Executive Beef Production Jobs in Florida (NOW HIRING)

Executive Chef | Caviar Club | Fort Lauderdale, FL

Compensation: $120,000–$140,000 base salary + performance-based bonus

Position: Full-time, on-site

Benefits: Health, dental & vision insurance · 401(k) with savings plan · Growth opportunities · Employee dining discounts · Free parking

About Caviar Club

Caviar Club is a luxury American restaurant and steakhouse with an elevated, sophisticated cocktail lounge, discreetly set behind the red ropes on an iconic corner in the heart of Las Olas Boulevard. Created by acclaimed restaurateur Marc Falsetto, the destination blends elevated American classics with European refinement, all wrapped in a glamorous, 1980s‑inspired setting. The menu celebrates indulgence through elevated American classics, including caviar‑forward dishes, dry‑aged steaks, prime rib, Wagyu burgers, and French dips, and impeccably sourced seafood. Signature experiences such as Dover sole filleted tableside underscore a commitment to timeless technique, polished service, and classic steakhouse theater.

The Role

This is a full‑time, on‑site role for an Executive Chef for Caviar Club based in the Fort Lauderdale area. The Executive Chef will lead kitchen operations, oversee menu development, and ensure the quality and consistency of culinary offerings. Responsibilities include training and managing kitchen staff, sourcing high‑quality ingredients, maintaining kitchen health and safety standards, and collaborating with the restaurant management team to deliver an exceptional dining experience. The candidate will play a key role in upholding Falsetto Hospitality’s dedication to culinary excellence and innovation.

Requirements/Responsibilities

• 10+ years of professional kitchen experience, including 5+ years as an Executive Chef or Chef de Cuisine in fine‑dining or luxury steakhouse environments
• Extensive experience with high‑end proteins: Prime & dry‑aged beef programs, Wagyu (domestic & Japanese A5), Whole fish & premium seafood (Dover sole, branzino, shellfish)
• Caviar service
• Strong foundation in classic French technique applied to elevated American cuisine
• Proven success leading high‑volume kitchens ($8M–$15M+ annually or 300+ covers/night)
• Demonstrated financial accountability (food cost, labor, inventory, vendor negotiations)
• Experience working in guest‑forward, high‑visibility environments with VIPs and press
• Availability for nights, weekends, holidays, and late‑night service

Core Responsibilities

• Execute and evolve a menu rooted in luxury, restraint, and classic technique
• Lead all steak, seafood, and caviar programs, including sourcing, dry‑aging, and butchery
• Maintain consistency, disciplined plating, and product integrity across all services
• Own food cost targets, BOH labor models, and inventory systems
• Recruit, train, and retain a professional, hospitality‑driven kitchen team
• Lead from the line—this is not a desk role
• Collaborate closely with ownership, FOH, beverage, and wine leadership
• Support private events, media tastings, and VIP dining experiences as needed

Who We’re Looking For

• A chef who understands that luxury is discipline
• A calm, confident leader who values consistency over chaos
• Someone focused on owning the room—not chasing trends
• A professional whose résumé speaks quietly but confidently
• A chef who knows when not to touch the plate