Head Chef

About Nude Miami Nude Miami is building the healthiest grocery store in America — a next-generation organic market, cafe, and wellness destination designed to become part of people's daily routine. The store combines a highly curated grocery assortment with prepared foods, smoothies, coffee, and functional wellness products in one seamless retail experience. Every product is rigorously vetted to create a high-trust environment where customers can shop confidently and without compromise. Nude Miami offers a modern alternative to traditional grocery while serving as a discovery platform for emerging clean-label consumer brands. With multiple locations in development, the company is building a scalable platform at the intersection of grocery, prepared food, wellness, and culture. Role Summary The Head Chef is the culinary heart of Nude Miami. You own every aspect of the food program — from recipe development and seasonal menu evolution to kitchen execution, food safety compliance, and vendor relationships. You will partner directly with the founding team to build an experience that earns Nude Miami its position as Miami's premier organic fast-casual destination. This role requires a hands-on leader who can cook at a high level, manage a team with accountability, and think analytically about food costs and margins. Key Responsibilities Recipe Development & Menu Innovation Develop and maintain all recipes across the hot bar, grab-and-go, cut fruit, salad, and catering programs in alignment with Nude Miami's clean-label sourcing standard Conduct ongoing menu reviews to introduce seasonal items, respond to guest feedback, and stay ahead of clean-eating trends Build and update standardized recipe cards (with yield, batch size, and plating specs) for every SKU on the menu Research and vet new ingredients, proteins, and specialty items to expand the program while maintaining certified organic and seed-oil-free compliance Collaborate with the Founder on pricing strategy and gross margin targets by program area Kitchen Operations & Daily Execution Lead all daily kitchen production — hot bar proteins, sides, salads, and grab-and-go items — to ensure consistent quality, accurate batch sizes, and on-time availability Set and hold production schedules aligned to daily transaction volume and daypart demand curves Maintain hot bar at optimal holding temperatures and replenish throughout service; enforce strict par management to minimize waste and stockouts Ensure all grab-and-go items, cut fruit, and prepared foods are labeled accurately with production date, use-by date, and ingredients per applicable regulations Coordinate daily prep workflows and delegate tasks clearly across the kitchen team Team Leadership & Training Hire, onboard, train, and develop prep cooks and kitchen team members Build and maintain a kitchen culture grounded in craft, cleanliness, and accountability Conduct regular one-on-ones, set clear performance expectations, and provide real-time coaching on the line Create training materials, station guides, and recipe reference documents to ensure consistent execution across shifts Cross-train team members to build depth across all stations Inventory Management & Ordering Own all food purchasing across vendors and specialty purveyors — submitting orders on schedule and within budget Conduct weekly physical inventory counts and reconcile against Vori POS data to identify shrink, variance, and waste Maintain accurate par levels for all perishable and dry ingredients; adjust dynamically based on sales volume Monitor vendor pricing and flag substitution opportunities to protect margin without compromising sourcing standards Receive and inspect all incoming deliveries for quality, temp compliance, and accuracy against purchase orders Food Safety, Health & Sanitation Maintain full compliance with Miami-Dade County food safety regulations and all applicable State of Florida Department of Business and Professional Regulation (DBPR) requirements Hold and keep current a Florida Food Manager Certification (ServSafe or equivalent); ensure all kitchen team members maintain Handler certifications Enforce HACCP principles across all food handling, storage, cooking, cooling, and reheating procedures Implement and monitor daily, weekly, and monthly sanitation schedules for all kitchen equipment, surfaces, and storage areas Maintain temperature logs, cleaning records, and corrective action documentation in accordance with inspection standards Serve as the primary point of contact for health department inspections and corrective plans Enforce allergen protocols and ensure accurate labeling of all menu items and grab-and-go products Financial Accountability Own food cost performance by program area; maintain gross margin targets (hot bar proteins 80%, smoothies/juices 75%, cut fruit 50% floor) Identify and implement waste reduction initiatives, yield improvements, and batch optimization strategies Provide the Founder with weekly cost reports, variance analysis, and recommendations Partner on new product costing using bill-of-materials pricing before any item is added to the menu Qualifications Required 5+ years of progressive culinary experience, including at least 2 years in a head chef or executive chef capacity Proven track record in a high-volume fast-casual, farm-to-table, or health-focused food concept Deep working knowledge of organic, whole-food, and clean-label ingredients and cuisine Florida Food Manager Certification (ServSafe or equivalent) — current and valid Strong command of food cost management, recipe costing, and inventory systems Experience managing vendor relationships and procurement across multiple supplier accounts Demonstrated ability to lead, motivate, and develop a kitchen team Proficiency with kitchen management software and POS platforms (experience with Vori a plus) Exceptional palate with an eye for presentation and consistency Preferred Background in plant-forward, organic, or functional foods cuisine Familiarity with cold-pressed juice, smoothie, and prepared food programs Experience with retail food operations and grab-and-go product development Knowledge of seed-oil-free, non-GMO, and certified organic sourcing standards and verification processes Culinary school degree or equivalent formal training What We Offer $70,000 base salary 5% annual performance bonus tied to culinary program metrics and store profitability ($3,500 at target) Staff meal benefit — access to everything on the Nude Miami menu A creative, high-autonomy environment where your culinary vision shapes the brand Ground-floor opportunity with a fast-scaling concept — growth into multi-unit culinary leadership as we expand A team that is genuinely passionate about organic food, wellness, and doing things the right way

Pay:

$65,000.00 - $80,000.00 per year

Work Location:

In person