Executive Chef

Estefan Kitchen Restaurants; Kissimmee (FL); On-site; USD 90,000 - 120,000; Full time

Job summary

Estefan Kitchen Restaurants is seeking an experienced Executive Chef to take full responsibility for BOH operations. You will lead culinary strategy, menu development, and cost control while maintaining brand standards and guest satisfaction.

The role requires strong leadership, experience with high-volume operations, and expertise in kitchen management, purchasing, and inventory. Availability for nights, weekends, and holidays is required.

Qualifications

• Minimum of five (5) years of progressive leadership 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 food and labor cost control, purchasing, inventory management, production planning, supplier negotiations, and kitchen financial performance.
• Experience establishing Standard Operating Procedures (SOPs), PAR levels, and inventory controls.
• Proven ability to recruit, lead, coach, develop, and retain high-performing teams.
• Bilingual in English and Spanish required.
• Availability to work nights, weekends, and holidays as business needs require.

Responsibilities

• Oversee culinary leadership and menu development for Latin and Cuban cuisine.
• Develop and update menus in collaboration with Company Leadership.
• Standardize recipes, portions, preparation methods, and plating standards.
• Research and implement new culinary techniques and trends to improve menu performance.
• Manage food cost, labor cost, inventory control, purchasing, and production planning.
• Develop daily production and prep plans based on forecasted sales.
• Maintain PAR levels, ordering, receiving, and inventory accuracy.
• Lead, train, and supervise kitchen staff; coach and develop leaders.
• Ensure Health Department regulations, HACCP, SERV Safe compliance, and sanitation standards.
• Collaborate with General Manager on budgeting, forecasting, and procurement strategies.

Skills

Leadership

Bilingual English/Spanish

Cost control

Menu development

Kitchen management

Team development

Education

Culinary Arts degree or equivalent

Tools

Toast

ExtraChef

Restaurant365

Microsoft Excel

7Shifts

Opus

iAuditor

KDS

Job description

Job Location: BCC Rolling Oaks, LLC - Kissimmee, FL 34747

Position Type: Full Time

Job Category: Restaurant - Food Service

Executive Chef

Reports To: General Manager

Department: Back of House (BOH)

FLSA Status: Exempt

Position Summary

We are seeking a highly experienced, hands-on, and results-driven Executive Chef to take full responsibility for kitchen operations. This role requires strong leadership, expertise in food and labor cost control, purchasing, inventory management, team development, process standardization, food safety, and culinary innovation to deliver outstanding dining experience.

The ideal candidate must have a proven track record in high-volume restaurant operations, with expertise in kitchen management, menu development, production planning, cost optimization, and operational excellence, ensuring efficiency, consistency, profitability, and the highest standards of food quality and guest satisfaction.

The Executive Chef is responsible for the strategic leadership and day-to-day execution of all Back of House (BOH) operations while protecting the Estefan Kitchen brand, culinary standards, and guest experience.

Key Responsibilities

Culinary Leadership and Menu Development

• Oversee the creation and execution of Latin and Cuban cuisine, ensuring authenticity, consistency, presentation, and innovation.
• Develop and update menus in collaboration with Company Leadership, incorporating cost-effective and high-margin items while maintaining exceptional quality and guest satisfaction.
• Standardize recipes, portion sizes, preparation methods, and plating standards to ensure consistency and quality control.
• Research and implement new culinary techniques, ingredients, menu trends, and guest feedback to continuously improve menu performance and profitability.

Cost Control and Operational Efficiency

• Manage food cost, labor cost, inventory control, purchasing, and production planning to maintain profitability.
• Analyze theoretical versus actual food cost and implement corrective actions when necessary.
• Develop daily production and prep plans based on forecasted sales and anticipated business volume.
• Reduce waste and optimize ingredient usage through strict inventory, portion control, and production management.
• Establish and maintain supplier relationships to ensure the highest quality ingredients at competitive prices.
• Maintain appropriate PAR levels and oversee ordering, receiving, inventory counts, FIFO rotation, and inventory accuracy.

Financial & Business Accountability

• Achieve food cost, labor cost, and operating expense targets established by the Company.
• Review and analyze weekly and monthly financial reports, inventory variances, sales trends, labor productivity, and overall kitchen performance.
• Develop and implement action plans to improve profitability while maintaining exceptional food quality and guest satisfaction.
• Collaborate with the General Manager and Company Leadership on budgeting, forecasting, purchasing strategies, and operational planning.
• Identify opportunities to improve efficiency, increase productivity, reduce waste, and maximize profitability.

