Chef De Cuisine (New Opening)

Saho Hospitality Group • Miami Beach, FL

2d

About The Position

The Chef de Cuisine oversees kitchen operations and assists with menu development, inventory, purchasing supplies, and cost control. The role supports the Executive Chef and assumes responsibility for kitchen operations when the Executive Chef is absent, including staffing coverage, employee concerns, deliveries, and timely reporting of problems.

The Chef de Cuisine works in the kitchen during scheduled meal services, prepares and cooks dishes to recipe and service pace, supports food training, and helps maintain consistency in food quality and presentation. The role also contributes to specials and seasonal menu changes, supports culinary staff performance and safety, and coordinates food-related communication with front-of-house teams.

The position assists with ordering, inventory, food and labor cost goals, menu-change procedures, culinary documentation, PR and media inquiries, meetings, email communications, Avero reporting, and health department compliance. The Chef de Cuisine is expected to maintain and continually develop knowledge of foods, ingredients, and local trends, with the company offering support for educational goals related to job duties.

Requirements

• Ability to work as part of a team.
• Personal cleanliness.
• Time-management skills and ability to work under pressure in high-volume production.
• Active listening, learning, reading, and speaking comprehension skills.
• Ability to lift up to 30 pounds.
• Availability to work 53 hours per week.

Responsibilities

• Assist the Executive Chef and take responsibility for kitchen operations in the Executive Chef’s absence, including finding coverage for call-outs, handling employee conflicts and food deliveries, and reporting problems promptly.
• Assist with staff food training and create training materials, including usable recipes, tastings, pre-shift explanations of specials, and instruction about ingredients and their origins.
• Be present in the kitchen during scheduled breakfast, lunch, afternoon tea, and dinner services.
• Prepare and cook dishes according to recipes and the pace of orders.
• Communicate last-minute menu changes, unavailable items, and food-related issues to the front-of-house team when directed or when the Executive Chef is absent.
• Work on the line when needed and requested by the Executive Chef.
• Monitor culinary staff performance, coach staff, share feedback with the chef, and raise issues to the Executive Chef or Corporate Chef.
• Understand, follow, and direct others in current safety procedures.
• Assist with dish preparation and train others to achieve consistency.
• Monitor dish presentation according to the Executive Chef’s direction and maintain consistency during service.
• Assist in creating new offerings, including specials and seasonal menu changes.
• Maintain food quality and presentation to support favorable guest feedback.
• Follow company procedures for accurate food ordering and maintain appropriate inventory and freshness of food items.
• Assist the Executive Chef in aligning food and labor costs with established goals.
• Maintain strong communication with front-of-house management.
• Assist with menu-change proposals, ingredient costing and research, and tasting preparation.
• Follow menu-change procedures, including introducing dishes, writing menu descriptions, and organizing timely tastings for service staff.
• Keep culinary and back-of-house documentation current, including job duties, opening and closing checklists, the food operations manual, recipe book, and personnel forms.
• Work with the PR team to highlight food offerings and respond to media inquiries.
• Attend meetings requested by the Director of Operations, Ownership, or the chef.
• Check company Outlook for incoming email communications.
• Participate in Avero reporting and stay current with daily reports.
• Ensure compliance with health department rules and regulations to pass inspections.
• Maintain and continually develop knowledge of foods, ingredients, and current successful local trends.
• Work 53 hours per week.

Benefits

• The company will assist with educational goals related to work duties and responsibilities.

What This Job Offers

• Job Type: Full-time
• Career Level: Manager
• Education Level: No Education Listed