Executive Chef | Premium High-Volume Dining

RM Hospitality LLC•Miami, FL

1d•$130,000 - $175,000•Onsite

About The Position

An exceptional opportunity exists for a talented and highly driven Executive Chef to lead the culinary program of a premier, high-volume restaurant known for elevated hospitality, strong market presence, sophisticated clientele, and a dynamic dining environment. This role is designed for a culinary leader who brings creativity, precision, discipline, and genuine love for hospitality. The successful candidate will be highly present in the kitchen, deeply engaged with the team, commercially aware, and committed to delivering consistently excellent food at pace and scale. This is not a back-office chef role. The Executive Chef will be the culinary heartbeat of the restaurant, leading menu execution, kitchen culture, financial discipline, product standards, training, and daily service readiness with clarity, calm, and authority. The business is entering an exciting new chapter, with meaningful investment across key flagship locations and a renewed focus on culinary identity, service consistency, guest experience, and leadership development. This is a strong platform for an ambitious Executive Chef who wants to grow within a hospitality group that invests in its people through internal training, mentorship, cross-venue exposure, and long-term career progression. The company is open to both established Executive Chefs and exceptional rising culinary leaders ready for the next step, provided they bring the maturity, technical ability, urgency, and leadership presence required to run a high-volume, high-expectation kitchen.

Requirements

Experience from respected, high-volume restaurants, premium hospitality groups or first-tier dining environments.
Strong communicator, a confident operator and a hands-on mentor who leads with pace, sound judgement and clear standards.
Senior culinary leadership 5+ years experience within upscale restaurants, high-volume dining, premium hospitality, or chef-driven concepts.
Proven ability to lead a large kitchen teams through busy, complex, and high-pressure services.
Strong technical culinary foundation, with excellent command of execution, prep systems, quality control, and service flow.
Experience managing food cost, labor, scheduling, purchasing, inventory, and kitchen productivity.
A calm, composed leadership style with the ability to motivate, teach, correct, and inspire in real time.
Excellent communication skills and the ability to align culinary, service, ownership, and operations teams.
Strong attention to detail, with a disciplined approach to cleanliness, organization, consistency, and follow-through.
A creative yet practical mindset, with the ability to develop dishes that are thoughtful, executable, and commercially sound.
Food handler, sanitation, or food safety certification required in accordance with local regulations.

Nice To Haves

Culinary degree or formal culinary training preferred but not required.

Responsibilities

Lead from the kitchen, setting the tone for discipline, pace, teamwork, accountability, and professionalism.
Execute an elevated, produce-driven menu with precision, balance, and respect for seasonality.
Maintain exceptional standards across food quality, preparation, plating, cleanliness, organization, and kitchen readiness.
Drive consistency across all menu items through clear recipes, detailed training, tasting, coaching, and follow-through.
Recruit, train, mentor, and retain a strong culinary team, creating a culture, rooted in respect, pride, learning, and high standards.
Manage food cost, labor, waste, purchasing, inventory, scheduling, and productivity with strong commercial discipline.
Anticipate operational challenges and solve issues quickly, practically, and without compromising quality or morale.
Oversee ordering, vendor communication, product quality, equipment care, and kitchen maintenance.
Uphold all health, sanitation, safety, compliance, and food handling standards at the highest level.
Act as a culinary ambassador for the restaurant, representing the brand with professionalism, creativity, humility, and confidence.