One Haus Hospitality

About the Company

This is a chef-driven restaurant concept centered on clean, from-scratch cooking with a strong commitment to ingredient integrity. The culinary philosophy emphasizes whole foods, thoughtful sourcing, and no seed oils, paired with elevated execution and disciplined kitchen systems.

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 values clean food, scratch cooking, and consistency, while maintaining strong operational and financial controls.

Key Responsibilities

• Oversee all back-of-house operations with a focus on scratch cooking and ingredient integrity
• Develop and evolve seasonal menus using clean, whole ingredients and approved fats only (no seed oils)
• Ensure consistency, food quality, and execution across all services
• Manage food and labor costs, inventory, ordering, and vendor relationships
• Build and enforce kitchen systems, SOPs, and sanitation standards
• Recruit, train, mentor, and retain a high-performing culinary team
• Collaborate with ownership and front-of-house leadership to deliver a cohesive guest experience

Qualifications

• 5–7 years of Executive Chef or Senior Sous Chef experience in an upscale, chef-driven environment
• Culinary degree required
• Proven background in from-scratch kitchens and clean-food concepts
• Strong operational, financial, and leadership skill set
• Creative, disciplined, and detail-oriented culinary leader

Benefits

• Competitive base salary ($100K–$130K)
• Performance-based bonus eligibility
• Monthly health benefits stipend