Executive Chef
$5,200,000–$6,240,000 year
On-siteMiami, Florida, United States
Job Summary
Develop seasonal, coastal South American-inspired menus adhering to the ethos of Genuine cooking while designing and evolving offerings that reflect culinary trends, guest preferences, and locally sourced ingredients. Oversee all kitchen operations, including prep, production, service, and execution across the restaurant and offsite commissary, ensuring strict adherence to sanitation, safety, and quality standards. Manage kitchen financial performance by controlling food costs, labor, and operating expenses, while recruiting, training, and leading a team of up to 40 employees. Partner closely with front-of-house and Marketing leadership to ensure seamless service and drive brand storytelling through menu features and seasonal promotions.
Required Qualifications
- A minimum of 7 years of experience in varied kitchen positions including food preparation, line cook, fry cook and expediter
- A minimum of 5 years of experience in management
- Experience in corporate environment
- Experience with batch cooking or high-volume operations
- Has lead groups in large team settings of 10 or more staff members
- Minimum 7+ years of progressive culinary experience, including leadership in high-volume or fine dining environments
- At least 5 years in a senior kitchen leadership role (Executive Chef, Chef de Cuisine, or equivalent)
- Proven experience leading large teams and complex kitchen operations
- Strong financial acumen with experience managing COGs, labor, and budgets
Desired Qualifications
- Experience with high-volume production and/or commissary operations preferred
- Passion for seasonal, locally sourced ingredients and culturally inspired cuisine
- Exceptional leadership, communication, and organizational skills
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