Mediterranean Executive Chef – High-Volume Banquets Lead

Redd Hospitality; Dallas (TX); On-site; USD 90,000 - 130,000; Full time

Benefits offered by this job

401(k)

401(k) matching

Dental insurance

Health insurance

Paid time off

Vision insurance

Job summary

Redd Hospitality in Dallas, TX is seeking an experienced Executive Chef to lead the culinary team and oversee all kitchen operations in a high-volume environment. You will manage staff, ensure top food quality and safety, and coordinate with dietary and banquet teams to deliver exceptional dining experiences.

The role emphasizes staff development, menu planning for diverse occasions, and maintaining health and safety standards in a fast-paced setting.

Qualifications

• Proven experience as an Executive Chef or in a similar role within the hospitality industry in a high-volume setting.
• Strong experience in events and banquets.
• Expert knowledge of food production techniques, kitchen management, and food service operations.
• Excellent team leadership and people management skills.
• Familiarity with dietary requirements and menu planning for various occasions.

Responsibilities

• Oversee daily kitchen operations, ensuring efficient food production and service.
• Manage kitchen staff, providing training, guidance, and support to foster a collaborative team environment.
• Ensure compliance with food safety regulations and proper food handling practices.
• Coordinate with dietary department to accommodate special dietary needs and preferences.
• Monitor inventory levels, ordering supplies as needed to maintain optimal stock levels.
• Collaborate with banquet coordinators to plan and execute large-scale events successfully.
• Maintain cleanliness and organization of the kitchen area, adhering to health and safety standards.

Skills

Executive Chef

Staff management

Food safety

High-volume

Menu planning

Banquets

Events

Job description

Redd Hospitality in Dallas, TX is seeking an experienced Executive Chef to lead the culinary team and oversee all kitchen operations in a high-volume environment. You will manage staff, ensure top food quality and safety, and coordinate with dietary and banquet teams to deliver exceptional dining experiences.

The role emphasizes staff development, menu planning for diverse occasions, and maintaining health and safety standards in a fast-paced setting.