Executive Chef

Mexican Sugar•Addison, TX

20d•$75,000 - $95,000•Onsite

About The Position

At Mexican Sugar, bold flavor and elegant presentation come together to create refined Pan-Latin dining experiences. Everything we serve is made from scratch using authentic ingredients and traditional cooking methods. We bring a lavish, authentic Latin American atmosphere to life for our Guests, powered by the talents and contributions of every person on the team. A passion for innovative Latin-inspired cuisine, exquisite small-batch cocktails and premium tequilas is a must. We are seeking an experienced Executive Chef to lead Mexican Sugar’s culinary operations. In partnership with the General Manager and Director of Culinary, you will oversee menu execution, food cost, kitchen systems and the development of our culinary team. Our ideal Executive Chef is a hands-on leader with a passion for Latin cultures and the incredible flavors, aromas and experiences they offer.

Requirements

3–5 years of culinary management experience in a high-volume restaurant
Latin-inspired, Pan-Latin or scratch-kitchen experience strongly preferred
Experience leading menu rollouts and implementing kitchen systems
Strong understanding of food cost, culinary labor, inventory and purchasing
Proven ability to lead, motivate and develop culinary teams
Advanced knowledge of scratch cooking, recipe execution and presentation standards
Strong communication, organization and problem-solving skills
Food Manager certification required
Ability to work days, evenings, weekends and holidays as business needs require
Must be able to stand for extended periods and lift up to 50 pounds.

Responsibilities

Partner with the General Manager and Director of Culinary to execute and advance our culinary vision
Own the food menu, food cost and culinary team responsible for its execution
Ensure every dish reflects our standards for authenticity, flavor, quality and presentation
Research culinary traditions, ingredients and techniques to keep our menu innovative and relevant
Maintain an active, hands-on presence during preparation and service
Support private events and special culinary experiences
Lead new menu launches and seasonal rollouts from planning through implementation
Train culinary leaders and Team Members on recipes, preparation methods and presentation standards
Ensure restaurants are prepared with the products, equipment and training required for each rollout
Monitor product quality, consistency and Guest feedback and address execution gaps promptly
Maintain accurate recipes, production procedures and training materials
Manage food cost, culinary labor, purchasing, inventory and kitchen-related expenses
Review financial results and take corrective action when performance does not meet established goals
Control waste, portioning and product usage without compromising quality
Oversee culinary scheduling based on forecasted business levels
Maintain productive relationships with approved vendors and supplier partners
Identify opportunities to improve efficiency and profitability while protecting the Guest experience
Hire, train, coach and retain talented culinary Team Members
Develop the next generation of Chefs through hands-on training and accountability
Establish clear expectations and provide fair, direct and consistent feedback
Build a positive culinary culture centered on authenticity, teamwork and continuous improvement
Foster strong communication between the culinary and front-of-house teams
Maintain our standards for food quality, kitchen cleanliness and organization
Ensure products are received, stored, labeled, rotated and prepared properly
Enforce all recipe, portion and presentation standards
Lead food safety, sanitation, regulatory compliance and product education
Maintain required culinary records, certifications and operational documentation