Executive Chef: Hands-On Leader, High-Volume Steakhouse

One Haus; Boca Raton (FL); Presencial; USD 125.000 - 150.000; Jornada completa

Descripción de la vacante

One Haus in Boca Raton (FL) is seeking an accomplished Executive Chef to lead all back-of-house operations in a full-time, in-person role. The ideal candidate brings hands-on leadership, experience in a high-volume upscale steakhouse, and a proven ability to maintain consistency and quality at scale.

Salary ranges from $125,000 to $150,000 per year, commensurate with experience. Key responsibilities include staff management, scheduling, training, cost control, and menu development in

Formación

• Minimum 5+ years as Executive Chef or Senior Sous Chef in a high-volume upscale restaurant.
• Background in classic American/Steakhouse cuisine preferred.
• Proven ability to manage large teams and maintain consistency under pressure.
• Experience with cost control, ordering, and vendor relationships.
• Prior experience working within a unionized kitchen environment a plus.
• Hands-on leadership with strong communication skills.

Responsabilidades

• Oversee back-of-house operations including kitchen staff management, scheduling, and training.
• Maintain consistency and quality of all menu items in a high-volume environment.
• Manage food and labor costs, inventory, and purchasing.
• Ensure full compliance with all health and safety regulations.
• Collaborate with ownership and senior leadership on menu development and operational improvements.
• Lead by example — fostering a professional, disciplined, and team-oriented kitchen culture.

Conocimientos

Executive chef exp

Steakhouse cuisine

Team leadership

Cost control

Vendor management

Union kitchen exp

Communication skills

Descripción del empleo

One Haus in Boca Raton (FL) is seeking an accomplished Executive Chef to lead all back-of-house operations in a full-time, in-person role. The ideal candidate brings hands-on leadership, experience in a high-volume upscale steakhouse, and a proven ability to maintain consistency and quality at scale.

Salary ranges from $125,000 to $150,000 per year, commensurate with experience. Key responsibilities include staff management, scheduling, training, cost control, and menu development in