Salary Not Available
Position range in Miami-Fort Lauderdale-West Palm Beach, FL Metropolitan Statistical Area $35k - $76k Per Year
Executive Chef
Centurion Restaurant Group
Occupation: Chefs and Head Cooks
Location: North Miami Beach, FL - 33160
Positions available: 1
Job #: 1cfe04f2
Source: ZipRecruiter
Posted: 7/14/2025
Delivery Method: ZipRecruiter
Web Site: www.ziprecruiter.com
Job Type: Full Time (30 Hours or More)
Job Requirements and Properties Help for Job Requirements and Properties. Opens a new window.
Job Requirements and Properties
Help for Job Requirements and Properties. Opens a new window.
Work Onsite
Full Time
Schedule
Full Time
Job Description Help for Job Description. Opens a new window.
Job Description
Help for Job Description. Opens a new window.
Job DescriptionJob Description
Bulla Gastrobar (Opening Soon!) is looking for a hands-on Executive Chef Partner. This individual is committed to establishing and maintaining the company's brand and restaurant concepts. The ideal candidate will be someone that will accept the challenge of creating incredible tasting food without losing site of the bottom line in accordance with the values, purpose and mission of the group and its owners.
The Executive Chef Partner is a leader who enjoys coaching and teaching their staff to produce exceptional dining experiences and strong financial results. We deliver high standards of service, quality and pride in all that we do. If you share our passion for hospitality, we encourage you to apply!
Primary Responsibilities:
Lead Culinary Excellence: Drive the creative and operational vision for all kitchen operations by delivering consistent, high-quality food that aligns with the restaurant's brand, standards, and profitability goals.
Develop & Inspire Talent: Hire, train, and mentor a high-performing culinary team, including Executive Sous Chefs and Sous Chefs. Ensure full execution of recipes, standards, and systems. Set clear expectations and hold team members accountable for excellence in every dish.
Operational Oversight: Own all aspects of back-of-house operations including scheduling, daily line checks, prep oversight, sanitation standards, and BOH team readiness for every service. Ensure full equipment functionality and kitchen organization.
P&L & Cost Management: Control food, supply, and linen costs to maximize profitability without compromising guest satisfaction. Partner with leadership to analyze financials and implement cost-saving initiatives.
Guest Experience & Brand Reputation: Champion hospitality by ensuring kitchen staff embody the branduniformed, professional, and guest-focused. Actively work to maintain a Net Promoter Score (NPS) 20+ points above local competitors.
Strategic Planning: Develop and implement short-, mid-, and long-term culinary strategies, including pricing adjustments, seasonal menu rollouts, and innovation projects. Work closely with front-of-house and marketing teams to drive menu profitability.
Leadership Communication: Collaborate with restaurant leadership in weekly meetings to address issues, plan food tastings, and align on business objectives. Provide sous chefs with clear daily, weekly, and monthly action plans tied to the business strategy.
Talent Pipeline Growth: Cultivate future leaders by promoting and developing at least 2-3 supervisors or chefs annually. Leverage tools like the Passport Program, Book Clubs, and workshops to support team education and morale.
Discipline & Consistency: Enforce operational discipline through structured processes, team alignment, and consistent follow-up. Manage BOH schedules and partner with leadership for final approvals.
Requirements
Must have 5 years of experience as Executive ChefExcellent record of kitchen managementAbility to spot and resolve problems efficientlyCapable of delegating multiple tasksCommunication and leadership skillsKeep up with cooking trends and best practicesWorking knowledge of various computer software programsNew Restaurant Opening experience a plusSpanish Cuisine experience (Preferred)BS degree in Culinary science or related certificate (Preferred)
Benefits:
Paid vacation, sick and personal daysMedical, Dental, Vision, Life, AD&D, Cancer, Critical Illness, Hospital Confinement, Short-Term Disability and Long-Term Disability, and Disability insuranceDiscount on food items when you dine at any of our conceptsCompany DescriptionCenturion Restaurant Group was founded by foodies, for foodies. From vibrant restaurant spaces to globally inspired flavors, we're passionate about creating memorable dining experiences. Led by seasoned restaurateurs, we bring bold concepts, genuine hospitality, and great vibes to every guest, every day.Company DescriptionCenturion Restaurant Group was founded by foodies, for foodies. From vibrant restaurant spaces to globally inspired flavors, we're passionate about creating memorable dining experiences. Led by seasoned restaurateurs, we bring bold concepts, genuine hospitality, and great vibes to every guest, every day.
Help for Employer Information. Opens a new window.
