Executive Chef - Mediterranean, High-Volume Kitchen Leader

Aba

Texas

On-site

USD 85,000 - 110,000

Full time

14 days+

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Job summary

Lettuce Entertain You – Aba in Dallas, TX is seeking an Executive Chef with 4–5+ years in a high-volume, full-service setting. Mediterranean cuisine experience is a MUST, with responsibility for culinary strategy and KPI-driven kitchen performance.

Lead BOH operations, develop seasonal menus, manage costs, train staff, and ensure safety and consistency across all dishes for multiple units or openings. Excellent leadership and culinary vision are essential.

Qualifications

  • 4–5+ years of Executive Chef experience in a high-volume, full-service environment.
  • Significant Mediterranean cuisine experience is required.
  • Strong background in menu development and cost control.

Responsibilities

  • Oversees all BOH operations, culinary strategy, and team development.
  • Responsible for menu creation, cost control, training, and overall kitchen performance.
  • Lead BOH operations, including purchasing, inventory, and cost control.
  • Develop and execute seasonal menus and new items.
  • Ensure consistent food quality, presentation, and standards.
  • Oversee BOH hiring, training, scheduling, and performance management.
  • Monitor labor and food costs; approve inventories and invoices.
  • Maintain recipes, costing, and kitchen systems.
  • Ensure sanitation, safety, and compliance standards.
  • Support new openings and multi-unit operations as needed.

Skills

Culinary leadership
Menu development
Cost control
Team development
Operational leadership

Job description

Lettuce Entertain You – Aba in Dallas, TX is seeking an Executive Chef with 4–5+ years in a high-volume, full-service setting. Mediterranean cuisine experience is a MUST, with responsibility for culinary strategy and KPI-driven kitchen performance.

Lead BOH operations, develop seasonal menus, manage costs, train staff, and ensure safety and consistency across all dishes for multiple units or openings. Excellent leadership and culinary vision are essential.

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