Executive Chef: Lead Culinary Excellence & Growth

eurekarestaurants; Miami (FL); On-site; USD 100,000 - 140,000; Full time

Benefits offered by this job

Competitive Salary

Weekly Pay

Quarterly Bonus

Fast-paced Environment

Promotions internal

Management Development

Comprehensive Benefits

Employee Assistance Program

Job summary

Amalfi Llama is seeking an Executive Chef to lead the culinary vision, ensuring exceptional food quality and operational excellence. You will report to the Regional Operations Manager and guide the kitchen team toward innovative, high-volume service.

Responsibilities include menu development, cost control, training and mentoring staff, and maintaining rigorous food safety standards in a fast-paced environment with travel for training."

Qualifications

• Minimum 2 years of executive or head chef experience in a high-volume, upscale dining environment.
• Food Manager Certification and TIPs Certification required.
• Ability to recruit, train, and motivate a diverse culinary team.
• Financial acumen with experience managing budgets, forecasting, and achieving financial goals.
• Strong organizational skills and attention to detail.
• Effective communication skills, both verbal and written.
• Must be at least 21 years old.

Responsibilities

• Lead, inspire, and develop the kitchen team to deliver high-quality culinary experiences.
• Oversee the kitchen’s day-to-day operations, ensuring consistency in food preparation, presentation, and service.
• Maintain high standards in food quality, safety, and sanitation; manage cost control and waste.
• Collaborate with management on menu development, culinary trends, and special events.

Skills

Executive leadership

Culinary excellence

Team recruitment

Budget forecasting

Communication

Organizational skills

Food safety

Education

Food Manager Certification

TIPs Certification

Job description

Amalfi Llama is seeking an Executive Chef to lead the culinary vision, ensuring exceptional food quality and operational excellence. You will report to the Regional Operations Manager and guide the kitchen team toward innovative, high-volume service.

Responsibilities include menu development, cost control, training and mentoring staff, and maintaining rigorous food safety standards in a fast-paced environment with travel for training."