Executive Chef

Graspa Group; Weston (FL); On-site; USD 65,000 - 95,000; Full time

Job summary

A renowned restaurant group in Weston is seeking an experienced Chef to manage kitchen operations. Responsibilities include training staff, menu planning, and maintaining food quality. The ideal candidate will have extensive experience in Italian cuisine and a proven track record in high-volume settings.

Qualifications

• Experience in training, purchasing, and managing budgets.
• Prior experience as an executive chef is required.

Responsibilities

• Oversee culinary activities and manage the budget.
• Train kitchen staff and plan menus.
• Ensure food quality and cleanliness.

Skills

Strategic Thinking

Business Acumen

Thoroughness

Leadership

Presentation Skills

Education

Four years of progressive experience in high-volume food production

Mandatory: 10 years of experience in Italian cuisine

Job description

If those above sound like your values, we are thrilled to hear from you!

SUMMARY :

Established group, hot spot restaurant in Weston area - high energy casual is looking for a strong practical experience Chef to run the day-to-day operations. Hospitality first, elevated F&B, multi-revenue center. SOP & top-line focused, proven record of financial excellence in a standalone restaurant group. Passion for training and development.

Considering also a seasoned Sous Chef ready for the next step in their career. Growth potential with a growing Company.

The Chef is responsible for all culinary activities for the restaurant. This position will oversee all activity in the kitchen, train personnel, plan menus, oversee product purchasing, and manage the culinary budget.

Essential Duties and Responsibilities :

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Make periodic and regular inspections of units to observe quality of food preparation and service; food appearance; and cleanliness and sanitation of production and service areas, equipment, and employee appearance.
• Coordinate all training activities for kitchen, bakery, butcher shop, and other production and service employees, including the identification and analysis of training needs and the design and implementation of programs to address these deficiencies.
• Develop recipes and portion specifications in accordance with consumer tastes, nutritional needs, product specifications, ease of preparation, and established procedures and budgetary constraints; participate in other menu planning activities including the determination of purchasing specifications, product and recipe testing, and menu development.
• Assist operation managers as requested in areas such as plate presentation, special function menu planning, and the design of new service areas.
• Prepare operational reports and analyses setting forth progress and adverse trends and make appropriate recommendations.
• Perform other related duties incidental to the work described herein.
• Strategic Thinking.
• Business Acumen.
• Thoroughness.
• Leadership.
• Presentation Skills.

Supervisory Responsibility

This position manages all employees of the department and is responsible for performance management and hiring within that department.

The work environment can be loud and busy, with many kitchen hazards such as hot surfaces and liquids, sharp knives, and slippery floors.

Physical Demands

The employee is required to stand for long periods, as well as walk, bend, and stoop. The position requires working with taste buds, the ability to smell, feel with fingers, and visually inspect, including close and distance vision. The position also requires the ability to use arms, hands, and manipulate fingers to reach, stir, measure, pour, cut, chop, dice, decorate, etc.

Position Type / Expected Hours of Work

This position regularly requires long hours and weekend work.

Required Education and Experience

• Four years of progressive experience in high-volume food production or catering, or an equivalent combination of relevant education and/or experience.
• Prior experience as an executive chef.
• Prior experience in training, purchasing, and managing budgets.
• Mandatory: 10 years of experience in Italian cuisine.

Disclaimer

The statements contained herein reflect general details necessary to describe the principal functions of the position, the level of knowledge and skill typically required, and the general scope of responsibility. They should not be considered an all-inclusive listing of work requirements. Individuals may perform other duties as assigned, including work in other functional areas to cover absences or relieve peak work periods, to gain additional experience, or for professional development. Graspa Consulting is an Equal Opportunity Employer: it recruits, hires, trains, and promotes in all job titles without regard to race, color, religion, sex, gender, national origin, ancestry, physical or mental disability, age, medical condition, marital status, military service, sexual orientation, or any other legally protected basis.