About this opportunity
Wish You Were Here Group lists this Executive Chef opportunity in dallas, Texas. Review the employer’s description below for duties, qualifications and application requirements.
Job description
Wish You Were Here Group is a multi-concept hospitality group known for creating design-forward, high-energy restaurants that combine elevated cuisine, vibrant atmosphere, and best-in-class service. Our portfolio includes acclaimed concepts such as Èlephante, Little Ruby's Café, Dudley's, and Belles Beach House.
We build experience-driven restaurants that operate at a high level while maintaining strong culture, creativity, and operational discipline.
About Èlephante
Èlephante is a coastal Italian concept known for elevated Mediterranean cuisine, craft cocktails, curated music programming, and transportive design. The Dallas location follows the same model proven in Santa Monica and Scottsdale:
Upscale, high-energy environment with design-forward interiors and terrace dining
Strong bar and cocktail-driven revenue
High-volume dinner service with strong weekend brunch
100% scratch kitchen, including in-house pasta production and a wood-fired program
Position Summary
The Executive Chef owns the culinary operation, financial performance, and kitchen culture of Èlephante Dallas. This is the senior culinary leadership role for the restaurant, accountable for food quality, menu execution and development, BOH profitability, team development, and the integrity of the Èlephante brand in the Dallas market.
The role demands a chef who is equally strong on the line and in the office — able to hold an elevated culinary point of view while delivering consistency at volume, and to build a leadership bench that sustains those standards.
Core Responsibilities
Culinary Leadership and Menu Development
a) Own execution and continued evolution of Èlephante's coastal Italian menu in partnership with the Corporate Multi-Unit Chef.
b) Lead seasonal menu development, recipe testing, costing, plating standards, and specials programming.
c) Set and enforce standards for food quality, presentation, seasoning, and consistency across every station.
d) Direct a 100% scratch kitchen, including all in-house pasta production and the wood-fired oven program.
e) Own vendor relationships, sourcing, and product quality for seasonal and luxury ingredients.
f) Execute the group's phased menu update cycle in the unit, delivering each phase on schedule and to spec.
Day-to-Day Operations
a) Own the daily culinary operation of the unit: line checks, prep lists, par levels, production schedules, and service flow.
b) Maintain station organization and prep systems that hold up through peak volume.
c) Lead from the front during service, setting the pace and standard on the line.
d) Maintain strict adherence to food safety, sanitation, and local health department standards.
e) Partner with the General Manager and FOH leadership to deliver a seamless guest experience.
f) Own equipment care, R&M coordination, and kitchen facility readiness.
Employee Development and Training
a) Recruit, hire, and retain the full BOH team, including the salaried kitchen leadership bench.
b) Own onboarding and orientation for all new BOH hires, including structured development plans for Sous Chefs.
c) Build a strong, accountable, performance-driven kitchen culture.
d) Own performance management, coaching, and succession planning for the BOH team.
e) Execute group training programs and certify station competency before staff run a station unsupervised.
a) Own unit food cost, kitchen labor, and waste performance against budget.
b) Build and manage kitchen schedules, forecasts, ordering, and inventory controls.
c) Review weekly and period results with unit and corporate leadership, with clear action plans on variances.
d) Protect margin through yield management, spec adherence, and disciplined purchasing.
e) Partner with the corporate culinary team on brand standards, SOP implementation, and group initiatives.
Qualifications
Current or recent Executive Chef or Executive Sous Chef in an upscale, high-volume restaurant
Proven experience in a 100% scratch kitchen environment
Strong background in Italian or Mediterranean cuisine
Hands-on fresh pasta production experience (required)
Experience with luxury ingredients such as truffles, caviar, and high-end seafood
Demonstrated ability to lead and develop large BOH teams and salaried leadership
Strong financial acumen with direct ownership of P&L, food cost, labor, and inventory
Menu development and recipe costing experience
Pre-opening experience strongly preferred; multi-unit or brand-standard experience a plus
Who You Are
You are a chef-leader who sets the standard rather than maintains it. You have a clear culinary voice and the discipline to deliver it at volume. You are comfortable owning the numbers, building leaders, and being the accountable name on the kitchen — and you run a kitchen that reflects real pride in craft.
Wish You Were Here Group is an equal opportunity employer. We celebrate diversity and are committed to creating an inclusive environment for all employees.
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Worksite address
dallas, TX, 75215, US
Who can apply
Review the original listing for work authorization, qualifications and employer requirements.