Regional Executive Chef

Position Overview The Regional Executive Chef leads culinary operations across Sushi by Bou locations in South Florida, overseeing menu development, culinary standards, chef team leadership and development, and food and culinary labor cost management. This is a hands‑on leadership role requiring an active presence across locations and close partnership with culinary and operations teams to develop new offerings, improve performance and maintain consistent execution. Position Overview The Regional Executive Chef leads culinary operations across Sushi by Bou locations in South Florida, overseeing menu development, culinary standards, chef team leadership and development, and food and culinary labor cost management. This is a hands‑on leadership role requiring an active presence across locations and close partnership with culinary and operations teams to develop new offerings, improve performance and maintain consistent execution. Responsibilities Lead culinary operations across Sushi by Bou locations in South Florida. Develop and refine menu concepts for maki rolls, room service, events, banquets and other culinary offerings. Maintain consistent standards for food quality, preparation, presentation and execution across locations. Recruit, train and develop chefs and culinary leaders. Evaluate culinary performance across locations, identify areas for improvement and ensure effective followthrough. Manage food and culinary labor costs and maintain effective cost controls. Oversee recipe development, costing, portioning and rollout of new menu items. Manage inventory, ordering and production planning across locations. Work closely with operations teams on staffing, service needs and overall restaurant performance. Maintain a strong presence across locations and provide handson culinary leadership as needed. Ensure compliance with company standards and applicable food safety, sanitation and health requirements. Qualifications Minimum 5 years of culinary leadership experience, including Executive Chef or comparable seniorlevel experience and multiunit restaurant operations. Strong background in sushi, including menu development and culinary execution. Demonstrated experience in food cost and culinary labor management. Proven ability to recruit, train and develop chef teams and culinary leaders. Strong knowledge of kitchen operations, inventory, ordering and food safety standards. Effective leadership, communication, organizational and problemsolving skills. Ability to manage multiple locations and competing priorities effectively. Ability and willingness to travel regularly between South Florida locations. #J-18808-Ljbffr Simplevenue