The Butcher's Daughter
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Executive Chef
role at
The Butcher's Daughter
About The Blue Dog
The Blue Dog is a renowned New American restaurant with roots in New York City and a new home in Boca Raton. Known for our award‑winning brunch, vibrant atmosphere, and chef‑driven menu, we’re now expanding into elevated dinner and private event experiences blending
modern American cuisine with French culinary technique .
The Role We’re seeking an experienced
Executive Chef or Chef de Cuisine
with
banquet experience
and
French kitchen training
to lead our Boca culinary program. The ideal candidate thrives in both high‑volume service and refined execution, balancing creativity, consistency, and leadership.
Key Responsibilities
Oversee all culinary operations including à la carte service, private dining, and banquet production.
Develop and implement seasonal menus showcasing French‑inspired technique with modern American flair.
Train, motivate, and lead a strong kitchen team with precision and passion.
Manage food cost, inventory, and kitchen organization.
Maintain the highest standards of cleanliness, safety, and professionalism.
Qualifications
Formal French culinary background (Cordon Bleu, Escoffier, CIA, or similar).
5+ years in a leadership role (CDC or Executive Chef).
Experience managing banquets, offsite events, or large‑scale catering.
Exceptional palate, plating aesthetics, and leadership presence.
Entrepreneurial mindset with a desire to grow within a dynamic brand.
What We Offer
Competitive salary + performance bonuses
Creative input and menu autonomy
Opportunities for growth within an expanding restaurant group
Collaborative, energized ownership team
More detail about The Blue Dog Cookhouse and Bar, please visit https://culinaryagents.com/entities/346176-The-Blue-Dog-Cookhouse-and-Bar-
#J-18808-Ljbffr
Executive Chef
role at
The Butcher's Daughter
About The Blue Dog
The Blue Dog is a renowned New American restaurant with roots in New York City and a new home in Boca Raton. Known for our award‑winning brunch, vibrant atmosphere, and chef‑driven menu, we’re now expanding into elevated dinner and private event experiences blending
modern American cuisine with French culinary technique .
The Role We’re seeking an experienced
Executive Chef or Chef de Cuisine
with
banquet experience
and
French kitchen training
to lead our Boca culinary program. The ideal candidate thrives in both high‑volume service and refined execution, balancing creativity, consistency, and leadership.
Key Responsibilities
Oversee all culinary operations including à la carte service, private dining, and banquet production.
Develop and implement seasonal menus showcasing French‑inspired technique with modern American flair.
Train, motivate, and lead a strong kitchen team with precision and passion.
Manage food cost, inventory, and kitchen organization.
Maintain the highest standards of cleanliness, safety, and professionalism.
Qualifications
Formal French culinary background (Cordon Bleu, Escoffier, CIA, or similar).
5+ years in a leadership role (CDC or Executive Chef).
Experience managing banquets, offsite events, or large‑scale catering.
Exceptional palate, plating aesthetics, and leadership presence.
Entrepreneurial mindset with a desire to grow within a dynamic brand.
What We Offer
Competitive salary + performance bonuses
Creative input and menu autonomy
Opportunities for growth within an expanding restaurant group
Collaborative, energized ownership team
More detail about The Blue Dog Cookhouse and Bar, please visit https://culinaryagents.com/entities/346176-The-Blue-Dog-Cookhouse-and-Bar-
#J-18808-Ljbffr