Job Overview
Employment Type
Full-time
Compensation
Salary
Range $66,700.00 - $92,000.00
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
meal discounts
Uniform allowance
Career development opportunities
Job Description
The position is for an Executive Chef based in Fort Myers, Florida, requiring full-time, on-site commitment. The hiring establishment is a high-volume restaurant environment aiming to offer a streamlined menu that emphasizes consistency, quality, and efficient service. This restaurant is dedicated to providing guests with superior dining experiences, and it focuses on maintaining high standards in food preparation, presentation, and kitchen operations. The Executive Chef will play a critical leadership role within the kitchen, shaping culinary direction while ensuring smooth daily operations. The restaurant also values innovation and quality, incorporating advanced techniques such as sous vide precision cooking to elevate their menu offerings wherever possible.
As the Executive Chef, you will be responsible for overseeing all kitchen activities including menu development, food preparation, and quality control. Your oversight will extend to managing inventory, controlling food costs effectively, and leading kitchen staff to create an organized, efficient working environment. Furthermore, your role will involve contributing to kitchen layout planning, workflow optimization, and selecting kitchen equipment as part of the buildout process to ensure operational excellence. The menu focus is on delivering a concise but exceptional selection of dishes that meet high standards of consistency and quality. You will be expected to work closely with the management team to ensure compliance with health and safety standards, thereby maintaining a safe and hygienic kitchen environment. Experience working in high-volume kitchens is particularly valued for this role, alongside previous leadership within restaurant settings. Those with knowledge or experience in precision cooking techniques such as sous vide will find an advantageous alignment with the job’s focus on contemporary culinary methods. This position offers the exciting chance to lead a dynamic kitchen team, participate in the restaurant's growth and development, and enhance your career in a thriving hospitality market in Fort Myers, Florida.
As the Executive Chef, you will be responsible for overseeing all kitchen activities including menu development, food preparation, and quality control. Your oversight will extend to managing inventory, controlling food costs effectively, and leading kitchen staff to create an organized, efficient working environment. Furthermore, your role will involve contributing to kitchen layout planning, workflow optimization, and selecting kitchen equipment as part of the buildout process to ensure operational excellence. The menu focus is on delivering a concise but exceptional selection of dishes that meet high standards of consistency and quality. You will be expected to work closely with the management team to ensure compliance with health and safety standards, thereby maintaining a safe and hygienic kitchen environment. Experience working in high-volume kitchens is particularly valued for this role, alongside previous leadership within restaurant settings. Those with knowledge or experience in precision cooking techniques such as sous vide will find an advantageous alignment with the job’s focus on contemporary culinary methods. This position offers the exciting chance to lead a dynamic kitchen team, participate in the restaurant's growth and development, and enhance your career in a thriving hospitality market in Fort Myers, Florida.
Job Requirements
- Full-time, on-site availability
- Experience in high-volume kitchen environments
- Proven leadership skills
- Knowledge of precision cooking methods like sous vide is a plus
- Ability to work under pressure
- Strong communication skills
Job Qualifications
- Experience leading kitchen teams in a restaurant environment
- Strong understanding of food cost control and inventory management
- Ability to maintain consistency and organization in a fast-paced setting
- Experience training and managing staff
- Knowledge of food safety and sanitation standards
- Executive Chef or Sous Chef experience preferred
Job Duties
- Oversee daily kitchen operations
- Develop and update the menu
- Ensure food quality control and consistency
- Manage inventory and control food costs
- Lead and train kitchen staff
- Ensure compliance with health and safety standards
- Plan kitchen layout and assist with equipment selection
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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