Chef de Cuisine

Location: Dallas, TX, United States

Your Role

You will be responsible for hiring, creating, and sustaining a culinary culture at HG SPLY CO Ft. Worth that reflects the values and results defined by 80/20 Hospitality LLC. Your responsibilities include food quality management, cost of sales, cost of labor, cleanliness and maintenance. Direct supervisors will be the General Manager, Culinary Director and Assistant Culinary Director.

Areas of Responsibility

Food Quality
  • Complete, expert-­‐level working knowledge of recipes and final execution of said recipes
  • Produce food that mirrors the vision of the Culinary Director utilizing recipes provided
  • Ability to recognize flavor profiles in each dish and diagnose problems with prep or plates by tasting
  • Monitor and adjust prep and plate presentations as necessary in coordination with the Culinary Director
  • Ensure that all product received is of the quality expected and needed to produce perfect plates
  • Teach, train and hold your staff accountable to all recipe and culinary expectations
  • Hold all culinary staff to governing expectations of food storage and delivery
  • Monitor ordering and order when necessary
  • Conduct daily line checks to hold all culinary staff accountable to food quality standards
Cost of Sales and Labor
  • Monitor and adjust inventory and COGs, creating action plans when necessary
  • Manage ordering, receiving, storage, and final plate production to produce budgeted Cost of Sales expectations
  • Ensure ordering and receiving systems are in line with 80/20 Hospitality expectations by treating our vendors with dignity and respect
  • Expert knowledge of CTUIT to manage these responsibilities.
  • Ensure invoices are entered in timely manner reflective of company guidelines
  • Ensure portion control tools are used for all batch and line production
  • Lead weekly culinary inventory and create plan for improvement
  • Manage hiring, training, and retention of a polished, fun, and excellent culinary department
  • Manage and maintain Labor Costs
  • Monitor, coach and adjust all BOH schedules as needed. Ensure all departments are fully staffed and meet labor projections and budgets provided by the Director of Finance & Operations
Cleanliness & Maintenance
  • Clean and maintain all equipment necessary for all employees to produce the quality expectations
  • Maintain scheduled PM for all equipment
  • Utilize checklists provided to ensure that the HG culinary department works in a “show ready” environment.
  • Exceed guidelines for health inspections
  • Communicate with GM and work as a team to ensure there is no differed maintenance
  • Ensure all tools are provided and available to equip employees to produce the quality expectation

Minimum Job Qualifications

Three years of experience as a chef in a professional kitchen. Punctual and considerate of other people’s time. Proficient in standard ordering and receiving practices, maintaining inventory systems, and meeting precise food costs. Proficient in Microsoft Word and Excel, ordering, cost of sales, budgeting and labor projections. Experience writing schedules that maintain labor percentages. Performance of basic knife skills with speed and precision. Understanding of basic culinary terms. Interest in working with whole foods, natural foods, vegan cuisine and gluten free ingredients.

Preferred Job Qualifications

One year previous experience as Chef de Cuisine. Bilingual.


  • Will be scheduled off two consecutive days a week. This is the standard. Will be flexible and adjust to needs of business and covering the business needs
  • Work hours will be spent during production times
  • 50/65 hours a week.
Melissa Galloway
ProEnlist, LLC
720-358-4638 Direct
720-507-2417 SMS 

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