The Role at a glance:

We are looking to add an experienced, motivated executive chef for our Constellation Culinary team in Miami, FL at off Off Premise Commissary in Wynwood.  Must be open to a flexible schedule.

The Executive Chef is responsible for leading all culinary operations within a high-volume, high end, luxury off-premise catering commissary. This role oversees menu development, food production, quality assurance, logistics coordination, inventory management, food cost control, and culinary team leadership. The Executive Chef ensures the consistent execution of exceptional food quality for corporate events, social events, weddings, cultural institutions, and large-scale catered functions across multiple venues.

The ideal candidate is an experienced culinary leader with a strong background in commissary production, large-scale catering operations, event execution, and team development. This position requires a hands-on approach, exceptional organizational skills, and the ability to balance creativity with operational excellence.

What you'll be doing:

-Essential Duties & Responsibilities

Culinary Leadership

-Lead all commissary culinary operations, including production, preparation, packaging, transportation, and event execution.
-Develop innovative menus, seasonal offerings, and standardized recipes that align with company and client expectations.
-Ensure consistency in food quality, presentation, portioning, and execution across all catering events.
-Collaborate with Sales, Event Operations, and Venue Teams to support client needs and event requirements.
-Drive culinary innovation while maintaining efficient and scalable production methods.

Commissary Operations

-Oversee daily production schedules and labor deployment to maximize efficiency.
-Develop production workflows to support multiple simultaneous events.
-Ensure proper preparation, storage, transportation, and handling of food items.
-Manage equipment maintenance, kitchen organization, and operational readiness.
-Implement and maintain Standard Operating Procedures (SOPs) for commissary production and event execution.

Financial Management

-Manage food cost, labor cost, and operating expenses to achieve budgetary goals.
-Conduct inventory management, purchasing, and vendor negotiations.
-Monitor waste reduction initiatives and implement cost-saving strategies.
-Analyze financial reports, food cost percentages, and labor productivity metrics.

Team Leadership & Development

-Recruit, train, coach, and develop culinary team members.
-Conduct performance evaluations and succession planning.
-Foster a culture of accountability, teamwork, and professional growth.
-Maintain appropriate staffing levels to support commissary production and event schedules.
-Catering & Event Support
-Oversee culinary planning and logistics for off-premise events.
-Support large-scale event execution, including VIP functions, weddings, galas, corporate meetings, and special events.
-Partner with Operations and Event Management teams to ensure seamless event delivery.
-Participate in client tastings, menu presentations, and event planning meetings when required.

Food Safety & Compliance
-Ensure strict compliance with all local, state, and federal food safety regulations.
-Maintain ServSafe standards and company sanitation requirements.
-Oversee HACCP procedures, food handling protocols, and commissary safety programs.
-Ensure compliance with company health and safety policies.

What we're looking for:

Must-haves:

• At least six years of progressive culinary experience.
• Proficiency in Microsoft software programs.
• Experience with budget statements.

Nice-to-haves:

• Associate’s degree in culinary arts.

Compensation Range

Up to $125,00 plus 10% bonus

Our Benefits:

• Medical (FT Employees)
• Dental
• Vision
• Voluntary UNUM offering for Accident, Critical Illness and Hospital Indemnity
• Discount Program
• Commuter Benefits (Parking and Transit) 
• EAP
• 401k
• Sick Time
• Holiday Pay (9 paid holidays)
• Tuition Reimbursement (FT Employees)
• Paid Time Off 

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