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Head Chef

2 months ago

Miami, United States The Flatiron Room Full time

We are in search of a visionary and skilled culinary expert to spearhead and enhance our dining experience. As the Head Chef, you will be responsible for overseeing all culinary functions at our upcoming venue. This role includes managing the kitchen setup, recruiting the initial culinary team, and establishing standard operating procedures for the new establishment. You will also be responsible for creating innovative dishes that reflect our brand's ethos.

HEAD CHEF BENEFITS

  • Competitive Salary ranging from $120K to $140K
  • Relocation Assistance
  • Opportunities for Career Growth & Partnership
  • Generous Paid Time Off
  • Paid Sick Leave
  • Comprehensive Health, Dental, and Vision Plans
  • 401K with Employer Matching
  • Professional Development and Training Programs

HEAD CHEF RESPONSIBILITIES

  • Oversee Kitchen Operations: Manage all kitchen functions, including menu development, food preparation, and presentation, ensuring outstanding culinary quality and service.
  • Team Leadership: Lead kitchen personnel, including recruitment, scheduling, training, and performance assessments, to foster an efficient and collaborative environment.
  • Health and Safety Compliance: Ensure compliance with health regulations, food safety standards, and sanitation protocols to maintain the highest cleanliness and professionalism.
  • Cost Control and Inventory Management: Oversee food costs, inventory management, and purchasing strategies to optimize profitability while ensuring quality and freshness.
  • Foster a Culture of Excellence: Encourage a culture of creativity, teamwork, and continuous improvement within the kitchen staff, motivating them to achieve culinary distinction.

HEAD CHEF QUALIFICATIONS

  • Experience: Minimum of 5 years in a culinary leadership position
  • Leadership Skills: Proven leadership and communication abilities with a knack for inspiring, mentoring, and developing a diverse culinary team.
  • Organizational Abilities: Outstanding organizational and time management skills, capable of managing multiple priorities and delegating tasks effectively in a dynamic environment.
  • Educational Qualifications: A culinary degree or equivalent certification is preferred.