Multi-Unit Corporate Executive Chef

PILF Restaurant Group is a people-powered, pizza-loving restaurant group based in Texas, home to multiple standout brands including Cane Rosso, Zoli’s NY Pizza, Thunderbird Pies, Cow Tipping Creamery, and more. We believe great food starts with great people. Our culture is built on teamwork, accountability, growth, and genuine hospitality. We work hard, have fun doing it, and take pride in creating memorable experiences for our guests and our teams.

At PILF, we do not just offer jobs. We build careers, promote from within, invest in leadership, and support people who want to grow alongside the company. If you thrive in a fast-paced environment, care deeply about quality and hospitality, and value keeping it real, you will feel right at home here.

We are currently seeking a Corporate Executive Chef to join our leadership team. This role is responsible for implementing and maintaining culinary standards while overseeing all culinary operations across our restaurants and external catering. The Corporate Executive Chef leads all back‑of‑house functions, including purchasing, preparation, food quality, sanitation, and financial performance across multiple locations.

• Implement and maintain Culinary Excellence Standards across all locations and concepts
• Prepare regular updates on restaurant performance for senior and corporate leadership
• Oversee all back‑of‑house operations, ensuring quality standards and financial goals are consistently met
• Report directly to the President while managing the culinary leadership team
• Direct and organize back‑of‑house strategy to maximize profitability, consistency, and quality
• Lead and develop the culinary team to drive success at each restaurant
• Analyze financial data, build budgets, and develop strategies to improve efficiency and margins
• Track food costs and manage vendors to provide standardized, cost‑efficient products
• Continuously evaluate products, ingredients, and suppliers to improve food quality while driving cost savings
• Lead ongoing vendor negotiations, contract renewals, pricing reviews, and deal optimization to ensure best value and consistency
• Collaborate closely with General Managers to create a seamless and efficient restaurant experience
• Participate in leadership hiring, assignment, training, scheduling, evaluations, and terminations
• Work closely with Human Resources and the COO to document, investigate, and resolve employee and guest incidents
• Develop recipes and menus focused on authenticity, seasonality, and high‑quality ingredients for all concepts
• Standardize production recipes to ensure consistent execution across locations
• Support catering through menu pricing, proposals, and culinary innovation
• Drive the continued growth of the catering program, including cost control, quality, presentation, and innovation
• Partner with Marketing to develop events, limited‑time offers (LTOs), and social media content that drive traffic and sales
• Ensure all sanitation, maintenance, and safety standards are followed
• Work with the Training and Development Manager and Restaurant Managers to train and supervise BOH teams
• Ensure all kitchens maintain clean, organized, and health‑department‑compliant environments
• Own the implementation, ongoing maintenance, and optimization of Restaurant
  365 (R365), including recipe builds, costing accuracy, inventory controls, and system compliance across all locations

• Proven experience as a Multi‑Unit Corporate Executive Chef or similar role
• Culinary degree or equivalent professional experience
• Experience managing culinary teams across multiple locations
• Strong leadership and people‑management skills
• Extensive knowledge of culinary techniques, ingredients, and flavors
• Excellent organizational and time‑management skills
• Ability to thrive in a fast‑paced, multi‑unit environment
• Strong communication and cross‑functional collaboration skills
• Experience with pizza, Italian cuisine, or bread/dough is helpful but not required

• Food Management: 4 years (Required)
• Multi‑Unit Management: 3 years (Required)

• Local travel to all 14 locations throughout DFW

In person

Mid‑Senior level

Full‑time

Management and Manufacturing

Restaurants