Note: This role is based in Miami, FL and requires employees to work on-site five days a week at our client's location.

About Our Client:

Our client is a top-tier restaurant in Miami, FL, celebrated for its unique blend of Cuban and Caribbean flavors. Dedicated to culinary excellence, they are undergoing rapid expansion, with a vision to open multiple new locations in the near future.

Job Description:

• Take charge of all kitchen operations, ensuring top-notch food quality and presentation standards.
• Create and develop innovative menus that embody the restaurant's Cuban-Caribbean fusion theme.
• Manage inventory, including ingredient sourcing and ordering, while maintaining cost efficiency.
• Recruit, train, and lead kitchen staff, fostering a cooperative and effective work environment.
• Ensure adherence to health and safety regulations, upholding a sanitary and orderly kitchen environment.
• Collaborate with event planners to organize and execute private functions and special occasions.
• Monitor labor expenses and adjust staffing levels according to business requirements, particularly during peak periods.

Qualifications:

• Preferably hold a culinary arts degree; Certified Executive Chef (CEC) certification is a bonus.
• At least 3 years of experience in an executive chef position.
• Demonstrated expertise in Cuban and Caribbean cuisines is advantageous but not mandatory.
• Solid leadership and team management capabilities.
• Excellent organizational skills and ability to multitask effectively.
• Dedication to upholding high standards of cleanliness and food safety.

Why This is a Great Opportunity:

• Join a dynamic and expanding restaurant group with plans for multiple new locations within the next 3-5 years.
• Showcase your creativity in menu development within a renowned culinary niche.
• Focus on achieving work-life balance with target 8-hour workdays and average weekly hours between 40-45.
• Enjoy consistent days off, including Mondays and most Sundays, as the restaurant is closed on Mondays.