EXECUTIVE CHEF

Sokai-Sushi-Bar-1; Miami (FL); On-site; USD 70,000 - 110,000; Full time

Job summary

Sokai-Sushi-Bar-1 is seeking an experienced Head Chef to lead culinary operations, plan and direct food preparation, and maintain high quality across all menus. The role involves estimating food and labor costs, supervising kitchen staff, and ensuring hygiene and safety compliance. Weekend, holiday, and late shifts are required.

Must be legally authorized to work in the United States. Knowledge of multiple cuisines is a plus and an opportunity to contribute to developing unique dishes while

Qualifications

• Proven working experience as a Head Chef.
• Planning and directing food preparation and culinary activities.
• Modifying menus or create new ones that meet quality standards.
• Estimating food requirements and food/labor cost.
• Supervise kitchen staff activities.
• Be able to work on weekends, holidays and late shifts.
• Must be legally authorized to work in the United States.
• Understanding of hygiene and food & beverage safety rules.
• Knowledge of other cuisines (cold and hot stations) is a plus.

Responsibilities

• Plan and direct food preparation and culinary activities in the kitchen.
• Manage menu planning and modifications to meet quality standards.
• Estimate food requirements and labor costs for planning and budgeting.
• Supervise kitchen staff and ensure smooth operations.
• Ensure hygiene and safety compliance in all kitchen areas.

Skills

Head Chef experience

Menu planning

Food cost estimation

Kitchen supervision

Hygiene & safety

Job description

• Proven working experience as a Head Chef
• Planning and directing food preparation and culinary activities.
• Modifying menus or create new ones that meet quality standards.
• Estimating food requirements and food/labor cost
• Supervise kitchen staff activities.
• Positive attitude.
• Willing to learn.
• Be able to work on weekend, holidays and late shifts.
• Must be legally authorized to work in the United States
• Stand/walk/bend for extended periods of time.
• Be able to lift 50 pounds,
• Work as team player and be multitasking.
• Able to follow instructions given.
• Understanding of hygiene and food & beverage safety rules
• Work as team player and be multitasking.
• Knowledge of any other cuisine (cold and hot stations) is a plus!
• Developing unique cuisine