Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $125,000.00 - $155,000.00
Benefits
401(k)
401(k) matching
Dental Insurance
Health Insurance
Paid Time Off
Referral program
Vision Insurance
Job Description
Restaurant K is a dynamic and innovative restaurant group headquartered in Dallas, TX, dedicated to building exceptional dining brands that go beyond just serving great meals. With an impressive portfolio of dining concepts ranging from the upscale ambiance of Nuri Steakhouse to the vibrant, fast-casual environment of Flock & Fresh, Restaurant K emphasizes culture, mission, and purpose as the foundation of its brand development. This commitment creates unforgettable moments for guests through a combination of outstanding hospitality and culinary excellence. The company culture is rooted in its CARE Right Core Values: Courteous, Approachable, Remembered, and Excellence, reflecting its dedication to... Show More
Job Requirements
- Must be at least 21 years of age
- Possess current Food Handler's certification before starting work
- Minimum of seven years progressive culinary experience including time as Executive Chef or Culinary Director in fine dining
- Must be able to stand for up to eight hours continuously
- Must have stamina to work at least 40 hours per week
- Able to reach, bend, and frequently lift up to 50 pounds using assistance when available
- Physically capable of navigating the restaurant floor, kitchen, and storage areas including walking, bending, stretching, squatting, and kneeling
- Comfortable working in varied temperature conditions including heat and cold
- Must be able to perform prolonged desk work involving administrative tasks, scheduling, payroll, and financial oversight
Job Qualifications
- Bachelor's degree in Culinary Arts or related field preferred
- Minimum seven years of progressive culinary experience including roles as Executive Chef or Culinary Director
- Proven expertise in menu development and culinary concept execution across multiple dining formats
- Deep knowledge of diverse cuisines, culinary techniques, and ingredient sourcing with a passion for innovation
- Strong leadership and team-building skills with a history of mentoring chefs
- Excellent communication and interpersonal skills
- Meticulous attention to kitchen cleanliness and food safety
- Experience in budgeting, food costing, and financial management
- Strong analytical and diagnostic skills
- Ability to manage multiple projects and align culinary operations with business objectives
- Demonstrated ability to foster a positive and collaborative team culture
Job Duties
- Collaborate with executive chefs and culinary teams to create innovative and appealing menus aligned with each restaurant's concept and target market
- Conduct market research to identify and integrate food trends, ingredients, and techniques into menu offerings
- Participate in brainstorming and developing new restaurant concepts including menu ideation and concept design
- Establish and maintain rigorous culinary standards and procedures ensuring consistency, quality, and safety
- Conduct regular menu tastings and evaluations for existing and new concepts to meet brand standards
- Collaborate with management to refine culinary vision and adjust menus to meet guest preferences and market demands
- Evaluate kitchen operations to identify inefficiencies or quality issues and implement timely solutions
Job Location
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