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Job descriptionWe are a lifestyle brand. Pura Vida is a rapidly growing fast-casual concept founded and headquartered in Miami Beach, Florida, differentiated on its brand, design, culture, and culinary programming. From its beginnings as a single restaurant in South Beach, Pura Vida has grown to ten locations in highly desirable commercial districts across South Florida with strategic plans to increase its unit count four-fold over the next two years. Pura Vida offers a health-conscious menu and design-forward value proposition, a winning formula that has produced financial results that far outperform its competitive set and has attracted a loyal fan base.We are on a mission to provide the world with simple, wholesome food and beverage items that fit today's lifestyle with an experience that is intimate yet fast and consistent day after day 365 days a year.We love and take pride in what we do and looking for the right partners to grow with us, please join us if you consider yourself a person of integrity, hard-working team player who is looking to constantly grow and learn.RESPONSIBILITIES: The Executive Chef is fully responsible for the day-to-day operations of the kitchen and back-of-the-house including all culinary related responsibilities, menu creation and staff management. This position reports directly to the Director of Operations. The Executive Chef will operate as the right-hand chef to the Director of Operations in the culinary leadership team. Working closely with our culinary operations and day to day kitchen operations.Oversee, coordinate and support effective execution of centralized food commissary program
Source and produce sustainable products and packaging for commissary production
Partner with Director of Operations to develop menu items in a creative manner utilizing culinary skills and experience within strict nutritional and price guidelines
Maintain accurate food production records
Ensure all food preparation and cooking is of the highest quality taste, presentation and utilizes HACCP guidelines and procedures
Assume accountability for maintenance, safety and sanitation of all areas of responsibility
Collaborate cross functionally to ensure cross utilization opportunities are maximized for labor for product management
Ensuring that standard recipes are being followed at all times
Constantly improving food production
Resolving any problems that arise in the kitchen and seizing control of a situation at a moment’s notice.
Provides training programs to ensure consistent, high quality food at the facility
Assists in roll-out of new products or programs as required
QUALIFICATIONS REQUIRED:
Degree in Culinary Arts is preferred or equivalent professional experience
Min. 10 years management experience as a Restaurant Chef, Executive Sous Chef or Executive Chef.
Food Safety/Manager Certification
Strong communication skills and the ability to work with the executive team and employees under supervision
Self-starter, innovative and ability to multitask
Maintains a positive attitude under pressure and motivate team
BENEFITS:
Progressive compensation package
Paid training to prepare you for success
On-going career opportunities
Medical Insurance
Employee Discounts
Opportunities for growth in management positions
Job Types: Full-time, ContractPay: $70,000.00 - $80,000.00 per year
