Executive Chef

Established restaurant in Weston, a high-energy, elegant Italian restaurant is looking for a strong, practical experienced Executive Chef to run day-to-day operations. Hospitality first, elevated F&B, SOP & top-line focused, proven record of financial excellence in a standalone restaurant group. Passion for training and development. Also looking for a seasoned Sous Chef ready for the next step. Primary Job Duties Oversee all culinary and operational functions to ensure high-quality food preparation, presentation, service standards, and cleanliness across all production and service areas Maintain consistency of food quality and ensure compliance with sanitation, food safety, and local regulations Develop recipes, portion standards, and menus aligned with brand standards, customer preferences, and budget constraints; support plate presentation and special event/menu planning Manage, hire, train, and oversee performance of all department employees; identify training needs and implement effective programs Control food and beverage costs in line with company COGS goals while managing budgets, margins, and financial projections Oversee purchasing, inventory management, and receiving to ensure accuracy, cost efficiency, and proper stock levels Ensure employees are equipped with proper uniforms, tools, and resources to perform their roles effectively Assist in the execution of events, catering, and off-site functions Monitor equipment functionality, report malfunctions, and coordinate maintenance as needed Prepare operational reports, analyze performance trends, and provide recommendations for improvement Participate in management meetings to review operations, historical data, and forecasts Maintain required certifications (Food Manager, Alcohol) and ensure adherence to all company policies, procedures, and systems Utilize relevant systems and software, including POS, payroll, restaurant management tools, and MS Office Perform additional duties as needed to support efficient and successful business operations Minimum Qualifications Culinary Degree preferred; Minimum of three to five years of kitchen management experience required, preferably in high volume hotels or restaurants. Bilingual preferred. English fluency required. Spanish/Italian preferred. Exceptional proven ability of kitchen management skills. Must have strong customer minded mentality for maintaining quality standards. Must have strong team orientation. Ability in delegating responsibilities and monitoring progress. Great communication and leadership skills. High level of standard in regard to quality control. Travel required. Prior experience training, purchasing, and managing budgets. Good understanding of useful computer programs (MS Office, restaurant management software, payroll software, POS). Flexible and long hours required; required to work varying schedules to reflect the business needs of the restaurant. Availability to work all holidays, nights, and weekends. Benefits Salary $80k to $90k + bonus on sales and COGS. Health, dental, and vision insurance. Paid time off accrual. Discounted rate. Life Insurance. Growth Opportunity! #J-18808-Ljbffr ApplicantPool