Executive Chef: Lead a High-Volume French Bistro Opening

MML Hospitality group; Dallas (TX); Hybrid; USD 90,000 - 130,000; Full time

Benefits offered by this job

Health insurance

Paid Time Off (PTO)

Dining discounts across portfolio

Growth opportunities

Bonus potential

Job summary

June’s All Day, by MML Hospitality Group, is expanding to Dallas. We are seeking an ambitious Executive Chef to lead our kitchen opening, build a top-tier culinary team, and execute a scratch menu with absolute consistency.

You will oversee all-day service (Lunch, Brunch, Dinner), recruit and mentor line cooks, manage food and labor costs, and ensure health department compliance in a fast-paced, high-profile Dallas venue.

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.
• 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 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.

Skills

Leadership

Kitchen operations

Menu planning & cost control

Staff development

Education

Certified Texas Food Manager

Job description

June’s All Day, by MML Hospitality Group, is expanding to Dallas. We are seeking an ambitious Executive Chef to lead our kitchen opening, build a top-tier culinary team, and execute a scratch menu with absolute consistency.

You will oversee all-day service (Lunch, Brunch, Dinner), recruit and mentor line cooks, manage food and labor costs, and ensure health department compliance in a fast-paced, high-profile Dallas venue.