Executive Chef

Offer description

• Kitchen Leadership & Team Management
  • Full accountability for recruiting, hiring, onboarding, training, scheduling, and retaining a large BOH team (30–60+ staff including sous chefs, line cooks, prep, dish, etc.).
  • Build and maintain a high-performance culture that handles peak rushes without burnout.
  • Conduct regular line checks, pre-shift meetings, coaching/counseling, and performance reviews.
  • Ensure cross-training and station flexibility to manage volume surges and call-offs.
• Menu Development & Execution
  • Own creation, costing, and seasonal refresh of a high-volume-friendly menu (seafood-heavy, approachable coastal cuisine with quick assembly items).
  • Balance creativity with speed-of-service (aim for 8–15 minute ticket times during peaks).
  • Standardize recipes, portion specs, plate presentations, and quality benchmarks so every dish is consistent at 500+ covers.
  • Incorporate local, fresh, sustainable seafood sourcing while controlling food cost (target 28–32%).
• Operational Excellence & Speed of Service
  • Design and optimize kitchen layout, stations, and workflows for maximum throughput (expedite efficiently during peaks, manage expo window, prioritize fire times).
  • Oversee mise en place, pars, prep lists, and production sheets to prevent mid-service shortages.
  • Maintain strict ticket times, order accuracy, and re-fire minimization in high-pressure service periods.
• Food Safety, Sanitation & Compliance
  • Absolute ownership of HACCP, health department standards, temperature logs, allergen protocols, and cleanliness across all stations/storage/dish.
  • Lead by example with “clean as you go” and enforce nightly/weekly deep cleans in a humid, waterfront environment (mold, pests, salt air considerations).
• Financial Performance (P&L Ownership)
  • Manage food cost, labor cost, and overall kitchen-controllable expenses to budget (food 28–32%, labor 30–35%).
  • Conduct weekly inventory, variance analysis, ordering, and waste tracking.
  • Partner with GM/F&B director on pricing, specials, and promotional events to drive revenue.
• Vendor & Inventory Management
  • Build and maintain relationships with seafood suppliers, produce vendors, and dry goods purveyors for consistent quality and pricing.
  • Negotiate contracts, ensure just-in-time delivery for freshness, and minimize overstock in a perishable-heavy operation.
• Guest Experience & Brand Representation
  • Ensure every plate leaving the kitchen meets the restaurant’s waterfront/coastal brand promise (fresh, vibrant, generous portions).
  • Handle guest complaints/food issues swiftly and personally when escalated.
  • Collaborate on events, private dining, catering, or pop-ups tied to the location (sunset views, outdoor seating).
• Crisis & Peak-Season Management
  • Lead through seasonal extremes (tourist highs, storms, holidays) with contingency plans for staffing, inventory, and menu adjustments.
  • Maintain composure and decision-making during 500+ cover services or unexpected rushes.

More detail about The Old Key Lime House, please visit https://culinaryagents.com/entities/1081134-The-Old-Key-Lime-House