Head Chef

Coma Coffee Roasters; Dallas (TX); On-site; USD 70,000 - 110,000; Full time

Job summary

Coma Coffee Roasters in Dallas, TX seeks a Head Chef to lead our kitchen team, elevate culinary standards, and drive menu innovation daily. You’ll own menu creation, food quality, and staff development while delivering a superior dining experience.

You will supervise daily operations, manage costs, ensure food safety, train staff, and collaborate with front-of-house and ownership to align kitchen performance with business goals.

Qualifications

• 3+ years as Head Chef or senior kitchen leadership in a high-volume environment.
• Strong leadership, training, and team management abilities.
• Creative menu development with focus on quality, consistency, and guest experience.
• Financial acumen: controllable food costs, inventory, and vendor relationships.

Responsibilities

• Lead daily kitchen operations and manage chefs, cooks, and staff.
• Design and refine a seasonal, guest-driven menu.
• Ensure flavor, presentation, and consistency meet high standards.
• Hire, train, and mentor kitchen personnel to build a strong team culture.
• Oversee inventory, portioning, cost control, and waste reduction.
• Ensure health and safety compliance and kitchen discipline.

Job description

We’re looking for a skilled and passionate Head Chef to lead our kitchen team, drive culinary excellence, and take our menu to the next level. If you have a deep love for food, strong leadership skills, and a commitment to quality, this is the perfect opportunity for you.

Position Overview:

As the Head Chef, you’ll be responsible for overseeing all kitchen operations—from menu creation and food quality to staff development and cost control. You will lead by example, inspire your team, and maintain the highest culinary standards to deliver an outstanding dining experience.

Key Responsibilities:

• Kitchen Leadership: Direct daily kitchen operations and manage a team of chefs, cooks, and kitchen staff
• Menu Development: Design, refine, and execute a creative, seasonal menu aligned with the restaurant’s concept and goals
• Food Quality and Consistency: Ensure every dish meets high standards for flavor, presentation, and consistency
• Staff Training and Development: Hire, train, and mentor kitchen staff to create a strong, collaborative team culture
• Inventory and Cost Management: Oversee food purchasing, control costs, monitor portioning, and reduce waste
• Health and Safety Compliance: Ensure compliance with all food safety and sanitation regulations (ServSafe certification preferred)
• Cross-Department Collaboration: Partner with front-of-house leadership and ownership to align kitchen performance with overall business objectives
• Expedite and Problem-Solving: Oversee service during busy shifts, manage workflow, and handle issues quickly and professionally

What We’re Looking For:

• Experience: Minimum 3+ years as a Head Chef, Executive Chef, or Senior Sous Chef in a high-volume kitchen
• Culinary Expertise: Strong command of cooking techniques, industry trends, and kitchen operations
• Leadership and Team Management: Ability to train, motivate, and manage a kitchen team with professionalism and energy
• Creativity and Passion: A genuine enthusiasm for food, flavor, and designing unique, guest-driven dishes
• Financial Acumen: Proven experience managing food costs, inventory, and vendor relationships
• Time Management and Organization: Ability to multitask and prioritize in a fast-paced environment
• Communication Skills: Clear, professional communicator with staff, vendors, and leadership