Executive Chef: Leadership in Culinary & Menu Innovation

StoryPoint; Dallas (TX); On-site; USD 70,000 - 90,000; Full time

Job summary

CommonSail Investment Group is seeking an Executive Chef to lead the culinary and dining department. The role focuses on resident satisfaction, menu development, cost control, and staff leadership across culinary operations.

You will oversee food safety, inventory, and sanitation, while guiding Sous Chefs and Lead Cooks to assume broader duties. Strong organizational and people skills are essential for success.

Qualifications

• Bachelor’s degree in culinary arts or related field is required.
• Certified Executive Chef is preferred.
• Minimum four years in culinary management with leadership experience.
• Proven customer service orientation and strong organizational skills.
• Experience with menu development and pricing; proficient with Microsoft Office.

Responsibilities

• Achieve 100% resident satisfaction through plate presentation and taste; gather daily feedback.
• Establish presentation techniques and maintain quality standards.
• Hire, coach, train, and direct culinary staff; manage scheduling and reviews.
• Develop Sous Chef and Lead Cook into leadership roles.
• Control food costs, labor, menu engineering, recipes, and standardization.
• Ensure equipment operation, safety, and sanitation policies are followed.
• Oversee catering events and provide culinary instruction when needed.
• Maintain a positive team environment and foster guest relations.
• Serve as Manager on Duty as scheduled with site leadership.

Skills

Leadership

Customer service

Time management

Menu development

Pricing

Culinary management

Staff coaching

Education

Bachelor’s degree or related culinary degree

Tools

Microsoft Office

Job description

CommonSail Investment Group is seeking an Executive Chef to lead the culinary and dining department. The role focuses on resident satisfaction, menu development, cost control, and staff leadership across culinary operations.

You will oversee food safety, inventory, and sanitation, while guiding Sous Chefs and Lead Cooks to assume broader duties. Strong organizational and people skills are essential for success.