Head Chef

Flow • Miami, FL

8d

About The Position

As a Flow Head Chef, you will craft and execute high-quality, health-conscious meals and products while owning all food and non-alcoholic beverage selection, ordering, and overall financial performance across operations—from ingredients to packaging to wages.
This role combines culinary creativity with operational and financial accountability, ideal for a chef passionate about delivering exceptional food and beverage while driving cost efficiency and profitability.
Responsibilities include product development and execution for Miami and FLL Farmers Markets, Miami and FLL Flow Stations, Miami and FLL Flow Grocers, and future South Florida development. Flow Kitchen will support events on-site and off-site for both in-house and third-party events. You will also be responsible for office menu development, sourcing, training, and recipe development, with shared support across properties you don’t currently manage, such as Saudi.

Requirements

• 5–8+ years of culinary experience, with at least 2–3 years in a leadership role (Head Chef, Sous Chef, or Kitchen Manager), preferably in high-volume or multi-unit environments.
• Experience overseeing full P&L or kitchen financial performance, including food cost, labor, and vendor management.

Nice To Haves

• Background in multi-outlet operations, catering, or retail food concepts (e.g., grab-and-go, markets, or commissary kitchens) is strongly preferred.
• Experience in scaling kitchen operations or opening new concepts/locations is a plus.
• Exposure to hospitality-driven or lifestyle brands (luxury, wellness, or community-focused concepts) is a strong advantage.

Responsibilities

• Execute and innovate menus focused on plant-forward, Mediterranean-inspired cuisine while aligning with budget targets.
• Prepare retail products for Grocer, including smoothies, juices, dips and spreads, dressings, sandwiches, bowls, salads, wraps, soups, grazing boards, and health-focused grab-and-go meals, with attention to portion control and cost efficiency.
• Manage daily kitchen operations with a focus on labor and food cost control, waste reduction, and consistent adherence to food safety and quality standards.
• Monitor and optimize food costs through sourcing fresh, local, seasonal ingredients, vendor negotiation, and maintaining accurate inventory and ordering systems.
• Develop and manage kitchen budgets, track expenses, and ensure operations stay within financial targets while contributing to overall profitability.
• Train, supervise, and motivate kitchen staff to maintain high productivity, efficient prep times, and minimal overtime, while upholding Flow’s standards.
• Oversee catering logistics, ensuring efficient planning, resource use, and profitable execution of on-site and off-site events.
• Maintain a clean, organized, and compliant kitchen environment that supports both culinary excellence and operational efficiency.

Benefits

• Comprehensive benefits package (Medical / Dental / Vision / Disability / Life)
• Paid time off and 13 paid holidays
• 401(k) retirement plan
• Healthcare and Dependent Care Flexible Spending Accounts (FSAs)
• Access to HSA-compatible plans
• Pre-tax commuter benefits
• Employee Assistance Program (EAP), free therapy through SpringHealth, acupuncture, and other wellness offerings

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: No Education Listed
• Number of Employees: 1-10 employees