Executive Chef: Menu Mastery & Kitchen Leadership

Barcelona Wine Bar; Delray Beach (FL); On-site; USD 65,000 - 100,000; Full time

Job summary

Barcelona Wine Bar in Delray Beach, FL seeks an Executive Chef to lead the kitchen, design menus, and manage weekly food inventory. You will drive quality and hospitality while balancing flavors with seasonality and availability.

The role requires strong leadership, cost control, and a passion for guest experience in a high-volume setting. Join a dynamic team focused on exceptional culinary and service standards.

Qualifications

• 8+ years of experience in high-volume restaurant environments.
• Proven ability to manage kitchen staff and budgets.
• Strong menu planning and seasonal adaptation.
• Knowledge of nutrition and sanitation standards.

Responsibilities

• Plan and direct food preparation and culinary activities
• Modify menus or create new ones that meet quality standards
• Estimate food requirements and food/labor costs
• Supervise kitchen staff’s activities
• Oversee portion control and quantities of preparation to minimize waste
• Arrange for equipment purchases and repairs
• Recruit and manage kitchen staff
• Rectify arising problems or complaints
• Give prepared plates the “final touch”
• Perform administrative duties
• Comply with nutrition and sanitation regulations and safety standards
• Maintain a positive and professional approach with coworkers and guests
• Commit to passionately, intensely, uncompromisingly humble hospitality and high-quality guest experience
• Handle volume and stress with aplomb and finesse
• Hold the standard of high-quality food above all else
• Understand that simple, rustic, authentic food takes as much – if not more – talent as dainty colors pooled in the middle of a big plate

Skills

Leadership

Menu planning

Food cost control

Sanitation knowledge

Staff training

Communication

Culinary trends

Tech literacy

Job description

Barcelona Wine Bar in Delray Beach, FL seeks an Executive Chef to lead the kitchen, design menus, and manage weekly food inventory. You will drive quality and hospitality while balancing flavors with seasonality and availability.

The role requires strong leadership, cost control, and a passion for guest experience in a high-volume setting. Join a dynamic team focused on exceptional culinary and service standards.