Lead Kitchen Manager | Miami
3 weeks ago
A lush French Moroccan supper club will debut on a waterfront spot on the Miami River in the late spring. The destination that evokes a royal escape to the French Moroccan Riviera while drawing on vibrant bites and cocktails, and an enchanting nighttime scene. The restaurant has a capacity for 200 and will include an outdoor patio with plans for sunset parties as well as a bar adorned with hookahs that will also feature one-of-a-kind tableside hookah service with customized infusions and flavors. Nightly shows of roving belly dancers, contortionists and percussionists who will circle the dining room will enhance the nightlife-as-theater experience.
The menu encompasses a variety of tasty continental and Middle Eastern shareable dishes appealing to a broad range of palates. The bar program at draws on the North African and Mediterranean lifestyle, showcasing unique ingredients and flavors that induce a strong sense of place.
Position Overview:
We are seeking a creative and experienced Executive Chef to lead our kitchen team. As the Executive Chef you will lead this extraordinary venue from its pre-opening stages through to its operational and financial triumph. The ideal candidate will be passionate about food, have a strong background in Continental American cuisine, and possess excellent leadership and organizational skills. The position will be responsible for overseeing all aspects of kitchen operations, including menu planning, food preparation, inventory management, and staff training. The ideal candidate will not only have excellent culinary skills but also strong leadership, management, and planning abilities.
Key Responsibilities:
- Menu Development: Design and develop a comprehensive menu that aligns with the restaurant's concept, target audience, and budget considerations. This includes recipe creation, testing, and finalizing dishes that showcase the restaurant's intended culinary direction.
- Kitchen Design and Setup: Collaborate with architects and interior designers to design the kitchen layout. This involves specifying equipment placement, ensuring compliance with health and safety regulations, and optimizing workflow for efficiency.
- Supply Chain Establishment: Establish relationships with vendors and suppliers for the procurement of ingredients and kitchen supplies. Negotiate contracts to secure favorable terms and ensure a reliable supply of high-quality products.
- Staff Recruitment and Training: Oversee the hiring process for the kitchen staff, including sous chefs, line cooks, and support personnel. Develop and implement a comprehensive training program to ensure all staff are well-versed in operational procedures, menu items, and quality standards.
- Standard Operating Procedures (SOPs): Develop and document standard operating procedures for all aspects of kitchen operations, including cooking techniques, presentation standards, cleaning schedules, and safety protocols.
- Budget Management: Create and manage the kitchens budget, including cost control measures for food, labor, and supplies. Establish financial targets and track performance against these goals.
- Quality Control: Implement quality control measures to ensure that every dish meets high standards of taste, presentation, and hygiene. Regularly review and adjust menus and processes based on feedback and operational efficiency.
- Marketing and Promotion Collaboration: Work with the marketing team to promote the restaurant. This may involve participating in public events, conducting cooking demonstrations, or engaging with media to build anticipation and interest in the restaurant.
- Health and Safety Compliance: Ensure the kitchen adheres to all relevant health and safety regulations. Regularly train staff on the latest food safety practices and maintain cleanliness standards to pass health inspections.
- Soft Opening: Plan and execute a soft opening to test kitchen operations and service flow. Use feedback from these events to make any necessary adjustments before the official opening.
- Provide ongoing training and development opportunities to enhance the skills and knowledge of the kitchen team.
- Foster a positive and collaborative working environment.
Requirements:
- Minimum of 2+ years of experience in a Sous-Chef role or more senior
- Excellent leadership, communication, and organizational skills.
- Ability to work well under pressure and manage a fast-paced kitchen environment.
- Knowledge of food safety and sanitation regulations.
- Proficient in menu planning, recipe development, and cost control.
Benefits:
- Competitive salary with performance incentives.
- Comprehensive benefits package including health, dental, and vision insurance.
- Opportunities for significant career advancement within a growing nightlife empire.
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