Are you looking for great competitive pay with exciting career advancement opportunities? Are you an experienced, talented Executive Chef with a passion for culinary adventures?

We are looking for a passionate Executive Chef to become a part of our small dream cuisine team. Our mission is to bring approachable, and new Napa inspired American cuisine in a stunning setting right here prestigious Dallas Arts District in downtown Dallas.

Join us at the BRAND NEW HALL Arts Hotel and help deliver our delicious recipes and provide an extraordinary dining experience that keeps our guests coming back for more!

ESSENTIAL JOB FUNCTIONS:

1. Cook amazing, delicious and innovative modern American food.
2. Achieve profitability goals by driving revenues and controlling costs.
3. Develop internal talent into the next Hall Arts Hotel leaders.
4. Responsible for all aspects of managing the kitchen (including banquets) and kitchen personnel, ensuring the quality preparation of all menu items and proper handling/storage of all food items in accordance with standards.
5. Coordinate the purchase of all food and develop menus, maintaining approved food costs and labor costs.
6. Work shifts are flexible and will include AM/PM, weekends, and holidays.

REQUIRED SKILLS AND ABILITIES:

• The ideal candidate has a track record of success as an Executive Chef in a high-volume restaurant or multi-unit environment, has trained in modern American cuisine and techniques, strong business and financial acumen, and proven track record of implementing marketing techniques to come up with strategies that drive scalable business. A strong knowledge of food and wine pairing is also highly sought after.
• MINIMUM of one (1) Year as a Sous Chef, Chef, Executive-Level, or like experience.  Banquet experience preferred, but not required.
• Must have the ability to communicate in English. Self-starting personality with an even disposition. Can communicate well with guests.  Must be willing to “pitch-in” and help co-workers with their job duties and be a team player.  Ability to transport cases of received goods to the workstations; pots and pans of food from storage/prep areas to the serving line.  Ability to work with all products and food ingredients involved.  Ability to operate, clean and maintain all equipment required in job functions (to include banquets).  Ability to plan and develop menus and recipes, including banquets.  Ability to apply basic supervisory skills to plan, organize, direct, coach, train and discipline, as necessary.  Ability to ensure security of kitchen access, products and hotel property. Ability to operate with stress, time constraints, physical activity and continuous walking.  Finger/hand dexterity in order to operate food machinery.  Ability to grasp, lift and/or carry, or otherwise, move goods weighing a maximum of 100 lbs. on a continuous schedule.  

Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities

The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor’s legal duty to furnish information. 41 CFR 60-1.35(c)