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Executive Chef
Cooper's Meat Market & Steakhouse
778 Fort Worth Ave suite g-150, Dallas, TX 75208, United States
Cooper's Meat Market & Steakhouse hiring Executive Chef in Dallas, TX

Cooper's Meat Market & Steakhouse hiring Executive Chef in Dallas, TX

Cooper's Meat Market & SteakhouseMore Info

Full Time • Salary (Based on Experience)
Expired: Nov 13, 2020

Sorry, this job expired on Nov 13, 2020. Below are other jobs that may be of interest to you.


4 years

Job Details



  • Developing of seasonal menus for lunch, brunch, dinner, wine dinners, and special events on and offsite.
  • Following regional, national and international food trends and adapting menus as feasible
  • Budgeting and pricing of all menus to maximize quality and profitability
  • Creating of recipes for on-site food program
  • Establishing food quality control standards
  • Securing strict quality control for food preparation and presentation
  • Budgeting, analyzing and scheduling orders for food products and kitchen supplies
  • Controlling food costs by efficiently controlling inventory as well as establishing purchasing specifications, product storage requirements and waste control procedures
  • Preparing and/or supervising the preparation of all menu items


  • Managing all aspects of kitchen operation
  • Organizing and managing the catering during special events
  • Ensuring compliance with all regulations regarding food safety and health code regulations
  • Ensuring effective inventory control
  • Establishing and maintaining regular and thorough cleaning procedures and schedules for all kitchen areas, walk-in cooler/freezer and equipment
  • Overseeing safe equipment operation and regular maintenance
  • Ensuring compliance with all recycling and composting guidelines
  • Reporting of any maintenance issues as soon as they occur
  • Planning and coordinating kitchen use during events at the Amphitheatre
  • Organizing and supervising the herb garden


  • Hiring, training, supervising, and scheduling of kitchen staff
  • Supporting Front of House Manager with the training of service staff


  • Performing other duties as directed



  • Bachelor’s degree or Culinary Certification
  • Minimum of six years related experience in fine dining, culinary arts in a supervisory position
  • Passion and knowledge about wine and basic winemaking principles
  • Ability to lift 55 pounds and work on feet for long periods of time
  • Must be available to work weekends, holidays, and evening events
  • Must be a motivating team player who can work efficiently in high volume situations
  • Must have a high level of organizational skills, attention to detail and understanding of leadership
  • Must hold a valid food manager certification and have HACCP knowledge
  • Must hold a valid driver's license with clean driving record

Compensation details


Required Skills

Advanced Knife Handling


Cheese course



Culinary Menu / Recipe Development

Dough Making / Portioning


Enforcement Of Safety / Sanitation Standards

Equipment Maintenance


Fish Cookery

Fish butchery

Food / Beverage Pairing

Food Budgeting

Food Cost Optimization

Food Handlers Certificate

Food Safety Knowledge

Food Styling

General knife handling

Gluten Free



Kitchen Cleaning/Sanitation

Kitchen management

Meat Butchery

Meat Cookery

Menu development

Off-site Event Management

On-site Special Events

Ordering / Purchasing

Ordering / Receiving

Pasta Cooking

Pasta making


Purveyor/Local Farmer Relationships


Sauce Development



Show Piece Work



Staff education / motivation

Up to 100 covers a night

Up to 200 covers a night

Up to 50 covers a night

Vegan / Vegetarian Cooking

Vegetable Breakdown

Vegetable cookery

Wood Fire Cooking

Bread making

Basic Floor Service

Budget/cost Analysis

Food & Wine Pairings

Glassware Knowledge

List Creation

POS Maintenance

Profit & Loss Management

Staff Education

Wine Buying

Wine Knowledge

Wine Ordering

Classic Wine Service Knowledge

Conflict Resolution

Customer service

Event Management / Organization

Experience in a Fine Dining Establishment

Food Preparation Knowledge

Food Safety Knowledge

Menu development

OpenTable or other

POS Systems

Staff Management of 20

Staff education / motivation

Staffing / scheduling


Conflict Resolution

Customer Service

Food Safety Knowledge

Marketing / PR


Profit And Loss

Purchasing / ordering

Recruiting / hiring

Social Media

Vendor Management

Read more

View Job Description

Grill, Burgers, Steakhouse

Upscale Casual, Markets, Wine Store, Specialty Grocer, Butcher Shop