Executive Chef — Lead Dallas Mediterranean Kitchen

Author & Edit Hospitality; Dallas (TX); On-site; USD 90,000 - 130,000; Full time

Benefits offered by this job

Medical, dental, vision benefits

Paid time off

Retirement savings with company match

Exclusive hotel and dining discounts

Growth opportunities

Job summary

Author & Edit Hospitality’s Théa Dallas invites an Executive Chef to lead a new Mediterranean dining concept. The role oversees culinary operations, menu development, and maintaining the highest standards in a two-story, health-forward restaurant opening on Knox Street.

You will shape the kitchen culture, manage cost and labor, hire and train back-of-house teams, and collaborate with leadership to deliver exceptional guest experiences in a fast-paced, high-volume setting.

Qualifications

• 5+ years in a high-volume culinary management role.
• Strong knowledge of F&B preparation techniques and health department rules.
• Proactive leader delivering a guest-focused experience.
• Experience in opening new restaurant concepts.

Responsibilities

• Lead strategic culinary operations for Théa in Dallas, TX.
• Ensure excellence in food quality, consistency, kitchen ops, cost management, and guest experience.
• Develop and execute menus, recipes, product specs, and quality standards with seasonal innovation.
• Open and establish kitchen standards, systems, and back-of-house hiring/training.
• Lead daily kitchen operations in a high-volume environment with top food quality and sanitation.
• Manage food/labor costs, inventory, purchasing, and vendor relationships to drive profitability.
• Foster accountability, teamwork, and hospitality while delivering authentic Mediterranean cuisine.

Skills

Culinary leadership

High-volume kitchen

Menu development

F&B preparation techniques

Cost control

Vendor management

Team building

Health code compliance

Job description

Author & Edit Hospitality’s Théa Dallas invites an Executive Chef to lead a new Mediterranean dining concept. The role oversees culinary operations, menu development, and maintaining the highest standards in a two-story, health-forward restaurant opening on Knox Street.

You will shape the kitchen culture, manage cost and labor, hire and train back-of-house teams, and collaborate with leadership to deliver exceptional guest experiences in a fast-paced, high-volume setting.