Established restaurant in Weston, a high-energy, elegant Italian restaurant, is looking for a strong, practical experience Executive Chef to run the day-to-day operations. Hospitality first, elevated F&B, SOP & top-line focused, proven record of financial excellence in a standalone restaurant group. Passion for training and development. Taking also into consideration a seasoned Sous Chef ready for the next step in their career. Growth potential with an established Company.Primary Job Duties:Oversee all culinary and operational functions to ensure high-quality food preparation, presentation, service standards, and cleanliness across all production and service areasMaintain consistency of food quality and ensure compliance with sanitation, food safety, and local regulationsDevelop recipes, portion standards, and menus aligned with brand standards, customer preferences, and budget constraints; support plate presentation and special event/menu planningManage, hire, train, and oversee performance of all department employees; identify training needs and implement effective programsControl food and beverage costs in line with company COGS goals while managing budgets, margins, and financial projectionsOversee purchasing, inventory management, and receiving to ensure accuracy, cost efficiency, and proper stock levelsEnsure employees are equipped with proper uniforms, tools, and resources to perform their roles effectivelyAssist in the execution of events, catering, and off-site functionsMonitor equipment functionality, report malfunctions, and coordinate maintenance as neededPrepare operational reports, analyze performance trends, and provide recommendations for improvementParticipate in management meetings to review operations, historical data, and forecastsMaintain required certifications (Food Manager, Alcohol) and ensure adherence to all company policies, procedures, and systemsUtilize relevant systems and software, including POS, payroll, restaurant management tools, and MS OfficePerform additional duties as needed to support efficient and successful business operationsMinimum Qualifications:Culinary Degree preferred; Minimum of three to five years of kitchen management experience required, preferably in high volume hotels or restaurants.Bilingual preferred. English fluency required. Spanish/Italian preferred.Exceptional proven ability of kitchen management skills.Must have strong customer minded mentality for maintaining quality standards.Must have strong team orientation.Ability in delegating responsibilities and monitoring progress.Great communication and leadership skills.High level of standard in regard to quality control.Travel required.Prior experience training, purchasing, and managing budgets.Good understanding of useful computer programs (MS Office, restaurant management software, payroll software, POS).Flexible and long hours required; required to work varying schedules to reflect the business needs of the restaurant.Availability to work all holidays, nights, and weekends. Benefits:Salary $80k to $90k + bonus on sales and COGS.Heath, dental, and vision insurance. Paid time off accrual.Discounted rate.Life Insurance. Growth Opportunity!