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Executive Chef
Good & Proper Wood- Fired Bistro | McKinney, TX

About Us

The Executive Chef contributes to and maximizes the overall financial performance and profitability of the food and beverage department through effective culinary leadership, operational discipline, and hands-on management of the kitchen team.

This role is responsible for the culinary vision and daily execution for Good & Proper, a new American wood-fired bistro designed as a refined yet welcoming dining destination for the Craig Ranch, McKinney, and North Collin County community, as well as hotel guests and business travelers. The Executive Chef will lead from a brand-new show kitchen and will be expected to display creativity, craftsmanship, consistency, and hospitality in every aspect of the culinary operation.

The Executive Chef is responsible for all aspects of the culinary operation, including recipe creation, menu development, food production, food and supply ordering, kitchen organization, sanitation and health department compliance, operational strategy, hiring, training, coaching, disciplinary action, budgeting, forecasting, marketing and programming support, and day-to-day operational excellence.

Job Overview

Lead the Culinary Vision

• Develop and execute the culinary direction for Good & Proper, ensuring every dish reflects the restaurant's commitment to quality, creativity, and consistency.
• Create seasonal menus featuring modern American cuisine with an emphasis on wood-fired cooking and locally inspired flavors.
• Develop recipes, plating standards, production procedures, and culinary systems that promote consistency and operational efficiency.
• Collaborate with Food & Beverage leadership on menu enhancements, special events, wine dinners, brunch offerings, and seasonal programming.

Inspire and Develop Your Team

• Recruit, train, mentor, schedule, and develop a high-performing culinary team.
• Foster a positive, collaborative kitchen culture built on accountability, teamwork, and continuous learning.
• Coach associates with regular feedback, performance conversations, and professional development.
• Lead by example with hands-on involvement in daily operations and service.

Deliver an Exceptional Guest Experience

• Ensure every guest receives an outstanding culinary experience through exceptional food quality, presentation, and consistency.
• Maintain a visible leadership presence during service, particularly within the restaurant's open show kitchen.
• Partner with front-of-house leadership to continually improve service execution and guest satisfaction.
• Support private dining, catering, special events, and group functions while maintaining the highest culinary standards.

Drive Operational Excellence

• Oversee all day-to-day kitchen operations, including food production, preparation, purchasing, receiving, storage, sanitation, and inventory.
• Maintain standardized recipes, production schedules, ordering guides, prep lists, and food safety documentation.
• Ensure compliance with all brand standards, health department regulations, HACCP guidelines, and food safety practices.
• Maintain a clean, organized, and efficient kitchen environment while ensuring all equipment is properly maintained.

Own the Business

• Manage food cost, labor cost, and kitchen operating expenses to achieve financial objectives.
• Develop departmental budgets, forecasts, and action plans in partnership with hotel leadership.
• Analyze sales trends, purchasing opportunities, waste, and inventory to improve profitability.
• Build strong relationships with vendors while ensuring quality, consistency, and competitive pricing.

Qualifications

• 6+ years of progressive culinary leadership experience in an upscale restaurant, hotel, resort, or similar hospitality environment.
• Previous Executive Chef, Executive Sous Chef, or Chef de Cuisine experience preferred.
• Restaurant opening experience is highly desirable.
• Strong understanding of wood-fired cooking techniques, seasonal cuisine, and modern American dining concepts.
• Experience with budgeting, forecasting, labor management, purchasing, and inventory control.
• ServSafe Manager Certification.
• Proficiency with Microsoft Office and restaurant purchasing/POS systems.
• Flexible schedule, including evenings, weekends, and holidays.

Physical Requirements

This position requires the ability to stand and walk for extended periods, frequently lift up to 25 pounds and occasionally up to 70 pounds, work in hot kitchen environments, and perform repetitive bending, reaching, lifting, and other physical movements associated with a busy culinary operation.

Benefits:

Peachtree Group provides a comprehensive benefits package, including medical, dental, vision, disability, and life insurance. We also offer a generous 401(k) retirement match. To support work-life balance, we provide Paid Holidays and Paid Time Off. Additional perks include access to our Employee Assistance Program and Fund.

Peachtree Group is an Equal Opportunity Employer and an E-Verify employer. All employment decisions are based on qualifications, merit, business needs, and compliance with applicable federal, state, and local laws.