Copia - Copia - Copia - Copia - Fine Dining Culinary Manager

Hunter Super Techs - TurnPoint; Dallas (TX); On-site; USD 90,000 - 120,000; Full time

Job summary

Pappas Restaurants in Dallas, TX is seeking an Executive Chef to oversee a high-volume scratch kitchen. You will ensure food quality, consistency, and presentation while collaborating with restaurant management to drive guest satisfaction and operational excellence.

The Executive Chef will partner with the General Manager and Lead Concept Leader team to support ongoing success and innovation of the restaurant, lead menu development, and coach kitchen staff for peak performance.

Qualifications

• Culinary degree or equivalent preferred.
• Experience leading a high-volume scratch kitchen.
• Strong leadership and team development skills.
• Proven ability to manage menus and food cost.
• Excellent communication and problem-solving abilities.

Responsibilities

• Oversee operation of a high-volume scratch kitchen.
• Maintain food quality, consistency, execution, and presentation standards.
• Support operations to ensure team efficiency and guest satisfaction.
• Collaborate with management to achieve operational and financial goals.
• Lead menu development, testing, and implementation of new initiatives.
• Train, develop, coach, and engage kitchen staff.
• Ensure food safety, sanitation, and regulatory compliance.
• Manage labor, purchasing, inventory, and food costs.
• Foster collaborative relationships with management and team.

Skills

High-volume kitchen

Leadership

Menu development

Food quality control

Staff training

Strong communication

Food safety

Education

Culinary degree

Bachelor's degree or equivalent

Job description

Location: 10477 Lombardy Ln, Dallas, TX, 75220

Job Summary

The Executive Chef is responsible for overseeing food quality, execution, and presentation within an assigned restaurant. This position works closely with restaurant management team to ensure operational excellence, menu consistency, team member development, and guest satisfaction. The Executive Chef partners with the General Manager and Lead Concept Leader team to support the ongoing success and innovation of the restaurant.

Essential Job Duties and Responsibilities

• Oversee the operation of a high-volume scratch kitchen.
• Ensure food quality, consistency, execution, and presentation standards are maintained.
• Support restaurant operations to ensure team members and systems function efficiently.
• Partner with restaurant management to drive guest satisfaction and operational excellence.
• Collaborate with the General Manager to achieve operational, financial, and staffing goals.
• Assist with feature menu development, testing, and implementation of new culinary initiatives.
• Train, develop, coach, and engage kitchen team members.
• Maintain food safety, sanitation, and regulatory compliance standards.
• Responsible for labor, purchasing, inventory, and food cost controls.
• Foster positive working relationships with restaurant management and team members.
• Perform other duties as assigned to meet business needs.

Minimum Qualifications

• Culinary degree, bachelor's degree, or equivalent combination of education and experience preferred.
• Strong kitchen management experience in a high-volume, scratch kitchen environment.
• Demonstrated culinary expertise and strong food execution skills.
• Experience creating menu items and assisting with menu development.
• Experience working with multiple cuisines and culinary styles.
• Proven experience training, developing, and engaging team members.
• Demonstrated leadership experience in scheduling, budgeting, purchasing, inventory management, and food costing.
• Ability to successfully meet labor and budgetary goals.
• Strong communication, organization, and problem-solving skills.
• Ability to maintain composure and lead effectively in high-pressure situations.
• Ability to establish collaborative and productive working relationships.
• Food Safety Certification as required by local, county, or state regulations.
• Ability to read, write, speak, and communicate effectively in English; bilingual skills are a plus.

Essential Physical Job Functions (with or without accommodation)

• Must be able to stand, walk, bend, and stoop for extended periods of time, up to 12 hours per day.
• Must be able to read recipes, preparation sheets, and operational documents.
• Must be able to safely operate food preparation equipment, including knives, slicers, and other kitchen tools.
• Must be able to lift and carry up to 40 pounds.
• Must be able to climb ladders as needed.
• Must be able to work in various kitchen environments, including walk‑in coolers and freezers.
• Must possess sensory capabilities including vision, hearing, speaking, touching, tasting, and smelling necessary to perform job duties.
• Must be able to work in a fast‑paced restaurant environment while maintaining attention to detail and food quality standards.

Additional Information

This job posting contains some general information about what it is like to work at Pappas Restaurants and is not a complete job description. Pappas Team Members perform a number of different tasks every day, and this posting does not list all of the essential functions of the job.

Americans with Disabilities Act (ADA)

Applicants with disabilities may be entitled to reasonable accommodation under the terms of the Americans with Disabilities Act and certain state or local laws. A reasonable accommodation is a change in the way things are normally done that will ensure an equal employment opportunity without imposing an undue hardship on the Company. Please contact [e-mail] for assistance completing any forms or to participate in the application process.

Pappas Restaurants is an Equal Opportunity Employer.