I'm excited to introduce Omari Williams, an accomplished Executive Chef with deep experience in high-volume, upscale restaurant operations and an impressive media presence. What immediately stood out to me is his rare blend of culinary creativity and operational leadership, which has helped him consistently drive multimillion-dollar results while building top-performing teams. BodyHere are several highlights that go beyond what’s listed on his resume: - Designed and led high-performing culinary teams of 40+ in kitchens generating $23M+ in annual revenue. - Built and implemented seasonal and specialty menus including Wagyu programs that elevated brand reputation. - Featured on CBS, KTLA, DTLA Weekly, and Food Network’s Cutthroat Kitchen, showcasing his industry credibility and media appeal. - Spearheaded system improvements that reduced waste, increased efficiency, and consistently beat cost targets. - Played a key role in launching new restaurant concepts, from kitchen design to staff training and FOH/BOH integration. - Skilled in managing both back- and front-of-house operations, including bar programs and off-site catering. - Known for leading with a strong sense of mentorship, structure, and culinary innovation. Conclusion Omari is seeking an Executive Chef role in the Miami, FL market, where he can bring his proven leadership and passion for elevated cuisine. His salary expectations are in the range of $110K. I’d be happy to coordinate an introduction or provide additional insight into his background.

Job Title:Executive Chef – Miami, FL Key Responsibility:Lead and develop a culinary team of 40+ to deliver exceptional dining experiences in a high-volume steakhouse. Required Experience:Minimum 10 years in upscale restaurant kitchens, with proven success in menu innovation and cost control

Hi Jordan, I came across your profile and was impressed by your 10+ years leading high-volume steakhouse kitchens. I’m partnering with a rapidly growing Miami concept that’s looking for an Executive Chef to drive menu innovation and lead a team of 40+. Would you be open to a quick call to learn more? Thanks, Ida May Intended For - Role: Executive Chef - Level: Senior (10+ years’ experience, proven track record managing large teams and multimillion-dollar P&Ls) Purpose wanted to: 1. Grab Jordan’s attention by calling out relevant experience (high-volume steakhouses, team size). 2. Prompt a brief conversation by positioning the opportunity as both a growth move and a chance to innovate.

I sourced two candidates for the Executive Chef role in Miami, FL. I chose these candidates because they both have strong backgrounds leading high-volume, upscale kitchens with experience managing large teams and controlling costs. They also have proven success in menu development and opening new restaurant concepts, which fits the job’s requirements perfectly. One candidate stands out for their media presence and ability to build brand visibility, which adds extra value to the role. The other brings a strong track record in staff development and operational efficiency. I believe both candidates are well-matched for the position and ready to make a strong impact.

From my experience as a headhunter watching interviews, I’ve learned how important it is to prepare both myself and the candidate. One thing that really stood out is how much knowing the company and the job helps candidates feel more confident during their interviews. I was surprised by how much interviewers focus on problem-solving skills. That’s something I now make sure to coach candidates on before their interviews. The challenging part is helping candidates stay calm when they get unexpected questions. I’ve found that reminding them to take a moment and think before answering helps a lot. What’s easier is going over their experience because most candidates have practiced that beforehand. Overall, I’ve seen that thorough preparation and good coaching make a big difference in helping candidates interview like professionals.