitchen environments
- Physical ability to perform repetitive bending, reaching, lifting, and other physical movements associated with a busy culinary operation
- ServSafe Manager Certification or the ability to obtain certification within the required timeframe
- Proficiency with Microsoft Office
- Proficiency with restaurant purchasing systems
- Proficiency with inventory scheduling systems
- Proficiency with POS systems
Desired Qualifications
- Previous experience as an Executive Chef, Executive Sous Chef, Chef de Cuisine, or in a similar culinary leadership role
- Experience overseeing multiple food and beverage outlets or a complex hotel culinary operation
- Hotel or restaurant opening experience
- Strong knowledge of contemporary cuisine, current dining trends, menu development, and high-volume food production
- Demonstrated experience with budgeting, forecasting, labor management, purchasing, inventory control, and food-cost management
- Proven ability to recruit, lead, coach, and retain a diverse culinary team
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