We are a growing Dominican restaurant with 15 to 25 seats and a compact but well-equipped kitchen that includes two ovens, two deep fryers, a chicken rotisserie, a grill, and a steam table. We are looking for an Executive Chef who can lead the kitchen, develop menus, control costs, and deliver high-quality food that keeps customers returning.
This role is perfect for a chef who knows how to run a kitchen like a professional business and wants to help build a successful brand.
Responsibilities
Menu Creation and Food Quality
Create and refine authentic Dominican and Caribbean menus for steam table lunch service and casual plated dinner service.
Develop seasonal specials that fit our concept and support repeat business.
Maintain consistent flavor, presentation, and portion standards across all dishes.
Kitchen Leadership
Train and supervise kitchen staff.
Set prep schedules and oversee daily production.
Maintain a clean, efficient, and organized kitchen at all times.
Ensure smooth service during busy hours.
Food Cost and Inventory Management
Manage all purchasing and inventory.
Control food costs through accurate portioning, smart prep planning, and daily tracking.
Implement proper storage and FIFO systems.
Prevent unnecessary waste and make the most of every ingredient.
Vendor and Supply Management
Source high-quality vendors for meat, produce, spices, and Dominican specialty items.
Compare prices regularly and choose the best quality at the best cost.
Build strong relationships with suppliers to guarantee consistent availability.
Operational and Financial Support
Work with the owner to monitor weekly food cost, labor cost, and sales.
Adjust prep, ordering, and menu items based on performance data.
Help develop signature items that can grow the brand.
Assist in planning promotions, specials, and events.
Guest Experience
Deliver food that customers love and will recommend to others.
Elevate the dinner experience with strong presentation and consistency.
Support a welcoming environment for date nights and families.
Requirements
Minimum three to five years of professional kitchen experience with at least one year in a leadership role.
Strong knowledge of Dominican and Caribbean cuisine or the ability to learn quickly.
Experience in menu development, portion control, and inventory management.
Ability to train and manage a small team effectively.
Strong communication, organization, and reliability.
Must be comfortable working in a compact kitchen.
Must be business minded and focused on quality, consistency, and profitability.
Compensation
Salary range sixty thousand to eighty thousand dollars per year depending on experience.
Performance bonuses available based on food cost control, sales growth, and overall kitchen performance.
Principals only. Recruiters, please don't contact this job poster.