Executive Chef

Pappas Restaurants, Inc. • Dallas, TX

41d • Onsite

About The Position

The Executive Chef is responsible for overseeing food quality, execution, and presentation within an assigned restaurant. This position works closely with the restaurant management team to ensure operational excellence, menu consistency, team member development, and guest satisfaction. The Executive Chef partners with the General Manager and Lead Concept Leader team to support the ongoing success and innovation of the restaurant.

Requirements

• Culinary degree, bachelor's degree, or equivalent combination of education and experience preferred.
• Strong kitchen management experience in a high-volume, scratch kitchen environment.
• Demonstrated culinary expertise and strong food execution skills.
• Experience creating menu items and assisting with menu development.
• Experience working with multiple cuisines and culinary styles.
• Proven experience training, developing, and engaging team members.
• Demonstrated leadership experience in scheduling, budgeting, purchasing, inventory management, and food costing.
• Ability to successfully meet labor and budgetary goals.
• Strong communication, organizational, and problem-solving skills.
• Ability to maintain composure and lead effectively in high-pressure situations.
• Ability to establish collaborative and productive working relationships.
• Food Safety Certification as required by local, county, or state regulations.
• Ability to read, write, speak, and communicate effectively in English; bilingual skills are a plus.

Responsibilities

• Oversee the operation of a high-volume scratch kitchen.
• Ensure food quality, consistency, execution, and presentation standards are maintained.
• Support restaurant operations to ensure team members and systems function efficiently.
• Partner with restaurant management to drive guest satisfaction and operational excellence.
• Collaborate with the General Manager to achieve operational, financial, and staffing goals.
• Assist with feature menu development, testing, and implementation of new culinary initiatives.
• Train, develop, coach, and engage kitchen team members.
• Maintain food safety, sanitation, and regulatory compliance standards.
• Responsible for labor, purchasing, inventory, and food cost controls.
• Foster positive working relationships with restaurant management and team members.
• Perform other duties as assigned to meet business needs.

What This Job Offers

• Job Type: Full-time
• Career Level: Manager
• Education Level: Associate degree