Chef de Cuisine

Compass Group•Dallas, TX

7d•$80,000 - $85,000•Onsite

About The Position

We are seeking a visionary and highly organized Chef de Cuisine to lead culinary operations for a premier off-premise catering company. This role is responsible for menu creation, large-scale event execution (up to 1,000+ covers), and the development of systems and procedures that ensure consistency, efficiency, and exceptional quality. The ideal candidate combines fine-dining creativity with operational discipline, thrives in high-volume environments, and brings a modern, refined approach to plating and presentation.

Requirements

5–8+ years of progressive culinary experience, including leadership roles.
Strong background in fine dining, luxury catering, or high-volume upscale events.
Proven experience executing events of 500–1,000+ covers.
Demonstrated expertise in menu development and modern plating techniques.
Experience building systems, SOPs, and scalable kitchen operations.
Strong leadership, communication, and organizational skills.
Ability to work flexible hours, including nights and weekends.
Ability to stand for extended periods and lift up to 50 lbs.
Comfortable working in varying environments (commercial kitchens, outdoor venues, remote locations).
Ability to travel to event sites and oversee extended service periods.

Nice To Haves

Culinary degree preferred but not required.

Responsibilities

Design and execute seasonal, high-end menus for diverse clientele and event formats (plated, buffet, stations, tasting menus).
Create modern, visually striking plating styles that reflect current culinary trends and a luxury aesthetic.
Incorporate client preferences, dietary needs, and event concepts into customized menu offerings.
Standardize recipes, portioning, and presentation guidelines to ensure consistency across events of all sizes.
Lead culinary execution for off-premise events ranging from intimate dinners to 1,000+ guest functions.
Oversee all phases of production: prep, transport logistics, on-site setup, service flow, and breakdown.
Ensure seamless coordination between kitchen, logistics, and front-of-house teams.
Maintain composure and precision in high-pressure, time-sensitive environments.
Develop and implement kitchen systems, SOPs, and production workflows to support scalability and efficiency.
Establish standards for prep lists, event timelines, packing systems, and on-site execution protocols.
Continuously evaluate operations to improve productivity, reduce waste, and maintain profitability.
Ensure strict adherence to food safety, sanitation, and quality control standards.
Lead, mentor, and inspire a team of sous chefs, lead cooks, and event staff.
Train team members in culinary techniques, plating standards, and off-site execution procedures.
Foster a culture of accountability, professionalism, and continuous improvement.
Participate in hiring, scheduling, and performance management.
Maintain fine-dining level quality across all events, regardless of size or location.
Oversee final plating and presentation at high-profile events.
Ensure alignment with company brand, culinary identity, and client expectations.