Head Chef - Mexican Concept

Head Chef Miami, FL
Full-Time | On-Site | Competitive Salary + Benefits
Position Overview
We are seeking an experienced and highly organized Head Chef to lead our kitchen operations in Miami, Florida. The ideal candidate is a culinary professional with strong leadership skills, deep expertise in Mexican cuisine, and a passion for delivering exceptional dining experiences. This role oversees all back-of-house operations, including food quality, staff management, scheduling, inventory, and compliance with health and safety standards.
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Key Responsibilities
Culinary Leadership
Lead all kitchen operations with a focus on authentic and innovative Mexican cuisine.
Execute menu items, specials, and recipe standards as created and dictated by our Corporate Executive Chef
Ensure consistent food quality, presentation, and portion control.
Train kitchen staff on culinary techniques, recipes, and plating standards.
Kitchen Operations & Organization
Oversee daily kitchen workflow, ensuring smooth and efficient service.
Maintain a clean, organized, and well-structured kitchen environment.
Implement systems for prep lists, station organization, and production schedules.
Coordinate with front-of-house leadership to ensure seamless communication and service flow.
Staff Management & Scheduling
Recruit, train, and mentor kitchen staff, including line cooks, prep cooks, and dishwashers.
Create and manage weekly staff schedules to ensure proper coverage and labor efficiency.
Conduct performance evaluations and provide ongoing coaching.
Foster a positive, respectful, and high-performance kitchen culture.
Food Safety, Hygiene & Compliance
Ensure full compliance with Miami-Dade County and Florida state health regulations.
Maintain strict standards of cleanliness, sanitation, and food handling.
Oversee daily temperature logs, cleaning schedules, and safety checklists.
ServSafe Manager Certification required (or ability to obtain prior to start date).
Inventory, Purchasing & Cost Control
Manage inventory levels, ordering, and vendor relationships.
Monitor food costs, waste, and portioning to meet budget targets.
Conduct weekly and monthly inventory counts.
Ensure proper storage, labeling, and rotation (FIFO).
Leadership & Communication
Lead by example with professionalism, urgency, and attention to detail.
Communicate effectively with ownership, management, and staff.
Participate in management meetings and contribute to operational strategy.
Handle kitchen-related issues quickly and calmly.
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Qualifications
Minimum 5+ years of culinary experience, including 2+ years in a leadership role.
Expert knowledge of Mexican cuisinetraditional techniques, regional flavors, and modern interpretations.
ServSafe Manager Certification (required).
Strong organizational and time-management skills.
Proven ability to manage a team in a fast-paced environment.
Experience with scheduling, inventory management, and cost control.
Ability to work evenings, weekends, and holidays as needed.
Bilingual (English/Spanish)
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Compensation & Benefits
Competitive salary based on experience.
Performance-based bonuses.
Opportunities for professional growth.
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