Job Details

Executive Chef
Location: Rosemary Beach, FL & Santa Rosa Beach, FL
Job Type: Full-Time
Salary: From $100,000 per year + Bonus Compensation

Job Summary
We are seeking an experienced and innovative Executive Chef to lead the culinaryoperations across high-volume restaurant locations. The Executive Chef is responsible for ensuring exceptional food quality, consistent execution, and efficient back-of-house operations. This role includes menu development, purchasing, recipe creation, staff management, and maintaining superior sanitation standards. The ideal candidate is a strong leader with a passion for excellence, professionalism, and team development.

Essential Duties & Responsibilities

• Oversee and manage all kitchen operations in a high-volume environment.
• Schedule, coordinate, and supervise chefs, cooks, and kitchen staff to ensure efficient production within labor cost guidelines.
• Approve the requisition and purchasing of food and necessary supplies.
• Manage budgets for raw food and facility supplies.
• Maintain high standards of cleanliness, sanitation, and safety throughout all kitchen areas.
• Implement controls to minimize waste, product loss, and theft.
• Evaluate all incoming products for quality, cost, and consistency.
• Provide training on safety, sanitation, and accident prevention.
• Develop standard recipes and techniques for consistency and cost-efficiency.
• Work closely with the leadership team to support current concepts and future restaurant developments.
• Cook or directly oversee items requiring advanced culinary skill.
• Ensure proper staffing levels for productivity and guest satisfaction.
• Update and adjust menus to manage cost and increase sales.
• Collaborate with the Food & Beverage team to maintain high service standards.
• Spend service hours in dining areas to support guest experience and ensure quality.
• Recruit, interview, hire, train, evaluate, counsel, and discipline BOH employees.
• Provide ongoing development and training opportunities for culinary staff.
• Establish purchasing goals and ensure proper receiving of high-quality products.

Qualifications

• Strong ability to work collaboratively with management, ownership, staff, and guests.
• Capable of producing high-quality work efficiently and accurately.
• Must be able to work long hours and flexible shifts, including weekends and peak business days.
• Ability to read and interpret professional publications, technical documents, and regulations.
• Strong written communication skills, including report writing and presenting information.
• Demonstrated accountability, leadership, and ownership of job responsibilities.
• Proficient in basic mathematical concepts including percentages, proportions, and volume.
• Strong problem-solving abilities and creative thinking.
• Ability to serve as an integral member of a culinary leadership team and assist with new restaurant openings.

Physical Demands

• Ability to stand for extended periods and work in hot/cold environments.
• Must be able to talk, hear, walk, reach, handle, kneel, and crouch throughout shift.
• Must be able to lift up to 50 lbs.
• Ability to move and transport food, carts, equipment, and supplies.
• Possible exposure to chemicals, odors, noise, latex, plastics, and other protective materials.

Education & Experience Requirements

• Experience with opening a new restaurant (preferred).
• Culinary degree (preferred).
• Minimum of 3 years as an Executive Chef in a high-volume restaurant.
• Experience supervising 50+ employees.
• American Culinary Federation (ACF) Certification preferred.
• Strong background in customer service and culinary operations.

Schedule
Must be flexible to meet business needs, including weekends, peak days, and varied shifts.

Work Location
Multi-unit oversight for restaurants located in:

• Rosemary Beach, FL
• Santa Rosa Beach, FL