Team Leadership and Kitchen Management

• Lead, train, coach, and supervise all kitchen staff while maintaining high standards of professionalism, accountability, and teamwork.
• Develop ongoing training programs focused on culinary skills, operational consistency, food safety, and service efficiency.
• Create a positive kitchen culture that promotes teamwork, employee engagement, accountability, and employee retention.
• Prepare employee schedules, monitor labor productivity, conduct performance evaluations, and develop future kitchen leaders.
• Enforce kitchen policies, SOPs, sanitation standards, and workflow procedures.
• Oversee daily BOH operations, including opening and closing procedures, line checks, prep execution, and service readiness.

Compliance and Quality Standards

• Ensure strict compliance with all Health Department regulations, HACCP guidelines, SERV Safe standards, and Company food safety policies.
• Maintain exceptional cleanliness, sanitation, and organization throughout all kitchen and storage areas.
• Conduct daily operational audits to ensure food quality, consistency, and operational excellence.
• Ensure proper food handling, labeling, dating, storage, thawing, cooling, cooking, holding temperatures, and FIFO procedures are consistently followed.
• Ensure all kitchen equipment is properly maintained, cleaned, and operated in accordance with safety standards.

Technology and Performance Optimization

• Utilize restaurant technology and digital systems including Toast, ExtraChef, Restaurant365, Microsoft Excel, 7Shifts, Opus, iAuditor, KDS, or similar platforms.
• Monitor key performance indicators including food cost, labor cost, ticket times, waste, inventory variances, and guest satisfaction.
• Analyze customer feedback and operational performance to identify opportunities for continuous improvement.
• Partner closely with the General Manager and Front of House leadership to ensure seamless restaurant operations and an exceptional guest experience.

Brand Standards & Leadership

• Uphold and protect the Estefan Kitchen brand by ensuring every dish reflects the Company's culinary vision, quality standards, and guest experience expectations.
• Lead by example through professionalism, integrity, accountability, and a hands-on leadership style.
• Foster a culture of respect, teamwork, continuous improvement, and operational excellence.
• Build strong relationships with Front of House leadership and Corporate Management to support overall restaurant success.

Qualifications & Requirements

• Minimum of five (5) years of progressive leadership 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 food and labor cost control, purchasing, inventory management, production planning, supplier negotiations, and kitchen financial performance.
• Experience establishing Standard Operating Procedures (SOPs), PAR levels, and inventory controls.
• Proven ability to recruit, lead, coach, develop, and retain high-performing teams.
• Strong analytical, organizational, communication, leadership, and problem-solving skills.
• Proficiency with restaurant technology platforms and kitchen management software.
• Bilingual in English and Spanish required.
• Availability to work nights, weekends, and holidays as business needs require.

Physical Requirements

• Ability to stand and walk for extended periods throughout scheduled shifts.
• Ability to lift and carry up to 50 pounds.
• Ability to bend, reach, kneel, stoop, and work safely in a hot, fast-paced kitchen environment.
• Ability to operate commercial kitchen equipment safely and efficiently.

Compensation & Benefits

• Competitive salary based on experience and performance.
• Performance bonus based on food cost, labor cost, operational excellence, and guest satisfaction.
• Career growth opportunities within the Company.
• Opportunity to contribute to future restaurant concepts and company expansion.

Other Duties

This job description is intended to describe the general duties and responsibilities of this position and is not intended to be an exhaustive list of all responsibilities. Management reserves the right to assign, modify, or remove duties at any time based on business needs.

Employee Acknowledgment

I HAVE READ AND UNDERSTAND THE JOB DESCRIPTION AS STATED ABOVE AND ACCEPT THAT ANY OF THE TASKS MAY BE MODIFIED OR CHANGED. I ACCEPT RESPONSIBILITY FOR KNOWING THE MODIFICATIONS AND/OR CHANGES IN THIS JOB DESCRIPTION. I CAN PERFORM THE ESSENTIAL FUNCTIONS OF THIS POSITION, WITH OR WITHOUT REASONABLE ACCOMMODATION. THIS DOCUMENT DOES NOT CREATE AN EMPLOYMENT CONTRACT, IMPLIED OR OTHERWISE, OTHER THAN AN 'AT-WILL' EMPLOYMENT RELATIONSHIP.