Executive Chef

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 to timeless culinary technique, polished service, and the theater of classic steakhouse dining.

The Executive Chef position at Caviar Club is a full-time, on-site role based in Fort Lauderdale, offering a competitive base salary range of $120,000 to $140,000 with performance-based bonuses. This role commands leadership over all culinary operations within the establishment. The Executive Chef will be responsible for overseeing menu development and ensuring the consistency and exceptional quality of all dishes served. Managing and training the kitchen staff will be a key focus, alongside sourcing the highest quality ingredients to maintain the standard of luxury that defines Caviar Club. Maintaining rigorous kitchen health and safety standards is critical, as is collaborating closely with the broader restaurant management team to curate an extraordinary dining experience for every guest.

This role demands a candidate with a deep understanding of luxury dining, skilled in foundational French techniques applied to elevated American cuisine. With extensive experience handling high-end proteins including prime and dry-aged beef programs, domestic and Japanese A5 Wagyu, whole fish, and premium seafood like Dover sole and branzino, the Executive Chef must drive all steak, seafood, and caviar programs, ensuring quality and consistency across the board. The position requires proven success in leading high-volume kitchens with annual revenues between $8 million to $15 million or managing service of 300 plus covers per night. Financial acumen is essential, as responsibilities include managing food costs, labor, inventory, and vendor negotiations. Besides operational expertise, the Executive Chef should be comfortable working in guest-forward, high-visibility environments, deftly handling VIP guests and media attention.

The ideal candidate is a disciplined, calm, and confident leader who values consistency and professional excellence over fleeting trends. They will lead from the front, actively working alongside their team in the kitchen, and inspire a culture of hospitality and professionalism within the staff. Collaboration extends beyond the kitchen, requiring close partnerships with ownership, front-of-house, beverage, and wine leadership teams. Support for private events, media tastings, and VIP dining experiences is also expected.

Caviar Club offers a rare opportunity to join a prestigious culinary team committed to craftsmanship, innovation, and luxury in every plate served. Candidates are encouraged to apply via the ZippyApp platform, embracing simplicity in the hiring process while sharing a compelling cover letter about their suitability for this distinguished role.