Executive Chef

Executive Chef

Èlephante Dallas | Dallas, TX

Reports To: Culinary Director and Corporate Chef

Direct Reports: CDC, Executive Sous Chef, Sous Chefs, Back-of-House Team

Compensation: $110,000 – $130,000 base + performance bonus + benefits

About Wish You Were Here Group

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.

Financial Accountability

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)
• Wood-fired pizza oven 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

Compensation and Benefits

• Base salary: $110,000 – $130,000
• Performance-based bonus structure
• Health, dental, and vision insurance
• Paid time off
• Growth opportunities within an expanding hospitality group

Work Location: In person, Dallas, TX

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.

Pay: $110,000.00 - $130,000.00 per year

Benefits:

• Food provided
• Health insurance
• Paid time off

Work Location: In person