Executive Chef

Executive Chef – Bosc

South Tampa, FL – Full-Time

$85,000–$95,000/year (commensurate with experience)

Farm-to-Table / Seasonal Fine-Casual / Modern American Influence

Bosc is a chef-driven, farm-to-table restaurant opening in the heart of South Tampa, showcasing the best of Florida’s seasonal bounty alongside sustainably sourced meats and seafood. With a fine-casual approach and a menu rooted in ingredient integrity, Bosc is part of a growing hospitality group committed to culinary excellence, impeccable service, and a strong connection to local producers.

We are seeking a visionary Executive Chef to lead the kitchen from launch through ongoing operations, crafting a menu that blends creativity, seasonality, and refined technique. This is a rare opportunity to put your stamp on a brand-new concept and build a kitchen culture from the ground up.

Key Responsibilities

• Lead all BOH operations including prep, execution, sanitation, and service flow
• Hire, train, and mentor kitchen staff in a collaborative, professional environment
• Design and execute seasonal menus reflecting Bosc’s farm-to-table ethos and modern American style
• Establish and maintain systems for consistency, quality control, and efficient production
• Oversee food costing, inventory management, and vendor relationships—emphasizing local sourcing
• Collaborate with ownership and the corporate chef on culinary direction, operational strategies, and special events
• Ensure compliance with health department standards and internal safety protocols
• Manage kitchen systems including ordering, staff scheduling, and recipe documentation

Qualifications

• 5–7+ years of progressive kitchen leadership, including at least 2 years as Executive Chef or CDC
• Strong knowledge of seasonal and sustainable sourcing practices, modern American cuisine, and refined plating
• Proven leadership and team-building skills with a passion for mentorship
• Experience in cost control, scheduling, purchasing, and BOH operational systems
• Ability to thrive in a high-volume, detail-oriented environment while maintaining culinary excellence
• Experience with KDS, FusionPrep, and inventory/order platforms a plus
• Culinary degree preferred but not required

What We Offer

• Competitive salary ($85,000–$95,000 depending on experience
• Full creative input on menu development with a strong emphasis on seasonality and local sourcing
• Opportunity to lead the culinary identity of a flagship new opening in South Tamp
• Support from an established hospitality group with future growth opportunities

Work schedule

• Weekend availability
• Monday to Friday
• On call
• Holidays
• Day shift
• Night shift
• 12 hour shift
• 10 hour shift

Supplemental pay

• Bonus pay

Benefits

• Paid time off
• Employee discount
• Paid training