Top 6978 Lead Chef Jobs

Head Chef - Bazaar Meat, Andaz Miami Beach
Jose Andres Group —Miami Beach, FL
- $115,000 - $130,000 a year
- Weekends as needed
- Hospitality
- Google Workspace
- ServSafe
- Health insurance
- Dental insurance
Quick Apply
Executive Chef
MINA Group —Nashville, TN
- $110,000 - $120,000 a year
- Seasonal
- Spanish
- 6 years
- Human resources
Quick Apply
Executive Chef
COREcruitment —Reno, NV
- $150,000 a year
- Full-time
- Continuous improvement
- Mentoring
- Guest services
- Paid holidays
- Relocation assistance
Quick Apply
Recreational Chef Instructor Part-time
The Institute Of Culinary Education, Inc —New York, NY
- From $160 an hour
- Part-time
- 7 years
- Microsoft Excel
- Microsoft Outlook
- 401(k)
- Tuition reimbursement
Quick Apply
12d
Executive Chef - Rhode Island
Confidential —Providence, RI
- $120,000 - $125,000 a year
- Full-time
- 5 years
- In-person
- Senior level
Quick Apply
Private Chef for High-Net-Worth Individual - Dinner Service July 11th, 2026
The Polished Chef —Brookhaven, GA
- $400 - $1,000 a day
- Contract
- Mid-level
- In-person
- Guest services
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Private Chef for High-Net-Worth Individual - Dinner Service July 10th, 2026
The Polished Chef —Washington, DC
- $400 - $1,000 a day
- Contract
- Mid-level
- In-person
- Guest services
Quick Apply
Sushi Chef II
Hana Group US —Portsmouth, NH
- $17.50 - $20.00 an hour
- Full-time
- English
- Mid-level
- Ability to stand for extended periods
Quick Apply
Sous Chef
Taher, Inc —Sugar Grove, OH
- $14 an hour
- Customer service
- Basic math
- Criminal background check
Quick Apply
Chef De Partie
Discovery Land Company —Westhampton Beach, NY
- $24 - $32 an hour
- Weekends as needed
- 5 years
- Mid-level
- Residential
- Referral program
Sous Chef J.W. Heist Steak house/Plonk wine bar
Plonk / JW Heist Steakhouse —Bozeman, MT
- $65,000 - $72,000 a year
- Full-time
- Hospitality
- Mid-level
- Mentoring
- Health insurance
- Paid time off
Quick Apply
4d
Executive Chef - New Full Service Restaurant - Martiya! New concept from the Team at Afro Deli!
Martiya —Minneapolis, MN
- $60,000 - $70,000 a year
- Full-time
- 5 years
- Restaurant management
- Research
- Paid time off
Quick Apply
Executive Chef
Biaggi's Ristorante Italiano —Bloomington, IL
- $65,000 - $80,000 a year
- Weekends as needed
- Casual dining restaurant
- 3 years
- Ability to lift 50 pounds
- Disability insurance
- Relocation assistance
Quick Apply
Sous Chef
Aba —Chicago, IL
- $55,000 - $75,000 a year
- Weekends as needed
- Mid-level
- Ability to lift 50 pounds
- Restaurant
- Paid holidays
- Health insurance
Executive Chef
Pinnacle Hotels and Restaurants —San Diego, CA
- From $85,000 a year
- Full-time
- 5 years
- Cooking
- Hotel
- Health insurance
- Vision insurance
Quick Apply
Asian fusion and kitchen chef
s omar ltd —Ashburn, VA
- From $4,800 a month
- Full-time
- Customer service
- Mid-level
- Supervising experience
Quick Apply
Head Sushi Chef
Happy Rice Sushi —Boston, MA
- $70,000 - $80,000 a year
- Full-time
- ServSafe
- Recruiting
- In-person
- Relocation assistance
- Health insurance
Quick Apply
6d
Kitchen Manager/Chef
Fratellos & Homestead Restaurants —Laconia, NH
- From $70,000 a year
- 8 hour shift
- Hospitality
- Casual dining restaurant
- Customer service
- Paid training
- Health insurance
Quick Apply
Sous Chef
Aba —Austin, TX
- $55,000 - $75,000 a year
- Weekends as needed
- Mid-level
- Ability to lift 50 pounds
- Restaurant
- Paid holidays
- Health insurance
Sushi Chef - Part Time
Barracuda Sushi —Burlingame, CA
- $22 - $27 an hour
- Part-time
- Customer service
- Mid-level
- In-person
- Food provided
Quick Apply

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Head Chef - Bazaar Meat, Andaz Miami Beach

Jose Andres Group -
Miami Beach, FL

Quick Apply

Job Details

Full-time
$115,000 - $130,000 a year

Benefits

Health insurance
Dental insurance
401(k)
Tuition reimbursement
Paid time off
Vision insurance
Flexible schedule
Referral program
Food provided
Retirement plan

Qualifications

Kitchen health and safety standards
Grilling
Google Workspace
Industrial fryers
Sautéing
Food service health code compliance
Fine dining experience
Team leadership
Food hygiene
Coaching
Staff scheduling
Team scheduling
Cost control
Team development
Profit & loss
Kitchen cost control
HACCP
Inventory tracking for food cost management
Schedule creation
Cleaning
Managing kitchen staff
Productivity software
Training & development
Restaurant cost management
POS systems
Food safety
Kitchen stations

Full Job Description

Job Title: Head Chef

Reports To: Director of Operations
Department: Back of House – Culinary
Employment Type: Salaried, Exempt

About José Andrés Group and Bazaar Meat

Bazaar Meat is a bold celebration of the carnivorous—where inventive techniques, theatrical flair, and vibrant flavors redefine the modern steakhouse. Located within the iconic Andaz Miami Beach, the restaurant is a high-energy dining destination serving both hotel guests and Miami’s vibrant local and international community.

