Executive Chef

Mexican Sugar; Plano (TX); On-site; USD 75,000 - 95,000; Full time

Benefits offered by this job

Flexible schedules

Paid Time Off

401(k) match

Medical, dental and vision insurance (

Mental health services

Growth and leadership development

Job summary

Mexican Sugar, a Pan-Latin dining concept in Plano, TX, seeks an Executive Chef to lead culinary operations. You will partner with the GM and Director of Culinary to own menu execution, food cost, kitchen systems and team development in a high-volume setting.

The ideal candidate delivers hands-on leadership with a passion for Latin flavors, authentic ingredients, and scratch cooking. Compensation includes $75,000–$95,000 yearly plus monthly profit share.

Qualifications

• 3–5 years of culinary management in a high-volume restaurant.
• Latin-inspired or scratch-kitchen experience 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, recipe execution and presentation standards.
• Strong communication, organization and problem-solving skills.
• Must have Food Manager certification.

Responsibilities

• Partner with the GM and Director of Culinary to execute and advance our culinary vision.
• Own the food menu, food cost and culinary team responsible for its execution.
• Ensure each dish reflects authenticity, flavor, quality and presentation standards.
• Research culinary traditions and techniques to keep the menu innovative.
• Maintain a hands-on presence during preparation and service.
• Support private events and special culinary experiences.
• Lead new menu launches and seasonal rollouts from planning to implementation.
• Train culinary leaders and team members on recipes, methods and standards.
• Ensure readiness of products, equipment and training for each rollout.

Skills

Culinary management

Latin cuisine

Menu development

Food cost control

Kitchen systems

Team leadership

Food safety

Education

Food Manager certification

Job description

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 is a 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, kitchen systems and 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, aromas and experiences they offer.

Compensation

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

Benefits

• Flexible schedules
• Up to 17 days of Paid Time Off with immediate access
• 401(k) match
• Medical, dental and vision insurance after 60 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, recipe execution and presentation standards
• Strong communication, organization and problem‑solving skills
• Food Manager certification required
• 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.

Key Responsibilities

Culinary DIRECTION

• Partner with the General Manager and Director of Culinary to execute and advance our culinary vision
• Own the food menu, food cost and culinary team responsible for its execution
• Ensure every dish reflects our standards for authenticity, flavor, quality and presentation
• Research culinary traditions, ingredients and 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, preparation methods and presentation standards
• Ensure restaurants are prepared with the products, equipment and training required for each rollout
• Monitor product quality, consistency and Guest feedback and address execution gaps promptlyMaintain accurate recipes, production procedures and training materials

BUSINESS PARTNER

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

PEOPLE CHAMPION

• Hire, train, coach and retain talented culinary Team Members
• Develop the next generation of Chefs through hands‑on training and accountability
• Establish clear expectations and provide fair, direct and consistent feedback
• Build a positive culinary culture centered on authenticity, teamwork and continuous improvement
• Foster strong communication between the culinary and front‑of‑house teams

QUALITY AND SAFETY LEADER

• Maintain our standards for food quality, kitchen cleanliness and organization
• Ensure products are received, stored, labeled, rotated and prepared properly
• Enforce all recipe, portion and presentation standards
• Lead food safety, sanitation, regulatory compliance and product education
• Maintain required culinary records, certifications and operational documentation

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