Chef, Restaurant

FirstService Residential; Sunny Isles Beach (FL); On-site; USD 110,000 - 120,000; Full time

Benefits offered by this job

Medical benefits

Dental benefits

Vision benefits

Paid holidays

401k with company match

Job summary

A service management company is seeking an experienced Executive Chef to oversee the entire food service operation. Responsibilities include managing kitchen personnel, ensuring food quality, and maintaining sanitation standards. Candidates should have a minimum of two years of culinary management experience and a culinary management training background. This full-time role offers a competitive salary of $110,000 - $120,000 annually with full benefits.

Qualifications

• Minimum two years of culinary preparation experience.
• Minimum two years of culinary management experience in a high-volume setting.
• Must have or be able to obtain a food workers card if required.

Responsibilities

• Prepare food according to specifications before and during operations.
• Measure and portion all food items properly, complying with standards and policies.
• Cook all food to proper specifications in a timely manner.

Skills

Culinary management

Food preparation

Sanitation regulations

Microsoft Word

Microsoft Excel

Education

Culinary or foodservice management training

Job description

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Description

Job Overview: The Executive Chef is responsible for the entire food service operation, including food and non-food purchasing, storage, sanitation, cleanliness, cost control, quality control, portion control, recipe files, menu cycles, food presentation, inventories, and scheduling. The role involves overseeing the preparation of all food items for various dining settings while maintaining high standards for quality and presentation. The Executive Chef must employ, train, and evaluate all kitchen personnel, including sous chefs, bakers, cooks, and dishwashers.

Your Responsibilities:

1. Prepare food according to specifications before and during operations.
2. Measure and portion all food items properly, complying with standards and policies.
3. Cook all food to proper specifications in a timely manner.
4. Utilize kitchen equipment such as knives, slicers, pots, pans, ovens, etc.
5. Maintain proper food temperatures and storage.
6. Ensure freshness and quality of all menu items.
7. Package products according to specifications.
8. Perform opening, closing, and side work duties as instructed.
9. Keep workstation and equipment clean, organized, and sanitized.
10. Follow all health and sanitation regulations.
11. Set up and operate kitchen equipment.
12. Manage waste control and record spoilage.
13. Work varied hours, including nights, weekends, and holidays.
14. Perform other duties as assigned.

Skills & Qualifications:

• Minimum two years of formal culinary or foodservice management training or equivalent experience.
• Minimum two years of culinary preparation experience.
• Minimum two years of culinary management experience in a high-volume setting.
• Must have or be able to obtain a food workers card if required.
• Experience with Microsoft Word and Excel in a computer network environment.

Physical Requirements:

• Ability to lift 30–50 lbs.
• Stand or sit for long periods.
• Reach with hands and arms.
• Communicate effectively in spoken and written word.

Supervisory Responsibilities:

Plan and schedule food production and sanitation staff, hire, discipline, and recommend terminations as needed.

Additional Information:

• Schedule varies.

What We Offer:

Full-time benefits including medical, dental, vision, paid holidays, time off, and a 401k with company match. Occasional travel may be required.

Compensation: $110,000 - 120,000 annually

Disclaimer:

This job description is not exhaustive; management may assign additional duties as needed.

Seniority level

Mid-Senior level

Employment type

Full-time

Job function

Management and Manufacturing

Note: The job posting does not indicate that it is expired.