Executive Chef (Fine Dining)

Who Are We:

Since opening our doors in 1992, we have dedicated ourselves to creating exhilarating moments and enduring memories. To do so, we bring our core values to your table every day:

Culinary Excellence, Sustainable Seafood, Southern Hospitality, Company Culture, and Philanthropy are what make Truluck’s, Truluck’s.

Our Executive Chefs play a key role in delivering these core values to our guests daily!

We are here to make good things happen for other people.

Who we are looking for:

We are currently seeking Executive Chef candidates who will dedicate themselves to this purpose by joining our exceptional team of culinary professionals. Successful candidates must have a minimum of ten (10) years’ previous experience leading high volume/high end kitchens. Truluck’s is looking for culinary leaders with experience in preparing exceptional culinary products, coaching members of the culinary staff, cooking in high-volume/high-end environments, and building a culture of excitement and pride. The EC is responsible for the overall leadership of all culinary functions. In addition to this, successful candidates must possess the ability to follow all recipes and systems and have a proven record of professionalism, accountability, and team commitment.

We are looking for the best chefs in the Miami area! If you think you have what it takes to lead our Brickell team, please contact us today! We are looking forward to meeting you!

Why us?

At Truluck’s, we make choices that honor the plate, the palate, and the planet. We practice TRU Sustainability, by maintaining an unwavering commitment to serving the highest-quality sustainable seafood. We will never serve endangered, overfished species, and we always follow Ocean Conservancy guidelines. Our Florida Stone Crab is captured by our team of professional crabbers, and our produce is sourced from local growers whenever possible.

Responsibilities

• Plan and direct food preparation and culinary activities.


• Modify menus or create new ones that meet quality standards.


• Estimate food requirements and food/labor costs.


• Supervise kitchen staff’s activities.


• Arrange equipment purchases and repairs.


• Recruit and manage kitchen staff.


• Rectify problems arising or complaints.


• Give prepared plates the “final touch.”


• Perform administrative duties.


• Comply with nutrition and sanitation regulations and safety standards.


• Keep time and payroll records.


• Maintain a positive and professional approach with coworkers and guests.

Skills

• Proven working experience as an executive chef (6-10 years preferred)


• Excellent record of kitchen leadership


• Ability to spot and resolve problems efficiently.


• Capable of delegating multiple tasks


• Communication and leadership skills


• Keep up with cooking trends and best practices.


• Working knowledge of various computer software programs (MS Office, restaurant management software, R365, Aloha POS)


• Bachelor’s degree in culinary arts or related certificate (preferred)