Executive Chef - 1983

Three Oaks Hospitality; Tampa (FL); On-site; USD 120,000 - 150,000; Full time

Benefits offered by this job

Generous paid time off

Medical, dental, vision, life

401(k) with company match

Employee Discount

Flexible Schedule

Paid Training

Free Parking

Job summary

Three Oaks Hospitality's 1983 concept in Tampa seeks an experienced Executive Chef to lead a high-energy kitchen focused on elevated comfort food and community. You will train and mentor a strong team, develop menus, and ensure consistent, quality service across late nights, weekends, and holidays.

You will manage inventory, control costs, maintain health and safety standards, and foster relationships with local suppliers to keep ingredients fresh and prices competitive.

Qualifications

• BS degree in Culinary science or related certificate.
• Minimum 3 years of experience as Head Chef or similar.
• Valid Food Manager Certificate.

Responsibilities

• Develop a compelling culinary vision and menus.
• Lead, mentor and train a team of chefs and kitchen staff.
• Oversee all kitchen operations including food prep, cooking, plating and quality control.
• Train and coach staff on new recipes, techniques and equipment.
• Manage inventory, costs and supplier relationships.
• Ensure health, safety and SOP compliance.
• Conduct regular staff meetings to align goals and procedures.

Skills

Kitchen management

Problem solving

Delegation

Communication & leadership

Cooking trends

Restaurant software (POS)

Education

BS in Culinary science

3+ years Head Chef experience

Food Manager Certificate

Job description

We are looking to hire an experienced Executive Chef's for 1983, a Three Oaks Hospitality Concept. At 1983, the kitchen is where the celebration starts. This American restaurant in Tampa is a neighborhood social hub built around elevated comfort food, craft drinks, and interactive games. We're looking for an Executive Chef who can lead that kitchen with the same spirit of connection and community that defines everything else about 1983 — someone who takes elevated comfort food seriously, builds and mentors a strong team, and brings the kind of energy and consistency that makes every plate feel like part of the gathering.

The executive chef attracts and retains staff, maintains a cooperative relationship with team members, optimizes staff productivity, and serves as a replacement in team members' absence. You will train staff to execute new recipes, cooking techniques and equipment, and oversee cooks performing food preparation. You will oversee the delivery of food supplies, prepare special dishes, and supervise overall kitchen operations.

To ensure success you will ensure your team delivers high-quality, cost-effective dishes promptly. Top candidates are creative, service-oriented, and level-headed. Qualified applicants must have availability to work late nights, weekends, and holidays. Pre-employment background and drug screening are required for this position.

Supervisory Responsibilities

• Hires and trains restaurant staff.
• Assists in the organization and oversight of staff schedules.
• Conducts performance evaluations that are timely and constructive.
• Handles discipline of employees in accordance with restaurant policy.

Duties/Responsibilities

• Develop a compelling culinary vision aligned with the restaurant's brand and target audience.
• Create innovative and diverse menus that reflect current food trends.
• Continuously explore new flavors, cooking techniques and presentation styles to elevate the dining experience.
• Oversee all aspects of kitchen operations, including food preparation, cooking, plating, and quality control.
• Train, mentor, and lead a team of talented chefs, cooks, and kitchen staff, fostering a positive, inclusive, and collaborative work environment.
• Establish and maintain standard operating procedures, ensuring compliance with health and safety regulations.
• Maintain exceptional standards for food quality, taste, and presentation, consistently exceeding customer expectations.
• Conduct regular inspections and quality checks to ensure adherence to recipes, portion sizes and cooking techniques.
• Monitor and optimize food costs while maintaining high-quality ingredients and minimizing waste.
• Cultivate strong relationships with local suppliers, ensuring the availability of fresh, high-quality ingredients at competitive prices.
• Collaborate with the purchasing team to manage inventory levels, minimize wastage, and control costs.
• Keep abreast of market trends and proactively source new ingredients and products to enhance the menu offerings.
• Provide ongoing training and coaching to kitchen staff, enhancing their culinary skills and fostering professional growth and opportunity for advancement.
• Conduct regular staff meetings to communicate goals, new recipes, and procedures, ensuring consistent execution of menu items.
• Stay updated with industry trends and advancements, sharing knowledge and implementing best practices within the kitchen.

Required Skills/Abilities

• Excellent record of kitchen management
• Ability to spot and resolve problems efficiently
• Capable of delegating multiple tasks
• Communication and leadership skills
• Keep up with cooking trends and best practices
• Working knowledge of various computer software programs (MS Office, restaurant management software, POS)

Education And Experience

• BS degree in Culinary science or related certificate
• Minimum of 3 years of experience as Head Chef or a similar role
• Valid Food Manager Certificate

Physical Requirements

• Ability to traverse all parts of the restaurant quickly.
• Prolonged periods sitting at a desk and working on a computer.
• Must be able to lift 25 pounds at times.

Benefits

• Generous paid time off
• Medical, dental, vision, life
• 401(k) with company match
• Employee Discount
• Referral Program
• Flexible Schedule
• Paid Training
• Free Parking