Culinary Maestro & Menu Architect

Haywire & The Ranch; Dallas (TX); On-site; USD 90,000 - 105,000; Full time

Benefits offered by this job

Medical, dental and vision insurance

Paid Time Off

401(k)

Growth and leadership development

Job summary

Haywire in Dallas seeks an Executive Chef to lead all aspects of culinary operations, including menu execution, financial performance, kitchen operations, and team development. As Chef de Cuisine, you will partner with the General Manager and restaurant leadership to deliver exceptional dining experiences for everyday service, private events, and special culinary experiences.

The ideal candidate has 3+ years in a similar role in high‑volume environments, a culinary degree preferred, strong cost

Qualifications

• 3+ years of experience as a Chef de Cuisine, Head Chef or Executive Chef in a restaurant with similar style and volume.
• High-volume steakhouse, upscale casual or fine-dining experience strongly preferred.
• High school diploma or equivalent required.
• Culinary degree or bachelor’s degree in hospitality management preferred.
• Demonstrated experience leading culinary teams and developing future kitchen leaders.
• Strong understanding of food cost, culinary labor, budgeting, inventory, purchasing and kitchen financial performance.
• Advanced knowledge of food preparation, recipe execution, portion control, presentation and quality standards.
• Strong knowledge of food safety, sanitation, workplace safety and accident‑prevention practices.
• Ability to create and execute menus for daily service, private events and special experiences.
• Strong organizational, communication, problem‑solving and decision‑making skills.
• Ability to thrive in a fast‑paced environment and remain cool, calm and collected under pressure.
• Knowledge of Fusion Prep, Craftable or similar restaurant‑management systems is a plus.
• Current Food Manager certification or ability to obtain and maintain all required food‑safety certifications upon hire.
• Ability to stand for extended periods and lift up to 50 pounds.
• Ability to work a flexible schedule, including days, evenings, weekends and holidays as business needs require.

Responsibilities

• Lead the consistent preparation, execution and presentation of Haywire’s sophisticated cowboy cuisine.
• Innovate with relevant techniques, equipment and ingredients to keep our culinary program ahead of industry trends.
• Contribute thoughtful ideas to menu development while ensuring every offering remains aligned with Haywire’s Brand DNA.
• Partner with the General Manager and Sales Manager to create and execute menus for private events and special experiences.
• Ensure line and prep cooks have expert knowledge of the ingredients, preparation methods, flavor profiles and presentation standards for the menu items they produce.
• Monitor food preparation and presentation throughout every shift to ensure each item leaving the kitchen meets our standards.
• Maintain an active, hands‑on presence during service and provide immediate coaching when execution does not meet expectations.
• Partner with front‑of‑house leadership to provide a seamless Guest experience rooted in Genuine Texas Hospitality.
• Prepare the culinary components of the annual budget, including projections for food, labor, supplies, repairs and other kitchen‑related expenses.
• Review financial results and take timely corrective action to ensure culinary performance meets established targets.
• Implement effective controls for food cost, purchasing, waste, portioning and inventory.
• Partner with the General Manager and Operations Leadership to evaluate menu pricing and profitability.
• Forecast sales accurately and oversee culinary schedules to ensure each shift is staffed with the appropriate number of trained Team Members.
• Attend Manager meetings prepared to communicate culinary results, operational needs and issues affecting the restaurant and team.
• Approve the requisition and purchase of food, equipment, smallwares and other necessary kitchen supplies.
• Maintain the cleanliness, organization and preventive maintenance of kitchen equipment and fixtures.
• Manage the kitchen’s repairs and maintenance budget responsibly by identifying and addressing concerns before they become larger issues.
• Identify opportunities to improve efficiency, quality and profitability without compromising the Guest experience.
• Hire, train, develop and retain some of the best culinary talent in the industry.
• Ensure culinary Team Members have the knowledge, tools and resources necessary to succeed in their roles.
• Oversee the timely and accurate scheduling of the culinary team based on forecasted business levels.
• Create a culinary-focused culture that attracts talented Team Members and allows them to perform at their best.
• Establish clear expectations and uphold high standards through fair, timely and consistent coaching.
• Celebrate team wins and address performance opportunities with accountability and respect.
• Develop strong kitchen leaders who maintain the same rigorous culinary, sanitation and cleanliness standards expected of the CDC.
• Build an internal talent pipeline that supports individual career growth and the continued growth of Haywire.
• Foster collaboration between the culinary and front‑of‑house teams through clear communication and shared accountability.
• Lead with a “Posse Over Person” mentality that places team success above individual recognition.
• Evaluate ingredients regularly to ensure we consistently receive and serve products of the highest quality.
• Protect our farm‑to‑fork culinary commitments without compromising quality, freshness or execution.
• Maintain and enforce Haywire’s standard recipes, preparation methods, portion specifications and presentation guidelines.
• Ensure all products are properly received, stored, labeled, rotated and handled.
• Maintain the highest standards for kitchen cleanliness, sanitation, organization and equipment care.
• Ensure compliance with all company policies and applicable food safety, health, sanitation and workplace safety requirements.
• Develop and reinforce safe food‑handling practices while increasing the team’s knowledge of hygiene, security and accident prevention.
• Conduct regular kitchen inspections and promptly correct any quality, cleanliness, maintenance or safety concerns.
• Maintain all required culinary records, certifications and operational documentation.
• Personally embraces and demonstrates an understanding of Haywire’s Brand DNA.
• Thrives in a fast‑paced environment and leads with an appropriate sense of urgency.
• Builds thoughtful menu strategies that support future growth.
• Moves easily from the big picture to the nitty‑gritty and back again.
• Balances creativity with consistency, efficiency and profitability.
• Drives team growth through accountability.
• Leads through inspiration and the development of others.
• Remains cool, calm and collected under pressure.
• Understands the competitive culinary landscape and continually strives to lead.
• Operates as both a business driver and a culinary thought leader.
• We participate in the E-Verify program. As part of our commitment to maintaining a legal workforce, we verify the employment eligibility of all new hires through E-Verify.
• Equal Opportunity Employer
• Equal Opportunity Employer This employer is required to notify all applicants of their rights pursuant to federal employment laws.For further information, please review the Know Your Rights notice from the Department of Labor.

Skills

Leadership

Budgeting

Food safety

Menu development

Quality control

Education

High school diploma or equivalent

Culinary degree or hospitality management

Tools

Fusion Prep

Craftable

Job description

Haywire in Dallas seeks an Executive Chef to lead all aspects of culinary operations, including menu execution, financial performance, kitchen operations, and team development. As Chef de Cuisine, you will partner with the General Manager and restaurant leadership to deliver exceptional dining experiences for everyday service, private events, and special culinary experiences.

The ideal candidate has 3+ years in a similar role in high‑volume environments, a culinary degree preferred, strong cost