Executive Chef

Tampa, FL, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $67,600.00 - $93,100.00

Work Schedule

Flexible

Day Shifts

Weekend Shifts

Night Shifts

Benefits

Health Insurance

Dental Insurance

Vision Insurance

Life insurance

sick days

Paid Time Off

flexible schedule

growth potential

Complimentary shift meals

Dining comp card

Job Description

Forbici Modern Italian is a celebrated restaurant brand known for its upscale casual dining experience, combining traditional Italian flavors with modern culinary creativity. Established with a passion for hospitality, Forbici has garnered a strong reputation through its dedication to offering house-made pastas, hand-crafted pizzas, and innovative cocktails crafted from fresh, high-quality ingredients. The brand has become a standout in the culinary scene by maintaining exceptional culinary execution and fostering a welcoming atmosphere for every guest. Forbici's newest location set to open in early 2026 in St. Petersburg's reimagined Sundial will extend this legacy to a vibrant community characterized by a diverse blend of locals and visitors, eager for elevated dining experiences. The new establishment features a spacious kitchen, a refined dining room, a lively bar, an outdoor patio, and a private dining area, all designed to encourage creativity, collaboration, and culinary excellence.

The role of Executive Chef at Forbici St. Pete represents a unique opportunity to lead the culinary launch of this exciting new venue. The successful candidate will be the culinary visionary responsible for shaping the restaurant's menu identity and operational excellence from the outset. This leadership position requires overseeing all culinary operations, including supervising sous chefs, managing schedules, and monitoring both food and labor costs. The Executive Chef will ensure that all culinary creations meet the highest quality standards while fostering a team-oriented environment where every member is inspired and empowered.

As a pivotal leader, the Executive Chef will be instrumental in maintaining compliance with health and safety regulations and upholding company policies and standards. They will also be responsible for developing and updating menu specifications, controlling inventory, and providing direct feedback and training to team members to enhance their skills and performance. This role demands a candidate who balances creativity with operational expertise, demonstrates strong leadership capabilities, and possesses a thorough understanding of financial controls and menu engineering. Working collaboratively with the General Manager and dining room staff, the Executive Chef will ensure seamless service and a safe, productive work environment. This full-time position offers the chance to leave a lasting imprint on a promising culinary destination while growing professionally in a dynamic and rewarding setting.

Job Requirements

3+ years of experience working as an Executive Chef in a high volume upscale restaurant
Experience in creating innovative menu items
Strong communication skills
Ability to work flexible full-time schedule including days nights weekends and holidays
Knowledge of health department regulations and food safety standards
Leadership skills to manage and develop culinary team
Proficiency with relevant computer systems
Ability to handle employee relations matters discreetly
Excellent organizational skills and attention to detail

Job Qualifications

3+ years of experience working as an Executive Chef in a high volume upscale restaurant
Experience in creating innovative menu items
Excel at building strong teams and inspiring Team Members to reach their full potential
Can manage budgets and inventory efficiently optimizing profitability while ensuring food quality remains exceptional
Ability to demonstrate discretion and leadership in complex employee relations matters
Strong computer skills including experience with Microsoft Office events catering software timekeeping scheduling systems and point-of-sale POS systems
Demonstrated experience collaborating and communicating across all levels of an organization
Strong communication skills written and verbal in one on one and group settings
Able to understand speak and follow written and verbal instruction in English
Flexible and dependable to work full-time day or night shifts weekends and holidays

Job Duties

Overall management of restaurant’s culinary operations including supervising Sous Chefs schedules operations and monitoring food and labor cost
Ensure all products used in the preparation of menu items meet high standards
Establish quality standards for menu items and food production
Approve requisitions for supplies and food items
Oversee hiring training and supervision of culinary team and evaluate performance give guidance and discipline as necessary
Coach and train Team Members by observing providing feedback modeling specific tasks or procedures communicating expectations and following up to increase their performance and morale
Monitor all food preparation and kitchen activities to ensure compliance with Health Department regulations
Write cost test maintain and update all menu specifications recipes and pictures production forecasts and ensure same are being followed
Adhere to and enforce inventory and labor control measures
Ensure all workstations storerooms coolers and freezers remain clean sanitized safe and in proper working order at all times
Ensure consistent execution of food and timely flow of service by directing the team and effectively expediting service
Maintain support and promote company standards policies and procedures
Understand and protect the financial assets of the company at all times
Understand and follow all policies procedures and laws related to employment food handling sanitation and alcohol service within a restaurant
Hold team accountable to following all recipes and presentation specifics including but not limited to standard portion sizes cooking methods quality standards and ingredients
Ensure all menu changes are updated and communicated to FOH BOH staff prior to service
Maintain effective and timely communication with General Manager
Maintain positive working relationship with dining room leaders and line staff throughout service periods
Ensure a safe work environment by being alert and taking action regarding safety hazards