Executive Chef 110K-120K

Company Description Juliet Steakhouse is a contemporary dining destination specializing in high-quality steaks, classic sides, and elevated seasonal dishes. The restaurant is committed to exceptional guest experiences through precise culinary execution, attentive service, and a refined yet welcoming atmosphere. Juliet Steakhouse values collaboration across kitchen and front-of-house teams to deliver consistent quality and memorable meals. The team emphasizes professionalism, respect, and continuous improvement, offering culinary leaders the opportunity to shape menus and standards. Joining Juliet Steakhouse provides the chance to contribute to a growing brand and build a strong culinary culture.
Role Description The Executive Chef is a full-time, on-site role based at Juliet Steakhouse in Dallas, TX. This role is responsible for overseeing all kitchen operations, including menu development, recipe standardization, food preparation, and plating to ensure consistent quality and presentation. The Executive Chef manages ordering, inventory, and cost control, maintains food safety and sanitation standards, and ensures compliance with health regulations. Day-to-day responsibilities include leading, training, and scheduling kitchen staff, coordinating with front-of-house leadership, and supervising service to maintain timing and quality during peak periods. The Executive Chef also collaborates with ownership or management on seasonal offerings, specials, and culinary initiatives that support the restaurant’s brand and guest experience.
Qualifications

• Demonstrated expertise in steakhouse or fine dining cuisine, including meat preparation, grilling techniques, and sauce work.
• Strong leadership and team management abilities, with experience training, mentoring, and supervising diverse kitchen staff.
• Proficiency in kitchen operations: ordering, inventory control, cost management, and scheduling.
• Thorough knowledge of food safety, sanitation practices, and compliance with local health regulations.
• Ability to design and execute menus, develop recipes, and maintain consistent quality and portion control.
• Effective communication and collaboration skills to work closely with front-of-house and management teams.
• Proven capacity to perform in a high-volume, fast-paced environment while maintaining standards and composure.
• Culinary degree or equivalent professional experience in an Executive Chef or senior sous chef role in upscale or steakhouse settings.
• Flexibility to work evenings, weekends, and holidays as required by restaurant operations.
• Commitment to fostering an inclusive, respectful, and safe working environment for all team members.