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.
Saint Petersburg, FL Job Details $70,000 - $100,000 a year 1 day ago Qualifications Menu design Kitchen health and safety standards Food service health code compliance ServSafe Safety regulations Full Job Description Position Overview We are seeking an experienced and visionary culinary leader to oversee kitchen operations, guide menu strategy, and elevate the overall dining experience. This role is responsible for setting culinary standards, developing talent, managing quality and consistency, and ensuring an exceptional guest experience across all food service operations. Responsibilities Lead the culinary team in the creation, execution, and continuous improvement of menus and recipes. Establish and maintain high standards for food quality, presentation, consistency, and safety. Oversee daily kitchen operations, including staffing, scheduling, workflow, and productivity. Collaborate with leadership to align culinary offerings with business goals, brand standards, and guest expectations. Manage food and labor costs while supporting operational efficiency and profitability. Monitor inventory, vendor relationships, purchasing practices, and supply chain performance. Train, mentor, and develop culinary team members to support performance and career growth. Ensure compliance with all health, sanitation, and food safety regulations. Evaluate kitchen performance and implement process improvements as needed. Partner with cross-functional teams on special events, promotions, and menu rollouts. Qualifications Proven experience in a senior culinary leadership role. Strong background in menu development, kitchen operations, and team leadership. Demonstrated ability to manage food costs, labor budgets, and operational targets. Knowledge of food safety, sanitation, and compliance standards. Excellent communication, organizational, and problem-solving skills. Ability to lead, coach, and motivate a diverse team in a fast-paced environment. Experience collaborating with leadership and other departments to achieve business objectives. Degree or formal training in culinary arts or hospitality is preferred, but equivalent experience may be considered. level 2 background required serve Safe preferred to start but will be required. Preferred Attributes Creative approach to menu innovation and guest experience enhancement. Strong sense of accountability and attention to detail. Ability to balance strategic planning with hands-on operational leadership. Comfortable adapting to changing priorities and business needs. What We Offer Opportunity to lead a talented culinary team and influence the dining experience. Collaborative work environment focused on quality and excellence. Competitive compensation and benefits package, based on experience and qualifications. Opportunities for professional growth and leadership development. Equal Opportunity Statement We are committed to creating an inclusive and welcoming workplace where all individuals are treated with respect and have equal opportunities to succeed.
