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Executive Chef

3 months ago

Miami, United States Aka Hotels+hotel Residences Full time

AKA, a global leader in luxury hospitality, and Michelin-starred chef and restaurateur David Myers who is celebrated for his ADRIFT restaurants and known for his appearances on Bravos Top Chef and the Food Networks Iron Chef America has brought a new F&B concept to its 36-story, 201-room Miami hotel, Hotel AKA Brickell, located at 1395 Brickell Avenue.

ADRIFT Mare is an exciting new dining concept, bringing together the elegance of the French Riviera, the laid-back vibe of the Balearic Islands, the vibrancy of fresh Italian produce, warm Levant hospitality, and the gentle rhythm of the Greek isles, and is set in a minimalist, airy and stylish space with dramatic design features.

ADRIFT Mares vibrant menu, focusing on grilled meat, fish, and crustacean alongside light pasta, pairs perfectly with a passionate team dedicated to providing exemplary service, warm hospitality, and memorable experiences.

We are looking for a knowledgeable and dynamic Executive Chef to join our team

RESPONSIBILITIES:

  • Plan and direct all functions of the Food & Beverage department to meet the daily needs of the operation and AKA Standards.
  • Prepare, assign and delegate responsibility and authority for the operation of the various food and beverage sub departments.
  • Write, maintain and update all menu specifications, recipes and pictures, production forecasts and delegates responsibility to ensure specifications are consistently achieved.
  • Establish food safety/sanitation standards in compliance with federal and state regulations.
  • Develop, implement and monitor inventory/ costing control for the operation of all food & beverage outlets to achieve a profitable result, working closely with the purchasing director in the process.
  • Participate in the creation and marketing of menu designs and content to attract a predetermined customer market.
  • Regularly review, evaluate, and respond to customer satisfaction and/or dissatisfaction of the individual outlets; recommend new operating and marketing policies whenever a change in demand, customer dissatisfaction, or a change in competitive environment requires.
  • Hire, train, supervise, develop, discipline, counsel and evaluate Food & Beverage team members according to hotel and AKA standards.
  • Provide hands-on creative experimentation with new food & beverage products in an effort to educate and motivate staff and provide guests with outstanding products.
  • Comply with all safety policies, practices and procedures. Report all unsafe activities to supervisor and/or Human Resources. Participate in proactive team efforts to achieve departmental and company goals. Provide leadership to others through example and sharing of knowledge/skills
  • Manages 1-2 subordinate supervisors who supervise a total of 3-10 employees.
  • Responsible for the overall direction, coordination, and evaluation of this unit.
  • Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws.
  • Interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.
  • Receive very general guidance with respect to overall objectives; work is usually quite independent of others; operate within division or department policy guidelines using independent judgement in achieving assigned objectives

REQUIRED QUALIFICATIONS:

  • Minimum of three years of experience in a Culinary supervisory/management position.
  • Ability to be flexible with work schedule including nights, weekends and holidays.
  • Skills Needed: Motivational, verbal communication, written communication and manageability.
  • Associate degree (A. A.) or equivalent from two-year college or technical school; or five plus years related experience and/or training; or equivalent combination of education and experience

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