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Executive Chef Jobs in Key Largo, FL (NOW HIRING)

Ocean Reef Club

Clubhouse Executive Chef

Key Largo, FL · On-site

$69K - $96K/yr

Must have a minimum of 10 years' prior experience as an Executive Sous Chef or Executive Chef position in acclaimed upscale kitchens. * Exceptional creative abilities, menu planning and execution.

Ocean Reef Club

Clubhouse Executive Chef

Key Largo, FL

$69K - $96K/yr

Must have a minimum of 10 years' prior experience as an Executive Sous Chef or Executive Chef position in acclaimed upscale kitchens. * Exceptional creative abilities, menu planning and execution.

thepalace

Sous Chef

Homestead, FL · On-site

$45K - $61K/yr

During the Executive Chef's absence, the Sous Chef is in charge of coordinating food handling, cooking schedules and cooking methods to assure meals are palatable and appetizing in appearance.

The Palace

Sous Chef

Homestead, FL · On-site

$45K - $61K/yr

During the Executive Chef's absence, the Sous Chef is in charge of coordinating food handling, cooking schedules and cooking methods to assure meals are palatable and appetizing in appearance.

thepalace

Sous Chef

Homestead, FL

$45K - $61K/yr

During the Executive Chef's absence, the Sous Chef is in charge of coordinating food handling, cooking schedules and cooking methods to assure meals are palatable and appetizing in appearance.

Davidson Hospitality Group

Executive Sous Chef

Islamorada, FL · On-site

$61K - $77K/yr

As Executive Sous Chef, you will be responsible for overseeing kitchen operations and ensuring quality and consistency in all menu items. You will have the opportunity to work with an amazing team of ...

Davidson Hospitality Group

Sous Chef

Key Largo, FL · On-site

$48K - $65K/yr

As a Sous Chef, you will communicates daily with the Executive Chef for an update regarding planning, staffing, and internal procedures, complete daily food requisitions and daily specials, and ...

Ocean Reef Club

Sous Chef

Key Largo, FL

$48K - $65K/yr

To work Holidays or any other designated time needed or requested by the Executive Chef * To jointly train Restaurant associates on a la carte preparations and presentations when needed * To report ...

Baker

Sous Chef

Key Largo, FL · On-site

$70 - $95/hr

As a Sous Chef, you will communicates daily with the Executive Chef for an update regarding planning, staffing, and internal procedures, complete daily food requisitions and daily specials, and ...

New

Ocean Reef Club

Sous Chef

Key Largo, FL · On-site

$48K - $65K/yr

To work Holidays or any other designated time needed or requested by the Executive Chef * To jointly train Restaurant associates on a la carte preparations and presentations when needed * To report ...

Cheeca Lodge & Spa

Stewarding Manager/Sous Chef

Islamorada, FL · On-site

$13.25 - $17.75/hr

Clean and maintain kitchen and F&B equipment (e.g., ovens, hoods, filters, hot boxes, steam tables) on a set schedule or as directed by the Executive Chef. * Implement and maintain a trash clearance ...

New

Baker's Cay Resort

Sous Chef

Key Largo, FL · On-site

$48K - $65K/yr

As a Sous Chef, you will communicates daily with the Executive Chef for an update regarding planning, staffing, and internal procedures, complete daily food requisitions and daily specials, and ...

Baker's Cay Resort

Sous Chef

Key Largo, FL

$48K - $65K/yr

As a Sous Chef, you will communicates daily with the Executive Chef for an update regarding planning, staffing, and internal procedures, complete daily food requisitions and daily specials, and ...

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Executive Chef information

See Key Largo, FL salary details

$39K

$84.7K

$126.8K

How much do executive chef jobs pay per year?

As of Sep 3, 2026, the average yearly pay for executive chef in Key Largo, FL is $84,738.00, according to ZipRecruiter salary data. Most workers in this role earn between $69,700.00 and $96,100.00 per year, depending on experience, location, and employer.

What does an executive chef do?

An executive chef is the head of the entire kitchen operation of a restaurant. Executive chefs manage inventory, budgeting, menu planning, training, plating, and all kitchen staff, from sous chefs to dishwashers. They ensure the high standard of food quality and that service runs smoothly and efficiently. Executive chefs are the highest level of level of management in the kitchen, and they are ultimately responsible for its success or failure.

What is an executive chef?

Executive Chefs are the head of a restaurant or hotel's kitchen, responsible for overseeing all culinary operations. They develop menus, manage kitchen staff, ensure food quality, and handle budgeting and inventory. Executive Chefs also collaborate with management on menu pricing and may be involved in hiring and training staff. Their primary goal is to maintain high standards of food preparation and presentation while ensuring the kitchen runs efficiently.

What are the key skills and qualifications needed to thrive as an executive chef, and why are they important?

