Executive Chef

Motek Florida • Port Orange, FL

2h

About The Position

Motek, a part of Happy Corner Hospitality collective, is an Israeli-Mediterranean concept restaurant. We pride ourselves on delivering exceptional service and culinary experiences to our valued customers. Our commitment to excellence extends to every aspect of our operations.

Position Summary:
As Executive Chef, you will lead all back-of-house operations, overseeing menu execution, food quality, cost control, and kitchen performance. You are responsible for building and managing a high-performing culinary team, maintaining food safety standards, and ensuring efficient daily operations. Serving as the primary link between front- and back-of-house teams, you will drive consistency, communication, and exceptional dining experiences.

Requirements

• Minimum of five (5) years of culinary leadership experience managing high-volume, fast-paced kitchen operations; experience with Mediterranean cuisine is a plus.
• Culinary degree or equivalent professional culinary training preferred.
• Demonstrated knowledge of food safety, sanitation, and regulatory compliance, with the ability to consistently enforce standards.
• Proven experience with menu costing, budgeting, inventory control, and food cost management to meet financial goals.
• Ability to manage labor planning, scheduling, and productivity while maintaining operational efficiency and service standards.
• Strong organizational skills with the ability to multitask and prioritize in a fast-paced environment.
• High attention to detail across food quality, systems, and operational execution.
• Effective communicator with a collaborative, team-oriented leadership style.
• Bilingual proficiency is a plus.
• Flexibility to work evenings, weekends, and holidays as needed.

Nice To Haves

• experience with Mediterranean cuisine is a plus.
• Culinary degree or equivalent professional culinary training preferred.
• Bilingual proficiency is a plus.

Responsibilities

• Oversee all food production to ensure quality, consistency, and efficiency
• Manage kitchen inventory, ordering, and equipment control
• Lead line operations to support smooth, timely service
• Maintain quality control and presentation standards
• Train, cross-train, and develop culinary team members
• Ensure a clean, organized kitchen and compliance with food safety regulations
• Oversee expediting to coordinate orders and maintain service flow
• Partner with the General Manager on labor planning and budget management

Benefits

• Competitive salary.
• Wages paid weekly.
• Growth opportunity.
• 401k savings plans.
• Medical, dental and vision insurance.
• Employee discounts.

What This Job Offers

• Job Type: Full-time
• Career Level: Executive
• Education Level: No Education Listed