Job Description

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 Employment Type: Full Time Years Experience: 5 - 10 years Salary: $65,000 - $75,000 Annual Bonus/Commission: No

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