Job Description
Job Description
Executive Chef
High-Volume, Upper-Casual Restaurant | Florida
This is not a menu-writing role.
This is a leadership and execution role for an Executive Chef who understands that the kitchen only works when systems, standards, and people are managed with discipline.
The concept, recipes, and procedures already exist. What is needed now is a chef who can run the kitchen, lead the team, and own the numbers without excuses.
If you take pride in operational excellence, consistency, and accountability, this role will feel familiar in the best way.
The Environment
You will lead a high-volume kitchen within a structured, SOP-driven operation. Standards matter. Procedures matter. The expectation is consistency across every shift, every plate, every station.
This is a founder-led environment that values calm leadership, mutual respect, and a unified FOH and BOH culture. Drama, ego, and volatility do not survive here.
What You Will Own
• Full leadership of the kitchen team and daily operations
• Execution of established menus, recipes, and plating standards
• Inventory management, ordering, receiving, and invoice accuracy
• Food cost control, waste tracking, and labor management
• Scheduling, training, and performance accountability
• Line execution during peak service when needed
• Clean kitchens, inspection readiness, and food safety compliance
• Partnering with the GM to hit prime cost targets
You are a manager first, a chef second. Your success is measured by consistency, cost control, and team performance.
What Success Looks Like
After six months, the kitchen runs without constant oversight.
Orders are accurate.
Inventory is tight.
Food costs are controlled.
Labor is managed intelligently.
The line executes with confidence and professionalism.
The team respects you because expectations are clear and enforced fairly.
Who This Is For
This role is built for an Executive Chef who:
• Has experience in structured, high-volume kitchens
• Understands SOP-driven execution and does not resist it
• Has successfully managed food and labor costs
• Can transition from being the strongest line cook to the strongest leader
• Handles pressure without yelling, throwing things, or creating division
• Believes the kitchen and dining room must operate as one team
Chefs from corporate or multi-unit environments often do well here, especially those who enjoy structure and accountability.