Executive Chef

Offer description Kitchen Leadership & Team ManagementFull accountability for recruiting, hiring, onboarding, training, scheduling, and retaining a large BOH team (30–60+ staff including sous chefs, line cooks, prep, dish, etc.). Build and maintain a high-performance culture that handles peak rushes without burnout. Conduct regular line checks, pre-shift meetings, coaching/counseling, and performance reviews. Ensure cross-training and station flexibility to manage volume surges and call-offs. Menu Development & ExecutionOwn creation, costing, and seasonal refresh of a high-volume-friendly menu (seafood-heavy, approachable coastal cuisine with quick assembly items). Balance creativity with speed-of-service (aim for 8–15 minute ticket times during peaks). Standardize recipes, portion specs, plate presentations, and quality benchmarks so every dish is consistent at 500+ covers. Incorporate local, fresh, sustainable seafood sourcing while controlling food cost (target 28–32%). Operational Excellence & Speed of ServiceDesign and optimize kitchen layout, stations, and workflows for maximum throughput (expedite efficiently during peaks, manage expo window, prioritize fire times). Oversee mise en place, pars, prep lists, and production sheets to prevent mid-service shortages. Maintain strict ticket times, order accuracy, and re-fire minimization in high-pressure service periods. Food Safety, Sanitation & ComplianceAbsolute ownership of HACCP, health department standards, temperature logs, allergen protocols, and cleanliness across all stations/storage/dish. Lead by example with “clean as you go” and enforce nightly/weekly deep cleans in a humid, waterfront environment (mold, pests, salt air considerations). Financial Performance (P&L Ownership)Manage food cost, labor cost, and overall kitchen-controllable expenses to budget (food 28–32%, labor 30–35%). Conduct weekly inventory, variance analysis, ordering, and waste tracking. Partner with GM/F&B director on pricing, specials, and promotional events to drive revenue. Vendor & Inventory ManagementBuild and maintain relationships with seafood suppliers, produce vendors, and dry goods purveyors for consistent quality and pricing. Negotiate contracts, ensure just-in-time delivery for freshness, and minimize overstock in a perishable-heavy operation. Guest Experience & Brand RepresentationEnsure every plate leaving the kitchen meets the restaurant’s waterfront/coastal brand promise (fresh, vibrant, generous portions). Handle guest complaints/food issues swiftly and personally when escalated. Collaborate on events, private dining, catering, or pop-ups tied to the location (sunset views, outdoor seating). Crisis & Peak-Season ManagementLead through seasonal extremes (tourist highs, storms, holidays) with contingency plans for staffing, inventory, and menu adjustments. Maintain composure and decision-making during 500+ cover services or unexpected rushes. More detail about The Old Key Lime House, please visit