Centurion Restaurant Group
Overview
Bulla Gastrobar – Centurion Restaurant Group - The Falls, Miami, FL Bulla Gastrobar is seeking a seasoned
Chef Partner (Executive Chef)
to lead kitchen operations, champion culinary excellence, and uphold brand and operational standards. The Chef Partner is a strategic leader who brings creativity, discipline, and mentorship to the back-of-house while balancing culinary innovation with financial responsibility. This is a hands-on role for someone passionate about great food, people development, and delivering results. The ideal candidate is an inspirational leader who thrives in a high-volume, scratch kitchen environment and is aligned with Centurion Restaurant Group’s values, purpose, and mission.
Base pay
$85,000.00/yr - $90,000.00/yr
Key Responsibilities
Oversee all kitchen operations to ensure food quality, consistency, and cost control Set and implement culinary vision for the restaurant, driving high standards in execution and innovation Lead, coach, and hold Sous Chefs and BOH teams accountable for training, productivity, and service excellence Monitor and manage food, supply, and linen costs; maintain targets in alignment with P&L goals Build a strong talent pipeline by identifying, developing, and promoting 2–3 high-potential team members annually Participate in weekly manager meetings to align on strategy, operations, and team performance Assign clear daily, weekly, and monthly goals to kitchen leadership and BOH teams Ensure staff adhere to uniform, grooming, and hospitality standards; foster a professional and welcoming kitchen culture Maintain all kitchen equipment and ensure operational readiness through consistent inspections Collaborate with FOH leadership on BOH schedules, labor targets, and service coordination Contribute to long- and short-term culinary and business strategies, including menu planning and pricing initiatives Champion continuous learning through educational programs such as the Manager in Training Program, workshops, and weekly one-on-ones
Qualifications
3–5 years of Executive Chef experience in an upscale, high-volume kitchen Spanish Cuisine experience (preferred) Excellent leadership skills with proven kitchen and people management success Ability to quickly identify and resolve operational issues under pressure Strong financial acumen with knowledge of food cost, labor management, and P&L accountability Skilled in recipe execution, culinary innovation, and team development Proficiency with restaurant software systems and inventory tools Up-to-date on culinary trends, techniques, and best practices Culinary degree or related certificate (preferred) Ability to pass a background check and drug screening upon offer
Seniority level
Mid-Senior level
Employment type
Full-time
Job function
Customer Service, Management, and Other
Industries
Hospitality and Restaurants
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Bulla Gastrobar – Centurion Restaurant Group - The Falls, Miami, FL Bulla Gastrobar is seeking a seasoned
Chef Partner (Executive Chef)
to lead kitchen operations, champion culinary excellence, and uphold brand and operational standards. The Chef Partner is a strategic leader who brings creativity, discipline, and mentorship to the back-of-house while balancing culinary innovation with financial responsibility. This is a hands-on role for someone passionate about great food, people development, and delivering results. The ideal candidate is an inspirational leader who thrives in a high-volume, scratch kitchen environment and is aligned with Centurion Restaurant Group’s values, purpose, and mission.
Base pay
$85,000.00/yr - $90,000.00/yr
Key Responsibilities
Oversee all kitchen operations to ensure food quality, consistency, and cost control Set and implement culinary vision for the restaurant, driving high standards in execution and innovation Lead, coach, and hold Sous Chefs and BOH teams accountable for training, productivity, and service excellence Monitor and manage food, supply, and linen costs; maintain targets in alignment with P&L goals Build a strong talent pipeline by identifying, developing, and promoting 2–3 high-potential team members annually Participate in weekly manager meetings to align on strategy, operations, and team performance Assign clear daily, weekly, and monthly goals to kitchen leadership and BOH teams Ensure staff adhere to uniform, grooming, and hospitality standards; foster a professional and welcoming kitchen culture Maintain all kitchen equipment and ensure operational readiness through consistent inspections Collaborate with FOH leadership on BOH schedules, labor targets, and service coordination Contribute to long- and short-term culinary and business strategies, including menu planning and pricing initiatives Champion continuous learning through educational programs such as the Manager in Training Program, workshops, and weekly one-on-ones
Qualifications
3–5 years of Executive Chef experience in an upscale, high-volume kitchen Spanish Cuisine experience (preferred) Excellent leadership skills with proven kitchen and people management success Ability to quickly identify and resolve operational issues under pressure Strong financial acumen with knowledge of food cost, labor management, and P&L accountability Skilled in recipe execution, culinary innovation, and team development Proficiency with restaurant software systems and inventory tools Up-to-date on culinary trends, techniques, and best practices Culinary degree or related certificate (preferred) Ability to pass a background check and drug screening upon offer
Seniority level
Mid-Senior level
Employment type
Full-time
Job function
Customer Service, Management, and Other
Industries
Hospitality and Restaurants
#J-18808-Ljbffr