Executive Chef (Rockwall)

Rockwall, TX, USA|Onsite

Job Overview

Employment Type

Full-time

Work Schedule

Day Shifts

Weekend Shifts

Night Shifts

Job Description

Culpepper Cattle Co is a vibrant and authentic Tex-Mex steakhouse located in Rockwall. Known for its bold flavors, delicious steaks, and expertly crafted margaritas, the restaurant embraces the essence of East Texas hospitality, which is warm, rowdy, and genuine. The team at Culpepper Cattle Co embodies this spirit, making every guest feel like they have just pulled up a chair at home. With a strong commitment to quality and an inviting atmosphere, Culpepper Cattle Co is not only a dining destination but also a community staple where the passion for food and hospitality come alive.

We are seeking an experienced Executive Chef to join the Culpepper Cattle Co team in Rockwall to lead the culinary operations with a focus on excellence, efficiency, and team leadership. This is a hands-on leadership role that revolves around the day-to-day management of the kitchen, including setting and maintaining high culinary standards, developing and coaching the back-of-house team, and ensuring consistency in food quality and presentation. The Executive Chef will play a crucial role in operational success by partnering closely with management to control food costs, optimize labor, and maintain seamless kitchen workflows. This position demands an individual with a strong technical foundation in culinary arts, proven leadership skills, and the ability to thrive in a fast-paced, high-volume environment.

The ideal candidate will bring a passion for quality, a disciplined approach to kitchen management, and a collaborative spirit that fosters team development and operational success. They will be responsible for managing all facets of the culinary department, from hiring and training staff to ensuring all health, safety, and sanitation standards are rigorously upheld. The Executive Chef will also contribute to the evolution of the menu and overall brand by providing valuable operational insights and supporting the rollout of new culinary initiatives.

This role requires someone who is organized, calm under pressure, and committed to building a strong, motivated team. The Executive Chef should be ready to invest in the growth of both the Culpepper Cattle Co brand and their own professional development. This leadership opportunity offers the chance to make a significant impact in a well-established restaurant known for its authentic Texas experience and commitment to excellence. The position typically involves a demanding schedule with 50-60 hours per week, including potential work on nights, weekends, and holidays, and demands physical stamina and the ability to work efficiently in both indoor and outdoor settings with varying temperatures.

Job Requirements

Must be able to stand and walk for extended periods, often the majority of a shift
Frequently required to lift and carry up to 25-30 lbs such as cases of product or small equipment
Work 50-60 hours per week
Occasionally required to lift and carry up to 50 lbs with assistance
Comfortable bending, reaching, and working in fast-paced, high-energy environments
Ability to move quickly and safely through crowded spaces and near hot surfaces, sharp objects, and cleaning chemicals
Must be able to work in both indoor and outdoor environments, sometimes in varying temperatures
Maintain visual and auditory awareness to ensure safety, quality, and service standards
Occasionally required to lift up to 150 lbs with equipment like a dolly
Occasionally required to speak in front of large groups including team members and guests
May be required to work days, nights, weekends, and holidays, and adjust to schedule changes based on business needs

Job Qualifications

Proven culinary leader with experience in high-volume, quality-focused restaurants
Strong technical foundation and hands-on kitchen leadership skills
Experience working with high-quality proteins and hands-on prep and production
Operationally minded with a clear understanding of cost control and consistency
Skilled coach and mentor who develops people and builds strong teams
Organized, disciplined, and calm under pressure
Excited to grow with a brand and expand responsibility over time
Must be able to stand and walk for extended periods, often the majority of a shift
Frequently required to lift and carry up to 25–30 lbs (e.g., cases of product, small equipment)
Occasionally required to lift and carry up to 50 lbs with assistance
Comfortable bending, reaching, and working in fast-paced, high-energy environments
Ability to move quickly and safely through crowded spaces and in close proximity to hot surfaces, sharp objects, and cleaning chemicals
Must be able to work in both indoor and outdoor environments, sometimes in varying temperatures
Maintain visual and auditory awareness to ensure safety, quality, and service standards are met at all times
Occasionally required to lift up to 150 lbs with the help of equipment like a dolly
Occasionally required to speak in front of large groups, including team members and guests
May be required to work days, nights, weekends, and holidays, and adjust to occasional schedule changes based on business needs

Job Duties

This role is rooted in day-to-day kitchen leadership - setting standards, developing teams, and ensuring consistent, high-quality execution
This position is ideal for an experienced Culinary Manager or Executive Chef who thrives in the kitchen, values systems and discipline, and brings both technical skill and leadership presence to a high-volume, quality-driven environment
Lead all culinary operations for the Rockwall location, owning food quality, consistency, and execution
Set and uphold kitchen standards across prep, line execution, cleanliness, and organization
Hire, train, coach, and develop BOH leaders and hourly team members
Partner closely with the General Manager to manage food cost, labor efficiency, and operational rhythms
Ensure consistent execution of recipes, portioning, and plating across all shifts
Maintain strong prep systems and clear communication to support volume and service flow
Conduct regular kitchen walk-throughs, line checks, and performance coaching
Support menu updates and rollouts by translating standards into clear training and execution
Uphold health, safety, and sanitation standards at all times
Contribute operational insight and feedback to support future menu and brand evolution
Work 50-60 hours per week