Executive Chef

Established restaurant in Weston, a high-energy, elegant Italian restaurant, is looking for a strong, practical experience Executive Chef to run the day-to-day operations. Hospitality first, elevated F&B, SOP & top-line focused, proven record of financial excellence in a standalone restaurant group. Passion for training and development. Taking also into consideration a seasoned Sous Chef ready for the next step in their career. Growth potential with an established Company.

Primary Job Duties:

• Oversee all culinary and operational functions to ensure high-quality food preparation, presentation, service standards, and cleanliness across all production and service areas
• Maintain consistency of food quality and ensure compliance with sanitation, food safety, and local regulations
• Develop recipes, portion standards, and menus aligned with brand standards, customer preferences, and budget constraints; support plate presentation and special event/menu planning
• Manage, hire, train, and oversee performance of all department employees; identify training needs and implement effective programs
• Control food and beverage costs in line with company COGS goals while managing budgets, margins, and financial projections
• Oversee purchasing, inventory management, and receiving to ensure accuracy, cost efficiency, and proper stock levels
• Ensure employees are equipped with proper uniforms, tools, and resources to perform their roles effectively
• Assist in the execution of events, catering, and off-site functions
• Monitor equipment functionality, report malfunctions, and coordinate maintenance as needed
• Prepare operational reports, analyze performance trends, and provide recommendations for improvement
• Participate in management meetings to review operations, historical data, and forecasts
• Maintain required certifications (Food Manager, Alcohol) and ensure adherence to all company policies, procedures, and systems
• Utilize relevant systems and software, including POS, payroll, restaurant management tools, and MS Office
• Perform additional duties as needed to support efficient and successful business operations

Minimum Qualifications:

• Culinary Degree preferred; Minimum of three to five years of kitchen management experience required, preferably in high volume hotels or restaurants.
• Bilingual preferred. English fluency required. Spanish/Italian preferred.
• Exceptional proven ability of kitchen management skills.
• Must have strong customer minded mentality for maintaining quality standards.
• Must have strong team orientation.
• Ability in delegating responsibilities and monitoring progress.
• Great communication and leadership skills.
• High level of standard in regard to quality control.
• Travel required.
• Prior experience training, purchasing, and managing budgets.
• Good understanding of useful computer programs (MS Office, restaurant management software, payroll software, POS).
• Flexible and long hours required; required to work varying schedules to reflect the business needs of the restaurant.
• Availability to work all holidays, nights, and weekends.

Benefits:

• Salary $80k to $90k + bonus on sales and COGS.
• Heath, dental, and vision insurance.
• Paid time off accrual.
• Discounted rate.
• Life Insurance.
• Growth Opportunity!