Executive Chef in ORLANDO, Florida at Cafe Tu Tu Tango

You’ll lead the culinary operation from the pass to the P&L—building a high-performing kitchen team, delivering exceptional food, protecting quality and consistency, and driving profitability. You’ll set the culinary standard, develop people, and create an environment where great food and great hospitality happen every shift.

• Lead the Kitchen: Set the pace, standards, and expectations for a high-volume culinary operation.
• Drive Culinary Excellence: Execute recipes, presentation, portioning, and quality standards with consistency and precision.
• Build Great Teams: Recruit, train, coach, develop, and retain a skilled culinary team that performs with urgency and pride.
• Control Food Costs: Manage food purchasing, inventory, portion control, waste, yields, and vendor relationships to maximize profitability.
• Own the P&L: Understand key financial drivers and use sales, labor, food cost, and productivity data to make smart business decisions.
• Protect Food Safety: Maintain strict sanitation, food handling, storage, temperature, and safety standards at all times.
• Execute Consistently: Ensure every dish leaving the kitchen meets recipe, quality, timing, and presentation expectations.
• Plan & Prepare: Forecast business needs and build effective prep, production, ordering, and staffing plans around volume.
• Partner Across the Restaurant: Work closely with the General Manager and front-of-house leadership to create a seamless guest experience.
• Develop Future Leaders: Identify talent, provide meaningful feedback, and create clear paths for culinary team members to grow.
• Lead by Example: Create a culture of accountability, urgency, teamwork, professionalism, and continuous improvement.

• 5+ years of Executive Chef, Chef de Cuisine, or comparable culinary leadership experience in a full-service, high-volume restaurant.
• Proven ability to lead and develop large culinary teams in a fast-paced environment.
• Strong knowledge of scratch cooking, recipe execution, food quality, and culinary standards.
• Demonstrated success managing food cost, labor, inventory, purchasing, and waste.
• Strong understanding of P&L performance and restaurant financial drivers.
• Proven ability to hire, train, coach, and retain high-performing kitchen teams.
• Strong knowledge of food safety, sanitation, HACCP principles, and health department standards.
• Ability to prioritize, problem-solve, and make confident decisions under pressure.
• Exceptional organization and communication skills with a strong sense of urgency.
• Ability to work flexible schedules, including nights, weekends, and holidays, based on business needs.
• Culinary degree or formal culinary training preferred, but proven leadership and high-volume restaurant experience matter most.
• Food safety certification required or ability to obtain within company-required timeframe.
• Ability to speak and understand English.

• Able to stand, sit, or walk for extended periods.
• Able to grasp, lift, and/or carry up to 50 lbs. as needed.
• Able to work in a confined area.
• Able to withstand changes in temperature, occasional smoke, steam, and heat.

• Eligible for a monthly profit-sharing bonus
• 401K
• Paid Time Off
• Medical, dental, vision, and life insurance
• Complimentary dining privileges at any of our ARP locations
• Opportunity for personal and professional growth