Executive Kitchen Leader & Menu Visionary

Cru-Cellars-5; Tampa (FL); On-site; USD 70,000 - 100,000; Full time

Job summary

Cru Hospitality Group is seeking a Head Chef for our Tampa location to lead daily back‑of‑house operations, oversee inventory, and drive menu execution. You will mentor and manage kitchen staff, ensure quality and safety, and partner with leadership to deliver exceptional dining experiences.

The ideal candidate has strong kitchen leadership, focus on food safety, and a track record of coaching teams to maintain CHG standards across all service periods.

Qualifications

• Experience leading a kitchen team.
• Strong knowledge of food safety practices.
• ServSafe certification preferred.
• Ability to train staff.
• Excellent hospitality and teamwork.

Responsibilities

• Supervise daily back of house operations, including food prep, stocking, inventory and safety.
• Execute the vision of the menu as directed by CHG.
• Provide training to line staff and service team members.
• Manage the entire kitchen staff and ensure timely, high-quality food.
• Mentor, coach, and motivate kitchen staff to uphold standards.
• Maintain recipe standards and proper portion control.

Skills

Kitchen leadership

Food safety

Team coaching

Menu execution

Inventory control

Education

Culinary degree

ServSafe certification

Job description

Cru Hospitality Group is seeking a Head Chef for our Tampa location to lead daily back‑of‑house operations, oversee inventory, and drive menu execution. You will mentor and manage kitchen staff, ensure quality and safety, and partner with leadership to deliver exceptional dining experiences.

The ideal candidate has strong kitchen leadership, focus on food safety, and a track record of coaching teams to maintain CHG standards across all service periods.