Executive Chef

Pappas Restaurants, Inc.; Dallas (TX); On-site; USD 90,000 - 130,000; Full time

Job summary

Pappas Restaurants, Inc. is seeking an Executive Chef to oversee food quality, execution and presentation within an assigned restaurant.

You will work with the restaurant management team to drive operational excellence, menu consistency and guest satisfaction. In partnership with the General Manager and Lead Concept Leader team, you will lead feature menu development, training, and cost controls, while ensuring safety and compliance in a fast-paced, high-volume kitchen.

Qualifications

• Culinary degree or equivalent combination of education and experience.
• Strong kitchen management experience in high-volume, scratch kitchens.
• Proven culinary expertise and food execution skills.
• Experience creating menu items and assisting with menu development.
• Experience with multiple cuisines and culinary styles.
• Experience training, developing and engaging kitchen staff.

Responsibilities

• Oversee operation of a high-volume scratch kitchen.
• Maintain food quality, consistency, execution and presentation.
• Support operations to ensure team efficiency.
• Partner with management to drive guest satisfaction and excellence.
• Collaborate with the General Manager on operational, financial and staffing goals.
• Assist with feature menu development and implementation.
• Train, develop, coach and engage kitchen team members.
• Maintain food safety, sanitation and regulatory compliance.
• Manage labor, purchasing, inventory and food cost controls.
• Foster positive relationships with management and team.
• Perform other duties to meet business needs.

Skills

Culinary leadership

Menu development

Labor budgeting

Food safety

Team development

Communication

Education

Culinary degree or equivalent

Job description

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, organizational, 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.