Executive Chef

Black Family Hospitality (BFH) is a family-owned Texas institution built on generations of tradition, heart, and hospitality. Founded in 2014 by siblings Mike, Mark, and Christina Black, the first Terry Black’s BBQ opened in Austin, TX—and quickly became a beloved Texas icon. Today, locations span Dallas, Lockhart, Waco, and Fort Worth, with further expansion planned for 2026. Known worldwide for its authentic, mouthwatering barbecue, Terry Black’s continues to set the standard for quality and flavor.

BFH has also grown beyond BBQ with Opal’s Oysters, a tribute to the family matriarch, blending heritage, innovation, and a commitment to excellence. As the company scales, its corporate functions team is expanding too—offering the chance to join a family-driven organization where every team member plays a role in shaping the future.

Family. Flavor. Legacy.

The Executive Chef will manage the daily operations of the restaurant to include menu design, operational standards and staff management.

Supervisory Responsibilities:

• Hires, trains and supports restaurant staff.
• Supervises staff schedule compliance and overall staff performance.
• Conducts disciplinary/coaching meetings that are timely and constructive.
• Handles discipline and termination of employees in accordance with restaurant policy.
• Leadership: Demonstrated success in leading and inspiring teams while fostering a positive and productive work environment. Lead by example.
• Operational Effectiveness: Oversee and manage the kitchen's day-to-day operations, multitask, ensuring smooth and efficient workflow
• Language Proficiency: Proficiency in speaking, reading, and writing English is required; fluency in Spanish is a bonus.
• Experience: At least two years of progressive management experience in the restaurant industry, with a preference in high volume.
• Comprehensive and broad knowledge in Steak, seafood knowledge required.

Duties/Responsibilities:

• Handles and stores food products correctly (FIFO).
• Monitors recipe accuracy, enforcing the use of proper weights and measures.
• Handles all allergy and/or dietary restrictions and modifications.
• Ensures all food meets the highest quality standards and is served in a timely manner.
• Provides the all-important training to newly recruited cooks and takes note of how they progress.
• Assists in coordinating staff and assisting as required.
• Performs other duties as assigned.

Required Skills/Abilities:

• Strong supervisory and leadership skills.
• Excellent interpersonal skills with a focus on customer service.
• Excellent time management skills.
• Excellent organizational skills and attention to detail.
• Knowledge of working in several culinary areas
• Must have Food Manager Certification.
• Minimum 2 years' experience in a similar role in full service, moderate to high volume restaurants.
• Strong knowledge of culinary products and technique.
• Candidate must be able to work a flexible schedule, must be able to work weekends, and holidays.

Most Desired Characteristics:

• Sales driven and results oriented.
• Passion for people while upholding company standards.
• Adaptability is a must in an ever-changing environment.
• Creates a positive winning culture for team.
• Leads through dynamic leadership bringing energy and inspiration to the team.
• Consistently seeks pathways to improve sales and cost of goods.