Job Description

Job Description

Step into a dynamic, high-profile culinary leadership role at one of Dallas’ most iconic cultural destinations. As the Executive Chef for Wolfgang Puck Catering at the Perot Museum, you will oversee all culinary operations—spanning the daily café, premium catering, special activations, and high-volume events. This is a hands-on, team-focused role for a chef who leads from the front, inspires excellence, and builds a culture rooted in hospitality, consistency, and innovation.

Key Responsibilities

• Lead the full culinary program including the museum café, catering operations, activations, and special events.
• Set the tone as “captain of the ship,” modeling professionalism, accountability, and a positive team culture.
• Direct daily café service and kitchen operations, maintaining high standards for execution, staffing, food quality, and efficiency.
• Lead day-to-day café service and kitchen management while supporting catering production and event execution across the museum.
• Train, mentor, and develop the culinary team with a focus on growth, succession planning, and elevating skill sets.
• Drive culinary excellence through menu execution, operational consistency, scratch cooking, and Wolfgang Puck standards.
• Partner closely with operations, sales, and event teams to ensure seamless service, flawless event execution, and guest satisfaction.
• Manage food and labor costs, inventory, ordering, and compliance with all culinary, safety, and sanitation standards.
• Support new initiatives, café enhancements, seasonal menus, and special programming tied to museum exhibits and activations.
• Maintain strong relationships with museum partners, guests, vendors, and internal WPC stakeholders.

Preferred Qualifications

• 5+ years of culinary leadership in high-volume, multi-outlet environments (culture venues, large restaurants, hotels, catering, or similar).
• Strong background in both à la carte and catering production.
• Proven ability to lead, motivate, and grow teams.
• Solid understanding of cost controls, ordering systems, menu planning, and operational efficiency.
• Positive, collaborative, hands-on leadership style.
• Nights, weekends, and event-based scheduling required.

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