Executive Chef (Steakhouse)

Harwood-Internationa; Dallas (TX); On-site; USD 90,000 - 150,000; Full time

Job summary

Harwood-International seeks an Executive Chef to direct the steakhouse's culinary program, oversee kitchen operations, and elevate dining standards. You will lead menu development, ensure quality and consistency, and drive hospitality-forward service in a fine-dining steakhouse setting.

The role emphasizes hands-on leadership, staff development, and collaboration with restaurant leadership to maintain top-tier guest experiences and financial performance.

Qualifications

• Minimum of 7 years of progressive culinary experience in steakhouse, fine dining, or upscale environments.
• Strong leadership, mentorship, and team development capabilities.
• Expertise in premium beef, steak preparation, and menu costing.

Responsibilities

• Provide leadership and strategic direction for all culinary operations.
• Oversee daily kitchen operations, prep, production, and sanitation.
• Develop and evolve the restaurant's culinary program and menus to reflect brand standards.
• Manage recipes, portioning, and plating specifications to ensure quality.
• Lead, train, and retain a high-performing culinary team.
• Monitor food and labor costs and optimize purchasing and inventory.

Skills

Leadership

Menu development

Food cost & cost control

Staff training & development

Guest relations

Communication

Education

Culinary degree or equivalent

Job description

The Executive Chef is responsible for the overall culinary direction, kitchen operations, and performance of the steakhouse. This individual will lead all aspects of the culinary program, ensuring an exceptional dining experience through outstanding food quality, consistency, presentation, hospitality, and service.

The ideal candidate is an accomplished culinary professional with significant experience in steakhouse and fine-dining environments , a passion for premium ingredients, and a proven ability to lead and develop high-performing culinary teams. The Executive Chef should possess strong business acumen, operational discipline, and a creative approach to maintaining and evolving an elevated steakhouse experience.

Culinary Leadership & Operations

• Provide overall leadership and direction for all culinary operations within the restaurant.
• Oversee daily kitchen operations, including preparation, production, service, closing procedures, and sanitation.
• Lead the development, execution, and ongoing evolution of the restaurant's culinary program and menu.
• Develop and maintain menus that reflect the restaurant's identity, standards, and commitment to quality.
• Oversee the preparation and execution of premium steaks, seafood, appetizers, sides, sauces, and other menu offerings.
• Establish and maintain recipes, portion standards, preparation procedures, and plating specifications.
• Ensure exceptional quality and consistency of all ingredients, preparation, and finished dishes.
• Personally participate in daily kitchen operations and service while providing leadership and direction to the culinary team.
• Develop seasonal offerings, chef specials, private dining menus, and special-event culinary experiences.
• Stay current on culinary trends, techniques, ingredients, and industry developments while maintaining the integrity of the steakhouse concept.
• Ensure the kitchen consistently operates at the highest standards of quality, cleanliness, organization, and efficiency.

