Executive Chef at Motek Florida

Boca Raton, Florida, United States -

Full Time

Start Date

Immediate

Expiry Date

05 Jun, 26

Salary

140000.0

Posted On

07 Mar, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Menu Execution, Food Quality Control, Cost Control, Kitchen Performance Management, Team Building, Food Safety Standards, Inventory Management, Ordering, Equipment Control, Line Operations Support, Expediting, Labor Planning, Budget Management, Training, Cross-Training, Sanitation Compliance

Industry

Hospitality

Description

Description Motek, a part of Happy Corner Hospitality collective, is an Israeli-Mediterranean concept restaurant. We pride ourselves on delivering exceptional service and culinary experiences to our valued customers. Our commitment to excellence extends to every aspect of our operations. Position Summary: As Executive Chef, you will lead all back-of-house operations, overseeing menu execution, food quality, cost control, and kitchen performance. You are responsible for building and managing a high-performing culinary team, maintaining food safety standards, and ensuring efficient daily operations. Serving as the primary link between front- and back-of-house teams, you will drive consistency, communication, and exceptional dining experiences. Responsibilities (but not limited to): Oversee all food production to ensure quality, consistency, and efficiency Manage kitchen inventory, ordering, and equipment control Lead line operations to support smooth, timely service Maintain quality control and presentation standards Train, cross-train, and develop culinary team members Ensure a clean, organized kitchen and compliance with food safety regulations Oversee expediting to coordinate orders and maintain service flow Partner with the General Manager on labor planning and budget management Benefits: Competitive salary. Wages paid weekly. Growth opportunity. 401k savings plans. Medical, dental and vision insurance. Employee discounts. Requirements Minimum of five (5) years of culinary leadership experience managing high-volume, fast-paced kitchen operations; experience with Mediterranean cuisine is a plus. Culinary degree or equivalent professional culinary training preferred. Demonstrated knowledge of food safety, sanitation, and regulatory compliance, with the ability to consistently enforce standards. Proven experience with menu costing, budgeting, inventory control, and food cost management to meet financial goals. Ability to manage labor planning, scheduling, and productivity while maintaining operational efficiency and service standards. Strong organizational skills with the ability to multitask and prioritize in a fast-paced environment. High attention to detail across food quality, systems, and operational execution. Effective communicator with a collaborative, team-oriented leadership style. Bilingual proficiency is a plus. Flexibility to work evenings, weekends, and holidays as needed. If you’re passionate about hospitality and committed to creating exceptional guest experiences, we'd love to hear from you!

Responsibilities

The Executive Chef will lead all back-of-house operations, focusing on menu execution, food quality, cost control, and overall kitchen performance. This role includes building and managing the culinary team, enforcing food safety, and serving as the main liaison between front- and back-of-house staff.