Executive Chef

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

Job summary

One Haus in Boca Raton (FL) is seeking an accomplished Executive Chef to lead all back-of-house operations in a full-time, in-person role. The ideal candidate brings hands-on leadership, experience in a high-volume upscale steakhouse, and a proven ability to maintain consistency and quality at scale.

Salary ranges from $125,000 to $150,000 per year, commensurate with experience. Key responsibilities include staff management, scheduling, training, cost control, and menu development in

Qualifications

• Minimum 5+ years as Executive Chef or Senior Sous Chef in a high-volume upscale 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 relationships.
• Prior experience working within a unionized kitchen environment a plus.
• Hands-on leadership with strong communication skills.

Responsibilities

• Oversee 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.

Skills

Executive chef exp

Steakhouse cuisine

Team leadership

Cost control

Vendor management

Union kitchen exp

Communication skills

Job description

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

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