Position range in Miami-Fort Lauderdale-West Palm Beach, FL Metropolitan Statistical Area $35k - $76k Per Year
Executive Chef
Centurion Restaurant Group
Occupation: Chefs and Head Cooks
Location: North Miami Beach, FL - 33160
Positions available: 1
Job #: 1cfe04f2
Source: ZipRecruiter
Posted: 7/14/2025
Delivery Method: ZipRecruiter
Web Site: www.ziprecruiter.com
Job Type: Full Time (30 Hours or More)
Job Requirements and Properties Help for Job Requirements and Properties. Opens a new window.
Job Requirements and Properties
Help for Job Requirements and Properties. Opens a new window.
Work Onsite
Full Time
Schedule
Full Time
Job Description Help for Job Description. Opens a new window.
Job Description
Help for Job Description. Opens a new window.
Job DescriptionJob Description
Bulla Gastrobar (Opening Soon!) is looking for a hands-on Executive Chef Partner. This individual is committed to establishing and maintaining the company's brand and restaurant concepts. The ideal candidate will be someone that will accept the challenge of creating incredible tasting food without losing site of the bottom line in accordance with the values, purpose and mission of the group and its owners.
The Executive Chef Partner is a leader who enjoys coaching and teaching their staff to produce exceptional dining experiences and strong financial results. We deliver high standards of service, quality and pride in all that we do. If you share our passion for hospitality, we encourage you to apply!
Primary Responsibilities:
Lead Culinary Excellence: Drive the creative and operational vision for all kitchen operations by delivering consistent, high-quality food that aligns with the restaurant's brand, standards, and profitability goals.
Develop & Inspire Talent: Hire, train, and mentor a high-performing culinary team, including Executive Sous Chefs and Sous Chefs. Ensure full execution of recipes, standards, and systems. Set clear expectations and hold team members accountable for excellence in every dish.
Operational Oversight: Own all aspects of back-of-house operations including scheduling, daily line checks, prep oversight, sanitation standards, and BOH team readiness for every service. Ensure full equipment functionality and kitchen organization.
P&L & Cost Management: Control food, supply, and linen costs to maximize profitability without compromising guest satisfaction. Partner with leadership to analyze financials and implement cost-saving initiatives.
Guest Experience & Brand Reputation: Champion hospitality by ensuring kitchen staff embody the branduniformed, professional, and guest-focused. Actively work to maintain a Net Promoter Score (NPS) 20+ points above local competitors.
Strategic Planning: Develop and implement short-, mid-, and long-term culinary strategies, including pricing adjustments, seasonal menu rollouts, and innovation projects. Work closely with front-of-house and marketing teams to drive menu profitability.
Leadership Communication: Collaborate with restaurant leadership in weekly meetings to address issues, plan food tastings, and align on business objectives. Provide sous chefs with clear daily, weekly, and monthly action plans tied to the business strategy.
Talent Pipeline Growth: Cultivate future leaders by promoting and developing at least 2-3 supervisors or chefs annually. Leverage tools like the Passport Program, Book Clubs, and workshops to support team education and morale.
Discipline & Consistency: Enforce operational discipline through structured processes, team alignment, and consistent follow-up. Manage BOH schedules and partner with leadership for final approvals.
Requirements
Must have 5 years of experience as Executive ChefExcellent record of kitchen managementAbility to spot and resolve problems efficientlyCapable of delegating multiple tasksCommunication and leadership skillsKeep up with cooking trends and best practicesWorking knowledge of various computer software programsNew Restaurant Opening experience a plusSpanish Cuisine experience (Preferred)BS degree in Culinary science or related certificate (Preferred)
Benefits:
Paid vacation, sick and personal daysMedical, Dental, Vision, Life, AD&D, Cancer, Critical Illness, Hospital Confinement, Short-Term Disability and Long-Term Disability, and Disability insuranceDiscount on food items when you dine at any of our conceptsCompany DescriptionCenturion Restaurant Group was founded by foodies, for foodies. From vibrant restaurant spaces to globally inspired flavors, we're passionate about creating memorable dining experiences. Led by seasoned restaurateurs, we bring bold concepts, genuine hospitality, and great vibes to every guest, every day.Company DescriptionCenturion Restaurant Group was founded by foodies, for foodies. From vibrant restaurant spaces to globally inspired flavors, we're passionate about creating memorable dining experiences. Led by seasoned restaurateurs, we bring bold concepts, genuine hospitality, and great vibes to every guest, every day.
Help for Employer Information. Opens a new window.
Job ID: 485557187
Originally Posted on: 7/16/2025
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