One Haus Hospitality

About the Company

This is a chef-driven restaurant concept focused on elevated coastal cuisine, seasonal ingredients, and refined yet approachable dining. The culinary philosophy emphasizes fresh, high-quality products, thoughtful execution, and a strong commitment to hospitality, supported by disciplined kitchen systems and a collaborative team culture.

About the Role

The Executive Chef will lead all culinary operations for a Fort Lauderdale location. This role is ideal for a creative, systems-driven chef who is passionate about coastal-inspired cuisine, seasonal menu development, and delivering a consistently exceptional guest experience while maintaining strong operational and financial controls.

Key Responsibilities

• Lead all back-of-house operations, ensuring exceptional food quality and consistency
• Develop and evolve seasonal menus featuring fresh seafood, premium ingredients, and elevated coastal cuisine
• Oversee food and labor costs, inventory, purchasing, and vendor relationships
• Build and maintain kitchen systems, SOPs, and sanitation standards
• Recruit, train, mentor, and develop a high-performing culinary team
• Partner with ownership and front-of-house leadership to create a seamless guest experience
• Foster a positive, professional kitchen culture focused on excellence and continuous improvement

Qualifications

• 5–7 years of Executive Chef or Senior Sous Chef experience in an upscale, chef-driven restaurant
• Culinary degree preferred
• Strong background in seafood, coastal, Mediterranean, or seasonal American cuisine
• Proven operational, financial, and leadership experience
• Creative, organized, and hands-on leader with a passion for mentoring teams and delivering exceptional food

Benefits

• Competitive base salary ($100K–$140K)
• Performance-based bonus
• Monthly health benefits stipend