One Haus Hospitality

About the Company

A luxury hotel in Sunny Isles Beach, representing the transformation of a historic South Florida beachfront property into a modern hospitality destination. The property blends thoughtful design with a strong food and beverage program, multiple dining concepts, and a series of lively social spaces designed for both guests and the local community.

Family-owned for three generations, the property builds on decades of hospitality on one of South Florida’s most storied beachfront sites. With a completely refreshed guest experience and an ambitious culinary program, this project represents a new chapter for a longtime Sunny Isles Beach landmark.

About the Role

We are seeking an Executive Chef or Chef de Cuisine to join the opening leadership team of a highly anticipated luxury hotel and restaurant project in Sunny Isles Beach.

The restaurant will serve as the hotel’s signature dining concept and a cornerstone of its food and beverage program. The culinary approach is refined yet approachable, focusing on familiar American cuisine executed at a high level — high quality but never fussy.

This culinary leader will oversee kitchen operations for the restaurant while partnering closely with both hotel leadership and the restaurant group to help establish the concept as one of South Florida’s most exciting new dining destinations.

Reporting into senior food and beverage leadership, this individual will play a critical role in shaping the culinary culture, building systems and standards, developing the kitchen team, and delivering a consistently elevated guest experience. The ideal candidate brings strong operational discipline, leadership presence, and a passion for approachable, high-quality food executed with consistency and professionalism.

Key Responsibilities

• Oversee all culinary operations for the restaurant, including service execution, prep, staffing, scheduling, and kitchen leadership
• Partner collaboratively with hotel leadership and the restaurant group to execute the culinary vision and operational standards
• Lead, mentor, and develop kitchen staff while fostering a positive and accountable culture
• Maintain consistency, quality, and presentation standards across all menu offerings
• Manage food cost, labor cost, inventory, purchasing, and overall kitchen financial performance
• Ensure compliance with all health, safety, sanitation, and food handling standards
• Support menu development, seasonal updates, recipe consistency, and operational efficiencies
• Work closely with front-of-house leadership to ensure seamless service and exceptional guest experiences
• Assist in opening-related initiatives including hiring, training, systems implementation, and operational setup
• Create a collaborative, professional, and hospitality-driven kitchen environment

Qualifications

• Minimum 5 years of culinary leadership experience in restaurants, hotels, or high-volume hospitality environments
• Prior experience as an Executive Chef, Chef de Cuisine, or Senior Sous Chef ready for advancement
• Experience working within hotel food and beverage environments strongly preferred
• Strong operational background with the ability to balance creativity and execution
• Proven leadership skills with experience developing and managing culinary teams
• Strong financial acumen including food cost, labor management, purchasing, and inventory controls
• Ability to thrive in a fast-paced opening environment with a hands-on leadership style
• Excellent communication and collaboration skills
• Professional presence with a confident and team-oriented attitude

Benefits

• Base salary: $100,000 – $120,000
• Bonus opportunity
• Comprehensive benefits package
• Opportunity to help shape and launch a high-profile South Florida hospitality concept from the ground up