Executive Chef

Executive Chef The Genuine Hospitality Group - 3.9 Miami, FL Job Details Full-time $100,000 - $120,000 a year 10 hours ago Qualifications Vendor relationship building Kitchen health and safety standards Food service health code compliance Budget control Team leadership Kitchen cost control Food safety sanitizing procedures Inventory tracking for food cost management Leading team collaboration initiatives Managing kitchen staff Restaurant cost management

Full Job Description Description:

The Executive Chef is responsible for overseeing all culinary operations, ensuring the highest standards of food quality, consistency, safety, and presentation. This role leads kitchen staff, develops menus, manages costs, and aligns culinary execution with the overall brand and guest experience. Key Responsibilities Culinary Leadership & Operations Lead and manage all kitchen operations across the restaurant Ensure consistent execution of menu items to brand standards Oversee food preparation, plating, and presentation Maintain high standards of cleanliness, sanitation, and food safety (in compliance with local health regulations) Menu Development & Innovation Design and update menus in alignment with concept and seasonal availability Develop new recipes and presentations while maintaining cost efficiency Collaborate with ownership/leadership on culinary direction and brand alignment Team Leadership & Development Hire, train, and mentor kitchen staff (Sous Chefs, Line Cooks, Prep Cooks) Create schedules and manage labor costs effectively Foster a positive, professional, and high-performance kitchen culture Conduct performance evaluations and provide coaching and feedback Financial Management Manage food costs, inventory, and purchasing Work with vendors to source high-quality ingredients at competitive pricing Monitor waste, portion control, and kitchen efficiency Support budgeting and P&L goals Compliance & Safety Ensure compliance with all food safety, sanitation, and workplace safety regulations Maintain proper documentation (temperature logs, cleaning schedules, etc.) Enforce company policies and procedures

Requirements:

Qualifications Proven experience as an Executive Chef in a high-volume or fine dining environment Strong leadership and team management skills Deep knowledge of culinary techniques, food safety standards, and kitchen operations Experience with budgeting, cost control, and inventory management Culinary degree preferred but not required Key Skills & Competencies Leadership & team development Attention to detail and quality Time management & organization Creativity & innovation Strong communication skills Problem-solving in fast-paced environments Work Environment Fast-paced restaurant kitchen environment Requires standing for extended periods, lifting, and working evenings, weekends, and holidays Physical Requirements Ability to stand for long periods Lift up to 50 lbs Work in high-temperature environments