Executive Chef, June's All Day - Dallas

MML Hospitality; Dallas (TX); On-site; USD 100,000 - 140,000; Full time

Benefits offered by this job

Salary + bonus potential

Health, Dental, Vision insurance

PTO

Dining discounts across MML portfolio

Career growth and Dallas opening

Job summary

June’s All Day, part of MML Hospitality, is opening a new Dallas outpost. We seek an ambitious Executive Chef to lead the kitchen launch, assemble a top-tier culinary team, and execute a precise scratch menu with consistency.

You will drive culinary execution from lunch to dinner, mentor a diverse BOH staff, and ensure tight cost controls while delivering an elevated dining experience in a high-profile setting.

Qualifications

• 6+ years as 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.

Responsibilities

• Culinary Execution: Oversee an all-day menu (Lunch, Brunch, Dinner) with French bistro classics and modern favorites.
• BOH Leadership: Recruit, train, and mentor line cooks, prep cooks, and dishwashers.
• Financial Oversight: Manage food and labor costs, inventory, and vendor partnerships.
• Kitchen Operations: Supervise prep and plating during high-volume rushes for speed and quality.
• Safety & Sanitation: Enforce health department compliance and kitchen organization.

Skills

Leadership

Food cost control

Kitchen management

Menu development

High-volume cooking

Education

6+ years as Executive/Head Chef

Certified Texas Food Manager

Job description

Description

About June’s All Day

A little bit of Paris is coming to Dallas.

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