Executive Chef

Kissimmee, FL, USA|

Job Overview

Compensation

Salary

Range $63,200.00 - $87,000.00

Benefits

competitive salary

Performance bonus

Career growth opportunities

Opportunity to contribute to future restaurant concepts and company expansion

Job Description

Estefan Kitchen is a renowned dining establishment specializing in authentic Latin and Cuban cuisine. With a commitment to delivering exceptional culinary experiences, Estefan Kitchen has made its mark in the high-volume restaurant industry by combining traditional flavors with innovative techniques and impeccable service. Known for its vibrant atmosphere and dedication to quality, Estefan Kitchen prides itself on creating memorable dining moments for guests while maintaining operational excellence and a strong company culture. Operating with a clear focus on guest satisfaction and culinary authenticity, Estefan Kitchen is a leader in its market, continuously evolving to meet and exceed customer expectations.\n\nThe Executive Chef role at Estefan Kitchen is a pivotal leadership position, requiring a dynamic professional to oversee all aspects of Back of House operations. This hands-on Executive Chef is entrusted with managing kitchen operations, ensuring food quality, safety, and consistency in a fast-paced, high-volume environment. The position demands expertise in food and labor cost control, purchasing, inventory management, and team development. This chef will be the driving force behind culinary innovation and menu development, crafting Latin and Cuban dishes that are both authentic and appealing, balancing tradition with modern culinary trends.\n\nIn this role, the Executive Chef is responsible for all culinary leadership, including the standardization of recipes, portion control, and presentation standards. They will collaborate with company leadership to update menus strategically, focusing on profitable offerings while maintaining the highest food quality and guest satisfaction. Additionally, the Executive Chef will manage procurement, maintain supplier relationships, and implement cost-control measures to optimize kitchen performance and profitability.\n\nOperational efficiency is key, and the Executive Chef will develop daily production plans based on sales forecasts, reduce waste through precise inventory and portion control, and oversee all aspects of production planning. They will hold overall accountability for meeting food cost, labor cost, and operational targets as established by the company.\n\nLeadership extends beyond managing day-to-day kitchen activities, as this role involves recruiting, training, and mentoring kitchen staff, fostering a positive and professional kitchen environment, and driving employee engagement and retention. The Executive Chef will enforce strict compliance with health and safety regulations, including HACCP and SERV Safe standards, ensuring the kitchen maintains impeccable cleanliness and organization.\n\nTechnological proficiency is integral to this position, utilizing various restaurant management systems such as Toast, ExtraChef, and 7Shifts to monitor performance metrics and streamline operations. Collaboration with Front of House leadership and corporate management is essential to guarantee seamless service and an extraordinary guest experience. The Executive Chef is also responsible for upholding and protecting the Estefan Kitchen brand, embodying professionalism, integrity, and operational excellence at all times.\n\nThis full-time exempt position offers a competitive salary commensurate with experience and performance, along with performance bonuses tied to operational excellence and guest satisfaction. Career growth opportunities abound within the company, including the chance to contribute to future restaurant concepts and company expansion initiatives. Estefan Kitchen is seeking an Executive Chef ready to lead with passion, expertise, and a commitment to culinary brilliance in an energetic, guest-focused environment.

Job Requirements

Minimum of five years of progressive leadership experience as an executive chef head chef or similar leadership role in a high-volume restaurant
Culinary arts degree or equivalent professional experience
Extensive knowledge of Latin and Cuban cuisine preferred
Strong expertise in food and labor cost control purchasing inventory management production planning supplier negotiations and kitchen financial performance
Experience establishing standard operating procedures SOPs PAR levels and inventory controls
Proven ability to recruit lead coach develop and retain high-performing teams
Strong analytical organizational communication leadership and problem-solving skills
Proficiency with restaurant technology platforms and kitchen management software
Bilingual in English and Spanish required
Availability to work nights weekends and holidays as business needs require

Job Qualifications

Minimum of five years of progressive leadership experience as an executive chef head chef or similar leadership role in a high-volume restaurant
Culinary arts degree or equivalent professional experience
Extensive knowledge of Latin and Cuban cuisine preferred
Strong expertise in food and labor cost control purchasing inventory management production planning supplier negotiations and kitchen financial performance
Experience establishing standard operating procedures SOPs PAR levels and inventory controls
Proven ability to recruit lead coach develop and retain high-performing teams
Strong analytical organizational communication leadership and problem-solving skills
Proficiency with restaurant technology platforms and kitchen management software
Bilingual in English and Spanish required
Availability to work nights weekends and holidays as business needs require

Job Duties

Oversee the creation and execution of Latin and Cuban cuisine ensuring authenticity consistency presentation and innovation
Develop and update menus in collaboration with company leadership incorporating cost-effective and high-margin items while maintaining exceptional quality and guest satisfaction
Standardize recipes portion sizes preparation methods and plating standards to ensure consistency and quality control
Research and implement new culinary techniques ingredients menu trends and guest feedback to continuously improve menu performance and profitability
Manage food cost labor cost inventory control purchasing and production planning to maintain profitability
Analyze theoretical versus actual food cost and implement corrective actions when necessary
Develop daily production and prep plans based on forecasted sales and anticipated business volume
Reduce waste and optimize ingredient usage through strict inventory portion control and production management
Establish and maintain supplier relationships to ensure the highest quality ingredients at competitive prices
Maintain appropriate PAR levels and oversee ordering receiving inventory counts FIFO rotation and inventory accuracy
Achieve food cost labor cost and operating expense targets established by the company
Review and analyze weekly and monthly financial reports inventory variances sales trends labor productivity and overall kitchen performance
Develop and implement action plans to improve profitability while maintaining exceptional food quality and guest satisfaction
Collaborate with the general manager and company leadership on budgeting forecasting purchasing strategies and operational planning
Identify opportunities to improve efficiency increase productivity reduce waste and maximize profitability
Lead train coach and supervise all kitchen staff while maintaining high standards of professionalism accountability and teamwork
Develop ongoing training programs focused on culinary skills operational consistency food safety and service efficiency
Create a positive kitchen culture that promotes teamwork employee engagement accountability and employee retention
Prepare employee schedules monitor labor productivity conduct performance evaluations and develop future kitchen leaders
Enforce kitchen policies SOPs sanitation standards and workflow procedures
Oversee daily BOH operations including opening and closing procedures line checks prep execution and service readiness
Ensure strict compliance with all health department regulations HACCP guidelines SERV Safe standards and company food safety policies
Maintain exceptional cleanliness sanitation and organization throughout all kitchen and storage areas
Conduct daily operational audits to ensure food quality consistency and operational excellence
Ensure proper food handling labeling dating storage thawing cooling cooking holding temperatures and FIFO procedures are consistently followed
Ensure all kitchen equipment is properly maintained cleaned and operated in accordance with safety standards
Utilize restaurant technology and digital systems including Toast ExtraChef Restaurant365 Microsoft Excel 7Shifts Opus iAuditor KDS or similar platforms
Monitor key performance indicators including food cost labor cost ticket times waste inventory variances and guest satisfaction
Analyze customer feedback and operational performance to identify opportunities for continuous improvement
Partner closely with the general manager and front of house leadership to ensure seamless restaurant operations and an exceptional guest experience
Uphold and protect the Estefan Kitchen brand by ensuring every dish reflects the companys culinary vision quality standards and guest experience expectations
Lead by example through professionalism integrity accountability and a hands-on leadership style
Foster a culture of respect teamwork continuous improvement and operational excellence
Build strong relationships with front of house leadership and corporate management to support overall restaurant success