Executive Chef: Kitchen Leadership & Menu Innovation

Mia's Italian Kitchen; Orlando (FL); Sur place; USD 90 000 - 120 000; Plein temps

Résumé du poste

Alexandria Restaurant Partners (ARP) seeks a seasoned Back of House Leader to direct and develop kitchen operations across our Orlando restaurant level. You will uphold ARP quality standards, mentor sous chefs, control costs, and ensure flawless execution of menus and sanitation.

With 2–5 years of direct kitchen management experience, you’ll train staff, drive profitability, and collaborate on new menu concepts, while maintaining a positive, high-performance culture aligned with ARP’s brand and

Qualifications

• Minimum 2 to 5 years direct kitchen management experience.
• High level organizational skills with multi-tasking capabilities.
• Strong organizational skills and attention to detail, with an emphasis on follow through.
• Computer proficient with a strong knowledge of Microsoft platforms.
• Experience with menu development, analysis, and costing.
• Strong analytical skills with experience in P&L management, budgeting, and forecasting of purchases and schedules.
• Ability to adapt to changing priorities and manage workloads with minimum direction.
• Ability to communicate effectively in English; Spanish a plus.

Responsabilités

• Actively monitor quality standards and sanitation; coach BOH staff.
• Lead menu development, testing, and rollout of new items and features.
• Oversee operations, staffing, and adherence to operating systems and procedures.
• Develop and manage BOH staff through training, performance reviews, and coaching.
• Maintain records, inventory, and cost controls; support GM with P&L responsibilities.

Connaissances

Kitchen management

Staff development

P&L management

Menu development

Budgeting

Multitasking

English proficiency

Spanish a plus

Formation

Culinary school background

Outils

Microsoft Office

Description du poste

Alexandria Restaurant Partners (ARP) seeks a seasoned Back of House Leader to direct and develop kitchen operations across our Orlando restaurant level. You will uphold ARP quality standards, mentor sous chefs, control costs, and ensure flawless execution of menus and sanitation.

With 2–5 years of direct kitchen management experience, you’ll train staff, drive profitability, and collaborate on new menu concepts, while maintaining a positive, high-performance culture aligned with ARP’s brand and