Head Kitchen Manager (Head Chef)
hace 2 días
Miami
Job DescriptionSalary: $60,000$120,000 / year (Base) DOE The Role (Read this carefully) This role blends culinary craft + operational leadership. Were hiring a Head Kitchen Manager / Head Chef who can bring real technique, taste, and creativitywhile also building the systems that make great food repeatable at high volume. Youll be expected to: • Create and refine recipes, prep methods, and presentation so the food feels special and unmistakably Honey Veil. What Youll Own Culinary Craft + Menu Development • Develop, refine, and document recipes (yield, method, prep steps, plating) so quality is consistent across staff and shifts., • Lead R&D for seasonal specials and savory/bakery improvements with a bias toward scalability., • Train the team on technique, standards, taste, and presentation; set the bar for what excellent looks like., • Own the final taste/quality check and continuously iterate to improve guest experience. Daily BOH Operations • Ensure all stations (baking, savory, prep, dish) are set up, staffed, and ready for service., • Oversee execution of:, • Bread & pastry production plans (doughs, cinnamon rolls, loaves, pastries), • Savory toast menu + small hot items cooked to order, • Core prep (syrups, Honey Whip, and other BOH prep items), • Monitor ticket times, food quality, consistency, and platingjump in when needed. Leadership + Team Performance • Lead, train, coach, and hold accountable the BOH team (bakers, pastry, savory, dish/porters, BOH prep/utility)., • Run BOH pre-shifts (pars, priorities, standards), give real-time feedback, and document coaching when needed., • Participate in hiring, scheduling, and performance decisions for BOH roles. Food Safety, Cleanliness, and Standards • Own BOH compliance (labeling, dating, FIFO, temps, allergen controls)., • Ensure daily/weekly/deep-clean checklists are executed across ovens, mixers, refrigeration, dish area, storage, and shared BOH spaces. Inventory, Ordering, Waste, and Cost Control • Set/refine pars for bakery, savory, and core prep; oversee ordering within budget., • Track usage and waste; adjust batch sizes, prep schedules, and recipes to improve efficiency., • Keep storage organized, labeled, and safe (dry/cold/frozen). Systems, SOPs, Flow, and Communication • Build and maintain the operating system: prep lists, production sheets, station setups, SOPs, opening/closing routines., • Coordinate BOH labor and production around busy days, events, and seasonal demand., • Act as BOHFOH communication hub (86s, specials, capacity, feedback loops). Schedule Expectations Your schedule will follow production needs and will include early mornings, weekends, and some holidays, with occasional late evenings for events/busy periods. What Success Looks Like (KPI-Driven) We expect skill and artistrygreat food, great taste, great execution. But success in this role is measured like an operator: your craft must translate into consistent performance at scale. Scoreboards matter because they prove the system works: • BOH Labor Efficiency: tight labor control through smart staffing, prep flow, and production planning, • Guest Experience Support: consistency, speed, and quality that reduce complaints and strengthen reviews Compensation Philosophy (DOE) We hire based on demonstrated level. Compensation for this role typically ranges from $60,000 to $120,000 base salary, depending on qualifications and track record. • $60k level: emerging leader (up-and-comer) with strong fundamentals and a clear upward trajectory, • Up to $120k level: elite operator/chef with a long record of consistent performance in high-volume environments (systems, team leadership, execution) Expected Salary Screening We ask all candidates for an expected base salary. We evaluate expectations against demonstrated level (volume, team size, systems ownership, consistency). Candidates whose expectations are materially outside the range appropriate for their demonstrated level may not be advanced. Required Qualifications • 7+ years leading BOH operations in a high-volume kitchen (Chef de Cuisine / Executive Chef / Kitchen Manager level)., • Proven ability to build teams, run clean stations, and enforce standards consistently., • Strong operational instincts: pars, ordering, inventory, prep flow, ticket times, and systems., • Strong food safety knowledge and comfort owning compliance., • Comfortable with a production-heavy environment and hands-on leadership. Preferred Qualifications • ServSafe certification (or ability to obtain quickly)., • Experience leading 15+ person BOH teams and training/promoting talent., • Vendor negotiation and cost-control track record (food cost + waste reduction)., • Bilingual (English/Spanish) a plus. How to Apply Submit your resume and a brief note answering: • What size BOH team have you led?, • What systems did you build to improve consistency + speed?