Executive Chef (Miami)

About the Company

Our client is preparing to launch a highly anticipated Italian dining destination in Miami. Inspired by the charm and hospitality of Capri and Positano, the restaurant will combine elevated Italian cuisine, warm service, and a lively atmosphere anchored by a piano bar and neighborhood energy.

About the Role

We are seeking an Executive Chef to lead all culinary operations for this exciting opening. The ideal candidate is a hands-on culinary leader with a strong background in Italian cuisine, high-volume execution, and team development.

This role will be responsible for building and leading the kitchen team, establishing systems and standards, driving financial performance, and delivering a consistently exceptional guest experience. The Executive Chef will play a key role in shaping the restaurant’s culinary identity while partnering closely with ownership and operational leadership during the opening process and beyond.

Key Responsibilities

• Oversee all culinary operations across lunch, dinner, and weekend brunch service
• Develop and execute menus rooted in authentic Italian cuisine with elevated presentation
• Lead, train, mentor, and develop BOH leadership and culinary teams
• Maintain consistency, quality, and execution standards across all menu offerings
• Manage food costs, labor costs, inventory, purchasing, and overall kitchen financial performance
• Ensure compliance with all health, safety, sanitation, and food handling standards
• Collaborate closely with front-of-house leadership to deliver an exceptional guest experience
• Support all pre-opening initiatives including hiring, training, kitchen setup, and operational systems implementation
• Maintain a visible and active presence in the kitchen during service
• Foster a culture of accountability, teamwork, and hospitality

Qualifications

• Minimum 8 years of Executive Chef experience in upscale, high-volume, or fine dining restaurants
• Strong background in Italian cuisine required
• Proven success leading high-volume culinary operations
• Experience developing and managing large culinary teams
• Strong understanding of food cost management, labor controls, purchasing, and inventory systems
• Excellent leadership, organizational, and communication skills
• Pastry experience is a strong plus
• New restaurant opening experience preferred
• Hands-on leadership style with a passion for coaching and team development

Compensation & Benefits

• Base salary up to $150,000
• Performance-based bonus opportunity
• Health insurance
• Paid time off
• Creative input and menu ownership
• Relocation assistance may be considered
• Opportunity to help launch and shape one of Miami’s most exciting new Italian dining destinations