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TITLE: Executive Chef / Chef de Cuisine

LOCATION: Dallas, TX (Uptown)

CONCEPT: High-volume, upscale casual Italian

REPORTS TO: Owner/Operator

SUMMARY

Our client is seeking a hands-on Executive Chef / Chef de Cuisine to lead the kitchen at a high-performing, family-owned Italian restaurant with a strong reputation and elite clientele. This is not a desk-based executive role—we are looking for a working chef who thrives on the line, leads by example, and brings discipline, consistency, and excellence to every service.

This role offers significant growth opportunity, including potential leadership expansion, multi-unit involvement, or future partnership for the right candidate.

RESPONSIBILITIES

Kitchen Leadership & Operations:

• Lead all back-of-house operations with a hands-on, lead-from-the-front approach
• Work all stations as needed, especially during high-volume service (200–300 covers)
• Ensure consistent execution of all menu items to restaurant standards
• Maintain strong kitchen discipline, urgency, and teamwork during service
• Step in seamlessly during staffing shortages or high-pressure situations

Team Development & Management:

• Train, mentor, and develop line cooks and prep staff into high-performing team members
• Enforce accountability, work ethic, and professional behavior across the team
• Assist in hiring, onboarding, scheduling, and performance management

• Build a culture of respect, urgency, and pride in craft

Quality Control & Culinary Execution:

• Maintain strict standards for authentic Italian cuisine
• Oversee preparation and execution of Fresh pasta, Pizza (dough, fermentation, baking techniques), Sauces and traditional Italian dishes
• Ensure food quality, consistency, and presentation meets brand reputation
• Conduct line checks, tastings, and quality audits daily
• Inventory, Cost & Compliance Management
• Manage food cost, waste, and inventory levels
• Control purchasing and vendor relationships
• Maintain health, safety, and sanitation standards (local Dallas regulations)
• Ensure kitchen efficiency and profitability

QUALIFICATIONS

Experience:

• 5+ years in a leadership kitchen role (Sous Chef, Chef de Cuisine, or Executive Chef)
• Experience in high-volume, upscale casual or fine dining Italian restaurants
• Proven ability to run a full kitchen independently

Technical Culinary Skills:

• Strong foundation in authentic Italian cooking techniques - pasta making (handmade & extruded), pizza production (dough fermentation, oven handling), sauce development and regional Italian cuisine
• Ability to execute under pressure with speed and consistency

Leadership & Operational Skills

• Lead by example on the line
• Manage multiple stations during peak service
• Recruit, train, and retain team members
• Strong problem-solving and decision-making skills under pressure
• High standards for cleanliness, organization, and structure

Performance Expectations

• Comfortable working long hours in a physically demanding environment
• Willing to step into any role necessary for team success
• Strong work ethic, reliability, and accountability

Preferred Qualifications

• Experience opening or scaling restaurants
• Experience working with high-profile or VIP clientele
• Bilingual (English/Spanish) preferred in Dallas market
• Culinary school training

COMPENSATION & BENEFITS

• Competitive salary (based on experience and Dallas market)
• Performance-based bonuses (potential)
• Growth opportunities including multi-unit leadership
• Stable, family-run environment with strong reputation

EQUAL OPPORTUNITY EMPLOYER