Executive Chef
The Triumph Group, Dallas, TX, United States
Job Title: Head Chef
Reports to: General Manager
Compensation: $135,000 - $150,000 base salary, commensurate with experience
Annual Incentive: Up to 10% of base salary, based on performance
Relocation Assistance: Provided by the Club
Location: Dallas Petroleum Club, 1900 North Akard Street, Dallas, Texas 75201
Position Summary
The Executive Chef of the Dallas Petroleum Club will be a hands‑on leader and be responsible for all food and pastry production, menu creation, presentation, and delivery for both a la carte and event dining, ensuring members and guests enjoy and experience exceptional food presentation and cuisine. The Executive Chef will be responsible for leading, developing, directing, overseeing, training, mentoring, coaching, and assisting the culinary team, establishing and monitoring budgets, purchasing and inventory management, fostering collaboration between the front‑of‑the‑house and back‑of‑the‑house, and ensuring the culinary work environment is safe, sanitary, and in full compliance with local, state, and federal regulations.
Responsibilities
Deliver a consistent and elevated culinary program by creating and implementing diverse menus for a la carte dining that preserve the Club’s traditional items and provide a culinary experience that reflects local trends and global influences.
Create menus for an array of private and Club events that align with themes, expectations, and budgets, and deliver cuisine that is exceptional with consistent quality and presentation.
Recruit, retain, and assist a talented culinary team through effective leadership, direction, oversight, training, mentoring, and coaching.
Research, develop, and implement standard recipes and techniques for food production and presentation to ensure high quality and consistency, while minimizing food cost and waste.
Create, recommend, implement, and manage the culinary budget. Recommend, implement, and meet financial metrics, labor expenses, and make adjustments as necessary.
Direct and manage purchasing and inventory, and implement policies, procedures, and technology to manage waste, rotation, and financial performance.
Create and establish a team environment where front of house and back of house work as one team, and the team strives to and responds to unique/off‑menu membership requests.
Have a visible presence to the membership and guests, engaging with members and guests, welcoming feedback, and effectively responding to complaints by immediate communication and optimum resolution.
Serve as a member of the Club’s leadership team, acting as a strategic and operational partner.
Establish a safety and sanitation culture through training, policies, procedures, systems, and regular communication that ensures the culinary work environment is safe, sanitary, and in full compliance with local, state, and federal regulations.
Candidate Qualifications
Culinary experience at a prominent club, luxury hotel, or restaurant known for its quality, versatility, and complexity of food concepts.
Culinary experience with casual and fine dining menu creation, food production, and presentation in both à la carte and event dining.
Culinary experience, with knowledge, interest, and desire to introduce evolving local, regional, and international trends.
Experience in leading, developing, directing, overseeing, training, mentoring, and coaching a culinary team.
Be highly organized, with the desire and ability to plan ahead and seamlessly execute in areas such as menu planning, event preparation, and weekly features, and in maintaining a clean and presentable kitchen.
Proficiency in Microsoft Office, including Word, Excel, Outlook, and PowerPoint, payroll systems, and point-of-sale systems.
A Bachelor’s, Associate’s, or certification in culinary or related degree, or relevant experience.
Club Benefits
A group health insurance program that covers 90% of the individual’s premium.
401(k) retirement plan with both traditional and Roth IRA options and club matching contribution.
3 weeks of paid time off in the first year of employment, increasing to four weeks after one year of service.
1 week of paid sick leave.
Club covers reasonable expenses paid for professional association dues, certifications, and continuing education.
Club provided meals.
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Reports to: General Manager
Compensation: $135,000 - $150,000 base salary, commensurate with experience
Annual Incentive: Up to 10% of base salary, based on performance
Relocation Assistance: Provided by the Club
Location: Dallas Petroleum Club, 1900 North Akard Street, Dallas, Texas 75201
Position Summary
The Executive Chef of the Dallas Petroleum Club will be a hands‑on leader and be responsible for all food and pastry production, menu creation, presentation, and delivery for both a la carte and event dining, ensuring members and guests enjoy and experience exceptional food presentation and cuisine. The Executive Chef will be responsible for leading, developing, directing, overseeing, training, mentoring, coaching, and assisting the culinary team, establishing and monitoring budgets, purchasing and inventory management, fostering collaboration between the front‑of‑the‑house and back‑of‑the‑house, and ensuring the culinary work environment is safe, sanitary, and in full compliance with local, state, and federal regulations.
Responsibilities
Deliver a consistent and elevated culinary program by creating and implementing diverse menus for a la carte dining that preserve the Club’s traditional items and provide a culinary experience that reflects local trends and global influences.
Create menus for an array of private and Club events that align with themes, expectations, and budgets, and deliver cuisine that is exceptional with consistent quality and presentation.
Recruit, retain, and assist a talented culinary team through effective leadership, direction, oversight, training, mentoring, and coaching.
Research, develop, and implement standard recipes and techniques for food production and presentation to ensure high quality and consistency, while minimizing food cost and waste.
Create, recommend, implement, and manage the culinary budget. Recommend, implement, and meet financial metrics, labor expenses, and make adjustments as necessary.
Direct and manage purchasing and inventory, and implement policies, procedures, and technology to manage waste, rotation, and financial performance.
Create and establish a team environment where front of house and back of house work as one team, and the team strives to and responds to unique/off‑menu membership requests.
Have a visible presence to the membership and guests, engaging with members and guests, welcoming feedback, and effectively responding to complaints by immediate communication and optimum resolution.
Serve as a member of the Club’s leadership team, acting as a strategic and operational partner.
Establish a safety and sanitation culture through training, policies, procedures, systems, and regular communication that ensures the culinary work environment is safe, sanitary, and in full compliance with local, state, and federal regulations.
Candidate Qualifications
Culinary experience at a prominent club, luxury hotel, or restaurant known for its quality, versatility, and complexity of food concepts.
Culinary experience with casual and fine dining menu creation, food production, and presentation in both à la carte and event dining.
Culinary experience, with knowledge, interest, and desire to introduce evolving local, regional, and international trends.
Experience in leading, developing, directing, overseeing, training, mentoring, and coaching a culinary team.
Be highly organized, with the desire and ability to plan ahead and seamlessly execute in areas such as menu planning, event preparation, and weekly features, and in maintaining a clean and presentable kitchen.
Proficiency in Microsoft Office, including Word, Excel, Outlook, and PowerPoint, payroll systems, and point-of-sale systems.
A Bachelor’s, Associate’s, or certification in culinary or related degree, or relevant experience.
Club Benefits
A group health insurance program that covers 90% of the individual’s premium.
401(k) retirement plan with both traditional and Roth IRA options and club matching contribution.
3 weeks of paid time off in the first year of employment, increasing to four weeks after one year of service.
1 week of paid sick leave.
Club covers reasonable expenses paid for professional association dues, certifications, and continuing education.
Club provided meals.
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