Executive Chef

4 weeks ago

Miami Beach, United States Cadillac Hotel & Beach Club, Autograph Collection Full time

Opportunity: Executive Chef

Manage the kitchen operations in accordance with established guest service, food quality and sustainability standards.

Your Growth Path

Director of Food & Beverage – Regional Director of Food & Beverage

Your Focus

  • Interview, select, train, schedule, coach and support associates, ensuring they perform in accordance with established brand or hotel standards and consistent with HHM core values.  
  • Establish priorities and assign production and preparation tasks to staff to execute.
  • Review daily menu specials, banquet event orders and inventory food items for daily use.
  • Requisition day’s supplies and ensure they are received and stored correctly. Communicate needs with purchasing and storeroom personnel.
  • Ensure quality of products received.
  • Meet with the Executive Steward to review equipment needs, banquet plate-up assistance, cleaning schedule/project status, and health/safety and sanitation follow-up.
  • Ensure each kitchen work area is stocked with specified tools, supplies,equipment and that recipe cards, production schedules, platingguides and photography are posted and current.
  • Ensure staff prepares menu items following recipes and yield guides, in accordance with department standards.Develop new menu items,test and write recipes.
  • Observe guest reactions and confer with service staff to ensure guest satisfaction.
  • Conduct frequent walk-throughs of each kitchen area and direct respective personnel to correct any deficiencies.
  • Assist catering department with developing special menus for functions; meet with clients as requested.
  • Review sales and food cost daily and ensure that excess items are utilized efficiently.
  • Prepare weekly work schedules for all kitchen personnel in accordance with staffing guidelines and forecasted labor costs.
  • Follow sustainability guidelines and practices related to HHM’s EarthView program.
  • Practice safe work habits, wear protective safety equipment and follow MSDS and OSHA standards.
  • Perform other duties as requested by management.

Your Background and Skills

  • Degree or certificate in Culinary Arts and/or one to two years’ experience as an Executive Chef.
  • Expertise in food product, presentation, quality and preparation along with menu concept and design.

Work Environment and Context

  • Work schedule varies and will include working on holidays and weekends.
  • Requires standing for extended periods, walking, pushing, lifting up to 50 pounds, bending and reaching, stooping, kneeling, or crouching.

What We Believe

People Are Our Capability – Hearts That Serve – Only Excellence – Stay Nimble - Own It

Source: Hospitality Online

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