One Haus Hospitality

Job Title: Executive Chef

Operations: Full-service, elevated restaurant and lounge

Location: Miami, FL (relocation assistance considered within US)

About the Role: We are seeking an experienced and innovative Executive Chef to lead the culinary operations of a high-volume upscale restaurant, serving up to 900 covers daily from a scratch kitchen. This role requires a hands-on leader with a strong culinary foundation, exceptional business acumen, and a passion for training and team development.

As the Executive Chef, you will oversee all aspects of kitchen operations, from maintaining high standards of quality to managing food costs and fostering creativity in menu development. If you excel in leading from the trenches, cultivating a team-oriented culture, and driving both culinary excellence and operational success, this opportunity is for you.

Key Responsibilities:

• Culinary Leadership: Lead a high-performing culinary team by maintaining exceptional standards for food quality, consistency, and creativity.
• Menu Development: Collaborate with ownership and management to craft innovative, seasonal menus that align with the restaurant’s upscale concept.
• Training & Development: Foster a culture of continuous learning by training and mentoring kitchen staff, ensuring skill development and team growth.
• Operational Management: Oversee kitchen operations during service, ensuring a smooth and efficient flow while upholding scratch kitchen principles.
• Financial Oversight: Monitor and manage food costs (COGS), labor costs, and inventory, ensuring profitability without compromising quality.
• Health & Safety Compliance: Maintain strict adherence to sanitation, safety, and health regulations.
• Collaboration: Work closely with the General Manager and FOH team to align kitchen operations with overall restaurant goals and guest expectations.
• Guest Experience: Ensure every dish meets or exceeds guest expectations, contributing to a memorable dining experience.
• Leadership by Example: Be an active presence in the kitchen, inspiring your team through hands-on involvement and effective communication.

Qualifications:

Required:

• Proven experience as an Executive Chef in a high-volume, upscale, or elevated dining environment.
• Experience in high volume operations doing at least 500 daily covers and $15M in annual sales.
• Strong culinary skills with the ability to innovate while maintaining operational efficiency.
• Business acumen, including experience managing food costs, budgets, and labor.
• Excellent leadership and communication skills, with a demonstrated ability to build and develop cohesive teams.
• Commitment to training, mentoring, and fostering a collaborative kitchen environment.
• Passion for quality, consistency, and creativity in a scratch kitchen setting.
• Understanding of health, safety, and sanitation regulations.
• Proven ability to create and execute menus that balance innovation and profitability.

Compensation & Benefits:

• Competitive base salary + bonus
• Benefits include:
• 15 days PTO
• 100% employer-paid medical, vision, and dental insurance
• Complimentary dry cleaning and parking
• Opportunities for growth and professional development