Executive Chef

6 days ago


Miami, Florida, United States Cote Korean Steakhouse - Miami Full time
About Us

Cote Korean Steakhouse, a renowned dining destination in the Miami Design District, presents an exceptional opportunity for an accomplished Sous Chef to join our esteemed culinary team.

Estimated Salary Range:$60,000-$80,000 per year

 

Job Summary

We are seeking a highly skilled and experienced Sous Chef to assist our Chef de Cuisine in managing the culinary department, ensuring exceptional food quality, cost control, and consistency. The ideal candidate will possess strong leadership skills, excellent communication abilities, and a passion for delivering outstanding culinary experiences.

Key Responsibilities
  • Labor and Cost Management: Manage daily labor and food costs, maintain awareness of budgetary goals, and investigate causes of budgetary misses.
  • Recipe Costing: Assist with regular recipe costing to ensure consistent profitability.
  • Inventory Management: Complete weekly product orders, maintaining proper product amounts to minimize waste and spoilage.
  • Delivery Inspection: Inspect deliveries to ensure products meet the highest quality standards.
  • Vendor Relations: Maintain positive and professional relations with vendors, including interactions on property with staff.
  • Staffing and Training: Assist in overseeing staffing pars, interviewing, and hiring Back of House staff.
  • Leadership: Hire, train, supervise, manage, coach, counsel, and evaluate all members of the culinary team.
Requirements and Qualifications
  • Language Skills: Excellent English language skills, both written and verbal.
  • Communication: Communicate effectively and efficiently with colleagues, management, and customers.
  • Organizational Skills: Demonstrate excellent organizational skills and attention to detail.
  • Teamwork: Possess a positive, results-oriented, team-player mentality.
  • Safety and Sanitation: Knowledge of workplace safety procedures and local Department of Health standards.
  • Certification: Food Handler's Certification or ability to obtain according to federal, state, or local regulations.
  • Schedule Flexibility: Ability to work a flexible schedule, including weekends, nights, and holidays.
  • Education: Degree in Hospitality, Culinary Management, or similar subject preferred.
Benefits
  • Structured, generous compensation package
  • Comprehensive Medical, Dental, and Vision benefits
  • Flexible Spending Account/Health Savings Account
  • Commuter Benefits
  • Referral Bonus Program
  • Career Advancement Opportunities
  • Employee Recognition Awards
  • Paid Time Off

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