Concept Chef

At HG Sply Co. we believe that how we eat, connect, and show up each day matters. Our menu is rooted in clean, well‑sourced ingredients, and our bar comes to life with fresh juices and house infusions. Our team leads with intention, values camaraderie, and brings the kind of energy that makes every guest feel welcome and cared for.

We are hiring a Concept Chef to lead menu innovation, elevate kitchen standards, and build the culinary systems that support our growth. This role starts at our Greenville Ave location in Dallas, learning the brand from the inside out before leading R&D for new menu development and supporting the Rockwall opening in 2026.

• Own and refine culinary systems, recipes, and standards across the brand.
• Build and develop a high‑performing kitchen team that serves as the R&D and training hub.
• Partner with Operations, Training, and Marketing to ensure consistent execution and strong cost control.
• Drive culinary innovation using data, testing, and guest feedback.
• Prepare and execute culinary plans for new restaurant openings.

• Consistent execution of HG culinary standards across locations.
• Strong training systems and a pipeline of Culinary Leads.
• Successful rollout of new menus.
• Greenville Ave functioning as a true R&D and training center.
• Improved food cost and strong audit performance.

• Experienced culinary leader with a passion for clean, craveable food.
• Strong operator who understands systems, consistency, and cost control.
• Creative thinker who can develop standout dishes while maintaining brand identity.
• Skilled mentor who builds teams and elevates talent.
• Thrives in a growing, fast‑moving environment.

• 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.

Mid‑Senior level

Full‑time

Management and Manufacturing

Food and Beverage Services