Executive Chef

FB Society; Plano (TX); On-site; USD 75,000 - 95,000; Full time

Benefits offered by this job

Paid time off (up to 17 days)

401(k) match

Medical, dental & vision insurance

Mental health services

Growth & leadership opportunities

Job summary

Mexican Sugar in Plano, Texas, seeks an experienced Executive Chef to lead culinary operations. You will partner with the GM and Director of Culinary to drive menu execution, food cost control and team development in a high-volume kitchen.

The ideal candidate brings 3–5 years in culinary management, Pan-Latin or scratch-kitchen experience, and a hands-on leadership style. Salary ranges from $75,000 to $95,000 annually with profit sharing, plus comprehensive benefits and scheduling flexibility.

Qualifications

• 3–5 years of culinary management in a high-volume restaurant
• Latin-inspired, Pan-Latin or scratch-kitchen experience preferred
• Experience leading menu rollouts and kitchen systems
• Strong understanding of food cost, labor, inventory and purchasing
• Proven ability to lead, motivate and develop culinary teams
• Advanced knowledge of scratch cooking, recipe execution and presentation standards
• Strong communication, organization and problem-solving skills
• Ability to work days, evenings, weekends and holidays as business needs require
• Must be able to stand for extended periods and lift up to 50 pounds

Responsibilities

• Partner with GM and Director of Culinary to execute and advance culinary vision
• Own the food menu, food cost and culinary team execution
• Ensure every dish reflects authenticity, flavor, quality and presentation
• Research culinary traditions to keep menu innovative and relevant
• Maintain active hands-on presence during prep and service
• Support private events and special culinary experiences
• Lead new menu launches from planning to implementation
• Train leaders and team on recipes, methods and standards
• Ensure availability of products, equipment and training for rollouts
• Monitor product quality, guest feedback and address execution gaps
• Maintain accurate recipes, production procedures and training materials
• Manage food cost, labor, purchasing, inventory and expenses
• Review financial results and take corrective actions
• Control waste and portioning while protecting quality
• Oversee culinary scheduling based on forecasted business levels
• Maintain relationships with vendors and suppliers
• Identify opportunities to improve efficiency and profitability while protecting guest experience
• Hire, train and develop culinary team members
• Develop next generation of Chefs through hands-on training
• Provide clear expectations and feedback
• Build positive culinary culture centered on authenticity and teamwork
• Foster strong communication between culinary and FOH teams
• Maintain standards for food quality, kitchen cleanliness and organization
• Ensure proper receiving, storage, labeling and preparation
• Enforce recipe, portion and presentation standards
• Lead food safety, sanitation and compliance
• Maintain culinary records and certifications

Skills

Culinary management

Menu rollouts

Food cost control

Team leadership

Scratch cooking

Operations coordination

Communication

Organizational skills

Physical stamina

Problem-solving

Job description

Mexican Sugar - Plano
PLANO, TX 75024, USA

At Mexican Sugar, bold flavor and elegant presentation come together to create refined Pan-Latin dining experiences. Everything we serve is made from scratch using authentic ingredients and traditional cooking methods.

We bring a lavish, authentic Latin American atmosphere to life for our Guests, powered by the talents and contributions of every person on the team. A passion for innovative Latin-inspired cuisine, exquisite small-batch cocktails and premium tequilas isa must.

JOB SUMMARY

We are seeking an experienced Executive Chef to lead Mexican Sugar’s culinary operations. In partnership with the General Manager and Director of Culinary, you will oversee menu execution, food cost, kitchensystemsand the development of our culinary team.

Our ideal Executive Chef is a hands-on leader with a passion for Latin cultures and the incredible flavors,aromasand experiences they offer.

COMPENSATION

Salary Range: $75,000–$95,000 per year,plus monthly profit share

BENEFITS: THE GOOD STUFF

• Up to17 daysof Paid Time Off with immediate access
• 401(k) match
• Medical, dental and vision insurance after60 days
• Free access to mental health services
• Growth and leadership development opportunities

EXPERIENCE AND QUALIFICATIONS

• 3–5 years of culinary management experience in a high-volume restaurant
• Latin-inspired, Pan-Latin or scratch-kitchen experience strongly preferred
• Experience leading menu rollouts and implementing kitchen systems
• Strong understanding of food cost, culinary labor, inventory and purchasing
• Proven ability to lead, motivate and develop culinary teams
• Advanced knowledge of scratch cooking, recipeexecutionand presentation standards
• Strong communication,organizationand problem-solving skills
• Ability towork days, evenings, weekends and holidays as business needs require
• Must be able to stand for extended periods and lift up to 50 pounds.

KEY RESPONSIBILITIES

CULINARY DIRECTION

• Partner with the General Manager and Director of Culinary to execute and advance our culinary vision
• Own the food menu, foodcostand culinary team responsible for its execution
• Ensure every dish reflects our standards for authenticity, flavor,qualityand presentation
• Research culinary traditions,ingredientsand techniques to keep our menu innovative and relevant
• Maintain an active, hands-on presence during preparation and service
• Support private events and special culinary experiences

MENU EXECUTION

• Lead new menu launches and seasonal rollouts from planning through implementation
• Train culinary leaders and Team Members on recipes, preparationmethodsand presentation standards
• Ensure restaurants are prepared with the products, equipment and trainingrequiredfor each rollout
• Monitor product quality, consistency and Guest feedback and address execution gaps promptly
• Maintainaccuraterecipes, productionproceduresand training materials

BUSINESS PARTNER

• Manage food cost, culinary labor, purchasing,inventoryand kitchen-related expenses
• Review financial results and take corrective action when performance does not meet established goals
• Control waste,portioningand product usage without compromising quality
• Oversee culinary scheduling based on forecasted business levels
• Maintain productive relationships with approved vendors and supplier partners
• Identifyopportunities to improve efficiency and profitability while protecting the Guest experience

PEOPLECHAMPION

• Hire, train, coach andretaintalented culinary Team Members
• Develop the next generation of Chefs through hands-on training and accountability
• Establish clear expectations and provide fair,directand consistent feedback
• Build a positive culinary culture centered on authenticity,teamworkand continuous improvement
• Fosterstrong communicationbetween the culinary and front-of-house teams

QUALITY AND SAFETY LEADER

• Maintain our standards for food quality, kitchencleanlinessand organization
• Ensure products are received, stored, labeled,rotatedand prepared properly
• Enforce allrecipe,portionand presentation standards
• Lead food safety, sanitation, regulatorycomplianceand product education
• Maintain required culinary records,certificationsand operational documentation

If you are passionate about developing culinary talent, protecting authenticflavorsand creating memorable journeys through refined Pan-Latin cuisine, we invite you to apply.

Weparticipatein the E-Verify program. As part of our commitment tomaintaininga 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.