Chef De Cuisine- Chinese Cuisine (Miami, FL)

Compass Group•MIAMI, FL

8d•$90,000 - $100,000•Onsite

About The Position

Restaurant Associates, a leading provider of dining and event catering, is seeking a Chef de Cuisine specializing in authentic and modern Chinese dishes. This role is crucial to the culinary department's success, focusing on the preparation and execution of Chinese menu items with attention to techniques, flavor profiles, and presentation. The Chef de Cuisine will assist in developing daily menus, ensuring quality and consistency, and may supervise culinary staff, collaborate with the Executive Chef, and support inventory management.

Requirements

Experience with authentic and traditional Chinese cuisine required.
High-volume production experience required
Must be experienced with computers, including Microsoft Office (Word, Excel, and PowerPoint), Outlook, email, and the Internet

Nice To Haves

Strong working knowledge of regional Chinese cuisines (e.g., Cantonese, Sichuan, Hunan), with the ability to adapt traditional techniques to high-volume production
Strong technical foundation in wok cooking, sauce development, and traditional Chinese preparation methods
Some progressive culinary/kitchen management experience, depending upon formal degree or training
Ability to execute established menus with consistency while contributing to thoughtful menu development
High volume, complex foodservice operations experience - highly desirable
Institutional and batch cooking experiences helpful
Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation
ServSafe certified - highly desirable

Responsibilities

Assists the Executive Chef with managing cost controls and controlling expenditures for the account
Assists the Executive Chef with planning and creating menus
Produces and executes catering events
Rolls out new culinary programs in conjunction with the Company marketing and culinary team
Overseeing the preparation and execution of Chinese menu items, ensuring proper techniques, flavor profiles, and presentation standards.
Developing daily menus, including traditional and innovative offerings, while maintaining consistency and quality.
Supervising hourly culinary staff.
Collaborating with the Executive Chef on menu development.
Supporting inventory management and ordering.