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HEAD CHEF / EXECUTIVE CHEF LO DE LEA STEAK HOUSE

North Miami, FL Job Details Part-time | Full-time $18 - $22 an hour 17 hours ago Benefits Flexible schedule Qualifications Kitchen health and safety standards Customer communication Staff supervision Teamwork Food service purchasing Guest relations Food service health code compliance Team leadership Safety regulations Cost control Performance management Hiring Kitchen cost control Food safety sanitizing procedures Team training Kitchen staff training Recruiting Materials management in food and beverage Managing kitchen staff Restaurant cost management Staffing management Full Job Description

HEAD CHEF / EXECUTIVE CHEF

Job Description We are looking for an experienced, motivated, and hands-on Head Chef / Executive Chef to lead our kitchen team and oversee all daily kitchen operations. The ideal candidate should have strong leadership skills, excellent culinary knowledge, attention to detail, and the ability to maintain high standards of food quality, cleanliness, organization, and guest satisfaction. Key Responsibilities Lead, supervise, and manage the entire kitchen team. Train, motivate, and develop kitchen staff to ensure consistent performance and teamwork. Create and maintain staff schedules according to business needs. Assign daily responsibilities and ensure all kitchen stations are properly staffed and operated. Oversee daily food preparation, cooking, plating, and presentation. Ensure all dishes are prepared according to recipes, portion sizes, quality standards, and restaurant specifications. Maintain consistent food quality, taste, presentation, and portion control. Develop new menu items and seasonal specials when needed. Maintain and improve existing recipes and kitchen procedures. Manage food inventory and ensure proper stock levels. Place food and kitchen supply orders with vendors. Check deliveries for quality, quantity, freshness, and accuracy. Maintain proper food storage and organization using FIFO procedures. Monitor food costs, waste, portion control, and overall kitchen expenses. Minimize food waste and control unnecessary costs. Work closely with management to maintain food cost targets. Ensure the kitchen is fully prepared for daily service, including breakfast, lunch, dinner, and special events. Coordinate kitchen operations during busy services and maintain an efficient workflow. Communicate effectively with servers, management, and front-of-house staff. Handle customer food-related concerns and resolve issues professionally. Ensure compliance with all local health department regulations and food safety standards. Maintain proper food handling, temperature control, labeling, and sanitation procedures. Ensure all kitchen equipment is properly used, cleaned, and maintained. Report equipment problems, maintenance needs, and safety concerns to management. Maintain a clean, organized, and sanitary kitchen at all times. Establish and enforce daily cleaning and closing procedures. Ensure refrigerators, freezers, prep areas, cooking equipment, floors, and storage areas are cleaned regularly. Conduct opening and closing kitchen checklists. Monitor employee hygiene, uniforms, and proper kitchen safety practices. Ensure the kitchen is properly prepared before opening and completely cleaned after closing. Maintain a professional, respectful, and team-oriented work environment. Address employee performance issues and communicate concerns to management. Assist with hiring, interviewing, and training new kitchen employees. Ensure all kitchen employees follow restaurant policies and procedures. Manage food preparation for private parties, catering, special events, and high-volume services. Maintain accurate prep lists and ensure all ingredients are ready before service. Anticipate business needs and adjust preparation and staffing accordingly. Ensure proper communication between kitchen shifts. Maintain organization of all kitchen stations and storage areas. Stay current with culinary trends and continuously look for ways to improve the menu and kitchen operations. Take full responsibility for the overall operation, organization, cleanliness, and performance of the kitchen. Qualifications Proven experience as a Head Chef, Executive Chef, Sous Chef, or similar leadership position . Strong knowledge of culinary techniques and kitchen operations. Previous experience managing and supervising a kitchen team. Excellent organizational and communication skills. Ability to work efficiently under pressure in a fast-paced restaurant environment. Strong knowledge of food safety and sanitation regulations. Experience with food ordering, inventory, food cost, and portion control. Ability to train, motivate, and hold employees accountable. Must be reliable, professional, hands-on, and a strong team leader. Availability to work weekends, holidays, and flexible hours as required. What We're Looking For We are looking for a hands-on leader , not someone who only manages. The Head Chef is expected to actively participate in food preparation and service while leading the team, maintaining standards, controlling costs, and ensuring the kitchen operates efficiently every day. Experience with Argentine cuisine, steaks, grilling, and high-volume restaurant operations is a plus.

Job Types:

Full-time, Part-time Pay:

$18.00 - $22.00 per hour

Benefits:

Flexible schedule

Shift:

Day shift Morning shift Night shift

Work Location:

In person