E11EVEN - Chef de Cuisine

Highgate Hotels • Miami, FL

1d • Onsite

About The Position

The Chef de Cuisine is responsible for supporting the Executive Chef and Sous Chef in all aspects of the kitchen, such as delivering consistently high-quality food, menu plans, collaboration with F&B Management, portion and inventory control, financial responsibility, optimizing staff productivity, and keeping up to date with new products and preparation techniques. This role balances excellent cooking skills with managerial decision-making and team leadership, making it a great role for an experienced and accomplished kitchen professional. A Chef de Cuisine must understand the importance of delivering a consistent high-quality product and experience while achieving revenue targets and managing costs.

Requirements

• High school or equivalent education.
• Seven to ten (7-10) years of experience in a professional, high-volume kitchen, pub, or restaurant environment.
• Strong preference for a chef who already locally sources their ingredients.
• Strong communication skills.
• Strong leadership skills; ability to motivate teams to produce consistently great food.
• Adept at working effectively in high-energy, busy environments and works well under pressure.
• Willing and able to work evenings, weekends, and holidays.
• Can work independently as well as part of a team.
• Passion for good food, local ingredients, and quality customer experiences.
• Excellent knife skills.
• Must love and enjoy working with food.
• Ability to portion control on a large scale.
• Able to deliver and exceed the expectations of a highly demanding clientele.
• Professional appearance and manner; good character to work in a fast-paced team.
• Positive, honest, and energetic work ethic.
• Solid track record of success, demonstrating upward career tracking.
• Able to work ten-hour-plus shifts, with the ability to stand, sit, or walk for extended periods of time.
• Able to grasp, lift, and/or carry up to 50 lbs. as needed.
• Finger/hand dexterity to operate kitchen machinery, knives, etc.
• Able to withstand changes in temperature, occasional smoke, steam, and heat, and work in a confined area.
• Must possess hearing, visual, and sensory abilities to observe and detect emergency situations; also, to distinguish product, taste, texture, temperature, presentation, and preparation.
• ServSafe Food Safety Certification (Manager).
• Food Service Card compliant and recognized in the State of Florida.
• Ability to obtain and/or maintain any government licenses, certificates, or permits.

Nice To Haves

• Degree from a recognized culinary institution preferred.

Responsibilities

• Ensure exceptional quality of all ingredients, preparation, and plating of food items.
• Control labor and operating expenses through effective planning, budgeting, purchasing decisions, and inventory control while focusing on creative cost control and revenue generation solutions to maximize profit.
• Conduct daily line checks, food reviews, and recipes of the day; ensure that clear feedback is provided to the entire kitchen team and food service staff and management.
• Exhibit culinary talents by personally performing day-to-day tasks, producing key menu items, while leading the staff and managing all food-related functions.
• Deliver the company experience for guests and employees.
• Communicate and reinforce the service vision for the hotel to managers and employees.
• Create an environment at the hotel designed to stimulate all senses through personal services, amenities, and experiences provided by employees.
• Ensure that the hotel delivers the company experience by reviewing hotel operations from the customer’s perspective as well as from a business perspective.
• Work closely with the Executive Chef and Purchasing Manager on costing, production, and control for proper recipe execution and waste management.
• Provide employees with the tools and environment they need to deliver the company experience.
• Develop and implement strategies and practices that support employee engagement.
• Seek out sources of fresh food; monitor all produce and meat for freshness.
• Suggest daily specials that incorporate seasonal or special-order ingredients.
• Maintain product consistency by conducting inspections of seasonings, portion, and appearance of food.
• Ensure that unused food is stored properly to minimize waste and maximize quality.
• Coordinate service with restaurant and banquet operations.
• Manage the daily operation of the kitchen.
• Ensure that proper sanitation practices are followed.
• Ensure proper staffing levels by assisting in the recruiting, interviewing, and hiring of talented kitchen staff members in accordance with E11EVEN Club Hotel & Residences hiring policies.
• Assess the need for and report necessary kitchen repairs.
• Schedule staff based upon forecasted volumes.
• Coordinate the selection, training, coaching, development, motivation, and evaluation of kitchen employees to ensure exceptional food quality and presentation for our guests.
• Step in for other kitchen staff as needed.
• Attend staff and management meetings as needed.
• Other duties as assigned by supervisor or other management.

Benefits

• Medical insurance
• dental insurance
• vision insurance
• life insurance
• short-term and long-term disability insurance
• 401(k) Retirement Plan with employer matching contributions
• Paid holidays
• Paid vacation
• Paid sick leave
• Employee assistance program (EAP)
• Educational opportunities / Tuition reimbursement
• Paid jury duty leave, personal leave, medical leave, and military leave in accordance with applicable law

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: High school or GED