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Senior Chef de Cuisine

2 months ago

Miami Beach, Florida, United States STK Steakhouse Full time
About STK Steakhouse

We are a global leader in Vibe Dining, with high-end restaurants and bars in cities around the world. Our mission is to deliver an unforgettable experience for our guests, every time.

Job Summary

We are seeking an experienced and skilled Executive Sous Chef to join our team at STK Steakhouse. As a key member of our culinary team, you will be responsible for supporting the Executive Chef and Sous Chef in all operational aspects of the business.

Key Responsibilities
  • Execute and carry out the Executive Chef's requests and orders without question.
  • Ability to execute all positions on the line and assist line staff when needed.
  • Oversee the production of all menu items and ensure they meet our high standards.
  • Complete understanding of work safety and emergency procedures.
  • Expedite orders correctly and efficiently to ensure smooth kitchen flow.
  • Ensure all reach-ins and walk-ins are locked and secure.
  • Perform line checks, including temperature checks of all refrigeration, rotation and dating of all foods, and proper prep and presentation.
  • Assist with creation and execution of daily specials.
  • Implement closing duties for the runners, stewards, line/pantry cooks, and ensure all duties are being completed.
  • Ensure all foods are up to our quality and standards, and coach and train staff to meet our brand's culinary standards.
Requirements
  • Minimum 2 years professional hospitality leadership experience in a similar environment.
  • Full understanding of the purpose and ability to produce all Mother Sauces, all stocks, and utilize them to make any other needed sauce.
  • Competent in fabricating all meat, fish, and poultry.
  • Understand the differences and uses of all herbs and types of seasonings.
  • Intermediate to Advanced Knowledge of Pastries and Garde Manger.
  • Knowledge and ability to produce various ethnicities of foods.
  • Excellent product identification knowledge in produce, meats, fish, herbs, grains, and equipment.
  • Understand and have the ability to train on all basic cooking methods: braising, poaching, roasting, steaming, saut, grilling, blanching.
  • Excellent knife skills, ability to cut all vegetables and fruits in all utilized cuts, and have the ability to train and monitor others.
  • Management certified according to state health department criteria.
Benefits
  • Medical
  • Dental
  • Vision
  • Group Life and Disability
  • Group Accident Insurance
  • Group Hospital Indemnity Insurance
  • Group Critical Illness Insurance
  • Employee Assistance Program (EAP)
  • Dependent Care Benefit
  • Employee Dining Discounts and/or complementary meals onsite
  • Paid sick/personal leave up to 5 days per year
  • Paid vacation starting at 2 weeks per year
About Us

We are an equal opportunity employer and participate in E-Verify.