Executive Chef – Bosc
South Tampa, FL – Full-Time
$85,000–$95,000/year (commensurate with experience)
Farm-to-Table / Seasonal Fine-Casual / Modern American Influence
Bosc is a chef-driven, farm-to-table restaurant opening in the heart of South Tampa, showcasing the best of Florida’s seasonal bounty alongside sustainably sourced meats and seafood. With a fine-casual approach and a menu rooted in ingredient integrity, Bosc is part of a growing hospitality group committed to culinary excellence, impeccable service, and a strong connection to local producers.
We are seeking a visionary Executive Chef to lead the kitchen from launch through ongoing operations, crafting a menu that blends creativity, seasonality, and refined technique. This is a rare opportunity to put your stamp on a brand-new concept and build a kitchen culture from the ground up.
Key Responsibilities
- Lead all BOH operations including prep, execution, sanitation, and service flow
- Hire, train, and mentor kitchen staff in a collaborative, professional environment
- Design and execute seasonal menus reflecting Bosc’s farm-to-table ethos and modern American style
- Establish and maintain systems for consistency, quality control, and efficient production
- Oversee food costing, inventory management, and vendor relationships—emphasizing local sourcing
- Collaborate with ownership and the corporate chef on culinary direction, operational strategies, and special events
- Ensure compliance with health department standards and internal safety protocols
- Manage kitchen systems including ordering, staff scheduling, and recipe documentation
Qualifications
- 5–7+ years of progressive kitchen leadership, including at least 2 years as Executive Chef or CDC
- Strong knowledge of seasonal and sustainable sourcing practices, modern American cuisine, and refined plating
- Proven leadership and team-building skills with a passion for mentorship
- Experience in cost control, scheduling, purchasing, and BOH operational systems
- Ability to thrive in a high-volume, detail-oriented environment while maintaining culinary excellence
- Experience with KDS, FusionPrep, and inventory/order platforms a plus
- Culinary degree preferred but not required
What We Offer
- Competitive salary ($85,000–$95,000 depending on experience
- Full creative input on menu development with a strong emphasis on seasonality and local sourcing
- Opportunity to lead the culinary identity of a flagship new opening in South Tamp
- Support from an established hospitality group with future growth opportunities
Work schedule
- Weekend availability
- Monday to Friday
- On call
- Holidays
- Day shift
- Night shift
- 12 hour shift
- 10 hour shift
Supplemental pay
- Bonus pay
Benefits
- Paid time off
- Employee discount
- Paid training