Food Quality, Safety & Sanitation

• Maintain the highest standards of food quality, presentation, freshness, and consistency.
• Ensure compliance with all applicable food safety, sanitation, health, and workplace safety regulations.
• Establish and enforce proper food handling, storage, preparation, and cooking procedures.
• Maintain a clean, organized, and safe working environment throughout the kitchen.
• Establish controls to minimize food waste and product loss.
• Monitor the condition and maintenance of kitchen equipment and ensure proper use by all culinary employees.
• Address product quality concerns immediately and implement corrective action when necessary.
• Recruit, interview, hire, train, develop, and retain a talented culinary team.
• Provide clear direction, expectations, and accountability to all kitchen employees.
• Lead by example and foster a professional, respectful, collaborative, and high-performing kitchen culture.
• Schedule and coordinate culinary staff to meet business needs while maintaining appropriate labor costs.
• Delegate responsibilities effectively and follow up to ensure standards are consistently met.
• Train and educate culinary staff on recipes, techniques, menu changes, food safety, and service standards.
• Coach and mentor sous chefs and other culinary leaders to support their professional growth.
• Conduct regular performance evaluations and provide ongoing feedback and development opportunities.
• Participate in hiring, disciplinary, termination, and performance-management processes as appropriate.
• Create opportunities for qualified team members to grow and advance within the culinary operation.
• Oversee the purchasing and procurement of all food and kitchen supplies.
• Develop and maintain strong relationships with vendors and purveyors.
• Source and maintain exceptional-quality meats, seafood, produce, and specialty ingredients.
• Oversee receiving procedures and ensure all deliveries meet established quality standards.
• Ensure all products are properly received, stored, labeled, rotated, and inventoried.
• Conduct regular inventory and maintain accurate records of food and supply levels.
• Monitor product usage and identify opportunities to reduce waste and improve purchasing efficiency.
• Evaluate vendors and products to ensure quality, value, and consistency.
• Manage food and labor costs in accordance with established budgets and financial objectives.
• Monitor food cost, inventory, waste, purchasing, and portion control.
• Develop cost-effective menus and recipes while maintaining the restaurant's culinary standards.
• Review operational and financial reports and identify opportunities for improvement.
• Analyze budget variances and implement appropriate corrective actions.
• Work closely with restaurant leadership to maximize profitability without compromising food quality or guest experience.
• Establish and maintain effective controls over food and labor expenses.
• Participate in annual budgeting, forecasting, and financial planning for the culinary operation.

Guest Experience

• Maintain a visible presence in the restaurant and kitchen, particularly during peak service periods.
• Build positive relationships with guests and demonstrate a genuine commitment to hospitality.
• Engage with guests regarding their dining experience, menu selections, and special requests.
• Respond professionally and promptly to guest concerns and culinary feedback.
• Work closely with the front-of-house leadership team to ensure seamless communication and exceptional service.
• Participate in VIP experiences, special dinners, private events, and other guest-facing culinary programming.
• Monitor guest feedback and identify opportunities to continuously improve the dining experience.
• Take ownership of culinary-related guest concerns and ensure appropriate resolution.
• Work closely with the General Manager and restaurant leadership to ensure successful day-to-day operations.
• Participate in regular leadership and operational meetings.
• Communicate menu changes, operational updates, staffing needs, and culinary initiatives effectively.
• Immediately report significant food-quality, safety, staffing, or guest issues and implement corrective action.
• Collaborate with front-of-house leadership to ensure consistent execution and service standards.
• Evaluate competing restaurants and remain informed of trends within the steakhouse and fine-dining industry.
• Contribute ideas and initiatives that strengthen the restaurant's culinary reputation and overall business performance.

Professional Standards

• Represent the restaurant with professionalism, integrity, and a commitment to excellence.
• Maintain a polished, professional appearance and demeanor.
• Treat all team members with respect and consideration, regardless of position or responsibility.
• Foster a workplace culture built on accountability, teamwork, communication, and mutual respect.
• Consistently demonstrate strong leadership and take ownership of the restaurant's culinary performance.

Physical Requirements

• Ability to stand for prolonged periods of time.
• Ability to bend, stoop, reach, and lift up to 50 pounds.
• Ability to work in a fast-paced, high-volume kitchen environment.
• Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of the position.

Required Education & Experience

• Minimum of 7 years of progressive culinary experience, with significant experience in steakhouse, fine dining, or upscale restaurant environments .
• Previous Executive Chef, Chef de Cuisine, or senior culinary leadership experience preferred.
• Strong knowledge of premium beef, steak preparation, butchery, cooking techniques, and food quality standards.
• Proven experience leading, training, and developing culinary teams.
• Strong understanding of food cost, labor management, inventory, purchasing, and menu costing.
• Demonstrated ability to maintain high standards in a fast-paced, high-volume environment.
• Excellent written and verbal communication skills.
• Strong organizational and problem-solving skills.
• Ability to effectively delegate responsibilities and hold team members accountable.
• Ability to work a flexible schedule, including evenings, weekends, and holidays as required.
• Passion for hospitality, culinary excellence, and creating memorable dining experiences.

Equal Opportunity Employer
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