Note: This position requires employees to be on-site five days a week at our client's Miami, FL location.

About Our Client:

Our client is a renowned restaurant in Miami, FL, celebrated for its vibrant fusion of Cuban and Caribbean cuisines. Committed to culinary excellence, they are expanding rapidly, with plans to open multiple locations in the next few years.

Job Description:

• Lead and manage all kitchen operations, ensuring high standards of food quality and presentation.
• Develop and design innovative menus that reflect the restaurant's Cuban-Caribbean fusion concept.
• Oversee inventory management, including sourcing and ordering ingredients, while maintaining cost controls.
• Hire, train, and supervise kitchen staff, fostering a collaborative and efficient work environment.
• Ensure compliance with health and safety regulations, maintaining a clean and sanitary kitchen.
• Collaborate with event coordinators to plan and execute private parties and special events.
• Monitor labor costs and adjust staffing levels to align with business needs, especially during varying demand periods.

Qualifications:

• Culinary arts degree preferred; Certified Executive Chef (CEC) certification is a plus.
• Minimum of 3 years of experience in an executive chef role.
• Proven expertise in Cuban and Caribbean cuisines is a plus but not required.
• Strong leadership and team management skills.
• Excellent organizational and multitasking abilities.
• Commitment to maintaining high standards of cleanliness and food safety.

Why This is a Great Opportunity:

• Be part of a dynamic and growing restaurant group with plans to expand to multiple locations in the next 3-5 years.
• Opportunity to showcase creativity in menu development within a celebrated culinary niche.
• Emphasis on work-life balance with a goal of 8-hour workdays and average weekly hours between 40-45.
• Enjoy consistent days off, including Mondays and most Sundays, as the restaurant is closed on Mondays.