Chef De Cuisine (New Opening)

SA Hospitality Group • Miami Beach, FL

3d

About The Position

SA Hospitality Group is seeking a Chef De Cuisine for a new opening. The Chef De Cuisine oversees kitchen operations and assists with menu development, inventory, supply purchasing, and cost control. The role supports the executive chef and takes responsibility for kitchen operations in their absence, including staffing coverage, employee issues, deliveries, and timely reporting. The Chef De Cuisine works in the kitchen during scheduled meal services, prepares and cooks dishes to recipe and service pace, and may work on the line when requested.

The position helps train culinary staff, maintain consistent food preparation and presentation, develop specials and seasonal offerings, and coordinate menu changes and tastings. It also supports food and labor cost goals, accurate ordering and inventory, administrative documentation, communication with front-of-house management and the PR team, reporting, meetings, and compliance with health department rules. The Chef De Cuisine is expected to maintain and develop current knowledge of food, ingredients, and local trends.

Requirements

• Ability to work as part of a team.
• Personal cleanliness.
• Time-management skills and ability to work under pressure in a high-volume production environment.
• 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 assume responsibility for kitchen operations when the executive chef is absent.
• Arrange coverage for staff callouts, handle employee conflicts and food deliveries, and report problems promptly.
• Assist with culinary staff training, including preparing usable recipes, scheduling tastings, attending pre-shift meetings, and teaching staff 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 escalate 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 during service and maintain food quality and presentation.
• Assist in creating specials and seasonal menu changes.
• Follow company procedures for 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 preparations.
• Support menu change procedures, including dish introductions, menu descriptions, and timely tastings for service staff.
• Keep culinary and back-of-house documentation up to date, including job duties, opening and closing checklists, the food operations manual and 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 communications and participate in Avero reporting while keeping up to date with daily reports.
• Ensure compliance with health department rules and regulations.
• Maintain and continually develop knowledge of foods, ingredients, and local trends.

What This Job Offers

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