Chef

YOUR ONBOARDING STARTS IN DUBAI Before Miami opens, you will spend two weeks at Saddle's Dubai locations — working on the floor, learning the brand from the inside, and training directly alongside the team that built it. You will return to Miami with a depth of understanding that no onboarding document can replicate. As Chef, your two weeks in Dubai will put you inside Saddle's kitchens — working every station, understanding the recipes at their source, and building the culinary relationships that will support your Miami opening. Saddle's food is café classics done with intention — bold flavors, fresh ingredients, globally influenced. As Chef you'll build and lead the Miami kitchen from the ground up, setting the culture and the standard before the doors open and sustaining it long after. KITCHEN OPERATIONS – Lead all back-of-house operations across every shift — prep, service, and post-service — ensuring smooth, efficient, and consistent delivery – Oversee production schedules, delegation of tasks, and station assignments to maintain workflow efficiency at all volume levels – Ensure all dishes leave the kitchen consistently plated, portioned, and meeting Saddle's brand recipe standards on every cover – Monitor kitchen workflows continuously and implement process improvements that reduce bottlenecks and improve speed of service – Lead the pre-opening kitchen setup — equipment installation, layout design, station builds, and systems configuration — in coordination with Sauce and HQ FOOD QUALITY & RECIPE EXECUTION – Own recipe fidelity across the entire menu — conducting daily taste checks, portion audits, and plating reviews – Ensure all preparation methods, cooking techniques, and presentation standards are executed to specification on every shift – Implement quality control checkpoints throughout the prep and service process, not just at the pass – Work with Saddle's Brand Chef and R&D team to execute menu updates and seasonal launches with full kitchen readiness – Document and act on quality deviations — using them as coaching moments rather than disciplinary ones TEAM SUPERVISION & DEVELOPMENT – Hire, onboard, and develop the full Miami kitchen brigade in partnership with Sauce Hospitality Atelier – Run structured training for all kitchen staff on recipes, techniques, hygiene protocols, and SOPs before opening – Conduct regular performance reviews, coaching sessions, and skill assessments to build a capable and motivated team – Create clear accountability structures within the kitchen — each team member understands their role, their standards, and who they report to – Build a kitchen culture that is disciplined, collaborative, and capable of scaling as the brand grows FOOD SAFETY & COMPLIANCE – Ensure full compliance with Miami-Dade County health codes, FDA food safety regulations, and HACCP principles at all times – Conduct internal food safety audits and maintain audit-ready standards — no preparation needed when inspectors arrive – Monitor and enforce proper temperature controls, storage labeling, cross-contamination prevention, and cleaning schedules – Ensure all kitchen staff hold or are working toward required food handler certifications – Document and report any food safety incidents, near-misses, or risks to management immediately INVENTORY & COST MANAGEMENT – Manage ingredient procurement in coordination with approved vendors, ensuring quality, consistency, and cost efficiency – Enforce FIFO rotation, freshness checks, and proper storage across all dry, chilled, and frozen stock – Monitor food cost daily — tracking usage against theoretical cost and investigating variances – Minimise wastage through disciplined prep planning, portion control, and team awareness of cost impact – Maintain accurate stock records and submit regular inventory reports to the Store Manager and operations team CROSS-FUNCTIONAL COORDINATION – Work closely with the Store Manager and Head Barista to ensure seamless FOH-BOH communication during service – Liaise with Sauce Hospitality Atelier on operational systems, reporting, and pre-opening deliverables – Coordinate with Saddle HQ's Brand Chef and R&D team on recipe standards, new menu rollouts, and quality benchmarks – Communicate kitchen performance, staffing needs, and operational challenges clearly and proactively to leadership WHAT WE'RE LOOKING FOR – 5+ years in professional kitchen environments, with at least 2 years in a Head Chef role -Ability to thrive in a fast-paced, high-volume kitchen while maintaining quality and composure. – Solid, current knowledge of HACCP, FDA food safety standards, and Miami-Dade health code requirements – Proven experience building and managing a kitchen brigade — not just overseeing one – Disciplined approach to food cost, waste reduction, and inventory accuracy – Steady, solutions-focused leadership in a fast-moving new-opening environment – Collaborative mindset — someone who lifts the whole team and communicates upward clearly – Café or all-day dining background strongly preferred Pay: $57,000.00 - $65,000.00 per year Experience: Kitchen management: 5 years (Required) Work Location: In person