Executive Chef / Executive Kitchen Manager - Specialty Market

NextGen Hospitality Solutions; Boca Raton (FL); On-site; USD 90,000 - 100,000; Full time

Job summary

NextGen Hospitality Solutions in Boca Raton is seeking an Executive Chef / Executive Kitchen Manager to join their vibrant team. This full-time, on-site position is ideal for entry-level individuals passionate about culinary arts and leadership.

You will oversee kitchen operations and menu development while ensuring high-quality food preparation. The position offers a competitive salary of $90,000 - $100,000 annually and growth opportunities within the organization.

Qualifications

• Strong leadership and interpersonal skills.
• Ability to work in a fast-paced environment.
• Understanding of food safety and hygiene practices.

Responsibilities

• Oversee daily kitchen operations to ensure efficient workflow.
• Develop and implement seasonal menus and special dishes.
• Maintain high standards of food quality and presentation.
• Manage kitchen staff and provide training and mentorship.
• Ensure compliance with food safety and sanitation regulations.

Skills

Passion for cooking

Creativity in menu design

Strong leadership

Excellent communication

Team collaboration

Education

High school diploma or equivalent; culinary degree preferred

Job description

Description

NextGen Hospitality Solutions is looking for an Executive Chef / Executive Kitchen Manager to join our vibrant team in Boca Raton. This full‑time, on‑site position is perfect for those at the entry level who are enthusiastic about culinary arts and eager to lead in a specialty market environment.

As the Executive Chef / Executive Kitchen Manager, you will play a pivotal role in overseeing kitchen operations, menu development, and ensuring high‑quality food preparation. Your creativity and leadership will help define our culinary offerings and enhance our restaurant's reputation within the community. We offer a competitive salary range of $90,000 - $100,000 annually, along with opportunities for growth within our organization.

Responsibilities

• Oversee daily kitchen operations to ensure efficient workflow
• Develop and implement seasonal menus and special dishes
• Maintain high standards of food quality and presentation
• Manage kitchen staff and provide training and mentorship
• Ensure compliance with food safety and sanitation regulations
• Monitor inventory levels and assist with ordering supplies
• Collaborate with management to enhance the dining experience
• Handle customer feedback and make adjustments as necessary

Requirements

• High school diploma or equivalent; culinary degree preferred
• Passion for cooking and creativity in menu design
• Strong leadership and interpersonal skills
• Ability to work in a fast‑paced environment
• Understanding of food safety and hygiene practices
• Excellent communication and team collaboration abilities
• Willingness to learn and adapt to new culinary techniques
• Prior experience in a kitchen environment is an advantage