Executive Chef

Benefits:

• Competitive salary
• Dental insurance
• Free uniforms
• Health insurance
• Opportunity for advancement
• Paid time off
• Training & development
• Vision insurance

About Us

We are looking for a Sous Chef to lead our opening team of Night Rooster in Dallas, TX From Hooper Hospitality Concepts, Night Rooster is set to debut in the Dallas Design District this Fall as an elevated Chinese restaurant and lounge. Focusing on Classic Chinese cuisine and creating an upscale traditional Chinese dining experience using Texas sourced ingredients. Night Rooster will feature a cocktail program with a heavy emphasis on Asian whiskeys, International Wines, and Sake with an abundance of house made mixers and infusions. The interior is Modern-Asian inspired, with a dark and moody 'Orient Express' atmosphere, with the exteriors contrasted with wood and Iron Ore brick.

Position Summary The Executive Chef is responsible for overseeing all culinary operations and staff within the heart-of-house, with a specific focus on the execution of authentic and contemporary Asian cuisine. This position ensures the highest standards of food quality, consistency, and presentation while maintaining compliance with company policies, sanitation, and cost-control objectives. The Executive Chef leads all kitchen staff with professionalism, integrity, and respect while fostering a culture of excellence, teamwork, and hospitality.

Duties and Responsibilities
• Lead and manage all culinary operations for the heart-of-house, ensuring seamless daily service, menu execution, and product consistency.
• Supervise and coordinate all kitchen operations related to Chinese cuisine, including wok stations, sushi or noodle stations, and specialty menu items.
• Develop and implement menus that integrate modern and traditional Asian flavors, including noodle dishes, dim sum, sauces, and regional specialties.
• Ensure compliance with all company recipes, plating, and portion standards while monitoring kitchen workflow for efficiency.
• Maintain quality and consistency of food presentation, portioning, and taste.
• Conduct hiring, training, coaching, and performance evaluations for all heart-of-house employees.
• Maintain the general cleanliness and organization of all kitchen areas and ensure Department of Health and company sanitation compliance.
• Partner with the General Manager to manage labor, inventory, purchasing, and monthly Profit & Loss performance.
• Supervise and ensure the proper use and maintenance of all kitchen equipment and mechanical systems.
• Lead service execution for daily operations, banquets, catering, take-out, and offsite events.
• Develop and execute seasonal and special menus, incorporating innovative Asian cooking techniques and presentation.
• Conduct regular staff training on wok skills, cleaver handling, and traditional sauce and noodle preparation.
• Coach and develop culinary staff by setting clear performance standards and providing growth opportunities.
• Foster collaboration between the kitchen and front-of-house teams to ensure guest satisfaction and operational excellence.

Ideal Candidate
• Minimum 5 years of progressive culinary experience, including 3 years in a leadership role (Executive Chef or Senior Sous Chef) in a high-volume restaurant
• Food Handling Certification (ServSafe or equivalent)
• Strong menu development, leadership, and cost-control skills
• Demonstrated proficiency with food costing, inventory systems, and P&L management
• Excellent communication, organizational, and multitasking skills
• Proficient with Microsoft Office (Word, Excel, Outlook), POS systems, and kitchen management software
• Fast-paced kitchen environment requiring extended periods of standing, lifting, and bending
• Must be able to lift up to 50 lbs
• Exposure to heat, steam, and cleaning chemicals
• Must be able to work a flexible schedule including nights, weekends, and holidays
• Requires repetitive motions and coordination during food preparation and service

We offer competitive pay, benefits, and PTO

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