Executive Chef, June's All Day - Dallas

MML Hospitality; Dallas (TX); On-site; USD 120,000 - 160,000; Full time

Benefits offered by this job

Competitive base salary + bonus

Health, dental, and vision insurance

PTO

Dining discounts across MML portfolio

Growth potential with a high-profile 0

Job summary

June’s All Day in Dallas is seeking an ambitious Executive Chef to lead our kitchen opening, build a top-tier culinary team, and execute a scratch menu with absolute consistency. This is a hands-on role overseeing an all-day service from lunch through dinner in a vibrant Paris-inspired setting.

The ideal candidate has 6+ years leading high-volume scratch kitchens, deep knowledge of bistro cuisine, and proven ability to manage food cost and kitchen finances.

Qualifications

• 6+ years as an Executive Chef or Head Chef in a high-volume, scratch-kitchen environment.
• Deep understanding of bistro cuisine, modern prep techniques, food costing, and kitchen financials.
• Proven leadership ability with a track record of building and retaining strong kitchen teams.
• Certified Texas Food Manager.

Responsibilities

• Culinary Execution: Oversee and execute an all-day menu (Lunch, Brunch, and Dinner) featuring French bistro classics and modern favorites.
• BOH Leadership: Recruit, train, and mentor line cooks, prep cooks, and dishwashers—building a positive, disciplined kitchen culture from day one.
• Financial Oversight: Manage food and labor costs, control inventory, maintain vendor partnerships, and drive BOH profitability.
• Kitchen Operations: Supervise prep, line execution, and plating during high-volume rushes to guarantee speed and quality control.
• Safety & Sanitation: Enforce strict health department compliance, sanitation practices, and kitchen organization.

Skills

Executive leadership

Team building

High-volume kitchen

Food costing

Education

Certified Texas Food Manager

Job description

About June’s All Day

A little bit of Paris is coming to Dallas.

Description

June’s All Day is expanding to Dallas! Known for its vibrant atmosphere, curated wine list, and crave-worthy bistro menu, June’s transitions seamlessly from morning coffee and weekend brunch to late-night dinner. We are looking for an ambitious, highly skilled Executive Chef to lead our kitchen opening, build a top-tier culinary team, and execute our scratch menu with absolute consistency.

Key Responsibilities

• Culinary Execution: Oversee and execute an all-day menu (Lunch, Brunch, and Dinner) featuring French bistro classics and modern favorites made with high-quality ingredients.
• BOH Leadership: Recruit, train, and mentor line cooks, prep cooks, and dishwashers—building a positive, disciplined kitchen culture from day one.
• Financial Oversight: Manage food and labor costs, control inventory, maintain vendor partnerships, and drive BOH profitability.
• Kitchen Operations: Supervise prep, line execution, and plating during high-volume rushes to guarantee speed and quality control.
• Safety & Sanitation: Enforce strict health department compliance, sanitation practices, and kitchen organization.

Qualifications & Requirements

• 6+ years as an Executive Chef or Head Chef in a high-volume, scratch-kitchen environment.
• Deep understanding of bistro cuisine, modern prep techniques, food costing, and kitchen financials.
• Proven leadership ability with a track record of building and retaining strong kitchen teams.
• Certified Texas Food Manager.

What’s in it for You?

• Competitive base salary + performance-based bonus potential
• Comprehensive health, dental, and vision insurance
• Paid Time Off (PTO)
• Generous dining discounts across the MML Hospitality portfolio
• The prestige and growth potential of leading a high-profile Dallas opening