Executive Chef

ApplicantPool; Town of Florida (NY); On-site; USD 80,000 - 90,000; Full time

Benefits offered by this job

Health, dental, and vision insurance

Paid time off accrual

Discounted rate

Life Insurance

Growth Opportunity!

Job summary

Confidential Group in Weston, FL, is seeking an experienced Executive Chef to lead day-to-day operations of a high-energy Italian restaurant. You will oversee culinary and service standards, manage budgets and inventory, develop menus, and drive guest satisfaction.

The role requires a culinary degree, 3–5 years of kitchen management in high-volume environments, leadership and training skills, and willingness to work flexible hours, including holidays.

Qualifications

• Culinary degree preferred; minimum of three to five years of kitchen management experience in high-volume settings.
• Bilingual preferred; English fluency required; Spanish/Italian helpful.
• Exceptional kitchen management skills and leadership abilities.
• Strong customer-minded approach to maintaining quality standards.
• Team-oriented with delegation and progress monitoring capabilities.
• Excellent communication and leadership skills; high standard for quality control.
• Willingness to travel; experience training, purchasing, and budgeting.
• Proficient with MS Office and restaurant management software, payroll, and POS systems.
• Flexibility for long hours and varying schedules; availability on holidays, nights, and weekends.

Responsibilities

• Oversee culinary and operational functions to ensure high-quality food and service.
• Maintain food quality consistency and compliance with sanitation and local regs.
• Develop recipes, portions, menus aligned with brand and budget.
• Hire, train, and supervise department staff; implement training programs.
• Control COGS by managing budgets, margins, and forecasts.
• Oversee purchasing, inventory, and receiving for cost efficiency.
• Ensure teams have proper uniforms, tools, and resources.
• Support events, catering, and off-site functions as needed.
• Monitor equipment, report malfunctions, coordinate maintenance.
• Prepare reports; analyze performance trends and provide recommendations.
• Participate in management meetings reviewing operations and forecasts.
• Maintain required certifications (Food Manager, Alcohol) and policy adherence.
• Utilize POS, payroll, and restaurant management software; MS Office.
• Perform additional duties to support operations.

Skills

Kitchen management

Leadership

Budgeting

Customer service

Team collaboration

Education

Culinary Degree

Tools

MS Office

Restaurant management software

Payroll software

POS

Job description

Established restaurant in Weston, a high-energy, elegant Italian restaurant is looking for a strong, practical experienced Executive Chef to run day-to-day operations. Hospitality first, elevated F&B, SOP & top-line focused, proven record of financial excellence in a standalone restaurant group. Passion for training and development. Also looking for a seasoned Sous Chef ready for the next step.

Primary Job Duties

• Oversee all culinary and operational functions to ensure high-quality food preparation, presentation, service standards, and cleanliness across all production and service areas
• Maintain consistency of food quality and ensure compliance with sanitation, food safety, and local regulations
• Develop recipes, portion standards, and menus aligned with brand standards, customer preferences, and budget constraints; support plate presentation and special event/menu planning
• Manage, hire, train, and oversee performance of all department employees; identify training needs and implement effective programs
• Control food and beverage costs in line with company COGS goals while managing budgets, margins, and financial projections
• Oversee purchasing, inventory management, and receiving to ensure accuracy, cost efficiency, and proper stock levels
• Ensure employees are equipped with proper uniforms, tools, and resources to perform their roles effectively
• Assist in the execution of events, catering, and off-site functions
• Monitor equipment functionality, report malfunctions, and coordinate maintenance as needed
• Prepare operational reports, analyze performance trends, and provide recommendations for improvement
• Participate in management meetings to review operations, historical data, and forecasts
• Maintain required certifications (Food Manager, Alcohol) and ensure adherence to all company policies, procedures, and systems
• Utilize relevant systems and software, including POS, payroll, restaurant management tools, and MS Office
• Perform additional duties as needed to support efficient and successful business operations

Minimum Qualifications

• Culinary Degree preferred; Minimum of three to five years of kitchen management experience required, preferably in high volume hotels or restaurants.
• Bilingual preferred. English fluency required. Spanish/Italian preferred.
• Exceptional proven ability of kitchen management skills.
• Must have strong customer minded mentality for maintaining quality standards.
• Must have strong team orientation.
• Ability in delegating responsibilities and monitoring progress.
• Great communication and leadership skills.
• High level of standard in regard to quality control.
• Travel required.
• Prior experience training, purchasing, and managing budgets.
• Good understanding of useful computer programs (MS Office, restaurant management software, payroll software, POS).
• Flexible and long hours required; required to work varying schedules to reflect the business needs of the restaurant.
• Availability to work all holidays, nights, and weekends.

Benefits

• Salary $80k to $90k + bonus on sales and COGS.
• Health, dental, and vision insurance.
• Paid time off accrual.
• Discounted rate.
• Life Insurance.
• Growth Opportunity!