Executive Chef, June's All Day - Dallas

About June’s All Day 

A little bit of Paris is coming to Dallas.

June’s All Day is expanding to Dallas! Known for its vibrant atmosphere, curated wine list, and crave-worthy bistro menu, June’s transitions seamlessly from morning coffee and weekend brunch to late-night dinner. We are looking for an ambitious, highly skilled Executive Chef to lead our kitchen opening, build a top-tier culinary team, and execute our scratch menu with absolute consistency.

Key Responsibilities

• Culinary Execution: Oversee and execute an all-day menu (Lunch, Brunch, and Dinner) featuring French bistro classics and modern favorites made with high-quality ingredients.
   
• BOH Leadership: Recruit, train, and mentor line cooks, prep cooks, and dishwashers—building a positive, disciplined kitchen culture from day one.
   
• Financial Oversight: Manage food and labor costs, control inventory, maintain vendor partnerships, and drive BOH profitability.
   
• Kitchen Operations: Supervise prep, line execution, and plating during high-volume rushes to guarantee speed and quality control.
   
• Safety & Sanitation: Enforce strict health department compliance, sanitation practices, and kitchen organization.
   

Qualifications & Requirements 

• 6+ years as an Executive Chef or Head Chef in a high-volume, scratch-kitchen environment.
   
• Deep understanding of bistro cuisine, modern prep techniques, food costing, and kitchen financials.
   
• Proven leadership ability with a track record of building and retaining strong kitchen teams.
   
• Certified Texas Food Manager.
   

What’s in it for You? 

• Competitive base salary + performance-based bonus potential
   
• Comprehensive health, dental, and vision insurance
   
• Paid Time Off (PTO)
   
• Generous dining discounts across the MML Hospitality portfolio
   
• The prestige and growth potential of leading a high-profile Dallas opening
   

To Apply 

Ready to lead the next chapter of June's All Day? Please submit your resume and a brief note telling us about a time you had to handle a high-pressure hospitality situation.