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Executive Chef

MINA GroupAventura, FL
$120,000 - $150,000Onsite

About The Position

Bourbon Steak is Chef Michael Mina’s love letter to the classic American steakhouse. Timeless steakhouse dishes are elevated by Chef Mina’s refined technique and infused with his arsenal of world flavors and creative flair. The restaurant accomplishes all the traditions expected from a steakhouse, offering the finest cuts of premium beef and seafood complimented by a cutting-edge wine and spirits program, and using local farmers and purveyors to highlight the regions finest ingredients. About the Role: As Executive Chef at Bourbon Steak, you will lead all culinary operations with precision, creativity, and leadership. You’ll mentor and inspire the kitchen team, develop seasonal menus, and collaborate closely with the General Manager and corporate teams to ensure operational success. With a focus on financial performance, staff development, and impeccable food quality, you’ll uphold the highest standards of excellence while fostering a culture of growth, education, and hospitality. Our Ideal candidate is: A detail oriented culinary leader who will be a hands-on mentor in the kitchen with the ability to adapt quickly to changes and create an amazing experience for both our guests and our staff. You will lead all culinary operations, providing insight and guidance to every member of the kitchen staff, develop seasonal menus and specials and work closely with the general manager and corporate culinary and operations teams to further the success of the restaurant. You have expertise in cooking techniques, financial reporting, inventory control, labor cost management, an impeccable eye for detail, and a high level of professionalism. You will supervise and coordinate the planning, training, and leadership necessary to achieve stated objectives in sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness and sanitation. You will work with corporate chefs and HR to develop internship program that embraces diversity, education, and discipline and lead execution of service and staff development using a variety of management tools, including line checks, mentorship, and performance management.

Requirements

  • 6 years’ experience in a fine dining high volume kitchen, with at least 2 years in a leadership role
  • Knowledge of safety and hygiene protocols
  • Working knowledge of HR practices and labor laws
  • Ability to frequently lift up to 40 pounds
  • Have the stamina to work in excess of 40 hours per week

Nice To Haves

  • Culinary degree preferred
  • Spanish language skills a plus

Responsibilities

  • Lead all culinary operations with precision, creativity, and leadership.
  • Mentor and inspire the kitchen team.
  • Develop seasonal menus.
  • Collaborate closely with the General Manager and corporate teams to ensure operational success.
  • Uphold the highest standards of excellence while fostering a culture of growth, education, and hospitality.
  • Lead all culinary operations, providing insight and guidance to every member of the kitchen staff.
  • Develop seasonal menus and specials.
  • Work closely with the general manager and corporate culinary and operations teams to further the success of the restaurant.
  • Supervise and coordinate the planning, training, and leadership necessary to achieve stated objectives in sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness and sanitation.
  • Work with corporate chefs and HR to develop internship program that embraces diversity, education, and discipline.
  • Lead execution of service and staff development using a variety of management tools, including line checks, mentorship, and performance management.

Benefits

  • Equal opportunity employer committed to creating a welcoming and inclusive environment.
  • Will consider qualified applicants with arrest and conviction records.
  • Reasonable accommodation available for job application or interview process.

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