"Great cooking is built on discipline, consistency, and respect for the ingredients, the craft, and the team behind every plate." Exceptional cuisine begins with the standards we set, the team we build, and the care behind every plate. This is a rare opportunity to open a new, upscale restaurant in Coconut Grove and help shape its culinary identity and kitchen culture from the ground up. We are seeking an accomplished Executive Chef to lead the culinary vision and kitchen operations of our new restaurant, combining creative direction, technical mastery, disciplined leadership, and full financial ownership from pre-opening through sustained success. Opening a New Kitchen Build the culinary team from the ground up, recruiting, hiring, and training a Chef de Cuisine, sous chefs, and a high-performing kitchen brigade for opening. Lead kitchen readiness across equipment, station setup, systems, vendor selection, food safety, tastings, and service rehearsals, ensuring a disciplined, on-time launch. Set the opening menu, pre-opening kitchen budget, and operating standards in partnership with ownership. Culinary Vision and Menu Development Define the restaurant's culinary identity and create its concept, menus, and seasonal evolution in partnership with ownership. Establish and standardize recipes, plating, portions, and station procedures to ensure consistency, precision, and efficient execution. Lead tastings and menu reviews to refine flavor, presentation, and service readiness. Source and evaluate specialty and seasonal ingredients while building productive relationships with farms, purveyors, and vendors. People and Kitchen Culture Lead, mentor, and develop the Chef de Cuisine, sous chefs, line cooks, and kitchen staff through clear expectations, hands-on training, timely feedback, and accountability. Build a calm, organized, disciplined, safe, and respectful kitchen culture that supports engagement, retention, and high performance. Oversee schedules and staffing plans that provide proper coverage, support team growth, and control labor costs. Kitchen Operations and Financial Performance Own all kitchen operations, ensuring every service is prepared, organized, and precisely executed to the restaurant's standards. Maintain quality, freshness, flavor, presentation, pacing, and proper temperature across every station and plate. Partner with front-of-house leadership to coordinate service, communicate menu changes, specials, and ingredient details, and support a seamless guest experience. Own the kitchen P&L, including purchasing, vendor negotiations, inventory, labor, and waste, to achieve budget and food-cost targets in partnership with ownership. Set and enforce sanitation, storage, food-safety, workplace-safety, and documentation standards; inspect the kitchen and correct deficiencies promptly.

EXPERIENCE AND REQUIREMENTS

Required Qualifications Eight to ten years of progressive culinary experience, including at least three years as an Executive Chef or Chef de Cuisine in an upscale or fine-dining restaurant. Proven success creating original menus and leading a high-volume upscale or fine-dining kitchen. Advanced culinary skills across classical and modern techniques, butchery, sauces, and plating. Demonstrated P&L ownership, including food and labor costing, inventory, budgeting, forecasting, and waste reduction. Food Safety Manager Certification (ServSafe or equivalent) and strong knowledge of sanitation and kitchen safety. Strong leadership, organization, and communication; able to build and lead a kitchen management team and remain calm and decisive during peak service. Ability to work in a high-heat kitchen, lift up to 50 pounds, and maintain evening, weekend, and holiday availability. Preferred Qualifications Culinary degree or formal culinary training; equivalent professional experience will be considered. Experience opening or elevating an upscale or fine-dining restaurant. Established relationships with South Florida farms, fishermen, and specialty purveyors.

COMPENSATION

Base Salary:

Competitive.

Bonus:

Performance-based incentive tied to business performance.

Healthcare:

Medical, dental, and vision insurance plans.

Paid Time Off:

Vacation and sick days.

Manager Parking:

Complimentary parking.

Employee Benefits:

Dining and referral programs.

Professional Development:

Culinary leadership training and career growth. If you are ready to define a culinary identity, build a kitchen from the ground up, and lead a team committed to craft and excellence, apply here or email your resume to coconutgrove@moccagroup.com.

Pay:

$150,000.00 - $175,000.00 per year

Benefits:

Dental insurance Food provided Health insurance Paid time off Referral program Relocation assistance Vision insurance

Work Location:

In person