SFL Food Group is one of the leading Restaurant Companies in the South Florida Market.

• Purpose
• Give back to our communities
• Celebrate diversity
• People
• Do the right thing
• Treat people the way you want to be treated
• Always do your best
• Be accountable for our actions
• Performance
• Serve the highest quality food
• Provide world-class service
• Maintain flexibility to better serve our clients

Competitive Benefits:

• Health/Dental/Vision
• Paid Time Off
• 401(k), matched up to 4%
• Short and Long Term Disability
• Tuition Reimbursement
• Employee Referral Program
• Pet Insurance
• Discounts: Hotels, Travel, Tickets

The Executive Chef is responsible for kitchen operations with an emphasis on production, menu compliance, daily operations and menu development. This position reports to the Food Service Director and works closely with the Production Manager. The Executive Chef assists in supporting the highest possible client/customer satisfaction levels, associate relations and unit retention program effectiveness. Assists in the achievement of company and client financial goals.

Primary Duties and Responsibilities:

The primary responsibility of the Executive Chef is to provide the highest quality of service to the customer at all times. Other responsibilities include maintaining and upgrading quality standards and production levels, determining time and sequence of cooking operations to meet meal-serving hours and maintains all company standards and those of regulatory agencies. The Executive Chef also promotes safety and sanitation, inspects kitchen, bakers, and cooking areas for cleanliness, maintains sanitation and safe food handling, establishes and maintains safe practices in the kitchen regarding the operation or equipment and is responsible for compliance with waste disposal and recycling policies.

In addition, the Executive Chef directs cooks, bakers, salad prep and other kitchen personnel engaged in preparing, cooking and serving food. The Executive Chef evaluates and solves problems, such as the need to substitute items on menus, reusing cooked food and reducing excess waste and spoilage. The Executive Chef is responsible for all kitchen operations with an emphasis on production, supervision of all stations, catering and menu development, and will work closely with the Catering Chef and Catering Director. Other responsibilities include training associates and monitoring all production aspects to ensure compliance with food sanitation techniques, scheduling associates based on business needs and budget considerations, facilitating all areas of service, developing and promoting associates.

Production

• Daily production meeting with key associates.
• Ensure that all aspects of post-production information are completed.
• Present in the kitchen for 60% of the meal.
• Ensure that production sheets and recipes are posted at least three days in advance.

Sanitation

• Complete daily checklist and keep on file.
• Compliance with all aspects of HACCP.
• Complete monthly HACCP inspection.
• Maintain a clean and organized kitchen throughout the entire workday.

Safety

• Attend monthly safety meeting with associates.
• Train associates in areas of safety.

Labor

• Post labor schedules in advance.
• Achieve the goal of a 60/40 labor ratio.
• Eliminate unnecessary overtime.
• Cross train associates.

Qualifications

• Culinary degree preferred.
• Three to five years of culinary management experience.
• High end catering experience helpful.
• Strong leadership skills.
• Desire to work with an industry leader.
• College experience is preferred.
• Knowledge of current culinary trends.

Physical Demands

While performing the duties of this job, the employee is regularly required to talk or hear. The employee is occasionally required to stand, walk, sit, use hands to finger, handle or feel; reach with hands and arms; and stoop, kneel or crouch. The employee must occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vison and distance vision.

We provide equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disabili
```Duties``` As an Executive Chef, you will be responsible for overseeing the culinary operations and managing the kitchen staff. Your duties will include: - Creating and designing innovative menus that meet quality standards - Managing food and labor costs within the budget - Ensuring compliance with food safety and sanitation regulations - Training and supervising kitchen staff to maintain high productivity and morale - Collaborating with the dietary department to accommodate special dietary needs - Planning and executing banquet events with precision ```Experience``` To excel in this role, you should have the following experience and skills: - Extensive experience in the food industry, preferably in a leadership role - Strong background in food service management and hospitality - Proven ability to lead and mentor a team of culinary professionals - Excellent knowledge of culinary techniques, flavor profiles, and presentation - Familiarity with food safety standards and regulations - Ability to thrive in a fast-paced environment while maintaining quality standards

Job Type: Full-time

Pay: $83,001.00 - $87,759.00 per year

Benefits:

• 401(k)
• 401(k) matching
• Dental insurance
• Food provided
• Health insurance
• Paid time off
• Vision insurance

Experience level:

• 4 years

Shift:

• Day shift
• Evening shift

Supplemental pay types:

• Bonus opportunities

Weekly day range:

• Monday to Friday
• Weekends as needed

Work setting:

• Upscale casual restaurant

Work Location: In person