Job Title: Executive Chef
Reports To: Director of Operations
Direct Reports: All BOH staff
Job Description: New concept from the founders of Roberta’s and Foul Witch in NYC, we’re opening the doors to a brand new steak focused location in Miami. We are seeking an experienced and visionary Executive Chef to lead the charge in shaping this culinary journey.
As Executive Chef, you will be responsible for every aspect of the back-of-house operations—from menu creation and team leadership to execution and kitchen culture. This is a unique opportunity to build and lead a culinary program from the ground up, in a city known for its bold flavors and discerning diners.
Qualifications:
- Minimum 5–7 years of progressive culinary leadership experience, with at least 2 years as an Executive Chef in a high-volume, upscale or fine dining setting.
- Expertise in steakhouse operations and meat cookery (butchering, broiler management, sourcing)
- Strong culinary vision paired with operational discipline and business acumen
- Proven ability to lead, mentor, and develop a diverse kitchen team
- Deep understanding of kitchen financials, inventory systems, and labor management
- Excellent organizational, communication, and problem-solving skills
- Professional and productive communication skills
- Must be flexible to work nights, holidays & weekends according to the needs of the business.
- Food Handlers Certificate that meets local requirements
- Positive attitude
Responsibilities and Duties:
- Build and manage a high-performing kitchen team that reflects our values of excellence, respect, and passion for food.
- Menu Development - Design and execute a compelling, steak-forward menu tailored to Miami’s market and aligned with our brand identity.
- Maintain the highest standards for food preparation, quality, presentation, and consistency.
- Manage BOH operations including scheduling, ordering, inventory, vendor relations, and equipment maintenance.
- Control food and labor costs, ensure margin goals are met, and drive overall kitchen profitability.
- Recruit, train, and mentor culinary staff while fostering a culture of accountability and growth.
- Ensure compliance with all health and sanitation regulations; lead by example in cleanliness and organization.
- Work closely with the General Manager, front-of-house leadership, and corporate culinary team to align on guest experience, promotions, and events.
