Job Title: Noble 33 Corporate Chef
Department: Culinary
Reports to: COO

Job Summary:

The Noble 33 Corporate Chef is responsible for overseeing all culinary operations for Toca Madera, Casa Madera, Sparrow Italia, Meduza Mediterranea and 1587 Prime across multi- state locations within the restaurant group. This includes maintaining food quality and consistency, developing menus, training Upper management and kitchen staff, managing food costs, ensuring compliance with safety and health regulations, and supporting new restaurant openings. The ideal candidate will bring creativity, leadership, and operational expertise to maintain and elevate the brand’s culinary standards.

Key Responsibilities:

Culinary Leadership
• Develop and implement standardized recipes and ensure consistency across differeing brands and all locations.
• Innovate and create new menu items in alignment with the brand’s identity and customer preferences.
• Collaborate with leadership teams to identify culinary trends and evolve menu offerings to maintain competitiveness.

Operations Management
• Monitor and manage food costs, portion controls, and inventory at each location.
• Implement systems to ensure operational efficiency and reduce waste across all kitchens.
• Work with supply chain to source quality ingredients at optimal cost.

Staff Training and Development
• Provide ongoing training to upper management chefs and kitchen staff on cooking techniques, presentation, and food safety.
• Recruit and mentor culinary talent, including sous chefs and executive chefs at individual locations.
• Create a culture of excellence, teamwork, and accountability within the kitchen teams.

Quality Assurance
• Conduct regular site visits to ensure adherence to brand standards for food quality, presentation, and cleanliness.
• Implement and oversee food safety and health compliance programs.
• Address guest feedback related to food quality and develop action plans to resolve issues.

New Restaurant Openings
• Collaborate with operations and development teams on kitchen layouts, equipment procurement, and pre-opening planning.
• Lead culinary training and menu rollouts for new locations.

Cross-Functional Collaboration
• Partner with marketing teams to support promotional campaigns, seasonal menu changes, and events.
• Work with finance teams to analyze performance metrics and develop strategies for cost optimization.
• Collaborate with the operations team to ensure seamless execution of the culinary vision.

Physical Requirements

·       Ability to stand for extended periods during food demonstrations, product testing, or culinary presentations.

·       Frequent walking, bending, and reaching required during food preparation and kitchen activities.

·       Must be able to lift and carry up to 50 pounds unassisted, including food supplies, equipment, and ingredients.

·       Prolonged periods of sitting and working at a computer for tasks such as creating reports, marketing materials, and product testing documentation.

·       Occasional travel to customer locations, stores, or manufacturing facilities, which may involve extended periods of sitting or standing.

·       Ability to handle commercial kitchen equipment safely and efficiently, including cutting, chopping, and other repetitive motions during food preparation tasks.

Qualifications:
• 10+ years Proven experience as an Executive Chef or Corporate Chef, preferably within a multi-unit multi-state restaurant group.
• Strong culinary skills and a passion for innovation in food and menu development.
• Expertise in managing food costs, labor costs, and P&L analysis.
• Exceptional leadership and communication skills with the ability to inspire and develop teams.
• In-depth knowledge of food safety regulations and best practices.

*Role based in Miami

Job Title: Noble 33 Corporate Chef
Department: Culinary
Reports to: COO

Job Summary:

The Noble 33 Corporate Chef is responsible for overseeing all culinary operations for Toca Madera, Casa Madera, Sparrow Italia, Meduza Mediterranea and 1587 Prime across multi- state locations within the restaurant group. This includes maintaining food quality and consistency, developing menus, training Upper management and kitchen staff, managing food costs, ensuring compliance with safety and health regulations, and supporting new restaurant openings. The ideal candidate will bring creativity, leadership, and operational expertise to maintain and elevate the brand’s culinary standards.

Key Responsibilities:

Culinary Leadership
• Develop and implement standardized recipes and ensure consistency across differeing brands and all locations.
• Innovate and create new menu items in alignment with the brand’s identity and customer preferences.
• Collaborate with leadership teams to identify culinary trends and evolve menu offerings to maintain competitiveness.

Operations Management
• Monitor and manage food costs, portion controls, and inventory at each location.
• Implement systems to ensure operational efficiency and reduce waste across all kitchens.
• Work with supply chain to source quality ingredients at optimal cost.

Staff Training and Development
• Provide ongoing training to upper management chefs and kitchen staff on cooking techniques, presentation, and food safety.
• Recruit and mentor culinary talent, including sous chefs and executive chefs at individual locations.
• Create a culture of excellence, teamwork, and accountability within the kitchen teams.

Quality Assurance
• Conduct regular site visits to ensure adherence to brand standards for food quality, presentation, and cleanliness.
• Implement and oversee food safety and health compliance programs.
• Address guest feedback related to food quality and develop action plans to resolve issues.

New Restaurant Openings
• Collaborate with operations and development teams on kitchen layouts, equipment procurement, and pre-opening planning.
• Lead culinary training and menu rollouts for new locations.

Cross-Functional Collaboration
• Partner with marketing teams to support promotional campaigns, seasonal menu changes, and events.
• Work with finance teams to analyze performance metrics and develop strategies for cost optimization.
• Collaborate with the operations team to ensure seamless execution of the culinary vision.

Physical Requirements

·       Ability to stand for extended periods during food demonstrations, product testing, or culinary presentations.

·       Frequent walking, bending, and reaching required during food preparation and kitchen activities.

·       Must be able to lift and carry up to 50 pounds unassisted, including food supplies, equipment, and ingredients.

·       Prolonged periods of sitting and working at a computer for tasks such as creating reports, marketing materials, and product testing documentation.

·       Occasional travel to customer locations, stores, or manufacturing facilities, which may involve extended periods of sitting or standing.

·       Ability to handle commercial kitchen equipment safely and efficiently, including cutting, chopping, and other repetitive motions during food preparation tasks.

Qualifications:
• 10+ years Proven experience as an Executive Chef or Corporate Chef, preferably within a multi-unit multi-state restaurant group.
• Strong culinary skills and a passion for innovation in food and menu development.
• Expertise in managing food costs, labor costs, and P&L analysis.
• Exceptional leadership and communication skills with the ability to inspire and develop teams.
• In-depth knowledge of food safety regulations and best practices.

*Role based in Miami