Head Chef

Salt Life Food Shack Co.; Florida; On-site; USD 70,000 - 95,000; Full time

Benefits offered by this job

Competitive salary

Bonus program

Benefits package

Paid time off

Holiday pay

Five-day week

Dining privileges

Leadership training

Job summary

Salt Life Food Shack Co. in Florida is searching for an experienced Head Chef to lead the back-of-house of a high-volume, full-service restaurant.

You will partner with the General Manager to deliver exceptional food, efficient operations, and a consistently outstanding guest experience. You will recruit and develop the kitchen team, implement systems to improve consistency and profitability, and ensure food safety, portioning, presentation, and sanitation meet the highest standards.

Qualifications

• 3+ years of Head Chef or equivalent leadership in a high-volume casual dining restaurant.
• Ability to build and lead a high-performing kitchen team.
• Experience implementing systems to improve consistency and performance.
• Strong knowledge of food cost, labor, inventory, budgeting, and P&L.
• Excellent leadership, communication, and problem-solving skills.

Responsibilities

• Lead all back-of-house operations, ensuring efficient execution.
• Recruit, hire, schedule, coach, and develop the kitchen team.
• Implement and improve kitchen systems to drive consistency and efficiency.
• Manage food cost, labor, inventory, purchasing, and operating expenses.
• Maintain high standards of food quality, safety, and sanitation.
• Provide visible leadership during service and support the team.
• Partner with the General Manager to meet operational and financial goals.

Skills

Kitchen leadership

Food cost control

Staff development

Operations management

Job description

Our mission is to not only to create raving fans of our guests, but also of our employees.

We're looking for an experienced Head Chef to lead the back-of-house operations of a high-volume, full-service restaurant. This is an opportunity to join an established operation where great food, genuine hospitality, and building successful teams are at the heart of everything we do. As Head Chef, you'll oversee every aspect of the kitchen while partnering with the General Manager to deliver exceptional food, efficient operations, and a consistently outstanding guest experience.

Responsibilities

• Lead all back-of-house operations, ensuring efficient execution and consistent performance.
• Recruit, hire, schedule, coach, and develop the kitchen team.
• Implement, maintain, and improve kitchen systems that drive consistency, efficiency, and profitability.
• Manage food cost, labor, inventory, purchasing, and kitchen operating expenses.
• Maintain the highest standards of food quality, recipe execution, portioning, presentation, food safety, sanitation, and cleanliness.
• Provide visible leadership during service, making real-time decisions that support the team and ensure smooth operations.
• Partner with the General Manager to achieve operational and financial goals while maintaining seamless coordination between the front and back of the house.

Qualifications

• 3+ years of Head Chef, Executive Chef, or comparable kitchen leadership experience in a high-volume, full-service casual dining restaurant.
• Proven ability to build and lead high-performing kitchen teams.
• Experience implementing and maintaining operational systems that improve consistency and performance.
• Strong understanding of food cost, labor management, inventory control, purchasing, budgeting, and profit-and-loss performance.
• Excellent leadership, communication, organizational, and problem-solving skills.
• Stable work history demonstrating increasing responsibility and career growth.
• Thorough knowledge of food safety, sanitation, and health department regulations.
• Flexible availability, including evenings, weekends, and holidays.

What We Offer

• Competitive salary
• Monthly performance-based bonus program
• Vision, Dental, Basic Life, and Short-Term Disability Insurance
• Paid time off
• Holiday pay (Closed Thanksgiving & Christmas Day)
• Five-day work week
• Dining privileges
• Ongoing leadership training and management development
• The opportunity to lead the kitchen of an established, high-volume restaurant serving food you'll be proud of.