Job Title: Executive Chef / Kitchen Manager
Location: Dallas/Ft. Worth, TX

 A respected, experience-driven seafood brand recognized for its fresh ingredients, chef-driven execution, and welcoming atmosphere is looking for an Executive Chef/Kitchen Manager.

Restaurant Group is a well-established, guest-focused seafood restaurant brand known for its fresh, high-quality ingredients, scratch kitchen approach, and welcoming neighborhood atmosphere. With a strong reputation for serving responsibly sourced seafood and delivering consistent, craveable dishes, Restaurant Group has built a loyal following across multiple locations.

With a commitment to quality, community, and hospitality, Restaurant Group emphasizes a culture where teams are empowered to take ownership, deliver excellence, and create memorable dining experiences. The brand operates high-volume restaurants that balance efficiency with a genuine, neighborhood feel—making it a standout in the casual dining seafood space.

Our focus goes beyond great food—each location is designed to create a welcoming and energetic environment where guests return for both the cuisine and the people. The team is passionate about high standards, strong culture, and developing leaders from within.

We’re seeking a proactive and experienced Executive Chef / Kitchen Manager to lead back-of-house operations and drive kitchen performance. This is a high-impact leadership opportunity with the ability to shape team culture, influence results, and grow within a respected and expanding brand.

The Executive Chef / Kitchen Manager plays a key role in ensuring seamless kitchen operations, maintaining exceptional food quality, and upholding the standards that define our experience.

We are a growth-oriented restaurant group focused on developing strong teams, maintaining operational excellence, and delivering consistent, high-quality food and service.

We’re looking for a hands-on leader who thrives in high-volume environments, understands systems and structure, and is passionate about mentoring and developing talent.

If you are driven, organized, and ready to take ownership of your kitchen and lead from the front, we want to hear from you.

Benefits:

• Medical, dental, and vision coverage
• Opportunities for advancement within a growing restaurant brand
• Dining privileges
• Supportive and team-oriented company culture
• Leadership autonomy and real impact on operations
• Opportunity to drive results, reduce turnover, and grow professionally

Responsibilities:

• Lead day-to-day kitchen operations, ensuring adherence to brand standards and exceptional food quality
• Hire, train, coach, and develop back-of-house team members
• Conduct pre-shift meetings to align team on goals, standards, and execution
• Foster teamwork and collaboration in a small, cross-functional team environment (BOH & FOH support as needed)
• Manage food costs, labor, inventory, and scheduling to achieve financial targets
• Monitor kitchen performance and drive efficiency, consistency, and speed of service
• Maintain strict compliance with food safety, sanitation, and cleanliness standards
• Partner with front-of-house leadership to deliver an outstanding guest experience
• Resolve operational challenges with a calm, solutions-focused mindset
• Build a strong kitchen culture rooted in accountability, respect, and development

Qualifications:

• Minimum 2+ years of experience as a Kitchen Manager, Executive Chef, or Assistant Kitchen Manager in a high-volume restaurant
• Strong leadership, communication, and problem-solving skills
• Highly organized with attention to detail and execution
• Proven ability to manage food quality, labor costs, and COGS
• Ability to implement and maintain strong operational systems
• Comfortable working both front and back of house in a team-oriented environment
• Experience training, scheduling, and mentoring staff
• Ability to remain calm and effective under pressure
• Passion for developing people and running a high-performing kitchen