Executive Chef

One Haus; Miami (FL); On-site; USD 135,000 - 165,000; Full time

Benefits offered by this job

Health insurance

Paid time off

Relocation assistance may be provided

Menu ownership and creative input

Job summary

One Haus in Miami is opening a premier Italian dining concept inspired by Capri and Positano. We seek an Executive Chef to lead all culinary operations for this high‑volume opening.

You will build and lead the kitchen team, shape the menu, and drive financial performance, while mentoring staff and partnering with ownership during launch and beyond. Relocation assistance may be considered. Base salary up to $150,000 with a performance‑based bonus opportunity.

Qualifications

• Minimum 8 years of Executive Chef experience in upscale, high-volume, or fine dining restaurants.
• Strong background in Italian cuisine required.
• Proven success leading high-volume culinary operations.
• Experience developing and managing large culinary teams.
• Strong understanding of food cost management, labor controls, purchasing, and inventory systems.
• Excellent leadership, organizational, and communication skills.
• Pastry experience is a strong plus.
• New restaurant opening experience preferred.
• Hands-on leadership style with a passion for coaching and team development.
• Relocation assistance may be considered.

Responsibilities

• Oversee all culinary operations across lunch, dinner, and weekend brunch service
• Develop and execute menus rooted in authentic Italian cuisine with elevated presentation
• Lead, train, mentor, and develop BOH leadership and culinary teams
• Maintain consistency, quality, and execution standards across all menu offerings
• Manage food costs, labor costs, inventory, purchasing, and overall kitchen financial performance
• Ensure compliance with all health, safety, sanitation, and food handling standards
• Collaborate closely with front‑of‑house leadership to deliver an exceptional guest experience
• Support all pre‑opening initiatives including hiring, training, kitchen setup, and operational systems implementation
• Maintain a visible and active presence in the kitchen during service
• Foster a culture of accountability, teamwork, and hospitality

Skills

Executive leadership

Italian cuisine

High-volume ops

Team development

Food cost control

Menu development

Job description

Our client is preparing to launch a highly anticipated Italian dining destination in Miami. Inspired by the charm and hospitality of Capri and Positano, the restaurant will combine elevated Italian cuisine, warm service, and a lively atmosphere anchored by a piano bar and neighborhood energy.

About the Role

We are seeking an Executive Chef to lead all culinary operations for this exciting opening. The ideal candidate is a hands‑on culinary leader with a strong background in Italian cuisine, high-volume execution, and team development.

This role will be responsible for building and leading the kitchen team, establishing systems and standards, driving financial performance, and delivering a consistently exceptional guest experience. The Executive Chef will play a key role in shaping the restaurant’s culinary identity while partnering closely with ownership and operational leadership during the opening process and beyond.

Key Responsibilities

• Oversee all culinary operations across lunch, dinner, and weekend brunch service
• Develop and execute menus rooted in authentic Italian cuisine with elevated presentation
• Lead, train, mentor, and develop BOH leadership and culinary teams
• Maintain consistency, quality, and execution standards across all menu offerings
• Manage food costs, labor costs, inventory, purchasing, and overall kitchen financial performance
• Ensure compliance with all health, safety, sanitation, and food handling standards
• Collaborate closely with front‑of‑house leadership to deliver an exceptional guest experience
• Support all pre‑opening initiatives including hiring, training, kitchen setup, and operational systems implementation
• Maintain a visible and active presence in the kitchen during service
• Foster a culture of accountability, teamwork, and hospitality

Qualifications

• Minimum 8 years of Executive Chef experience in upscale, high-volume, or fine dining restaurants
• Strong background in Italian cuisine required
• Proven success leading high-volume culinary operations
• Experience developing and managing large culinary teams
• Strong understanding of food cost management, labor controls, purchasing, and inventory systems
• Excellent leadership, organizational, and communication skills
• Pastry experience is a strong plus
• New restaurant opening experience preferred
• Hands‑on leadership style with a passion for coaching and team development
• Base salary up to $150,000
• Performance-based bonus opportunity
• Health insurance
• Paid time off
• Creative input and menu ownership
• Relocation assistance may be considered
• Opportunity to help launch and shape one of Miami’s most exciting new Italian dining destinations