Executive Chef - Italian Fine Dining (Hotel Opening)

Goodwin Recruiting; Fort Lauderdale (FL); On-site; USD 110,000 - 150,000; Full time

Benefits offered by this job

Great salary

Fantastic company culture

Growth and development opportunities

Benefits / 401k

Job summary

Goodwin Recruiting is seeking an Executive Chef for an upscale Italian restaurant opening within a full-service hotel in Fort Lauderdale, FL. The role requires a hands-on leader with strong Italian cuisine experience, focused on developing people while ensuring exceptional food and cost control.

The ideal candidate will manage a culinary team, create daily features, and maintain quality and consistency during high-volume service, with attention to food safety and guest satisfaction.

Qualifications

• Must have 5–7+ years of progressive culinary leadership in upscale or fine dining.
• Strong knowledge of regional Italian cuisine and classic techniques.
• Extensive experience with handmade pasta, sauces, premium steaks, seafood, and high-temperature grilling.
• Proven ability to recruit, train, develop, and motivate a culinary team.
• Strong financial and administrative skills including food costing, budgeting, inventory, payroll, and scheduling.

Responsibilities

• Lead the culinary team with a hands-on leadership style.
• Develop daily features and menu concepts that honor the restaurant’s Italian identity.
• Maintain high food quality, presentation, and consistency during high-volume service.
• Oversee food costing, budgeting, inventory, payroll, and scheduling.

Skills

Culinary leadership

Italian cuisine expertise

Cost control

Team development

Communication skills

Education

Culinary degree preferred

Job description

Goodwin Recruiting is seeking an Executive Chef for an upscale Italian restaurant opening within a full-service hotel in Fort Lauderdale, FL. The role requires a hands-on leader with strong Italian cuisine experience, focused on developing people while ensuring exceptional food and cost control.

The ideal candidate will manage a culinary team, create daily features, and maintain quality and consistency during high-volume service, with attention to food safety and guest satisfaction.