Chef De Cuisine
Gale Hotel Miami, Miami, FL, United States
Current job opportunities are posted here as they become available.
Department: Food & Beverage
Reports To: Executive Chef
FLSA Status: Exempt
SUMMARY
The Chef de Cuisine is responsible for designing the menu, hiring, and training kitchen staff, collaborating with restaurant management, optimizing staff productivity, running 3‑meal restaurants, supporting banquets and catering needs, and stepping in to help wherever needed.
RESPONSIBILITIES
Accountable for the quality, consistency and production of the restaurant kitchen.
Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions.
Coordinates menus, purchasing, staffing and food preparation for the property's restaurant.
Create and update all Food matrix of each menu, Menu costings per item and Dish.
Create SOP’s for any necessary training for staff.
Daily Monitor of ADP employee timecards, attendance.
Works with the team to improve guest and employee satisfaction while maintaining the operating budget.
Must ensure sanitation and food standards are achieved.
Develop and trains team to improve results.
Ensuring Culinary Standards and Responsibilities are met for Restaurant.
Develops, designs or creates new applications, ideas, relationships, systems or products, including artistic contributions for restaurants.
Supervises restaurant kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.
Maintains food preparation handling and correct storage standards.
Plans and manages food quantities and plating requirements for the restaurant.
Assists in developing daily and seasonal menu items for the restaurant.
Ensures compliance with all applicable laws and regulations.
Follows proper handling and right temperature of all food products.
Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
Check the quality of raw and cooked food products to ensure that standards are met.
Determines how food should be presented and creates decorative food displays.
Supervises and coordinates activities of cooks and workers engaged in food preparation.
Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
Leads shift teams while personally preparing food items and executing requests based on required specifications.
Understanding employee positions well enough to perform duties in employees' absence.
Encourages and builds mutual trust, respect, and cooperation among team members.
Ensuring and maintaining the productivity level of employees.
Ensure employees are cross trained to support successful daily operations.
Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
Sets and supports achievement of kitchen goals including performance goals, budget goals, team goals, etc.
Understands the impact of kitchen operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals.
Effectively investigates, reports and follows up on employee accidents.
Ensuring Exceptional Customer Service.
Manages day-to-day operations, ensuring the quality and standards and meeting the expectations of the customers on a daily basis.
Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.
Empowers employees to provide excellent customer service.
Handles guest problems and complaints.
Interact with guests to obtain feedback on product quality and service levels.
Managing and Conducting Human Resource Activities.
Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
Participate in training restaurant staff on menu items including ingredients, preparation methods and unique tastes.
QUALIFICATIONS
Minimum 2 years of experience as a Chef de Cuisine or similar role in a restaurant.
Experience in a multi-meal restaurant (Breakfast, Lunch, Dinner)
Flexibility to work in shifts, including weekends, evenings, and holidays.
Understanding of hygiene and food safety rules.
Friendly, responsible, and punctual.
Customer Services Oriented.
Ability to multi-task.
Attention to detail, cleanliness, and safety.
Creative, innovative thinking.
EDUCATION
Culinary Degree Required.
LANGUAGE SKILLS
Excellent verbal communication skills in English and Spanish (preferred).
REASONING ABILITY
Excellent verbal communication skills, with the ability to interact effectively with guests, associates, and external partners.
Ability to work well under pressure and respond quickly and effectively to emergencies.
PHYSICAL DEMANDS
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodation may be provided to enable individuals with disabilities to perform essential functions.
Standing for extended periods, lifting, and carrying heavy items.
Sense of smell and taste.
Stress management.
Physical agility.
WORK ENVIRONMENT
The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions. While performing the duties of this job, the employee is required to frequently inspect inside and outside areas of the property location and may be exposed to ongoing construction and various weather conditions. The noise level in the work environment may range from moderate to loud.
We are an EEO Company that provides a competitive salary and comprehensive benefits package to all full-time regular Employees.
The above description describes the primary duties and qualifications for this position. The company reserves the right to modify, add or remove duties other duties as necessary.
