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Job Overview
Employment Type
Full-time
Compensation
Salary
Exact $78,000.00
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Career development opportunities
Structured operational support
Job Description
The hiring organization is a boutique hospitality company that excels in operating lifestyle-driven, concept-focused restaurant outlets. Renowned for its attention to detail and commitment to creating unique dining experiences, the company prides itself on maintaining high standards in culinary excellence and operational discipline. Founded with a vision to blend hospitality with innovation, this organization operates in various locations and offers significant growth potential within its structured framework. The company values collaboration, professional leadership, and a team-first environment, fostering development among its staff while consistently delivering outstanding food quality and service to its customers. Located in Tampa, FL, this company is... Show More
Job Requirements
- 3+ years of experience as a Chef de Cuisine, Executive Sous Chef, or Executive Chef
- Experience leading a standalone restaurant outlet
- Strong knowledge of scratch kitchen execution
- Demonstrated experience managing inventory, labor, and COGS
- Proven success developing and managing back-of-house teams
- Experience with vendor management and ordering systems
- Ability to collaborate with the Executive Chef while independently running an outlet
- Professional leadership style
- team-first mindset
Job Qualifications
- 3+ years of experience as a Chef de Cuisine, Executive Sous Chef, or Executive Chef
- Experience leading a standalone restaurant outlet
- Strong knowledge of scratch kitchen execution
- Demonstrated experience managing inventory, labor, and COGS
- Proven success developing and managing back-of-house teams
- Experience with vendor management and ordering systems
- Ability to collaborate with the Executive Chef while independently running an outlet
- Professional leadership style
- team-first mindset
Job Duties
- Lead and manage all daily culinary operations for the outlet
- Supervise, coach, and develop back-of-house team members
- Maintain food quality, presentation, and consistency
- Manage labor scheduling and food cost targets
- Oversee inventory control and vendor relationships
- Maintain COGS within established targets
- Ensure compliance with food safety and sanitation standards
- Partner with Executive Chef on standards, execution, and operational alignment
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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