Executive Chef

Noble 33 Management; Miami (FL); On-site; USD 70,000 - 100,000; Full time

Job summary

Noble 33 Management is seeking an Executive Chef for their upcoming Toca Madera location in Miami. The ideal candidate will lead the kitchen operations, ensuring the highest culinary quality and standards while training and managing back-of-house staff. This role requires a culinary degree, management experience in upscale dining, and the ability to thrive in a high-pressure environment. The position includes responsibilities for menu planning and kitchen safety, with compensation to be discussed.

Qualifications

• Manage overall food quality of all items.
• Train and oversee back-of-house employees.
• Ensure hygiene and safety protocols are followed.

Responsibilities

• Maintain constant quality control of food.
• Coordinate the kitchen team and support positions.
• Conduct inventory of ingredients and equipment.

Skills

Culinary degree preferred

Management experience (1-2 years)

High-pressure environment

Precision plating coaching

Passion for food

Bilingual English/Spanish

Strong communication skills

Education

High School diploma or equivalent

Culinary degree preferred

Job description

Noble 33 is a hospitality and lifestyle company with an ever‑evolving lineup of unique, social dining restaurants stateside and abroad. Noble 33 leads the management and continued expansion of iconic brands Toca Madera and Casa Madera, while also developing brand new concepts that will further expand the boundaries of high‑energy fine‑dining. Future targets for new locations include West Hollywood, Toronto, Las Vegas, Chicago, Miami, New York, and Dubai.

Executive Chef – Toca Madera – Miami

This position is for the Executive Chef for our upcoming location Toca Madera – Miami! This chef will be a key part of the brand and will work closely with the Sr. Executive Chef for Noble 33. Under the general guidance of the Sr. Executive Chef the Executive Chef is responsible for the overall food quality of all food items, controls COGS, trains and oversees all back‑of‑house employees and areas, ensures company standards and may be responsible for seasonal specials and menu changes.

Duties & Functions

• Maintain constant quality control of all food prepared and ensure it meets the Culinary Director’s and Restaurant standards and is served on time
• Understand the operational set up and principle of the restaurant
• Oversee and collaborate with the Sous Chef at all times to produce the highest culinary standards
• Chef is available to touch base with guest and wow guest on floor
• Chef is continuously training and growing the team
• Hiring and training staff to prepare and cook all the menu items
• Identify training needs and conduct training for all back of house team members and positions
• Coordinate the kitchen team and support any position that is in need of help
• Complete necessary food and station preparation prior to the scheduled event
• Ensure efficient and accurate use of produce, products and equipment in and around the kitchen
• Ensure that hygiene and safety protocols are implemented and enforced to the highest standard
• Conduct inventory of ingredients and equipment and placing orders as needed

Specific Job Knowledge & Skills

• Culinary degree preferred, High School or equivalent required
• One to two years in a management position, preferably in an upscale or lifestyle brand hotel
• Ability to thrive in a high‑pressure environment
• Ability to reproduce and coach precision plating ( to company standards)
• Passion for food and for creating exceptional guest experiences
• Gracious, friendly, and fun demeanor
• Ability to multitask, work in a fast paced environment and have a high level attention to detail
• Strong verbal and written communication skills in English, prefer bilingual English/Spanish
• Develop and maintain positive and productive working relationships with other employees and departments
• Ability to work independently and to partner with others to promote an environment of teamwork
• Available to work on call shifts, after hours, over weekends and on holidays.
• Responsible for quarterly, and special occasion menus ( approved by direct report)

Physical Abilities

• Move, lift, carry, push, pull, and place objects weighing less than or equal to 50 pounds without assistance
• Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity
• Stand, sit or walk for an extended period of time or for an entire work shift
• Reach overhead and below the knees, including bending, twisting, pulling and stooping
• Requires manual ability to use, carry, and operate all necessary equipment

Compensation

To be discussed