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Executive Chef, Culinary Operations

2 months ago

Miami, Florida, United States AccorHotel Full time
Job Overview

Company Overview:
AccorHotel is a leader in the hospitality industry, known for providing exceptional experiences in luxurious settings. We are seeking a talented individual to fill the role of Executive Chef, responsible for overseeing culinary operations.

Position Purpose:

The Executive Chef will work under the guidance of the Director of Food & Beverage and/or Executive Chef, managing all facets of food production across various outlets. This role is crucial in ensuring profitable operations while maintaining high standards of quality and service.

Key Responsibilities:
  • Demonstrate culinary expertise by performing tasks and leading the culinary team.
  • Model company standards for quality and service excellence.
  • Mentor and develop lower management and kitchen staff.
  • Provide clear direction and set achievable objectives for the team.
  • Support and adhere to all corporate programs and initiatives.
  • Oversee food preparation, presentation, and portion control to meet high standards.
  • Ensure consistency in product quality across all kitchen areas.
  • Assist in menu planning alongside the Regional/Corporate Chef.
  • Be accountable for the overall success of culinary operations.
  • Optimize profitability through effective inventory management and cost control.
  • Manage labor costs by creating efficient staff schedules and maximizing productivity.
  • Ensure compliance with company policies as outlined in the employee handbook.
  • Proactively recruit to maintain adequate staffing levels.
  • Supervise training for new team members, ensuring they understand the expected standards.
  • Utilize ongoing training to foster a motivated kitchen team, documenting progress and conducting regular evaluations.
  • Ensure timely performance management and staff development.
  • Perform additional duties as assigned by management.
  • Provide lateral service as needed to enhance guest experiences.
Additional Responsibilities:
  • Communicate effectively with venue teams, providing clear directions.
  • Maintain a positive and professional demeanor, especially during busy periods.
  • Make informed decisions based on experience and sound judgment.
  • Implement cost-saving measures within the scope of responsibility.
Qualifications:
  • Preferred degree in Culinary Arts or related field.
  • Strong knowledge of food safety and sanitation; Servsafe certification required.
  • Minimum of 5 years in a supervisory culinary role, preferably in an upscale environment.
  • Proficient in financial management and cost control practices.
  • Ability to perform mathematical calculations related to food cost.
  • Strong communication skills in English, both verbal and written.
  • Ability to work effectively under pressure.
  • Proficient in Microsoft Office Suite.
  • Demonstrated leadership skills with a focus on team motivation.
  • Experience in managing luxury brands is a plus.
  • Strong organizational skills and ability to prioritize tasks.
  • Exceptional interpersonal skills and professionalism.
  • Problem-solving skills with the ability to analyze and resolve issues promptly.

Confidentiality Notice:
All information will be kept confidential in accordance with EEO guidelines.