Culinary Leader

1 week ago

Miami, Florida, United States Ensenada - Miami Full time

Position: Head Chef

Ensenada - Miami is a distinguished upscale casual dining establishment specializing in seafood and seasonal fare. We seek a dedicated culinary professional who is enthusiastic about gastronomy and possesses a strong work ethic. The ideal candidate will be dependable, proficient, and capable of performing efficiently both independently and collaboratively within a team environment.

Recognized by notable publications, Ensenada - Miami prides itself on its culinary excellence.

Key Responsibilities:

  • Lead and mentor a kitchen team with 2-3 years of managerial experience.
  • Preferably possess 1-2 years of experience in Mexican culinary traditions.
  • Ensure adherence to safety protocols, quality standards, and recipe integrity.
  • Manage administrative tasks including inventory control, ordering supplies, and delegating cleaning responsibilities.
  • Review invoices daily and monitor bar-related items.
  • Maintain comprehensive knowledge of all recipes, products, and production methods.
  • Demonstrate the ability to teach and guide team members.
  • Communicate effectively with all staff during service periods.
  • Exhibit professionalism and polished leadership in a fast-paced environment.
  • Encourage culinary staff to enhance their skills and pursue growth opportunities.
  • Possess advanced knife skills and expertise in fish preparation.
  • Have a well-rounded understanding of various culinary styles and all cooking stations.
  • Responsible for recruiting, training, and, if necessary, terminating 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.
  • Conduct taste tests with management for new dishes and recipes.
  • 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.
  • Adhere to health department sanitation standards and food safety regulations.
  • Meet the physical demands of the role, including prolonged standing, walking, bending, lifting, and carrying up to 40 pounds.
  • Oversee budgeting to maintain food costs and labor percentages.
  • Exhibit excellent verbal and written communication skills; bilingual in Spanish and English is advantageous.
  • Prepare and serve nutritious meals for staff in a timely manner.
  • Submit reports as required and meet deadlines.
  • Supervise daily kitchen operations.
  • Oversee non-cooking staff to ensure kitchen cleanliness and equipment maintenance.
  • Participate in pre-shift meetings with front-of-house staff to discuss dishes and ingredients.
  • Maintain optimal communication with management and front-of-house during service to ensure a satisfactory dining experience.
  • Attend weekly or bi-weekly management meetings as needed.
  • Perform additional duties as assigned.
  • Quickly address any menu discrepancies.
  • Thrive under pressure and maintain a sense of urgency during peak service times.
  • Other responsibilities as assigned.


This job description outlines the essential duties expected of the employee in this role. It serves as a general guide and may be adjusted as necessary. Employees may be asked to undertake additional responsibilities or projects at management's discretion.

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