Executive Chef

1 day ago


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

As a key member of our culinary team, the Chef de Cuisine will play a vital role in assisting the Executive Chef in leading kitchen operations. This individual 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, the Chef de Cuisine 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 on production and best practices.
  • Production and Inventory: Set up production cycles, maintain inventory levels, and order supplies as needed.
  • Food Preparation and Quality: Execute food preparation on the line and assign responsibilities to associates. Conduct tastings and educational seminars on menu items.
  • Kitchen Operations: Supervise kitchen operations to maintain leading standards of service. Coordinate food preparation, storage, and portion control.
  • Safety and Sanitation: Ensure compliance with safety and sanitation practices.
  • Team Management: Assist in interviewing, selecting, and scheduling associates. Facilitate employee meetings and provide suggestions for improvement.
  • Inventory and Cost Control: Perform inventory management and data entry tasks. Monitor food quality, portion sizes, and recipe adherence.
  • Culinary Excellence: Maintain organization and cleanliness in all kitchen areas. Assume full responsibility for culinary operations in the absence of the Executive Chef.
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.
  • Personal Qualities: Stable job history and career-driven mindset. Excellent communication and leadership abilities.
  • Additional Requirements: Ability to work varied shifts, including holidays and weekends. Knowledge of food cost control, inventory management, and labor scheduling. Commitment to upholding company policies and standards.

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