Executive Chef

Overview Join Morton's The Steakhouse Fort Lauderdale as an Executive Chef and lead the culinary team at one of South Florida's premier fine dining destinations. Located in the heart of downtown Fort Lauderdale, just steps from vibrant Las Olas Boulevard, this iconic steakhouse is known for USDA Prime-aged beef, exceptional seafood, an award-worthy wine program, and uncompromising service. This is an outstanding opportunity for a talented culinary leader to drive excellence, develop high-performing teams, and elevate the guest experience in a renowned, high-volume restaurant committed to quality and hospitality. Benefits: Extensive and well-rounded training program Continued career development and growth opportunities Generous employee discounts on dining, retail, amusements, and hotels Multiple health benefit plans to suit your needs Dental, vision, voluntary life, short term disability, flexible spending accounts and 401 (k) Paid time off Monthly discretionary bonus potential Responsibilities Guest Experience Leadership: Lead by example in delivering exceptional guest experiences while fostering a culture of hospitality, accountability, and a "Do Whatever It Takes" mindset Operational Excellence: Support the management of labor and operating expenses to meet or exceed budget and profitability goals through effective planning and execution. Financial Management: Assist with inventory management, including purchasing, ordering, biweekly and monthly inventories, and maintaining appropriate product levels Quality Management: Ensure consistent execution of food quality, presentation, and recipe standards. Safety & Compliance: Maintain compliance with all food safety, sanitation, and workplace safety regulations, including OSHA requirements. Culture & Engagement: Foster a positive, collaborative, and high-performing work environment that promotes teamwork, employee engagement, accountability, and continuous improvement. Business Results: Drive operational success by analyzing performance metrics, identifying opportunities for improvement, implementing action plans, and delivering strong business results. Adaptability & Leadership Presence: Respond effectively to changing business needs, operational challenges, and guest concerns while maintaining a visible and supportive leadership presence throughout the operation. Qualifications At least 5 years of Culinary Management experience, with at least 2 years as an Executive Chef in an upscale / fine dining establishment Strong knowledge and attention to detail on back of the house operations including staff supervision, inventory controls and food/labor cost, and product quality Strong communication, leadership, and conflict resolution skills Stable and progressive work history; Strong work ethic EOE #LI-AW1