Executive Chef at The Genuine Hospitality Group

Miami, Florida, United States -

Full Time

Start Date

Immediate

Expiry Date

21 Sep, 26

Salary

120000.0

Posted On

23 Jun, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Leadership, Team Development, Attention To Detail, Quality Control, Time Management, Organization, Creativity, Innovation, Communication Skills, Problem-solving

Industry

Hospitality

Description

Description The Executive Chef is responsible for overseeing all culinary operations, ensuring the highest standards of food quality, consistency, safety, and presentation. This role leads kitchen staff, develops menus, manages costs, and aligns culinary execution with the overall brand and guest experience. Key Responsibilities Culinary Leadership & Operations Lead and manage all kitchen operations across the restaurant Ensure consistent execution of menu items to brand standards Oversee food preparation, plating, and presentation Maintain high standards of cleanliness, sanitation, and food safety (in compliance with local health regulations) Menu Development & Innovation Design and update menus in alignment with concept and seasonal availability Develop new recipes and presentations while maintaining cost efficiency Collaborate with ownership/leadership on culinary direction and brand alignment Team Leadership & Development Hire, train, and mentor kitchen staff (Sous Chefs, Line Cooks, Prep Cooks) Create schedules and manage labor costs effectively Foster a positive, professional, and high-performance kitchen culture Conduct performance evaluations and provide coaching and feedback Financial Management Manage food costs, inventory, and purchasing Work with vendors to source high-quality ingredients at competitive pricing Monitor waste, portion control, and kitchen efficiency Support budgeting and P&L goals Compliance & Safety Ensure compliance with all food safety, sanitation, and workplace safety regulations Maintain proper documentation (temperature logs, cleaning schedules, etc.) Enforce company policies and procedures Requirements Qualifications Proven experience as an Executive Chef in a high-volume or fine dining environment Strong leadership and team management skills Deep knowledge of culinary techniques, food safety standards, and kitchen operations Experience with budgeting, cost control, and inventory management Culinary degree preferred but not required Key Skills & Competencies Leadership & team development Attention to detail and quality Time management & organization Creativity & innovation Strong communication skills Problem-solving in fast-paced environments Work Environment Fast-paced restaurant kitchen environment Requires standing for extended periods, lifting, and working evenings, weekends, and holidays Physical Requirements Ability to stand for long periods Lift up to 50 lbs Work in high-temperature environments

Responsibilities

Oversee all culinary operations to ensure high standards of food quality, safety, and presentation. Lead kitchen staff, develop seasonal menus, and manage financial costs and inventory.