Steakhouse Executive Chef

• Medical insurance
• Vision insurance
• Paid Time Off.

Benefit eligibility and coverage are subject to the terms of the applicable benefit plans

Hands-On Kitchen Leader

At Don Julio Restaurant Group, our culture is rooted in family, excellence, innovation, and hospitality. Our “Culture of Yes” guides every interaction with our guests and team members.

We are preparing to open a new steakhouse and are seeking a highly skilled, hands-on Steakhouse Chef who understands the complete steakhouse concept and can consistently execute exceptional food.

Every team member is expected to go above and beyond to create memorable guest experiences through teamwork, quality, consistency, and exceptional service.

The Steakhouse Chef will be responsible for the daily preparation, execution, quality, consistency, and presentation of all food served in the restaurant.

This is a hands-on culinary leadership position—not a corporate or administrative Executive Chef role. The Chef must be comfortable working directly in the kitchen, preparing food, demonstrating proper culinary techniques, training cooks, inspecting every station, and leading the kitchen during busy service periods.

The selected candidate must have strong steakhouse experience and comprehensive knowledge of steaks, chops, seafood, appetizers, salads, soups, sauces, side dishes, accompaniments, and desserts commonly offered in a quality steakhouse.

The Chef will work closely with the Corporate Chef, ownership, and restaurant management to prepare the kitchen and culinary team for the opening of the new restaurant and maintain the established standards after opening.

• Take responsibility for the daily preparation, execution, quality, consistency, and presentation of all food.
• Work hands-on in the kitchen before, during, and after service.
• Prepare and properly cook steaks, chops, seafood, and other proteins.
• Ensure steaks and other proteins are consistently prepared to guests’ requested temperatures.
• Demonstrate strong knowledge of beef grades, steak cuts, trimming, portioning, seasoning, grilling, broiling, searing, resting, carving, and presentation.
• Understand and properly execute the complete steakhouse menu, including appetizers, salads, soups, sauces, seafood, side dishes, accompaniments, and desserts.
• Assist the Corporate Chef with menu testing, recipes, tastings, product selection, food presentation, and opening preparations.
• Follow and enforce all standardized recipes, preparation procedures, portion sizes, cooking methods, and plating requirements.
• Lead, train, supervise, and provide hands-on direction to Sous Chefs, Line Cooks, Prep Cooks, and other kitchen employees.
• Demonstrate proper cooking, preparation, sanitation, and food-handling techniques to the kitchen team.
• Conduct line checks before service to confirm that each station is properly prepared, stocked, clean, and ready.
• Monitor food quality, cooking temperatures, presentation, ticket times, and kitchen performance throughout each shift.
• Correct food-quality, preparation, presentation, or performance problems immediately.
• Coordinate preparation lists, station assignments, product levels, shift transitions, and service responsibilities.
• Oversee kitchen opening, preparation, service, closing, storage, labeling, rotation, and cleaning procedures.
• Assist with ordering, receiving, inventory, portion control, product utilization, and waste reduction.
• Protect product quality and assist with controlling food costs.
• Maintain a clean, organized, safe, and sanitary kitchen.
• Ensure compliance with food-safety requirements and…