Restaurant Chef

Nbutexas; Fort Lauderdale (FL); On-site; USD 65,000 - 85,000; Full time

Benefits offered by this job

Health benefits

401K match

Vacation & PTO

Food & beverage discount

Retail discount

Cell phone reimbursement

Job summary

Nbutexas is seeking a seasoned Kitchen Leader to guide the culinary operation of a high-volume bar and grill serving three meals daily.

You will ensure exceptional food quality, oversee kitchen execution, staffing, and sanitation while driving guest satisfaction and profits.

Qualifications

• 3+ years of Chef or Kitchen Management in a high-volume restaurant.
• Culinary degree or formal culinary training preferred.
• ServSafe certification preferred.

Responsibilities

• Lead culinary operations for a high-volume, three-meal-a-day bar and grill.
• Oversee food quality, consistency, kitchen execution, staffing, and sanitation.
• Manage menus, purchasing, inventory, food cost, labor, and waste control.
• Recruit, train, schedule, and develop a high-performing culinary team.
• Partner with the General Manager to drive guest satisfaction and financial performance.

Education

Culinary degree or formal culinary training

3+ years of Chef or Kitchen Management experience

Strong leadership & team-building

Food safety and sanitation knowledge

Staffing, coaching, scheduling

Excellent communication and problem-solving

Job description

Salary and Benefits

• Health, Dental and Vision- 80.3% company paid; thereafter until 6%
• STD and LTD, Accident, Hospital indemnity, pet insurance
• 401K- Eligible after 1 year Company matches dollar for dollar for the first 3% and$.50
• 12 Vacation and PTO Days during first year, increases every year after year 1
• 20% discount on food and beverage, 30% on retail
• $70 cell phone reimbursement

Position Overview

• Lead culinary operations for a high-volume, three-meal-a-day bar and grill.
• Oversee food quality, consistency, kitchen execution, staffing, and sanitation.
• Manage menus, purchasing, inventory, food cost, labor, and waste control.
• Recruit, train, schedule, and develop a high-performing culinary team.
• Partner with the General Manager to drive guest satisfaction and financial performance.

Job Qualifications

• 3+ years of Chef or Kitchen Management experience in a high-volume restaurant.
• Strong three-meal-a-day and high-volume culinary experience preferred.
• Proven ability to manage food and labor costs.
• Strong leadership, coaching, and team-building skills.
• Knowledge of food safety, sanitation, inventory, and ordering procedures.
• Ability to work effectively in a fast-paced environment.
• Strong communication, organization, and problem-solving skills.
• Culinary degree or formal culinary training preferred.
• ServSafe certification preferred.