Head Chef

2 weeks ago


Miami, Florida, United States Ensenada - Miami Full time

Position: Head Chef

Ensenada - Miami is a premier upscale casual dining establishment specializing in seafood and seasonal cuisine. We are seeking a dedicated and skilled Head Chef who is enthusiastic about culinary arts and has a strong work ethic. The ideal candidate will demonstrate reliability, efficiency, and the ability to thrive both independently and collaboratively within a team environment.

Our restaurant has garnered accolades from esteemed publications, including the New York Times, Eater, Bon Appetit, and the Michelin Guide.

Key Responsibilities:

  • Lead and mentor a culinary team with a minimum of 2-3 years of management experience.
  • Preferably possess 1-2 years of expertise in Mexican cuisine.
  • Ensure adherence to safety standards, quality control, and recipe precision.
  • Oversee administrative tasks such as inventory management, ordering supplies, and delegating cleaning responsibilities.
  • Review invoices daily and manage bar inventory.
  • Maintain comprehensive knowledge of all recipes, products, and production methods.
  • Provide training and mentorship to kitchen staff.
  • Communicate effectively with all team members during service to ensure smooth operations.
  • Exhibit professionalism and polished leadership in a fast-paced environment.
  • Encourage team members to enhance their skills and support their career growth.
  • Demonstrate advanced knife skills and expertise in fish preparation.
  • Possess a well-rounded understanding of various culinary techniques and cooking stations.
  • Responsible for the recruitment, training, and performance management of kitchen personnel.
  • Conduct training sessions on food safety, cost management, cooking techniques, and presentation.
  • Innovate new recipes utilizing available ingredients.
  • Engage in research and development for new menu offerings and weekly specials.
  • Facilitate taste testing sessions with management for new dishes and products.
  • Manage food and supply orders to align with weekly operational needs while controlling costs.
  • Ensure completion of all back-of-house opening and closing procedures.
  • Uphold Department of Health sanitation standards and food safety protocols.
  • Meet the physical demands of the role, including prolonged standing, lifting, and carrying items up to 40 pounds.
  • Manage budgeting to maintain food costs and labor percentages.
  • Exhibit excellent verbal and written communication skills; bilingual in Spanish and English is advantageous.
  • Prepare healthy and balanced meals for staff on a daily basis.
  • Submit reports as required and adhere to deadlines.
  • Supervise daily kitchen operations and ensure cleanliness.
  • Engage with front-of-house staff during pre-shift meetings to discuss menu items and ingredients.
  • Maintain optimal communication with management and front-of-house staff to enhance guest experiences.
  • Participate in regular manager meetings as needed.
  • Perform additional duties as assigned.
  • Quickly address any menu discrepancies.
  • Work effectively under pressure during peak service times.
  • Other responsibilities as assigned.


This job description outlines the essential duties expected of the Head Chef. It serves as a general guide and may be modified as necessary. Employees may be required to undertake additional responsibilities as directed by management.


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