Lombardi Family Concepts, Inc.
Executive Chef - South American Latin Cuisine
Lombardi Family Concepts, Inc., Dallas, Texas, United States, 75215
Executive Chef - South American Latin Cuisine
Join Lombardi Family Concepts, Inc. as an Executive Chef, leading the culinary team to create authentic, innovative, and high‑quality South American dishes while maintaining operational excellence.
Base Pay Range $100,000.00/yr – $120,000.00/yr
Key Responsibilities
Menu Development & Innovation – design, develop, and execute menus that highlight South American cuisines, with particular emphasis on Brazilian, Salvadoran pupusas and dishes, and Peruvian ceviche, anticuchos, and contemporary Latin influences.
Incorporate seasonal and locally sourced ingredients while maintaining authenticity of traditional dishes.
Regularly introduce new offerings to keep the menu dynamic and relevant.
Culinary Leadership – lead, train, and mentor the culinary team, fostering a culture of creativity, collaboration, and accountability.
Ensure proper execution and presentation of dishes at the highest standard.
Develop and enforce consistent recipes, techniques, and plating standards.
Operational Excellence – oversee day‑to‑day kitchen operations, including scheduling, ordering, and inventory management.
Ensure compliance with health, safety, and sanitation regulations.
Manage food costs, portion control, and waste reduction to meet financial targets.
Guest Experience & Brand Standards – partner with front‑of‑house leadership to deliver a seamless guest experience.
Act as a brand ambassador, engaging with guests to share knowledge of South American cuisine and culinary traditions.
Uphold and enhance the restaurant’s reputation for quality, authenticity, and hospitality.
Qualifications
Proven experience as an Executive Chef or Senior Sous Chef in high‑volume, fine dining, or upscale casual dining establishments.
Demonstrated expertise in South American cuisines (Brazilian, Salvadoran, Mexican, Peruvian required; knowledge of Argentine, Chilean, or Colombian cuisines is a plus).
Strong leadership and team management skills.
Excellent organizational, communication, and problem‑solving abilities.
Ability to balance creativity with operational and financial responsibilities.
Culinary degree or equivalent professional experience required.
Bilingual in English and Spanish is preferred.
Compensation & Benefits
Competitive salary commensurate with experience
Profit‑based bonus opportunities
Health, dental, vision benefits and 401(k)
Paid time off and holidays
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Base Pay Range $100,000.00/yr – $120,000.00/yr
Key Responsibilities
Menu Development & Innovation – design, develop, and execute menus that highlight South American cuisines, with particular emphasis on Brazilian, Salvadoran pupusas and dishes, and Peruvian ceviche, anticuchos, and contemporary Latin influences.
Incorporate seasonal and locally sourced ingredients while maintaining authenticity of traditional dishes.
Regularly introduce new offerings to keep the menu dynamic and relevant.
Culinary Leadership – lead, train, and mentor the culinary team, fostering a culture of creativity, collaboration, and accountability.
Ensure proper execution and presentation of dishes at the highest standard.
Develop and enforce consistent recipes, techniques, and plating standards.
Operational Excellence – oversee day‑to‑day kitchen operations, including scheduling, ordering, and inventory management.
Ensure compliance with health, safety, and sanitation regulations.
Manage food costs, portion control, and waste reduction to meet financial targets.
Guest Experience & Brand Standards – partner with front‑of‑house leadership to deliver a seamless guest experience.
Act as a brand ambassador, engaging with guests to share knowledge of South American cuisine and culinary traditions.
Uphold and enhance the restaurant’s reputation for quality, authenticity, and hospitality.
Qualifications
Proven experience as an Executive Chef or Senior Sous Chef in high‑volume, fine dining, or upscale casual dining establishments.
Demonstrated expertise in South American cuisines (Brazilian, Salvadoran, Mexican, Peruvian required; knowledge of Argentine, Chilean, or Colombian cuisines is a plus).
Strong leadership and team management skills.
Excellent organizational, communication, and problem‑solving abilities.
Ability to balance creativity with operational and financial responsibilities.
Culinary degree or equivalent professional experience required.
Bilingual in English and Spanish is preferred.
Compensation & Benefits
Competitive salary commensurate with experience
Profit‑based bonus opportunities
Health, dental, vision benefits and 401(k)
Paid time off and holidays
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