Executive Chef in MIAMI, Florida at The Genuine Hospitality Group

General Description of Work:

The Genuine Hospitality Group, led by James Beard Award–winning Chef Michael Schwartz, is seeking a

visionary Executive Chef to lead the culinary program at Amara at Paraiso—one of South Florida’s

premier waterfront dining destinations. This is a rare opportunity for a dynamic culinary leader to shape a

high-profile, high-volume restaurant known for bold Central and South American flavors, seasonal

coastal cuisine, and an elevated guest experience. With over 300 seats, a thriving events business, and a

team of nearly 100 employees, this role offers both creative freedom and operational impact at scale.

Essential Function:

• Lead development of seasonal, coastal South American inspired menus that adhere to the ethos of Genuine cooking
• Develop, implement and maintain systems that enhance communication, cost control, and nurture creative output
• Design and evolve menus that reflect culinary trends, guest preferences, dietary needs, and locally and sustainably sourced ingredients
• Plan and execute seasonal menu transitions with a strong focus on quality, consistency, and creativity
• Create, document, and standardize recipes to ensure scalability and consistency across operations
• Oversee all kitchen operations, including prep, production, service, and execution across both the restaurant and offsite commissary kitchen
• Manage commissary operations including labor, logistics, maintenance, production, and quality control as an extension of the main kitchen
• Ensure all food is prepared and presented according to established recipes, portioning, and quality standards
• Implement and maintain rigorous quality control measures for sourcing, handling, and preparation of all ingredients
• Maintain strict adherence to sanitation, safety, and cleanliness standards, including scheduled maintenance of equipment and facilities
• Own and manage kitchen financial performance, including food cost (COGs), labor, and operating expenses
• Develop and manage kitchen budgets; proactively monitor and adjust to meet financial targets
• Optimize costs while maintaining the highest standards of quality and guest experience
• Control inventory, ordering, and product usage in alignment with company specifications and procedures
• Provide strong leadership, direction, and motivation to a large, high-performing kitchen team (up to 40 employees)
• Recruit, interview, hire, train, evaluate, and develop kitchen personnel
• Foster a culture of accountability, collaboration, and continuous improvement
• Oversee onboarding and training programs to ensure team success and alignment with company standards
• Schedule labor strategically based on business needs while meeting labor cost goals
• Lead by example—stepping into operations as needed to support service and uphold standards
• Partner closely with front-of-house leadership to ensure seamless service and communication
• Collaborate with the Marketing team to develop food-focused content and campaigns
• Contribute to brand storytelling through menu features, seasonal promotions, and participation in key food holidays and events
• Work with senior leadership to align culinary strategy with overall business objectives

Education and / or Experience:

• A minimum of 7 years of experience in varied kitchen positions including food preparation, line cook, fry cook and expediter.
• A minimum of 5 years of experience in management.
• Experience in corporate environment
• Experience with batch cooking or high-volume operations
• Has lead groups in large team settings of 10 or more staff members

Qualifications

• Minimum 7+ years of progressive culinary experience, including leadership in high-volume or fine dining environments
• At least 5 years in a senior kitchen leadership role (Executive Chef, Chef de Cuisine, or equivalent)
• Proven experience leading large teams and complex kitchen operations
• Strong financial acumen with experience managing COGs, labor, and budgets
• Experience with high-volume production and/or commissary operations preferred
• Passion for seasonal, locally sourced ingredients and culturally inspired cuisine
• Exceptional leadership, communication, and organizational skills

Compensation

• Annual Salary between $100,000 - $120,000
• 1-week vacation during their first year of employment (after 6 months) and 2 weeks of paid vacation after 1 full year of employment.
• Heath, Dental, & Vision insurance, 401(k), plus additional Supplement plans
• Employee Assistance Program, Employee recognition programs & Employee meals
• PTO & Sick Leave