An Executive Chef holds a position at the very top of the kitchen management structure. Executive chefs are often responsible for the operation of multiple outlets of food service. Usually larger establishments have an executive chef, and it is primarily for a management role rather than manual cooking.
Executive Chef Sesame Bakery North Miami, FL Job Details Full-time 12 hours ago Benefits Dental insurance 401(k) Vision insurance Employee discount Qualifications Food quality maintenance Bakery experience Kitchen health and safety standards Quality assurance experience within food and beverage industry Food service health code compliance Team leadership Safety regulations Staff scheduling Operations coordination planning Labor cost analysis Team scheduling Kitchen cost control Food safety sanitizing procedures Inventory tracking for food cost management Leading team collaboration initiatives Production management Regulatory/legal compliance standards in production Managing kitchen staff Dough preparation Menu costing Kitchen staff scheduling Quality control experience within food and beverage industry Restaurant cost management Equipment inventory management Managing hospitality operations budgets Legal compliance General management Operations planning Kitchen organization Communication with kitchen staff
Full Job Description Description:
Motek, a part of Happy Corner Hospitality collective, is a Mediterranean concept restaurant. Sesame Bakery is the Happy Corner Hospitality collective's bakery and all-day brunch concept, born out of Motek. A vision that grew out of Motek into a full-fledged bakery and kitchen. It blends European boulangerie traditions with a touch of Mediterranean flair, featuring artisanal dishes and freshly baked goods inspired by Mediterranean flavors. We pride ourselves on delivering exceptional service and culinary experiences to our valued customers. Our commitment to excellence extends to every aspect of our operations.
Position Summary:
As Executive Chef, you will lead all back-of-house operations, overseeing menu execution, food quality, cost control, and kitchen performance. You are responsible for building and managing a high-performing culinary team, maintaining food safety standards, and ensuring efficient daily operations. Serving as the primary link between front- and back-of-house teams, you will drive consistency, communication, and exceptional dining experiences.
Responsibilities:
Oversee all food production to ensure quality, consistency, and efficiency Manage kitchen inventory, ordering, and equipment control Lead line operations to support smooth, timely service Maintain quality control and presentation standards Train, cross-train, and develop culinary team members Ensure a clean, organized kitchen and compliance with food safety regulations Oversee expediting to coordinate orders and maintain service flow Partner with the General Manager on labor planning and budget management
Minimum of five (5) years of culinary leadership experience managing high-volume, fast-paced kitchen operations; experience with Mediterranean cuisine is a plus. Culinary degree or equivalent professional culinary training preferred. Experience in bakery settings, working with dough and pastries required. Demonstrated knowledge of food safety, sanitation, and regulatory compliance, with the ability to consistently enforce standards. Proven experience with menu costing, budgeting, inventory control, and food cost management to meet financial goals. Ability to manage labor planning, scheduling, and productivity while maintaining operational efficiency and service standards. Strong organizational skills with the ability to multitask and prioritize in a fast-paced environment. High attention to detail across food quality, systems, and operational execution. Effective communicator with a collaborative, team-oriented leadership style. Bilingual proficiency is a plus. Flexibility to work evenings, weekends, and holidays as needed.
