Executive Chef

One Haus; Boca Raton (FL); On-site; USD 125,000 - 150,000; Full time

Job summary

One Haus in Boca Raton is seeking an accomplished Executive Chef to lead all back-of-house operations. The role entails overseeing kitchen staff management, ensuring food quality, and managing costs within a high-volume environment.

Ideal candidates will have over 5 years of experience in elevated restaurants, strong leadership skills, and a passion for classic American/Steakhouse cuisine, with a salary range of $125,000-150,000 per year based on experience.

Qualifications

• Minimum 5+ years as an Executive Chef or Senior Sous Chef in a high-volume elevated restaurant.
• Background in classic American/Steakhouse cuisine preferred.
• Proven ability to manage large teams and maintain consistency under pressure.

Responsibilities

• Oversee all back-of-house operations including kitchen staff management, scheduling, and training.
• Maintain consistency and quality of all menu items in a high-volume environment.
• Manage food and labor costs, inventory, and purchasing.

Skills

Leadership

Kitchen Management

Cost Control

Communication Skills

Job description

Steakhouse | Boca Raton/Delray Full-Time | In-Person | From $125K-150K

ABOUT THE OPPORTUNITY

upscale steakhouse in Boca Raton/Delray Beach is seeking an accomplished Executive Chef to lead all back‑of‑house operations. The ideal candidate brings proven leadership in a high‑volume, upscale environment, a hands‑on management style, and the experience to maintain consistency and quality at scale.

KEY RESPONSIBILITIES

• Oversee all back‑of‑house operations including kitchen staff management, scheduling, and training
• Maintain consistency and quality of all menu items in a high‑volume environment
• Manage food and labor costs, inventory, and purchasing
• Ensure full compliance with all health and safety regulations
• Collaborate with ownership and senior leadership on menu development and operational improvements
• Lead by example — fostering a professional, disciplined, and team‑oriented kitchen culture

QUALIFICATIONS

• Minimum 5+ years as an Executive Chef or Senior Sous Chef in a high‑volume elevated restaurant
• Background in classic American/Steakhouse cuisine preferred
• Proven ability to manage large teams and maintain consistency under pressure
• Experience with cost control, ordering, and vendor relationship management
• Prior experience working within a unionized kitchen environment a plus
• Hands‑on leadership style with strong communication skills

COMPENSATION & BENEFITS

• Salary: From $125,000-150,000 year, commensurate with experience