From impeccably grilled meats to imaginative cocktails and shareable plates, Bazaar Meat delivers an immersive, dynamic experience created by the José Andrés Group, blending culinary creativity with world-class hospitality.

José Andrés Group (JAG) is a hospitality company led by José Andrés, known for outstanding guest experiences, innovation, and a values-driven culture. Our teams bring world-class food and warm hospitality to life across acclaimed concepts worldwide.

Position Summary

The Head Chef is the culinary leader responsible for daily kitchen performance, food quality, consistency, and team development. This role owns line readiness and execution, menu upkeep and features, food safety compliance, inventory and COGS controls, and the growth of a strong culinary culture—delivering JAG standards of flavor, presentation, and hospitality during every service.

Key Responsibilities

Culinary Leadership & Standards

Lead, train, and hold the team to JAG culinary standards for seasoning, texture, temperature, and plating.
Conduct pre-service tastings and line checks; calibrate stations and expo for quality and timing.
Uphold and improve recipes/SOPs; document changes and ensure version control.

Menu Management & Innovation

Maintain core menus and seasonal features aligned with concept, sourcing, and brand story.
Partner with Beverage/Bar on pairings and promotions; support menu engineering decisions with data.
Execute tastings, rollouts, and training materials for any menu change.

Service Execution & Expo

Own the pass: manage ticket flow, coursing, and window times; step onto the line during peaks.
Communicate 86s/low pars in real time to FOH leadership; drive “fix now” recovery for remakes.
Analyze service issues post-shift; capture learnings in manager logs and action plans.

People Leadership & Culture

Recruit, onboard, and develop a skilled team (Sous Chefs, Line, Prep, Stewarding in partnership).
Deliver ongoing coaching, documented feedback, and fair performance management.
Foster an inclusive, respectful, and learning-focused kitchen; recognize great work.

Food Safety, Sanitation & Compliance

Enforce DOH/HACCP standards: cooling logs, holding temps, allergen/cross-contact, and personal hygiene.
Ensure daily/weekly cleaning schedules, equipment care, and safe chemical/PPE use.
Prepare for inspections; correct violations immediately and train to prevent recurrences.

Inventory, COGS & Procurement

Own inventory accuracy, yield tracking, waste logs, and portion control to meet COGS targets.
Build pars and order to forecast; verify receiving quality/temperatures and storage by zone.
Partner with vendors on quality, pricing, and substitutions; escalate shortages with solutions.

Labor & Scheduling

Build schedules to volume and skill mix; manage deployment and breaks to protect ticket times and labor plan.
Cross-train team to maintain coverage and growth opportunities.

Facilities, Equipment & R&M

Ensure safe operation and daily maintenance of kitchen equipment; filter fryers, clean hoods/filters per schedule.
Submit and track work orders; tag out unsafe equipment and communicate timelines.

Events, Banquets & Openings (as applicable)

Execute BEOs, PDR, and off-site activations to standard, on time and to cost.
Support new openings and seasonal transitions: hiring, training, tastings, and stabilization.

Required Qualifications

5–7+ years of professional kitchen experience with 2–3+ years in a lead role (Sous Chef, CDC, or Head Chef) in upscale/casual-fine or fine dining.
Advanced station mastery (grill, sauté, fry, garde manger) and strong expo leadership.
Proven success managing inventory, yields, and COGS; literacy with basic P&L levers.
Strong knowledge of HACCP/food safety; ServSafe Manager or equivalent (or ability to obtain).
Clear communicator and coach; calm, organized decision-maker under pressure.
Familiarity with KDS/POS, inventory, and scheduling tools; Google Workspace comfort.
Schedule flexibility (nights, weekends, holidays).

Working Conditions & Physical Requirements

Stand and move for extended periods (up to 8+ hours); frequent bending/reaching.
Lift/carry/push/pull up to 35–50 lbs.
Continuous exposure to heat, steam, refrigeration, and cleaning chemicals; repetitive knife/equipment use.
Slip-resistant footwear required.

In Return, We Offer You

Competitive compensation and performance-based bonus opportunities
Comprehensive health & wellness benefits
Retirement savings plans
Employee dining and partner discounts
Professional growth in a values-driven, award-winning hospitality group

Equal Opportunity Employer

José Andrés Group is an Equal Opportunity Employer and participates in the federal E-Verify Program.

Pay: $115,000.00 - $130,000.00 per year

Benefits:

401(k)
Dental insurance
Flexible schedule
Food provided
Health insurance
Paid time off
Referral program
Retirement plan
Tuition reimbursement
Vision insurance

Work Location: In person

Quick Apply

Refine Your Search

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Head Chef - Bazaar Meat, Andaz Miami Beach

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