Job description

Do you thrive in a fast-paced, friendly, energetic, and service-oriented environment? Ambition is desired; enthusiasm is mandatory. We are looking for a highly motivated individual who is ready for a challenge to help us take things to the next level! We want our new Executive Chef to be someone who is passionate for the job and has experience in running high volume, fast paced, high stress situations and is willing to train and lead a culinary team to the highest level! Our goal is superior food quality, legendary guest service, sales growth, cost controls and treating our employees like family!

The Executive Chef is an individual committed to establishing and maintaining the company’s brand and restaurant concepts. The ideal candidate will be someone that will accept the challenge of creating incredible tasting food without losing site of the bottom line in accordance with the values, purpose and mission of the group and its owners.

We need leaders who enjoy coaching and teaching their staff to produce exceptional dining experiences and strong financial results. We deliver high standards of service, quality and pride in all that we do. If you share our passion for hospitality, we encourage you to apply!

Primary Responsibilities of the Executive Chef:

• Ensuring consistent, high quality food and maximizing the profitability and organizational stability of the unit.
• Responsible for creating, implementing and executing vision as it relates to food creativity, quality, consistency and execution, staff accountability and integrity of physical property and equipment.
• In addition to excellent culinary knowledge and casual fine dining experience, in-depth responsibilities evolve from the following areas: Financial, Management, Food and Back of House Operations, Human Resources and in general.
• To ensure that the Executive Sous Chef & Sous Chef is properly trained and can execute every recipe and identify and correct any food issues with their subordinate teams.
• Develop short, medium & long-term objectives & strategies, including but not limited to price changes, menu composition & sales initiatives.

• Participate in weekly manager meetings to ensure proper communication with the team, review weekly food samples and troubleshoot any operating issues.
• Provide sous chefs with daily, weekly and monthly tasks based on business plan objectives, strategies and processes.
• Ensure the staff is in proper uniform, looking sharp, and has a smile when in contact with the guest as well as giving departing and welcoming remarks as needed.
• Control food, supplies & linen costs on the P&L without sacrificing guest experience.
• Responsible for growing the bench and promoting at least 2-3 supervisors/chefs per year.
• Upkeep of kitchen equipment in order to keep it 100% operational.
• Must be able to manage daily, weekly and monthly disciplines.
• Write BOH schedules and review with restaurant leadership for final approval.
• Keep the team motivated with continuous education.

Requirements for the Executive Chef Partner:

• Must have 3-5 years of experience as Chef
• Excellent record of kitchen management

• Ability to spot and resolve problems efficiently
• Capable of delegating multiple tasks
• Communication and leadership skills
• Keep up with cooking trends and best practices
• Working knowledge of various computer software programs

Benefits offered to Executive Chef:

• Paid time off
• We show our commitment to our Team Member’s work-life balance, with a five-day work week;
• We contribute to Team Member Medical plans;
• You will receive a company comp

• Multiple pathways for growth and development with encouraged opportunity to be promoted into a variety of leadership roles

Our team is also looking for a professional Sous Chef to be the second in command in our kitchen, following our Executive Chef’s specifications and guidelines. The successful candidate will employ its culinary and managerial skills in order to play a critical role in maintaining and enhancing our customers’ satisfaction.

Responsibilities

• Help in the preparation and design of all food and drinks menus
• Produce high quality plates both design and taste wise
• Ensure that the kitchen operates in a timely way that meets our quality standards
• Fill in for the Executive Chef in planning and directing food preparation when necessary
• Resourcefully solve any issues that arise and seize control of any problematic situation
• Manage and train kitchen staff, establish working schedule and assess staff’s performance
• Order supplies to stock inventory appropriately
• Comply with and enforce sanitation regulations and safety standards
• Maintain a positive and professional approach with coworkers and customers

Skills

• Proven experience as a Kitchen Manager, Lead Line Cook, or Sous Chef
• Understanding of various cooking methods, ingredients, equipment and procedures
• Excellent record of kitchen and staff management
• Accuracy and speed in handling emergency situations and providing solutions
• Familiar with industry’s best practices
• Working knowledge of various computer software programs (MS Office, restaurant management software, POS)

Job Type: Full-time

Pay: $40,000.00 - $60,000.00 per year

Shift:

• 8 hour shift
• Night shift

Weekly day range:

• Monday to Friday
• Weekend availability

Work setting:

• Fine dining restaurant

Ability to commute/relocate:

• Flower Mound, TX 75028: Reliably commute or planning to relocate before starting work (Required)

Experience:

• Cooking: 5 years (Preferred)
• Culinary experience: 5 years (Preferred)

Work Location: In person

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