What are the responsibilities and job description for the Executive Chef position at Selini?
About Selini Delray
Selini Delray is an New Upscale Mediterranean-inspired restaurant celebrated for its vibrant coastal cuisine, warm hospitality, and commitment to excellence. We are seeking a visionary Executive Chef to lead our kitchen with creativity, discipline, and passion, elevating our culinary identity while driving operational excellence.
Position Summary
As Executive Chef, you will be the creative heart and operational leader of our kitchen. You will have significant culinary freedom to innovate and shape our menu, while instilling and upholding the highest standards of food quality, service, and kitchen culture. This is a hands-on leadership role for a chef who thrives on creativity, team development, and delivering exceptional guest experiences in a fast-paced, high-volume environment.
Key Responsibilities
- Menu Innovation & Culinary Leadership With Owner: Design and introduce new dishes weekly, keeping the menu fresh, seasonal, and aligned with Selini’s Mediterranean coastal concept. Exercise true culinary freedom to experiment with flavors, techniques, and local ingredients while maintaining consistency and profitability.
- Kitchen Operations: Oversee all back-of-house operations, including food preparation, execution, and service. Ensure every plate meets our standards for taste, presentation, and quality.
- Standards & Culture: Instill and maintain rigorous kitchen and restaurant expectations around food safety, cleanliness, organization, efficiency, and professional conduct. Foster a positive, high-performance kitchen culture built on respect, accountability, and continuous improvement.
- Team Leadership: Recruit, train, mentor, and manage kitchen staff. Develop talent through hands-on coaching and clear performance expectations.
- Quality & Consistency: Maintain exceptional standards across all shifts. Conduct regular tastings, recipe standardization, and quality checks.
- Cost Control & Business Acumen: Manage food costs, inventory, ordering, and waste. Partner with ownership and management on menu pricing, specials, and profitability goals.
- Collaboration: Work closely with the front-of-house team to ensure seamless service and incorporate guest feedback into menu development.
Qualifications
- 5 years of experience as Executive Chef or Sous Chef in an upscale or high-volume restaurant (Mediterranean, coastal, or fine-dining experience preferred).
- Proven track record of successful menu creation and innovation.
- Strong leadership skills with the ability to motivate and develop a diverse kitchen team.
- Deep knowledge of food safety, sanitation, and cost control principles.
- Passion for Mediterranean cuisine and a creative, forward-thinking approach to seasonal cooking.
- Ability to work evenings, weekends, and holidays as required.
- Culinary degree or equivalent professional training is a plus.
Pay: $80,000.00 - $85,000.00 per year
Benefits:
- Food provided
- Paid time off
Work Location: In person
Salary : $80,000 - $85,000