BOSC IS A CHEF-DRIVEN, FARM-TO-TABLE RESTAURANT OPENING IN THE HEART OF SOUTH TAMPA, SHOWCASING THE BEST OF FLORIDA’S SEASONAL BOUNTY ALONGSIDE SUSTAINABLY SOURCED MEATS AND SEAFOOD. WITH A FINE-CASUAL APPROACH AND A MENU ROOTED IN INGREDIENT INTEGRITY, BOSC IS PART OF A GROWING HOSPITALITY GROUP COMMITTED TO CULINARY EXCELLENCE, IMPECCABLE SERVICE, AND A STRONG CONNECTION TO LOCAL PRODUCERS.

We are seeking a visionary Executive Chef to lead the kitchen from launch through ongoing operations, crafting a menu that blends creativity, seasonality, and refined technique. This is a rare opportunity to put your stamp on a brand-new concept and build a kitchen culture from the ground up.

QUALIFICATIONS

• 5–7+ years of progressive kitchen leadership, including at least 2 years as Executive Chef or CDC
• Strong knowledge of seasonal and sustainable sourcing practices, modern American cuisine, and refined plating
• Proven leadership and team-building skills with a passion for mentorship
• Experience in cost control, scheduling, purchasing, and BOH operational systems
• Ability to thrive in a high-volume, detail-oriented environment while maintaining culinary excellence
• Experience with KDS, FusionPrep, and inventory/order platforms a plus
• Culinary degree preferred but not required

• Lead all BOH operations including prep, execution, sanitation, and service flow
• Hire, train, and mentor kitchen staff in a collaborative, professional environment
• Design and execute seasonal menus reflecting Bosc’s farm-to-table ethos and modern American style
• Establish and maintain systems for consistency, quality control, and efficient production
• Oversee food costing, inventory management, and vendor relationships—emphasizing local sourcing
• Collaborate with ownership and the corporate chef on culinary direction, operational strategies, and special events
• Ensure compliance with health department standards and internal safety protocols
• Manage kitchen systems including ordering, staff scheduling, and recipe documentation