Executive Chef - Matchbox (Sawgrass Mills)

Thompson Hospitality Corporation

About The Position

Are you a visionary culinary leader with a passion for creating unforgettable dining experiences? We’re seeking an inspiring Executive Chef at Matchbox to lead our kitchen with creativity, precision, and a commitment to excellence. As the Executive Chef, you will be the driving force behind our culinary identity—developing innovative, high-quality comfort food menus that reflect the soul of our restaurant. Your leadership will guide a talented kitchen team, ensuring each dish meets the highest standards of flavor, presentation, and consistency.

Requirements

Experience in high-volume, upscale casual dining or an equivalent service environment preferred
Experience as an executive chef
Ability to move freely in large kitchen spaces, storage areas, and multiple dining facilities across campus.
Ability to communicate clearly in a noisy kitchen environment.
May require climbing ladders or using step stools to access upper storage or equipment.
Ability to stand and walk for extended periods during long shifts.
Frequent bending, reaching, stooping, and twisting.
Ability to lift, carry, and move items weighing up to 50 pounds.
Manual dexterity to handle knives, cookware, and kitchen equipment safely.
Ability to work in a fast-paced, high-pressure kitchen environment.
Tolerance for exposure to heat, steam, noise, and open flames.
Ability to navigate tight kitchen spaces and multitask efficiently.
Visual and sensory acuity to inspect food quality, presentation, and safety.
Flexibility to work early mornings, late nights, weekends, and holidays as required.

Responsibilities

Develop and create innovative and high-quality comfort food menus that reflect the restaurant's concept.
Oversee and lead the kitchen team, providing mentorship, training, and performance evaluations.
Ensure food quality, taste, presentation, and consistency meet the highest culinary standards.
Manage kitchen operations, including inventory, ordering, and controlling food costs.
Adhere to food safety and sanitation guidelines to maintain a clean and organized kitchen.
Requires 50–55 hours per week, including evenings and weekends as business needs dictate.