Executive Chef – Culinary Operations at Food Provisions LLC

Key Biscayne, Florida, United States -

Full Time

Start Date

Immediate

Expiry Date

16 May, 26

Salary

0.0

Posted On

15 Feb, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Buffet Operations, Production Management, Grill Operations, Menu Development, Food Cost Control, Inventory Accuracy, Staffing Coordination, Team Leadership, SOP Implementation, Food Safety Compliance, Yield Management, Portion Control, Forecasting, Purchasing Coordination, Performance Coaching, Scalability Systems

Industry

Food and Beverage Manufacturing

Description

Description Job Title: Executive Chef – Culinary Operations Reports To: Managing Director Benefits Package: Health insurance coverage, daily meals, weekly remuneration, a 401(k)-retirement plan, store discounts, end-year performance bonus, among other benefits. Job Summary: As Executive Chef at The Golden Hog, you will lead and elevate the full kitchen operation with a strong focus on buffet, production, and grill. You will set the standard for daily execution—taste, consistency, speed, presentation, cleanliness, and food safety—while building the structure required to operate a disciplined, high-volume kitchen. This role is both culinary and operational. You will drive menu development with a commercial mindset (margin, rotation, demand, and seasonality), enforce food cost discipline through portion control, yield management, waste reduction, and inventory accuracy, and coordinate forecasting and purchasing in partnership with the Purchasing team. You will also structure staffing across stations and volume, ensuring proper shift planning, peak-hour coverage, role clarity, and performance follow-up. Through coaching and accountability, you will develop internal leaders (Sous Chefs and Leads) and implement standardized systems—recipes, prep workflows, SOPs, and operational controls—that protect quality today and create a scalable foundation for future store openings and expansion. Requirements Key Responsibilities: Kitchen Operations & Standards Oversee buffet, grill, and production operations, ensuring excellence in taste, consistency, presentation, and execution speed. Establish and maintain standardized recipes, portioning guidelines, mise en place systems, and plating standards. Ensure strict compliance with food safety, hygiene, storage, temperature control, and regulatory requirements. Maintain organization, discipline, and cleanliness across all kitchen areas. Monitor service flow and adjust execution to maintain efficiency during peak periods. Menu Development & Commercial Performance Develop and rotate menus aligned with brand positioning, demand patterns, and profitability targets. Evaluate product performance and adjust offerings based on sales mix and operational feasibility. Balance premium culinary quality with sustainable margins. Food Cost & Inventory Control Control food cost through waste reduction, yield optimization, portion discipline, and accurate inventory management. Coordinate forecasting, purchasing, vendor management, and order planning with the Purchasing department. Conduct inventory reviews and analyze variances to implement corrective actions. Protect profitability through structured cost monitoring and reporting. Team Leadership & Staffing Coordination Plan and coordinate culinary team schedules based on station coverage and projected volume. Assign roles strategically to ensure operational balance across shifts. Supervise daily performance and provide real-time coaching and accountability. Train and develop Sous Chefs and Leads to strengthen leadership bench depth. Promote a culture of ownership, professionalism, and continuous improvement. Systems, Documentation & Scalability Document SOPs, standardized recipes, prep systems, and operational workflows. Implement replicable kitchen systems that support operational consistency and future expansion. Establish structured follow-up routines and performance tracking to ensure execution discipline Qualifications: Culinary degree or equivalent professional training required. 6+ years of progressive culinary experience, including 3+ years in leadership role operations. Proven ability to lead buffet/production/grill with consistent premium execution (quality, portioning, presentation, speed). Strong cost control discipline: food cost, yields, waste, inventory accuracy, and labor efficiency. Demonstrated ability to implement standards and systems (recipes, SOPs, prep workflows) and enforce compliance. Strong people leadership: coaching, accountability, and development of Sous Chefs/Leads. Excellent operational planning and organization; able to coordinate schedules and station coverage based on volume. Food Manager Certificate required. Bilingual (English/Spanish) preferred. Availability and Flexibility: This role requires open availability based on operational needs, including early mornings, evenings, weekends, holidays, and peak-volume periods. Active kitchen presence is expected during critical service hours. ---- The Company identifies as an Equal Opportunity Employer. All applicants are considered for all positions with no regard to color, race, national origin, religion, non-job-related disability, Vietnam era, disabled veteran status, sexual orientation, age or sex, or marital status.

Responsibilities

The Executive Chef will lead and elevate all kitchen operations, focusing on buffet, production, and grill execution while setting high standards for taste, consistency, presentation, and food safety. This role involves driving menu development with a commercial focus and enforcing strict food cost discipline through waste reduction and inventory accuracy.