Executive Chef

Bethyl Laboratories, Inc; Lake Park (FL); On-site; USD 90,000 - 120,000; Full time

Benefits offered by this job

Health insurance

Career advancement

Employee discounts on meals

Job summary

SeaHawk Prime in Florida is seeking an Executive Chef to lead the back-of-house in a high-volume fine dining setting. You will drive culinary excellence, elevate guest experience, and mentor a diverse kitchen team through refined techniques and strong operational discipline.

You will craft seasonally inspired menus, manage food costs and purchasing, and partner with front-of-house leadership to ensure seamless service. The role demands organization, calm under pressure, and a passion for quality.

Qualifications

• High school diploma or equivalent; culinary degree strongly preferred.
• Minimum 7 years of progressive culinary leadership, with at least 3 years as Executive Chef in a high-volume fine dining environment.
• Proven track record of team development, menu innovation, and operational excellence.
• Extensive knowledge of classic and contemporary culinary techniques, kitchen systems, and ingredient sourcing.
• Excellent leadership and communication skills; ability to work under pressure.

Responsibilities

• Lead all culinary operations with precision and elevated guest experience.
• Develop refined, seasonal menus aligned with brand and clientele.
• Mentor kitchen staff including Sous Chefs, Line Cooks, Prep Cooks, and Stewards.
• Oversee high-volume service without compromising quality.
• Maintain sanitation, safety, and cleanliness per regulations.
• Manage food cost, inventory, labor, and purchasing to meet budgets.
• Develop training programs to raise technical skill and service standards.
• Conduct line checks and tastings to ensure alignment with culinary vision.
• Collaborate with FOH leadership to ensure seamless guest experience.
• Maintain vendor relationships and source premium ingredients.
• Lead by example during peak service and events.
• Collaborate on marketing and events.

Skills

Leadership

Menu development

Team mentoring

Food cost control

Operational excellence

Vendor management

Plating & presentation

Communication

Under pressure

Education

Culinary degree

High school diploma

Tools

Inventory software

Scheduling systems

Job description

Reports To : Chef David Burke / General Manager – Director of Operations

Job Overview

The Executive Chef is the culinary leader responsible for all aspects of back-of-house operations in a high-volume fine dining environment. This role demands a balance of refined technique, operational discipline, and inspired leadership. The Executive Chef ensures consistent excellence in food quality, presentation, and execution while driving efficiency, team development, and guest satisfaction.

This position requires a high level of organization, attention to detail, and the ability to operate under pressure. The Executive Chef sets the culinary tone, innovates seasonally inspired menus, and maintains the highest standards of service, cleanliness, and professionalism.

General Responsibilities

• Lead all culinary operations with a focus on precision, consistency, and elevated guest experience


• Develop and execute refined, seasonal menus that align with the restaurant’s brand and clientele expectations


• Supervise and mentor all kitchen staff, including Sous Chefs, Line Cooks, Prep Cooks, and Stewards


• Oversee and maintain high-volume service without compromising quality or presentation


• Uphold and enforce strict sanitation, safety, and cleanliness standards in compliance with local and federal regulations


• Manage food cost, inventory, labor, and purchasing to meet budget goals and profitability targets


• Develop training programs to ensure technical skill, product knowledge, and fine dining service standards across the culinary team


• Conduct regular line checks and tastings to ensure execution aligns with culinary vision and quality expectations


• Partner with FOH leadership to ensure menu knowledge, service timing, and guest experience remain seamless


• Maintain vendor relationships and oversee sourcing of premium ingredients and specialty products


• Lead by example during peak service hours and special events


• Collaborate on marketing and event planning as it pertains to culinary offerings and experiences

Management Activities

• Full leadership of BOH team and kitchen operations


• Responsible for staffing, scheduling, onboarding, coaching, and progressive discipline


• Conduct regular performance reviews and implement development plans for team members


• Develop and manage kitchen budgets including food, labor, and equipment expenses


• Maintain accurate records for health department, inventory, training, and compliance

The Executive Chef exercises a significant degree of discretion and independent judgment in all aspects of kitchen operations. This includes menu creation, hiring, vendor selection, budgeting, staff management, and daily operational decisions. These choices have a direct impact on the guest experience, brand integrity, and financial performance of the restaurant.

Job Qualifications

Education:

• High school diploma or equivalent required. Culinary degree from an accredited institution strongly preferred

Experience:

• Minimum 7 years of progressive culinary leadership experience, with at least 3 years as Executive Chef in a high-volume fine dining environment


• Proven track record of team development, menu innovation, and operational excellence


• Extensive knowledge of classic and contemporary culinary techniques, kitchen systems, and ingredient sourcing

Skills:

• Inspiring leader and team builder with excellent communication and conflict resolution skills


• Highly organized with a strong attention to detail and ability to execute under pressure


• Advanced knowledge of food and labor costing, kitchen operations, and vendor management


• Strong computer skills and familiarity with inventory and scheduling systems

Physical Requirements (ADA)

• Ability to stand and walk for extended periods (8–12 hours per shift)


• Frequent bending, lifting, and carrying up to 50 lbs


• Manual dexterity for knife work and fine plating


• Ability to work in a high-heat, high-pressure environment for extended periods

Working Conditions

• Fast-paced, high-end culinary environment with emphasis on refinement and precision


• Exposure to heat, sharp tools, and kitchen equipment


• Flexible schedule including nights, weekends, holidays, and extended shifts as required


• On-call availability for emergencies, last-minute changes, or special events

Licenses/Certifications:

• Valid Food Manager Certification (e.g., ServSafe or equivalent)


• Competitive pay based on experience


• Opportunities for career advancement within a growing restaurant


• Employee discounts on meals


• Health insurance for full-time employees


• A positive and passionate working environment

This job description provides an overview of the essential functions and responsibilities of the Executive Chef role. It is not an exhaustive list, and additional duties may be assigned based on operational needs.

SeaHawk Prime is an equal-opportunity employer and welcomes applicants from all backgrounds.

Location - SeaHawk Prime - FL - 220 Lakeshore Dr.