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Job Overview
Employment Type
Full-time
Compensation
Salary
Range $120,000.00 - $140,000.00
Work Schedule
Weekend Shifts
Night Shifts
Benefits
Compensation: $120,000–$140,000 base salary + performance-based bonus
Position: Full-time, on-site
Benefits: Health, dental & vision insurance
401(k) with savings plan
growth opportunities
employee dining discounts
Free parking
Job Description
Caviar Club is a luxury American restaurant and steakhouse located in Fort Lauderdale, FL. Renowned for its sophisticated cocktail lounge discreetly set behind red ropes on the iconic corner of Las Olas Boulevard, this establishment embodies elegance and classic glamour inspired by the 1980s. Created by acclaimed restaurateur Marc Falsetto, Caviar Club combines elevated American classics with European refinement, offering patrons an unforgettable dining experience. The menu is a celebration of indulgence, featuring caviar-forward dishes, dry-aged steaks, prime rib, Wagyu burgers, French dips, and impeccably sourced seafood. Signature experiences such as tableside filleting of Dover sole underscore the restaurant's commitment... Show More
Job Requirements
- minimum 10 years professional kitchen experience
- minimum 5 years as Executive Chef or Chef de Cuisine in fine-dining or luxury steakhouse environments
- extensive experience with prime and dry-aged beef, Wagyu, whole fish, and premium seafood
- knowledge of caviar service
- strong foundation in classic French technique
- proven leadership in high-volume kitchens
- financial accountability skills
- experience with VIP and press environments
- availability for nights, weekends, holidays, and late-night shifts
Job Qualifications
- 10+ years of professional kitchen experience, including 5+ years as an Executive Chef or Chef de Cuisine in fine-dining or luxury steakhouse environments
- Extensive experience with high-end proteins: Prime & dry-aged beef programs,Wagyu (domestic & Japanese A5),Whole fish & premium seafood (Dover sole, branzino, shellfish)
- Caviar service
- Strong foundation in classic French technique applied to elevated American cuisine
- Proven success leading high-volume kitchens ($8M–$15M+ annually or 300+ covers/night)
- Demonstrated financial accountability (food cost, labor, inventory, vendor negotiations)
- Experience working in guest-forward, high-visibility environments with VIPs and press
- Availability for nights, weekends, holidays, and late-night service
- A chef who understands that luxury is discipline
- A calm, confident leader who values consistency over chaos
- Someone focused on owning the room—not chasing trends
- A professional whose résumé speaks quietly but confidently
- A chef who knows when not to touch the plate
Job Duties
- The menu celebrates indulgence through elevated American classics, including caviar-forward dishes, dry-aged steaks, prime rib, Wagyu burgers and French dips, and impeccably sourced seafood
- Signature experiences such as Dover sole filleted tableside underscore a commitment to timeless technique, polished service, and classic steakhouse theater
- This is a full-time, on-site role for an Executive Chef for Caviar Club based in the Fort Lauderdale area
- The Executive Chef will lead kitchen operations, oversee menu development, and ensure the quality and consistency of culinary offerings
- Responsibilities include training and managing kitchen staff, sourcing high-quality ingredients, maintaining kitchen health and safety standards, and collaborating with the restaurant management team to deliver an exceptional dining experience
- The candidate will play a key role in upholding Falsetto Hospitality’s dedication to culinary excellence and innovation
- Execute and evolve a menu rooted in luxury, restraint, and classic technique
- Lead all steak, seafood, and caviar programs, including sourcing, dry-aging, and butchery
- Maintain consistency, disciplined plating, and product integrity across all services
- Own food cost targets, BOH labor models, and inventory systems
- Recruit, train, and retain a professional, hospitality-driven kitchen team
- Lead from the line—this is not a desk role
- Collaborate closely with ownership, FOH, beverage, and wine leadership
- Support private events, media tastings, and VIP dining experiences as needed
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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