Théa Executive Chef

Théa; Dallas (TX); On-site; USD 100,000 - 120,000; Full time

Benefits offered by this job

Medical, dental, vision

Paid time off

Retirement savings with company match

Exclusive brand discounts

Career growth opportunities

Job summary

Théa Dallas is seeking an Executive Chef to lead the strategic culinary operations for our two-story Mediterranean rooftop concept. You will guide menu development, maintain strict quality, and build a high-performing back-of-house team in a fast-paced, guest-centric environment.

As a founding leader, you’ll establish kitchen standards, drive operational systems, and partner with leadership to manage costs and vendor relations while delivering a distinctive Mediterranean experience to guests on

Qualifications

• 5+ years’ experience in a high-volume, multi-unit culinary management role.
• Knowledge of F&B preparation techniques, health department rules and regulations.
• Willingness to travel domestically and internationally.

Responsibilities

• Lead all daily kitchen operations in Dallas, TX for Théa.
• Drive menu development, recipes, and product specifications while maintaining quality.
• Manage food and labor costs, inventory, purchasing and vendor relationships.
• Set kitchen standards, hire/train the back-of-house team, and ensure guest satisfaction.

Skills

Culinary leadership

High-volume operations

Team development

Food safety knowledge

Menu development

Tools

Vendor relations

Kitchen equipment

Job description

Théa, Mediterranean Rooftop Restaurant

Named byCondé Nast Traveler as one of the World’s Best New Hotel Restaurants, Théa is rooted in the rhythm of the Mediterranean, where afternoons effortlessly drift into the evening. The menu moves with ease from vibrant mezze to house-made pastas and bold, shareable plates, with every dish designed to bring people together around the table. Amid the excitement surrounding Knox Street’s transformative new mixed-use destination, the Dallas location will further define the brand with a striking two-story space. Building on its Phoenix roots at Michelin Key-rated hotel The Global Ambassador, Théa Dallas introduces a new, health-forward Mediterranean lunch experience, offering a flexible yet polished setting for everything from quick weekday lunches to leisurely afternoons overlooking the Katy Trail.

Why Author & Edit

• Benefits available when you work 25 hours per week-including medical, dental, vision, and more
• Paid time off
• Retirement savings program (with company match)
• Exclusive hotel and dining discounts across our brand
• Join a company known for exceptional service and standout guest experiences
• Be part of a passionate team shaping the future of hospitality in Phoenix
• Grow your career with a dynamic, expanding brand

Who We Are

At Author & Edit, we create original hospitality experiences designed to be remembered and talked about. Our approach is rooted in constant evolution, always refining and reimagining what hospitality can be. We don’t follow industry standards; we set them. Founded by visionary restaurateur Sam Fox, Author & Edit is built on the idea that great hospitality is something you write, not replicate. From standout concepts likeThe Global Ambassador, named Travel + Leisure’s No. 1 Resort in Arizona in 2026, awarded One MICHELIN Key, and recognized by Condé Nast Traveler as a top “Best Hotel,”to The Twelve Thirty Club and a growing portfolio of hotels and restaurants, we’re shaping experiences that push the industry forward.

WhatYou’llDo

• The Executive Chef is responsible for the strategic leadership and execution of all culinary operations for Théa in Dallas, Texas.
• Ensuring excellence in food quality, consistency, kitchen operations, cost management, and the overall guest experience.
• Assist in the development and execution of menus, recipes, product specifications, and food quality standards while driving seasonal innovation and maintaining the integrity of Théa’s Mediterranean-inspired cuisine.
• As a founding leader of this new restaurant, the Executive Chef will play a key role in the opening,establishingkitchen standards, building operational systems, and hiring, training, and developing the back-of-house team.
• Lead all daily kitchen operations, ensuring efficient execution in a high-volume environment whilemaintainingexceptional food quality, sanitation, organization, and team performance.
• Partner with restaurant leadership to manage food and labor costs, inventory,purchasing, and vendor relationships while driving operational efficiency and profitability.
• As Executive Chef, you will lead by example, fostering a culture of accountability, teamwork, and hospitality while delivering an exceptional dining experience through authentic, innovative Mediterranean cuisine.

Who You Are

• 5+ years’ experience in a high volume, multi-unit culinary management role
• Knowledge of F&B preparation techniques, health departmentrulesand regulations
• An open, curious mind with a desire to deliver a tailored guest experience with a hospitality every time mindset
• Regularly communicates and collaborates withculinarypartners and consultants for operational and menu changes
• Highly organized multitasker who thrives in a fast-paced environment
• Willingness to learn and accommodate changes in the industry
• A get-it-done approach and an entrepreneurial spirit
• Professional, yet comfortable with candid & open to and acting upon feedback – all with the guest and employee experience top of mind
• Highly responsive and collaborative, a team player who approaches work without ego
• Domestic and International travel experience is preferred
• Current knowledge of the latest trends and styles isa must

Author & Edit is an Equal Opportunity & E- Verify Employer. Proof of eligibility to work in the United States isrequired.

Pay Range

$100,000—$120,000 USD