Executive Chef
Position Summary
We are seeking a highly experienced and results-driven Executive Chef to take full responsibility for kitchen operations. This role requires strong leadership, expertise in cost control, team training, process standardization, and culinary innovation to deliver an outstanding dining experience. The ideal candidate must have a proven track record in kitchen management, menu development, cost optimization, and high-volume restaurant operations, ensuring efficiency, consistency, and profitability.
Key Responsibilities
Culinary Leadership and Menu Development
Oversee the creation and execution of Latin and Cuban cuisine, ensuring authenticity, consistency, and innovation. Develop and update menus, incorporating cost-effective and high-margin items while maintaining quality. Standardize recipes, portion sizes, and plating to ensure uniform presentation and quality control. Research and implement new culinary techniques, ingredients, and industry trends to keep the menu competitive.
Cost Control and Operational Efficiency
Manage food cost, inventory control, and purchasing strategies to maintain profit margins. Reduce waste and optimize ingredient usage through strict inventory and portion control systems. Establish and maintain supplier relationships to ensure the best quality ingredients at competitive prices. Implement cost-control measures and analyze financial performance to enhance profitability.
Team Leadership and Kitchen Management
Lead, train, and supervise the kitchen staff to maintain high performance and professionalism. Establish ongoing training programs to improve skills, consistency, and efficiency. Create a positive kitchen culture that enhances staff retention and promotes teamwork. Enforce kitchen policies, procedures, and workflow optimization to improve productivity.
Compliance and Quality Standards
Ensure strict compliance with food safety regulations, HACCP protocols, and health department requirements. Maintain exceptional cleanliness and organization in all kitchen areas. Conduct regular audits to guarantee food safety, quality, and operational consistency.
Technology and Performance Optimization
Utilize digital tools for inventory tracking, cost analysis, and kitchen operations (ExtraChef, iAuditor, KDS, or similar systems). Establish customer feedback monitoring to continuously enhance the dining experience and kitchen performance.
Qualifications and Requirements
Minimum of 5 years of experience as an Executive Chef, Head Chef, or similar leadership role in a high-volume restaurant. Culinary Arts degree or equivalent professional experience. Extensive knowledge of Latin and Cuban cuisine (preferred). Strong expertise in cost control, inventory management, and supplier negotiations. Proven ability to lead, train, and develop teams in a high-pressure environment. Proficiency in kitchen management software and digital inventory systems. Bilingual in English and Spanish (required). Availability to work nights, weekends, and holidays as needed.
Compensation and Growth Opportunities
Competitive salary based on experience and performance. Bonus structure tied to cost efficiency, operational success, and guest satisfaction metrics. Clear career growth opportunities within the company, including a potential transition to Executive Chef based on performance. Potential to contribute to new restaurant concepts and future expansions.
