Restaurant Chef - Dallas Arboretum and Botanical Garden

Job DetailsLevel: ExperiencedJob Location: Dallas Arboretum and Botanical Garden - Dallas, TX 75218Position Type: Full TimeEducation Level: Not SpecifiedSalary Range: $60,000.00 - $65,000.00 Salary/yearTravel Percentage: NoneJob Shift: DayProof of the Pudding is an award-winning catering company throughout the Southeast with a commitment to creating quality culinary concepts from scratch. This standard was upheld through the expansion into Sports and Entertainment Hospitality Services by providing elevated concessions and premium offerings to collegiate stadiums, PGA golf tournaments, International Boat Shows, Professional Sports Teams, & more. 

Proof of the Pudding is seeking an experienced Restaurant Chef to join our culinary team at The DeGolyer Restaurant, located within the Dallas Arboretum and Botanical Garden. The restaurant offers daily tea experiences as well as a la cart service. This role is designed to enhance kitchen efficiency, elevate menu creativity and design, and provide strong operational support within a fast-paced restaurant environment. The ideal candidate is self-motivated, works with a strong sense of urgency, and understands the demands of a high-performing restaurant operation. 

ESSENTIAL DUTIES AND RESPONSIBILITIES   



Lead the production, preparation, and execution ensuring dishes reflect Proof of the Pudding’s culinary standards. 





Lead to ensure proper safety and sanitation of all kitchen/food service areas.  





Creating and maintaining the overall moral of the kitchen and culinary team. 





Practicing proper food safety procedures while preparing hot and cold foods.  





Ensuring proper cleaning and sanitizing of food contact surfaces such as/but not limited to dishes, small wares, equipment, and food prep surfaces.  





Demonstrate professional customer service skills while communicating with guests.  





Maintaining the highest level of service, safety, and food quality for each event.   





Monitor food quality and safety standards, ensuring compliance with health regulations and maintaining waste to maintain cost control.  





Support the off-premise events team with culinary production, setup, and execution for high-volume or special events as needed. 





Assist the Executive Chef in achieving financial and food cost goals, maintaining budget controls, and tracking culinary expenses.  





Oversee all purchasing, ordering, and inventory management to ensure proper product levels, cost efficiency, and alignment with culinary standards.  





Lead and manage the culinary team through effective scheduling, hiring, onboarding, training, and ongoing coaching to support operational excellence. 





Maintain a strong front of house presence, partnering with service teams to deliver a polished dining experience and exceptional guest service for both diners and tea guests. 



Performs other related duties as required  
QualificationsEducation and/or Experience  



2+ years of experience working in restaurant, or similar role. 





ServSafe certified or is available to receive training.  





Must have knowledge and comfortability with Microsoft Office applications. 





Must live near the Dallas, TX area. 



Specialized Qualifications:  



Excellent listening and communication skills  





Renowned time management and organization skills  





Working knowledge of a variety of cooking equipment.  





Strong Customer Service skills with the desire to go above and beyond a client’s needs.  





The ability to work alone and as a team.  





Strong attention to detail and the ability to learn and adapt quickly.  





Must have a firm understanding of all food safety practices including, but not limited to, TCS, TILT, temperature logs, and cleaning/sanitizing.  





Must have knowledge of food preparation/food service with a strong understanding of the execution of BEOs, reading production sheets, and completing tasks.  





Ability to multi-task 





Capable of producing a consistent product in high volume. 



 

 



Ability to maintain exceptional, upscale guest experiences while successfully managing fast paced, high volume service environments.  



Work Environment 

The Restaurant Chef works in a fast-paced, dynamic dining environment with moderate noise from guests and kitchen activity. The role requires frequent movement throughout the dining and service areas, standing for long periods, and occasional lifting of supplies. The manager interacts closely with guests and all staff members, ensuring smooth operations, team collaboration, and a consistently elevated dining experience.  

Uniform Requirements   

Adherence to Company Uniform Requirements outlined i