EXECUTIVE CHEF – MULTI-UNIT LEADERSHIP (FLORIDA SEAFOOD)

Location: Lake Worth Beach, FL Schedule: Full-time, flexible (AM/PM shifts as needed) Compensation: $120,000 – $150,000 base salary + performance bonus + benefits (health, PTO, dining perks, company growth incentives)

ABOUT US

We are a rapidly growing restaurant group with two high-volume, oceanfront restaurants in Lake Worth Beach, specializing in fresh Florida seafood and Mediterranean cuisine. Known for delivering exceptional quality at scale, we are seeking an Executive Chef to lead both kitchens, drive operational excellence, and help shape the future of our expanding company.
This is a career-defining opportunity for a culinary leader who thrives on volume, precision, and people development — with the chance to play a major role in a group positioned for continued growth.

QUALIFICATIONS

• 5–7+ years of leadership experience as an Executive Chef or Senior Chef de Cuisine in high-volume restaurants (multi-unit experience a plus).
• Proven success with Florida Seafood Inspired cuisine.
• Expertise in scaling operations while maintaining high quality and consistency.
• Strong financial and business acumen; comfortable with P&L responsibility.
• Natural leader: develops people, holds teams accountable, and fosters a positive kitchen culture.
• Hands-on operator who is equally comfortable behind the line or in a management meeting.

THE ROLE

As Executive Chef, you will oversee and unify the culinary operations of both restaurants. You’ll manage a team of Sous Chefs, and 40+ BOH staff, ensuring consistency, profitability, and culture across locations.
This role requires a strategic leader who can balance hands-on presence in the kitchen with big-picture planning: menu direction, systems building, cost management, and talent development.

KEY RESPONSIBILITIES

• Provide culinary and operational leadership for both restaurants (lunch & dinner service).
• Lead and mentor Chefs de Cuisine, Sous Chefs, and BOH staff.
• Develop and maintain standardized systems for recipes, prep, service, sanitation, and ordering.
• Partner with ownership on menu innovation with an emphasis on local seafood and Mediterranean flavors.
• Drive financial performance: food cost, labor management, inventory control, waste reduction.
• Recruit, train, and retain top culinary talent; build a culture of accountability and excellence.
• Maintain health, safety, and HACCP compliance across both properties.
• Act as the culinary ambassador of the brand — lead tastings, support events, and collaborate with FOH leaders.