Executive Chef – High-End, High-Volume Dining Leader

Truluck's; Dallas (TX); On-site; USD 90,000 - 130,000; Full time

Job summary

Truluck's is seeking an Executive Chef to lead our Dallas kitchen, ensuring culinary excellence and sustainable operations. The role demands a minimum of ten years’ experience directing high-volume, high-end kitchens, coaching staff, and maintaining menu integrity.

You will drive recipes, systems, and quality, while managing labor costs and compliance. This is a leadership position focused on teamwork, guest satisfaction, and professional accountability within a premier dining brand.

Qualifications

• Minimum 10 years leading high-end/high-volume kitchens.
• Ability to coach culinary staff and maintain quality standards.
• Experience in high-volume/high-end environments.
• Follow recipes and systems with professionalism and accountability.
• Bachelor’s degree in culinary arts or related certificate preferred.

Responsibilities

• Plan and direct food preparation and culinary activities.
• Modify menus or create new ones that meet quality standards.
• Estimate food requirements and food/labor costs.
• Supervise kitchen staff’s activities.
• Arrange equipment purchases and repairs.
• Recruit and manage kitchen staff.
• Rectify problems arising or complaints.
• Give prepared plates the “final touch.”
• Comply with nutrition and sanitation regulations and safety standards.
• Keep time and payroll records.
• Maintain a positive and professional approach with coworkers and guests.

Skills

Executive chef experience

Kitchen leadership

Problem solving

Delegation

Communication

Cooking trends

Restaurant software

Education

Bachelor's degree in culinary arts

Tools

MS Office

R365

Aloha POS

Job description

Truluck's is seeking an Executive Chef to lead our Dallas kitchen, ensuring culinary excellence and sustainable operations. The role demands a minimum of ten years’ experience directing high-volume, high-end kitchens, coaching staff, and maintaining menu integrity.

You will drive recipes, systems, and quality, while managing labor costs and compliance. This is a leadership position focused on teamwork, guest satisfaction, and professional accountability within a premier dining brand.