Executive Chef - Pan-Latin Culinary Leader & Menu Innovator

FB Society; Plano (TX); On-site; USD 75,000 - 95,000; Full time

Benefits offered by this job

Paid time off (up to 17 days)

401(k) match

Medical, dental & vision insurance

Mental health services

Growth & leadership opportunities

Job summary

Mexican Sugar in Plano, Texas, seeks an experienced Executive Chef to lead culinary operations. You will partner with the GM and Director of Culinary to drive menu execution, food cost control and team development in a high-volume kitchen.

The ideal candidate brings 3–5 years in culinary management, Pan-Latin or scratch-kitchen experience, and a hands-on leadership style. Salary ranges from $75,000 to $95,000 annually with profit sharing, plus comprehensive benefits and scheduling flexibility.

Qualifications

• 3–5 years of culinary management in a high-volume restaurant
• Latin-inspired, Pan-Latin or scratch-kitchen experience preferred
• Experience leading menu rollouts and kitchen systems
• Strong understanding of food cost, labor, inventory and purchasing
• Proven ability to lead, motivate and develop culinary teams
• Advanced knowledge of scratch cooking, recipe execution and presentation standards
• Strong communication, organization and problem-solving skills
• Ability to work days, evenings, weekends and holidays as business needs require
• Must be able to stand for extended periods and lift up to 50 pounds

Responsibilities

• Partner with GM and Director of Culinary to execute and advance culinary vision
• Own the food menu, food cost and culinary team execution
• Ensure every dish reflects authenticity, flavor, quality and presentation
• Research culinary traditions to keep menu innovative and relevant
• Maintain active hands-on presence during prep and service
• Support private events and special culinary experiences
• Lead new menu launches from planning to implementation
• Train leaders and team on recipes, methods and standards
• Ensure availability of products, equipment and training for rollouts
• Monitor product quality, guest feedback and address execution gaps
• Maintain accurate recipes, production procedures and training materials
• Manage food cost, labor, purchasing, inventory and expenses
• Review financial results and take corrective actions
• Control waste and portioning while protecting quality
• Oversee culinary scheduling based on forecasted business levels
• Maintain relationships with vendors and suppliers
• Identify opportunities to improve efficiency and profitability while protecting guest experience
• Hire, train and develop culinary team members
• Develop next generation of Chefs through hands-on training
• Provide clear expectations and feedback
• Build positive culinary culture centered on authenticity and teamwork
• Foster strong communication between culinary and FOH teams
• Maintain standards for food quality, kitchen cleanliness and organization
• Ensure proper receiving, storage, labeling and preparation
• Enforce recipe, portion and presentation standards
• Lead food safety, sanitation and compliance
• Maintain culinary records and certifications

Skills

Culinary management

Menu rollouts

Food cost control

Team leadership

Scratch cooking

Operations coordination

Communication

Organizational skills

Physical stamina

Problem-solving

Job description

Mexican Sugar in Plano, Texas, seeks an experienced Executive Chef to lead culinary operations. You will partner with the GM and Director of Culinary to drive menu execution, food cost control and team development in a high-volume kitchen.

The ideal candidate brings 3–5 years in culinary management, Pan-Latin or scratch-kitchen experience, and a hands-on leadership style. Salary ranges from $75,000 to $95,000 annually with profit sharing, plus comprehensive benefits and scheduling flexibility.