Executive Chef

• Develop, execute, and continuously enhance seasonal Spanish-inspired menus.
• Maintain the highest standards of food quality, consistency, presentation, and flavor.
• Create innovative specials and tasting menus that drive guest engagement and revenue.
• Ensure all dishes align with the restaurant's culinary vision and brand standards.

• Oversee all back-of-house operations, including food preparation, production, and service.
• Ensure compliance with all food safety, sanitation, and health regulations.
• Monitor kitchen workflows to maximize efficiency and productivity.
• Manage inventory levels and maintain proper ordering procedures.

• Achieve food cost, labor cost, and profit targets.
• Analyze sales trends and adjust menu offerings accordingly.
• Control waste, portioning, and purchasing practices.
• Negotiate with suppliers and maintain strong vendor relationships.

• Recruit, train, mentor, and retain high-performing culinary teams.
• Foster a positive, professional, and collaborative kitchen culture.
• Conduct regular performance evaluations and coaching sessions.
• Develop future leaders within the culinary team.

• Ensure every dish meets the highest standards before reaching guests.
• Collaborate with front-of-house leadership to deliver exceptional hospitality.
• Address guest feedback and continuously improve the dining experience.
• Participate in community events, wine dinners, and brand-building initiatives.

• 5+ years of Executive Chef experience in a high-volume upscale restaurant.
• Strong knowledge of Spanish cuisine, tapas, seafood, paella, and Mediterranean cooking techniques preferred.
• Proven success managing food and labor costs.
• Experience leading teams of 20+ culinary professionals.
• Strong leadership, organizational, and communication skills.
• Proficiency in inventory management, purchasing, scheduling, and budgeting.
• Culinary degree preferred but not required based on relevant experience.

• Passion for Spanish cuisine and hospitality.
• Hands-on leader who thrives in a fast-paced environment.
• Strong business acumen with a focus on profitability.
• Creative and innovative culinary mindset.
• Commitment to team development and operational excellence.
• High standards for quality, cleanliness, and guest satisfaction.

What We Offer:

• Competitive salary of $ 80- $ 120k plus a two-bedroom Bayfront or Oceanfront accommodation package may be considered.
• Performance-based bonus.
• Opportunity to shape and grow the brand.
• Employee discounts on food, wine, and retail.
• Supportive and passionate team environment.
• Professional growth in wine, food, and hospitality.

Join a respected and growing hospitality organization with a proven track record of success and an ambitious pipeline of new concepts. This role offers the opportunity to leave a lasting impact on an established restaurant group while helping shape its next phase of growth.

If you are a passionate hospitality leader with a track record of building successful restaurant operations and leading high-performing teams, we would love to hear from you.