To thrive as an Executive Chef, you need advanced culinary skills, menu development expertise, and significant kitchen management experience, often supported by a degree from a culinary school or equivalent professional experience. Proficiency with inventory management systems, commercial kitchen equipment, and food safety certifications (like ServSafe) is typically required. Leadership, creativity, and strong communication are essential soft skills to inspire teams and maintain high service standards. These skills ensure operational efficiency, innovation, and customer satisfaction in a fast-paced culinary environment.

What are some of the main challenges executive chefs face when managing kitchen staff and operations?

Executive Chefs often balance creative menu development with the practicalities of managing a diverse kitchen team. Common challenges include maintaining high food quality standards during busy service periods, training and motivating staff, and handling tight budgets for food costs and labor. Effective communication is crucial, as Executive Chefs collaborate closely with restaurant management, waitstaff, and suppliers to ensure smooth operations. Adapting quickly to unexpected issues, such as equipment breakdowns or staff shortages, is also a key part of the role.

What is the difference between Executive Chef vs Sous Chef?

AspectExecutive ChefSous Chef
CredentialsCulinary degree, extensive experienceCulinary degree or equivalent, experience in kitchens
Work EnvironmentOversees entire kitchen operations, manages staffAssists Executive Chef, manages specific kitchen sections
Industry UsageHigh-end restaurants, hotels, resortsAll restaurant types, including casual and fine dining

The Executive Chef is responsible for overall kitchen management, menu creation, and staff supervision, while the Sous Chef supports the Executive Chef by managing daily kitchen operations and specific sections. Both roles require culinary credentials and experience, but the Executive Chef holds a higher leadership position within the culinary hierarchy.

What does an executive chef get paid?

The average salary for an executive chef varies depending on location and establishment but typically ranges from $50,000 to $100,000 annually. Experienced executive chefs in high-end restaurants or large hotels can earn over $100,000, often supplemented with bonuses and benefits. Strong leadership, culinary skills, and management experience are essential for higher compensation.

What is the work of an executive chef?

An executive chef is responsible for overseeing the entire kitchen operation, including menu planning, managing staff, ensuring food quality and safety, and controlling costs. They often coordinate with suppliers, maintain health standards, and lead culinary staff to deliver a consistent dining experience.
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Executive Chef jobs near you
Infographic showing various Executive Chef job openings in Key Largo, FL as of August 2026, with employment types broken down into 86% Full Time, 9% Part Time, and 5% Contract. Highlights an 83% Physical, 4% Hybrid, and 13% Remote job distribution, with an average salary of $84,738 per year, or $40.7 per hour.

