Executive Chef: High-Volume Scratch Kitchen Leader

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

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.