Fine Dining Culinary Leader

About Mamani is a restaurant located in the heart of Uptown Dallas that opened as the latest venture by a group of experienced chefs.

Led by Chef Christophe De Lellis, whose decade-long tenure at Joël Robuchon in Las Vegas shaped his culinary foundation, Mamani combines French technique and Italian spirit to create a modern dining experience.

Just eight weeks into service, Mamani was awarded One Star in the MICHELIN Guide, a rare feat in the region, signaling its arrival on the national fine dining stage. The menu showcases elevated dishes crafted from exceptional ingredients, accentuated by refined technique, an elegant environment, and hospitality that feels welcoming.

At Mamani, we believe great dining is inclusive and anchored in expert-level execution paired with genuine warmth. As we continue to define our identity and push boundaries, we are building a team that shares our commitment to excellence, ingredient-driven cuisine, and the joy of service.

The Chef de Cuisine plays a central role in shaping the guest experience through exceptional cooking and a thoughtful approach to hospitality. This position supports the Executive Chef by organizing, planning, and guiding all aspects of daily kitchen operations.

The ideal candidate brings a genuine love for creating beautiful food, a steady hand in leading a high-performing team, and a commitment to delivering hospitality at the highest level.

Key Responsibilities:

• Consistently deliver a positive culture to guests and team members.
• Oversee and hold the Sous Chef team accountable in effective daily operating procedures in all areas of the restaurant.
• Lead a high-performing kitchen team and maintain excellence & hospitality throughout each day's specific service periods, ensuring consistent execution of food and timely flow of service.
• Demonstrate a proactive awareness of seasonal ingredient changes and partner with the Executive Chef to maintain menu changes in a timely and relevant manner.
• Sets an example of a positive, collaborative work environment for both the service and kitchen teams, ensuring clear communication at all times.
• Ensure that proper systems are in place to ensure back of house operations are kept clean, safe and up to all standards.
• Complete all assigned administrative requirements accurately and on time.
• Provides feedback and guidance with excellence and hospitality in mind, ensuring that all team members have a pathway for growth and development.
• Consistently looks for internal and external opportunities to build our growing team.
• Perform additional responsibilities as needed and other duties as assigned to support team objectives and operational success.

Requirements:

• 4+ years of Sous Chef experience in similar environments.
• Knowledge of Microsoft Office applications, restaurant scheduling, inventory and purchasing experience necessary.
• English fluency and Spanish preferred, but not required.
• Ability to stand/walk for extended periods of time.