Executive Chef: Visionary Kitchen Leader & Team Builder

Virgin Hotels, LLC; Dallas, Northern (TX, KY); Hybrid; USD 90,000 - 120,000; Full time

Job summary

Virgin Hotels Dallas is seeking an Executive Chef who will be the director, producer and artistic mind in our restaurant operation. You will lead a grounded, talented team, train constantly, and ensure exceptional guest experiences across culinary service.

You will balance scheduling, inventory, and safety with high standards, while embracing local flavors and a passion for hospitality. This role demands strong leadership and a hands-on kitchen presence.

Qualifications

• Current, legal and unrestricted ability to work in the USA.
• 5–7 years’ experience as Executive Chef in a hotel is highly preferred.
• Bilingual (Spanish) is preferred.
• Bachelor’s degree preferred but not required.
• Food Service Handler Card and TIPS certification that is currently valid for at least 6 months.
• Proficient in MS Outlook, Word and basic knowledge of MS Excel & PowerPoint.

Responsibilities

• Train, train, train! build a team with a consistent training program and ongoing lessons.
• Communication: manage information flow between hotel operations, culinary and guests.
• Guest Interaction: supervise guest profiles and resolve issues on the floor.
• Leadership: keep teams energized and aligned with standards and service.
• Organization and Time Management: balance schedules, events and guest experience.
• Other Responsibilities: scheduling, inventory, P&L controls, safety and compliance.
• Handling daily tasks: scheduling, staffing, driving revenue through competitions, opening/closing duties.

Skills

Training

Communication

Leadership

Scheduling

Food safety

Education

Bachelor’s degree preferred

Tools

MS Outlook

MS Word

MS Excel

MS PowerPoint

Job description

Virgin Hotels Dallas is seeking an Executive Chef who will be the director, producer and artistic mind in our restaurant operation. You will lead a grounded, talented team, train constantly, and ensure exceptional guest experiences across culinary service.

You will balance scheduling, inventory, and safety with high standards, while embracing local flavors and a passion for hospitality. This role demands strong leadership and a hands-on kitchen presence.