Cane Rosso
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.
Corporate Executive Chef 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.
Responsibilities
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 Restaurant365 (R365), including recipe builds, costing accuracy, inventory controls, and system compliance across all locations
Requirements
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
Experience
Food Management: 4 years (Required)
Multi‑Unit Management: 3 years (Required)
Willingness to Travel
Local travel to all 14 locations throughout DFW
Work Location In person
Seniority level Mid‑Senior level
Employment type Full‑time
Job function Management and Manufacturing
Industries Restaurants
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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.
Corporate Executive Chef 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.
Responsibilities
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 Restaurant365 (R365), including recipe builds, costing accuracy, inventory controls, and system compliance across all locations
Requirements
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
Experience
Food Management: 4 years (Required)
Multi‑Unit Management: 3 years (Required)
Willingness to Travel
Local travel to all 14 locations throughout DFW
Work Location In person
Seniority level Mid‑Senior level
Employment type Full‑time
Job function Management and Manufacturing
Industries Restaurants
#J-18808-Ljbffr