The candidate for this position is an at-will employee and subject to termination with or without cause or notice.
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Department: Food & Beverage
Reports To: Executive Chef
FLSA Status: Exempt
SUMMARY
The Chef de Cuisine is responsible for designing the menu, hiring, and training kitchen staff, collaborating with restaurant management, optimizing staff productivity, running 3‑meal restaurants, supporting banquets and catering needs, and stepping in to help wherever needed.
RESPONSIBILITIES
Accountable for the quality, consistency and production of the restaurant kitchen.
Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions.
Coordinates menus, purchasing, staffing and food preparation for the property's restaurant.
Create and update all Food matrix of each menu, Menu costings per item and Dish.
Create SOP’s for any necessary training for staff.
Daily Monitor of ADP employee timecards, attendance.
Works with the team to improve guest and employee satisfaction while maintaining the operating budget.
Must ensure sanitation and food standards are achieved.
Develop and trains team to improve results.
Ensuring Culinary Standards and Responsibilities are met for Restaurant.
Develops, designs or creates new applications, ideas, relationships, systems or products, including artistic contributions for restaurants.
Supervises restaurant kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.
Maintains food preparation handling and correct storage standards.
Plans and manages food quantities and plating requirements for the restaurant.
Assists in developing daily and seasonal menu items for the restaurant.
Ensures compliance with all applicable laws and regulations.
Follows proper handling and right temperature of all food products.
Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
Check the quality of raw and cooked food products to ensure that standards are met.
Determines how food should be presented and creates decorative food displays.
Supervises and coordinates activities of cooks and workers engaged in food preparation.
Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
Leads shift teams while personally preparing food items and executing requests based on required specifications.
Understanding employee positions well enough to perform duties in employees' absence.
Encourages and builds mutual trust, respect, and cooperation among team members.
Ensuring and maintaining the productivity level of employees.
Ensure employees are cross trained to support successful daily operations.
Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
Sets and supports achievement of kitchen goals including performance goals, budget goals, team goals, etc.
Understands the impact of kitchen operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals.
Effectively investigates, reports and follows up on employee accidents.
Ensuring Exceptional Customer Service.
Manages day-to-day operations, ensuring the quality and standards and meeting the expectations of the customers on a daily basis.
Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.
Empowers employees to provide excellent customer service.
Handles guest problems and complaints.
Interact with guests to obtain feedback on product quality and service levels.
Managing and Conducting Human Resource Activities.
Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
Participate in training restaurant staff on menu items including ingredients, preparation methods and unique tastes.
QUALIFICATIONS
Minimum 2 years of experience as a Chef de Cuisine or similar role in a restaurant.
Experience in a multi-meal restaurant (Breakfast, Lunch, Dinner)
Flexibility to work in shifts, including weekends, evenings, and holidays.
Understanding of hygiene and food safety rules.
Friendly, responsible, and punctual.
Customer Services Oriented.
Ability to multi-task.
Attention to detail, cleanliness, and safety.
Creative, innovative thinking.
EDUCATION
Culinary Degree Required.
LANGUAGE SKILLS
Excellent verbal communication skills in English and Spanish (preferred).
REASONING ABILITY
Excellent verbal communication skills, with the ability to interact effectively with guests, associates, and external partners.
Ability to work well under pressure and respond quickly and effectively to emergencies.
PHYSICAL DEMANDS
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodation may be provided to enable individuals with disabilities to perform essential functions.
Standing for extended periods, lifting, and carrying heavy items.
Sense of smell and taste.
Stress management.
Physical agility.
WORK ENVIRONMENT
The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions. While performing the duties of this job, the employee is required to frequently inspect inside and outside areas of the property location and may be exposed to ongoing construction and various weather conditions. The noise level in the work environment may range from moderate to loud.
We are an EEO Company that provides a competitive salary and comprehensive benefits package to all full-time regular Employees.
The above description describes the primary duties and qualifications for this position. The company reserves the right to modify, add or remove duties other duties as necessary.
The candidate for this position is an at-will employee and subject to termination with or without cause or notice.
#J-18808-Ljbffr