What are the responsibilities and job description for the Executive Chef position at Sparrow Italia Miami?
Sparrow Italia is an Italian-inspired steakhouse that celebrates the beauty of simplicity, where peak-of-season ingredients take center stage. Our menu highlights fresh pastas, handmade pizzas, and reimagined Italian favorites that honor timeless traditions through a modern lens.
Recognizing that well-being is an essential part of today's dining experience, our culinary program thoughtfully blends indulgence with balance, offering wholesome alternatives that allow guests to savor the richness of classic Italian cuisine without compromise.
With locations in Miami, Florida; Mayfair; London, and a New York City opening coming soon, Sparrow Italia invites guests into a world where sophistication meets warmth, an elevated gathering place for exceptional dining and unforgettable moments.
Sparrow Italia is an Italian-inspired steakhouse that celebrates the beauty of simplicity, where peak-of-season ingredients take center stage. Our menu highlights fresh pastas, handmade pizzas, and reimagined Italian favorites that honor timeless traditions.
Recognizing that well-being is an essential part of today's dining experience, our culinary program thoughtfully blends indulgence with balance, offering wholesome alternatives that allow guests to savor the richness of classic Italian cuisine without compromise.
With locations in Miami, Florida and Mayfair, London, and our newest one opening soon in New York City, Sparrow Italia invites guests into a world where sophistication meets warmth, an elevated gathering place for exceptional dining and unforgettable moments.
The Executive Chef is the senior culinary leader responsible for settingthe vision, standards, and execution of the restaurant's food program. Thisrole is ideal for an experienced culinary leader who thrives on excellence,discipline, team development, and long-term growth within a growing restaurantgroup while delivering a consistently exceptional fine-dining experience.
Job Summary:
Under theguidance of the Vice President of Culinary, the Executive Chef is responsiblefor setting and maintaining the highest standards of culinary excellence acrossall food offerings. This role oversees the quality, consistency, andpresentation of all menu items while maintaining strict control of cost ofgoods sold (COGS) and operational efficiency.
In partnershipwith restaurant leadership, the Executive Chef contributes to menu development,seasonal features, and ongoing culinary innovation while leading, training, anddeveloping back-of-house teams to ensure company standards, recipes, and proceduresare executed with precision at every level.
KeyResponsibilities:
Culinary Execution & Quality Standards
- Maintain strict quality control over all foodpreparation, ensuring dishes consistently meet established standards, vision,and timing
- Demonstrate a thorough understanding of therestaurant's culinary concept, operational structure, and service philosophy
- Ensure consistency in execution, presentation,and pacing across all menu items and service periods
- Support menu development, seasonal features, andculinary innovation in alignment with brand
Leadership, Training & Team Development
- Lead the hiring, onboarding, and training ofkitchen staff to ensure proper execution of all menu items and techniques
- Identify skill gaps and training needs, andconduct ongoing training and development for all back-of-house positions
- Partner closely with Sous Chefs and kitchenleadership to uphold execution, accountability, and performance standards
- Coordinate and lead the kitchen team duringservice, providing hands-on support to any station as needed to ensure smoothexecution
- Foster a professional, disciplined, andcollaborative kitchen culture
Operational, Inventory and Cost Control
- Ensure all food, station, and event preparationis completed accurately and on schedule prior to service or special events
- Oversee the efficient and responsible use ofingredients, products, and kitchen equipment to minimize waste and maximizequality
- Maintain oversight of inventory, ordering, andproduct rotation to support cost control and operational efficiency
- Ensure proper use, care, and maintenance ofkitchen equipment
Food Safety, Sanitation & Kitchen Organization
- Enforce hygiene, sanitation, and food safety protocols to the higheststandards in compliance with all health regulations
- Maintain a clean, organized, and safe kitchen environment at all times
Qualifications
- Culinary degree preferred; high school diplomaor equivalent required
- Four (4) years of management experience,preferably within an upscale, fine-dining, or lifestyle hospitality environment
- Proven ability to perform effectively in ahigh-pressure, fast-paced kitchen environment\Professional, approachable, and positiveleadership demeanor
- Strong knowledge of contemporary Italian cuisine and techniques, including pasta, pizza, and breadmaking, preferred
- Strong multitasking abilities with exceptionalattention to detail and execution standards
- Proficient in Microsoft Office Suite, Word,Excel, PowerPoint
- Experience using restaurant technology includingKDS, online ordering, and inventory management systems
- Excellent verbal and written communicationskills in English; bilingual English/Spanish preferred
- Ability to build and maintain positive,productive working relationships across departments
- Availability to work flexible schedules,evenings, weekends, and holidays
Physical Abilities:
- Ability to move, lift, carry, push, pull, andplace objects weighing up to 45 pounds without assistance
- Ability to perform tasks requiring standing,walking, repetitive motions, bending, climbing, and manual dexterity
- Ability to stand, sit, or walk for extendedperiods or entire work shifts
- Ability to reach overhead and below the knees,including bending, twisting, pulling, and stooping
- Ability to safely use, operate, and maintain allrequired kitchen tools and equipment