20 lead chef jobs at 16 companies in Fort Lauderdale, FL
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Sous Chef
Miami Beach, Florida, United States
OnsiteFull Time
José Andrés Group: Operates a global portfolio of diverse restaurant concepts.
3+ YOE1+ MgmtRequires 3–5+ years of professional kitchen experience, including 1–2+ years leading or working as a sous chef; advanced station and expo skills, food safety knowledge, coaching ability, schedule flexibility, and lifting up to 50 lbs.
LoLa 41: Operates upscale global bistro and sushi restaurants in several cities.
Previous sous chef, kitchen supervisor, or lead line cook experience; strong food preparation, sanitation, organization, leadership, communication, and time-management skills. ServSafe preferred.
Joseph's Classic Market: Specialty market selling Italian food, meat, and catering services.
3+ YOELead prepared-food operations with 3+ years culinary leadership, enforce food safety (ServSafe/HACCP), hire and train staff, manage food/labor costs, bilingual English/Spanish, able to lift 50 lbs.
Florida Panthers: Operates a professional hockey team and sports entertainment venues.
3+ YOE1+ Mgmt3–5 years progressive culinary experience; supervisory lead cook; ServSafe certification; flexible hours; strong leadership and communication skills.
The Golden Hog: A gourmet market providing specialty foods and catering services.
2+ YOE2+ years in high-volume kitchens with 1+ year in a supervisory sous/lead role, food safety certification required, full availability for rotating shifts, strong leadership and culinary skills.
Stonewood Grill & Tavern: A chain of casual dining restaurants serving steak and seafood.
Experienced restaurant leader able to manage kitchen operations, lead and train staff, handle payroll/scheduling, oversee inventory, and maintain food safety; food handler certification strongly preferred.
CoralTree Hospitality: Manages and operates luxury independent hotels and resorts.
4+ YOEHigh school diploma/GED and 4 years culinary experience (banquet/catering preferred). Associates degree in Culinary Arts or related field. Experience leading kitchen teams, budgeting, and menu development.
Tommy BahamaNew York Stock Exchange: OXM: Lifestyle brand selling island-inspired apparel and operating tropical restaurants.
Lead kitchen operations, train and develop team members, enforce safety/sanitation, manage kitchen expenses, lift up to 50 lbs and stand for full shifts.
EAST Miami: Operates a luxury hotel and residences in Miami.
4+ YOE6+ MgmtManaging kitchen operations, ensuring food quality, cost and hygiene standards, leading and training a culinary team; culinary expertise and leadership experience required.
Naked Farmer: Operates a chain of farm-to-table restaurants in Florida.
2+ YOE2+ years leading a culinary team in a high-volume kitchen; strong culinary skills; able to manage inventory, safety, and staff; physical stamina.
Eau Palm Beach Resort & Spa: Operates a Forbes Five-Star oceanfront luxury resort and spa.
5+ YOERequires 5 years as a lead supervisor in a Five-Star hotel or restaurant, food handling certificate, ability to work all line stations, supervise staff, follow recipes, and work flexible shifts.
Fort Lauderdale or Jacksonville or Miami or Orlando or Tampa
OnsiteFull Time
KPMG: Global professional services network providing audit, tax, and advisory.
5+ YOEBachelor's degree and 5+ years in DevOps or systems engineering. Requires Azure and AWS, CI/CD, IaC, configuration management, cloud networking, security, containers, Linux, Windows, and travel availability.
General Manager - Chef‑Driven Donut & Coffee Concept
Coconut Grove, Florida, United States
$70k-$80k/yrOnsiteFull Time
The Salty Donut: Artisan donut and coffee shop serving small-batch, seasonal pastries.
4+ YOE4+ Mgmt4+ years hospitality/foodservice management, experience leading 10+ staff, strong P&L and labor management skills, ServSafe Manager (or obtain within 90 days), ability to work weekends/holidays and 50+ hour weeks.
Turnberry: Develops and operates luxury real estate and hospitality assets.
Culinary experience with knowledge of HACCP and food safety; ability to operate kitchen stations, lift up to 50 lbs, stand long periods, and work weekends/nights/holidays; able to lead in chef's absence.