Executive Chef: High-Volume Dining & Benefits

FirstService Residential; Florida; On-site; USD 66,000 - 80,000; Full time

Benefits offered by this job

Full comprehensive benefits

401k match

Occasional travel for training

Job summary

FirstService Residential is seeking an Executive Chef to lead the entire food service operation, including purchasing, storage, sanitation, cost control, and menu development. You will supervise kitchen staff across Grill Room, Formal Dining, Banquets, and Beach Club, ensuring top quality, safety, and efficiency.

This role requires managing a diverse team, maintaining high standards, and delivering an appealing, well-presented menu across venues. Schedule: Wed-Sun, full-time with benefits.

Qualifications

• Two years of formal culinary/quantity foodservice management training or equivalent experience.
• Two years of culinary preparation experience.
• Two years of culinary management experience in a high-volume operation with similar duties.
• Food workers card if required by local/state regulations; proficiency with Word/Excel.

Responsibilities

• Prepares food to specifications before and during operations.
• Measures and portions all food items; adheres to portion sizes and quality standards.
• cooks all food to proper specifications in a timely manner.
• Operates kitchen equipment (knives, slicers, whips, pots, pans, warmers, steamers, grills, ovens).
• Maintains proper food temperatures and stores items correctly; ensures freshness.
• Packages products to specification and performs opening/closing duties.
• Keeps workstation clean, organized, sanitized, and stocked; follows sanitation regulations.
• Sets up and operates kitchen equipment; records waste on spoilage sheet.
• Supports varying schedules, including nights, weekends and holidays.
• Plans activities of food production and sanitation staff to maximize productivity.

Skills

Culinary management

Culinary preparation

High-volume operations

Food safety

Tools

MS Word

Excel

Job description

FirstService Residential is seeking an Executive Chef to lead the entire food service operation, including purchasing, storage, sanitation, cost control, and menu development. You will supervise kitchen staff across Grill Room, Formal Dining, Banquets, and Beach Club, ensuring top quality, safety, and efficiency.

This role requires managing a diverse team, maintaining high standards, and delivering an appealing, well-presented menu across venues. Schedule: Wed-Sun, full-time with benefits.