Executive Chef

6 days ago

Miami Beach, Florida, United States Think Hospitality Full time
Job Summary:

As the Culinary Operations Manager, you will play a vital role in assisting the Executive Chef in leading the kitchen operations. You will be responsible for coordinating kitchen staff, supervising food preparation, and ensuring adherence to quality and safety standards. In the absence of the Executive Chef, you will oversee the entire kitchen operation to maintain excellence in food quality and guest satisfaction.

Key Responsibilities:
  • Leadership and Direction: Provide guidance to kitchen staff in production and best practices.
  • Inventory Management: Set up production cycles, maintain inventory levels, and order supplies as needed.
  • Food Preparation: Execute food preparation on the line and assign responsibilities to associates.
  • Culinary Excellence: Conduct tastings and educational seminars on menu items.
  • Operational Oversight: Supervise kitchen operations to maintain leading standards of service.
  • Logistics and Coordination: Coordinate food preparation, storage, and portion control.
  • Safety and Sanitation: Ensure compliance with safety and sanitation practices.
  • Talent Acquisition and Development: Assist in interviewing, selecting, and scheduling associates.
  • Sustainability: Follow sustainability guidelines and practices.
  • Inventory Management and Data Entry: Perform inventory management and data entry tasks.
  • Quality Control: Monitor food quality, portion sizes, and recipe adherence.
  • Facilities Maintenance: Maintain organization and cleanliness in all kitchen areas.
  • Employee Engagement: Facilitate employee meetings and provide suggestions for improvement.
  • Cost Control and Waste Reduction: Assist in inventory control, cost monitoring, and waste reduction efforts.
  • Culinary Operations: Assume full responsibility for culinary operations in the absence of the Executive Chef.
  • Staff Development: Supervise and train kitchen staff, ensuring adherence to sanitation and safety procedures.
  • Quality Standards: Maintain standards for quality, cost, and flavor of food items.
Requirements and Qualifications:
  • Culinary Education: Degree or certification from an accredited culinary program preferred.
  • Leadership Experience: Minimum of 3 years' experience in a managerial role in an upscale or high-volume foodservice establishment.
  • Technical Skills: Strong computer skills, including proficiency in Excel and other software.
  • Job History and Career Ambition: Stable job history and career-driven mindset.
  • Industry Experience: Experience in high-volume or fine dining environments preferred.
  • Communication and Leadership: Excellent communication and leadership abilities.
  • Flexibility: Ability to work varied shifts, including holidays and weekends.
  • Knowledge and Commitment: Knowledge of food cost control, inventory management, and labor scheduling. Commitment to upholding company policies and standards.

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