Executive Chef
Location: Marco Island, Florida
Full-Time | Competitive Salary + Benefits
We are seeking an accomplished, hands-on Executive Chef to oversee culinary operations for two high-volume, Southern-inspired restaurant locations on beautiful Marco Island, Florida.
This opportunity is ideal for a seasoned culinary leader with a passion for authentic Southern cuisine, exceptional operational skills, and a proven ability to build and lead high-performing teams.
Responsibilities
- Oversee all back-of-house operations for two restaurant locations.
- Lead, mentor, and develop kitchen managers and culinary staff.
- Create and manage staff schedules while maintaining labor goals.
- Manage food cost through inventory control, waste reduction, recipe adherence, and portion consistency.
- Submit accurate inventory reports and maintain proper stock levels.
- Order food, beverages, and kitchen supplies while managing vendor relationships.
- Monitor and control kitchen labor to meet financial targets.
- Ensure consistency in food quality, presentation, and execution across both locations.
- Maintain the highest standards of cleanliness, organization, sanitation, and food safety.
- Recruit, train, coach, and develop kitchen staff while fostering a culture of accountability, teamwork, and excellence.
- Collaborate with ownership and management on menu development, seasonal features, and operational improvements.
Qualifications
The ideal candidate will have:
- Extensive Executive Chef experience in high-volume, full-service restaurants.
- Demonstrated experience preparing and leading kitchens focused on Southern-style cuisine, with a strong understanding of traditional Southern cooking techniques, flavors, and ingredients.
- A passion for authentic Southern hospitality and food executed with consistency and quality.
- Proven success managing multiple kitchen teams.
- Strong leadership and communication skills with a history of developing high-performing staff.
- Extensive experience with scheduling, inventory management, food ordering, food cost analysis, and kitchen labor management.
- A solid understanding of budgeting and financial performance.
- Exceptional organizational and time management skills.
- A commitment to maintaining a clean, organized, efficient, and food-safe kitchen.
- Experience training and mentoring culinary professionals while creating a positive, accountable work environment.
Pay: $65,000.00 - $85,000.00 per year
Work Location: In person
