Executive Chef, Culinary Operations

2 weeks 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 to our guests. We are currently seeking a talented individual to fill the role of Executive Chef at one of our premier locations.

Position Summary:

The Executive Chef will operate under the general supervision of the Director of Food & Beverage and/or Executive Chef, overseeing all facets of food production within the establishment. This role is crucial in ensuring that our culinary operations are both profitable and uphold the highest standards of quality and service.

Key Responsibilities:
  • Demonstrate culinary expertise by actively engaging in food preparation while leading the kitchen team.
  • Model exemplary service and quality standards for all staff members.
  • Mentor and develop junior management and kitchen staff.
  • Provide clear guidance and set achievable objectives for the culinary team.
  • Ensure compliance with corporate programs and standards.
  • Oversee the preparation, presentation, and portion control of all food items to maintain quality.
  • Supervise kitchen operations to guarantee consistent high-quality output.
  • Assist in menu development alongside the Regional/Corporate Chef.
  • Manage the overall success of culinary operations, focusing on profitability.
  • Monitor inventory and implement cost control measures effectively.
  • Develop weekly staff schedules to optimize productivity.
  • Ensure adherence to company policies and standards by all kitchen staff.
  • Recruit proactively to maintain appropriate staffing levels.
  • Train new team members to meet established standards.
  • Utilize ongoing training to foster a motivated kitchen environment.
  • Conduct performance evaluations and provide constructive feedback regularly.
  • Adapt to various roles within the team to ensure exceptional service delivery.
Additional Responsibilities:
  • Communicate effectively with team members to provide clear instructions.
  • Maintain composure during busy periods and emergencies, serving as a role model.
  • Make informed decisions based on experience and sound judgment.
  • Implement cost-saving measures within the scope of responsibility.
Qualifications:
  • Preferred Culinary Arts degree or equivalent experience.
  • Strong knowledge of food safety and sanitation practices; Servsafe certification required.
  • A minimum of 5 years in a supervisory culinary role, preferably in an upscale environment.
  • Proficient in financial management and cost control.
  • Ability to perform mathematical calculations related to food costs.
  • Excellent communication skills in English, both verbal and written.
  • Ability to thrive under pressure and manage stressful situations.
  • Proficient in using standard office software.
  • Demonstrated leadership skills with a focus on team motivation.
  • Experience in managing luxury hospitality brands.
  • Strong organizational skills with the ability to prioritize tasks.
  • Exceptional interpersonal skills and professionalism.
  • Problem-solving skills with the ability to analyze and resolve issues promptly.

Confidentiality Notice: All applicant information will be handled in accordance with EEO guidelines.

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