Executive Chef — Opening Dallas Mediterranean Concept

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

Benefits offered by this job

Medical, dental, vision

Paid time off

401(k) with company match

Exclusive hotel and dining discounts

Job summary

Author & Edit seeks an Executive Chef for Théa in Dallas to lead our Mediterranean kitchen. You will oversee culinary operations, ensuring excellence in food quality, menu development, and guest experience.

As a founding leader, you will establish standards, build systems, and guide back-of-house teams through opening and ongoing success. The role requires 5+ years in high-volume culinary management, strong knowledge of health regulations, and a proven ability to manage food and labor costs

Qualifications

• 5+ years in a high-volume culinary management role.
• Knowledge of F&B preparation techniques and health department rules/regulations.
• Hospitality-minded with a guest-focused approach.
• Strong leadership and collaboration with culinary partners.
• Willingness to travel domestically and internationally when needed.

Responsibilities

• Oversee culinary operations for Théa in Dallas, ensuring high quality and consistency.
• Develop and execute menus, recipes, specifications, and seasonal innovations.
• Establish kitchen standards, systems, and staffing for opening and ongoing operations.
• Lead daily kitchen operations, maintaining quality, sanitation, and performance.
• Partner with leadership on food and labor costs, inventory, purchasing, and vendor relations.

Skills

Kitchen leadership

Cost management

Menu development

Food quality standards

Team training

Guest experience

Job description

Author & Edit seeks an Executive Chef for Théa in Dallas to lead our Mediterranean kitchen. You will oversee culinary operations, ensuring excellence in food quality, menu development, and guest experience.

As a founding leader, you will establish standards, build systems, and guide back-of-house teams through opening and ongoing success. The role requires 5+ years in high-volume culinary management, strong knowledge of health regulations, and a proven ability to manage food and labor costs