Executive Chef in MIAMI, Florida at The Genuine Hospitality Group

The Executive Chef is responsible for overseeing all culinary operations, ensuring the highest standards of food quality, consistency, safety, and presentation. This role leads kitchen staff, develops menus, manages costs, and aligns culinary execution with the overall brand and guest experience.

Key Responsibilities

Culinary Leadership & Operations

• Lead and manage all kitchen operations across the restaurant
• Ensure consistent execution of menu items to brand standards
• Oversee food preparation, plating, and presentation
• Maintain high standards of cleanliness, sanitation, and food safety (in compliance with local health regulations)

Menu Development & Innovation

• Design and update menus in alignment with concept and seasonal availability
• Develop new recipes and presentations while maintaining cost efficiency
• Collaborate with ownership/leadership on culinary direction and brand alignment

Team Leadership & Development

• Hire, train, and mentor kitchen staff (Sous Chefs, Line Cooks, Prep Cooks)
• Create schedules and manage labor costs effectively
• Foster a positive, professional, and high-performance kitchen culture
• Conduct performance evaluations and provide coaching and feedback

Financial Management

• Manage food costs, inventory, and purchasing
• Work with vendors to source high-quality ingredients at competitive pricing
• Monitor waste, portion control, and kitchen efficiency
• Support budgeting and P&L goals

Compliance & Safety

• Ensure compliance with all food safety, sanitation, and workplace safety regulations
• Maintain proper documentation (temperature logs, cleaning schedules, etc.)
• Enforce company policies and procedures

Qualifications

• Proven experience as an Executive Chef in a high-volume or fine dining environment
• Strong leadership and team management skills
• Deep knowledge of culinary techniques, food safety standards, and kitchen operations
• Experience with budgeting, cost control, and inventory management
• Culinary degree preferred but not required

Key Skills & Competencies

• Leadership & team development
• Attention to detail and quality
• Time management & organization
• Creativity & innovation
• Strong communication skills
• Problem-solving in fast-paced environments

Work Environment

• Fast-paced restaurant kitchen environment
• Requires standing for extended periods, lifting, and working evenings, weekends, and holidays

Physical Requirements

• Ability to stand for long periods
• Lift up to 50 lbs
• Work in high-temperature environments