Executive Head Chef – Italian Kitchen Leader

CentricitiHR; Florida; On-site; USD 75,000 - 120,000; Full time

Benefits offered by this job

Employee discount

Health insurance

401(k) retirement plan with employer-m

Paid Time Off

Job summary

CentricitiHR seeks an experienced Head Chef to lead daily kitchen operations in Palm Beach Gardens, FL. You will oversee food quality, staff performance, and cost management while upholding culinary standards and food safety.

Responsibilities include hands-on leadership during service, menu execution, and collaboration with the Culinary Director to maintain high guest satisfaction and efficient operation.

Qualifications

• Minimum 5 years of professional culinary experience and leadership in a high-volume restaurant environment.
• Head Chef or senior kitchen leadership experience.
• Italian cuisine expertise including pasta, sauces, seafood, and meats.
• Strong leadership and staff development abilities with budget/cost control experience.
• Knowledge of food safety, allergen management, and health regulations.

Responsibilities

• Oversee daily kitchen operations ensuring consistent food quality and timely service.
• Hands-on leadership during service across kitchen stations.
• Recruit, train, schedule, supervise, and develop kitchen staff.
• Execute menus, recipes, and preparation standards per culinary direction.
• Collaborate with Culinary Director on menu implementation and improvements.
• Manage food and labor costs, purchasing, inventory, and waste controls.
• Ensure food safety and sanitation compliance.
• Coordinate with front-of-house for service execution and issue resolution.
• Maintain kitchen cleanliness, organization, and equipment readiness.

Skills

Leadership

Culinary skill

Menu execution

Food safety

Inventory control

Staff development

Communication

Cost management

Job description

CentricitiHR seeks an experienced Head Chef to lead daily kitchen operations in Palm Beach Gardens, FL. You will oversee food quality, staff performance, and cost management while upholding culinary standards and food safety.

Responsibilities include hands-on leadership during service, menu execution, and collaboration with the Culinary Director to maintain high guest satisfaction and efficient operation.