Director of Culinary

Executive Chef - Full Time
FTK | Greater Dallas, TX

Job Summary
Join a leading Hospitality & Entertainment Group as the Regional Culinary Chef, where you will oversee back-of-house operations across a diverse portfolio in the Greater Dallas market. This hands-on leadership role offers the opportunity to shape culinary standards, drive financial performance, and develop a high-performing team within a dynamic environment that includes casual dining, entertainment venues, and large-scale events. If you are passionate about culinary excellence and team development, this role is perfect for you.

Key Responsibilities

• Culinary Leadership & Brand Standards
  • Maintain and enforce culinary standards, recipe consistency, plating execution, and portion control across all concepts.
  • Drive successful menu development, seasonal updates, and new location openings.
  • Ensure compliance with local, state, and federal health, safety, and sanitation regulations.
  • Serve as the culinary voice in cross-functional leadership meetings.
• Event & Entertainment Venue Oversight
  • Oversee culinary execution for a flagship event center generating over $10M annually in food and beverage revenue.
  • Collaborate with Events and Sales leadership on banquet menus and large-format event execution planning.
  • Maintain quality and consistency across high-volume, fast-turn event operations.
• Operational Excellence
  • Conduct regular site visits across Dallas, Florida, D.C., and Midwest locations.
  • Review weekly operational reports, identify trends, and implement corrective action plans.
  • Lead, coach, and develop Kitchen Managers and Executive Chefs at each location.
  • Oversee hiring, onboarding, and succession planning for BOH leadership.
• Financial Performance & Cost Controls
  • Own food cost, COGS, and labor targets across all regional locations.
  • Analyze P&L statements and drive accountability at the unit level.
  • Manage vendor relationships, purchasing contracts, and regional supply chain strategy.
  • Implement cost efficiencies without compromising product quality.
• Team Development & Culture
  • Build and sustain a high-performance BOH culture rooted in respect and continuous improvement.
  • Conduct performance reviews and provide ongoing coaching and development.
  • Create training programs and SOPs that scale consistently across concepts.

Requirements

• Currently based in the Greater Dallas market; no relocation candidates will be considered.
• 10+ years of progressive culinary leadership experience.
• 3+ years in a multi-unit or regional BOH leadership role.
• Experience in casual dining, high-volume entertainment venues, and large-scale event operations.
• Proven financial acumen in food cost management and P&L oversight.
• Strong leadership and communication skills.
• Willingness to travel regularly to Florida, Washington D.C., and Midwest markets.
• ServSafe certified or equivalent; knowledge of multi-state health code compliance.
• Experience with BOH technology platforms and inventory management systems preferred.

Schedule
This is a full-time position with regular travel expected.

Why You'll Love Working Here
We offer a competitive base salary, performance-based bonuses, and a comprehensive benefits package, including health coverage and PTO. You will have significant growth opportunities within our nationally expanding organization, along with a dynamic work environment that values culinary excellence and team collaboration.

Join the Team
If you're ready to take the next step in your culinary career and lead innovative kitchen operations, we encourage you to apply today!