Clubhouse Executive Chef

Ocean Reef Club

Key Largo, FL • On-site

$69K - $96K/yr

Full-time

Medical, Dental, Vision, Life, Retirement, PTO

Re-posted 26 days ago

Ocean Reef Club rating

6.7

Company rating: 6.7 out of 10

Based on 9 frontline employees who took The Breakroom Quiz

5th of 8 rated members clubs

Job description

Ocean Reef Club is the premier platinum-rated private club in the United States; situated in picturesque Key Largo Florida. Located less than 1 hour from downtown Miami, Ocean Reef Club is constantly evolving to offer the best experiences within our stunning 2000+ acre property. The culinary team is composed of over 200 culinarians and the superior quality of our carefully sourced ingredients creates the perfect opportunity for creativity.
SUMMARY:
Seeking a polished, professional, knowledgeable and energetic Steakhouse Chef that excels with their culinary abilities (seeking a great culinary vision that is capable of producing precise food and presentations; a steakhouse resume is not necessarily required). Profound knowledge of cooking techniques with a wood fueled grill & rotisserie at the heart of our steakhouse. The core menu is built around the use of hardwood, coal and smoke for all meats, chops, fish and a large variety of side dishes. Within the Clubhouse, a separate lunch and dinner farm-to-table concept is housed; along with a grab and go concept for our members. If you share our passion for quality, team development & great member culinary experiences, we would love to speak with you.
The Clubhouse, including our steakhouse CH Prime and the more casual Grill Room, is a complexed operation, where a complete rebuild of the facility was completed in 2021. Since its inception, the outlets have had tremendously positive reception from our membership in their first two years of operation. CH Prime is our flagship members only restaurant. It is housed within our Clubhouse surrounded by (2) championship golf courses. The lounge serves modern sharing plates and classically inspired bites. CH Prime has a private chefs tasting room for more intimate food experiences built alongside the kitchen and features a massive wine cellar with cult wines.
We are seeking a Platinum Club level chef, Michelin-trained and/or extensive culinary talent with a pedigree showcasing professional leadership skills and precise cooking ability. The former Chef was a CDC in a 3 Star Michelin-rated restaurant, and we aim to maintain this high level of standards and professionalism.
Forms part of the Food and Beverage Leadership team, who collectively make key strategic and operational decisions for the Food & Beverage Division within the property, the largest individual division with nearly 700 F&B professionals.
JOB SPECIFIC:
To perform this job successfully, an individual must be able to exceed each essential duty. The requirements listed below are representative of the knowledge, skill and /or ability required for this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
  • Create, and implement creative, well-executed grilled and roasted whole meats, poultry, chops, shellfish and fish utilizing smoke, wood and charcoal within menus. To provide a unique approach that is exciting, flavorful, textural and evolving while incorporating classic-modern steakhouse fare.
  • Plan all menus consistent and focused with sourcing the best from the sea and land and deliver memorable meals for our members.
  • Collaborates professionally with all staff members throughout the entire property.
  • To establish a high level of consistency in the preparation and presentations of all meals served
  • To attend all FOH pre-meal meetings and conduct service staff tastings with daily specials or menu changes and assist with FOH trainings for complete menu comprehension.
  • Coach, supervise, and assist (3) sous chefs, (20) culinarians and (6) stewarding associates in their daily work and assignments.
  • Design and maintain adherence to all food inspection and receiving standards.
  • Ensure that kitchen team members have all required equipment and supplies.
  • Maintain the excellent condition of all kitchen equipment and develop regular cleaning, inspection, and maintenance schedules.
  • Report any equipment irregularities or defects to Engineering department.
  • Implement recipe standards for consistent, well executed cuisine.
  • Organizes, supervises, and ensures safe, efficient, and sanitary production of all menu items.
  • Manages regular safety, sanitation and general tours of all kitchen and storage areas to ensure safe and efficient production and storage in accordance with all Club standards and health regulations
  • Conduct a daily kitchen meeting reviewing safety, sanitation, business levels, tasks and VIP reservations.
  • To observe and supervise that all kitchen and stewarding staff uniforms are worn properly while in the kitchen.
  • Forecast labor and food costs.
  • Create a weekly associate schedule based on business volume and budgeting guidelines, manage payroll.

Specific job knowledge, skill and ability
  • Extensive knowledge of meat butchery sub primal: meat portioning, meat storage & dry aging
  • Cooking all styles of meat with different culinary techniques including raw and sous vide methods with an emphasis of live fire cookery.
  • Extensive knowledge of seafood: seafood preparation, seafood storage, cooking all types of seafood with different techniques including raw and sous vide methods with an emphasis of live fire cookery.
  • In-depth knowledge of oysters: sourcing, storage, preparation and all garnishes required for serving raw and cooked oysters
  • Experience with raw seafood towers that will include oysters, clams, shrimp, crab, lobster, crudos, ceviche and other preparations.
  • Extensive understanding with locally sourced ingredients and to execute this vision throughout the Clubhouse culinary program.
  • Collaborate with FOH; serve upscale, lounge-style food in bar area.
  • Capable of working and exceling in high paced kitchen with daily cover counts 500+.
  • Ability to write, and speak English to comprehend and communicate job functions.
  • Profound knowledge of menu development, cost and wage controls.
  • Ability to grasp, lift and/or carry any cooking equipment or any utensils up to 50 lbs., or otherwise push goods weighting a maximum of 100 lbs. with a cart.
  • Supervise a large staff, train all members within culinary operation, accomplish goals.
  • Conduct meetings, menu briefings, interviews and disciplinary documentation.
  • Ability to effectively interact with associates, members and subordinates some of whom will require high levels of patience tact and diplomacy and collect accurate information to resolve conflicts.

Experience and education
  • Must have a minimum of 10 years' prior experience as an Executive Sous Chef or Executive Chef position in acclaimed upscale kitchens.
  • Exceptional creative abilities, menu planning and execution.
  • Proficient in use of MS Outlook, able to produce clearly written documents & reports using MS Word, MS Excel, PowerPoint, and other operating programs.
  • Must have a minimum of 10 years' knowledge and experience in managing multiple associates during different shifts in upscale environment.

Certificates or Licenses
  • Must be ServSafe Manager Certified or be prepared to pass the required certifications.
  • Culinary degree preferred; great experience and referrals are required
  • Ability to obtain any government licenses or certificates

What to Expect
  • Cohesive & energetic team environment.
  • Opportunity to grow, currently we operate 19 outlets within the F&B Division.
  • Excellent training and development opportunities.
  • 401k / 50% match to 6%, medical, dental, vision, life insurance
  • Cafeteria meal plan, discounted shopping, tuition reimbursement program.
  • Personalized uniforms.
  • Relocation available.
  • Paid Time Off based on Club policies
  • Salary commensurate with experience and Club salary structure; annual incentive bonus up to 20%

What Ocean Reef Club employees say

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