Executive Chef-Knox Henderson/Dallas

Barcelona Wine Bar; Dallas (TX); On-site; USD 90,000 - 120,000; Full time

Job summary

Barcelona Wine Bar in Dallas is seeking an Executive Chef to lead the kitchen, plan menus, and manage inventory and staff. You will ensure top-quality dishes, manage costs, and maintain compliance with sanitation standards.

The role requires strong leadership, passion for culinary excellence, and the ability to handle high-volume service with poise. Collaboration with front-of-house teams and vendors is essential to deliver a superior guest experience.

Qualifications

• 8+ years of experience in high-volume restaurant environments.

Responsibilities

• Plan and direct food preparation and culinary activities.
• Modify menus to meet quality standards and seasonality.
• Estimate food requirements and food/labor costs.
• Supervise kitchen staff and ensure smooth operations.
• Oversee portion control and waste reduction.
• Recruit and manage kitchen staff; handle performance issues.

Skills

Menu planning

Kitchen leadership

Cost control

Staff management

Vendor relations

Culinary techniques

Food safety

Communication

Job description

The Executive Chef must be able to cook different and delicious food items, while leading the kitchen staff team and managing the inventory of food and supplies for the week. The Executive Chef will be responsible for creating the restaurant's menu and adjusting it depending on the seasonality or availability of food.

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
• Oversee portion control and quantities of preparation to minimize waste
• Arrange for equipment purchases and repairs
• Recruit and manage kitchen staff
• Rectify arising problems or complaints
• Give prepared plates the “final touch”
• Perform administrative duties
• Comply with nutrition and sanitation regulations and safety standards
• Maintain a positive and professional approach with coworkers and guests
• Commit to passionately, intensely, uncompromisingly humble hospitality and high-quality guest experience
• Handle volume and stress with aplomb and finesse
• Hold the standard of high-quality food above all else
• Understand that simple, rustic, authentic food takes as much – if not more – talent as dainty colors pooled in the middle of a big plate

Skills

• Share the passion for food, wine and the guest experience
• Maintain a close relationship with the people that grow, forage, fish and fabricate our ingredients, making sure their standards are as high as ours
• Excellent record of kitchen management
• Ability to spot and resolve problems efficiently
• Capable of delegating multiple tasks
• Communication and leadership skills
• Keep up with cooking trends and best practices
• Working knowledge of various computer software programs

Working Conditions

• Be able to withstand the pressure and strain of working in close quarters
• Position requires prolonged standing, bending, stooping, twisting, lifting products and supplies weighing 45 pounds, and repetitive hand and wrist motion.

Education/Experience

• 8-years of experience
• High volume restaurant experience is a plus