Chef De Cuisine

Gale Hotels•Miami, FL

3d•Onsite

About The Position

The Chef de Cuisine is responsible for designing the menu, hiring, and training kitchen staff, collaborating with restaurant management, optimizing staff productivity, running 3-meal restaurants, supporting banquets and catering needs, and stepping in to help wherever needed. This role is accountable for the quality, consistency, and production of the restaurant kitchen, exhibiting culinary talents by personally performing tasks while leading the staff and managing all food-related functions. The Chef de Cuisine coordinates menus, purchasing, staffing, and food preparation for the property's restaurant, creates and updates Food Matrix of each menu, menu costings per item and dish, and develops Standard Operating Procedures (SOPs) for staff training. This position also involves daily monitoring of employee timecards and attendance, working with the team to improve guest and employee satisfaction while maintaining the operating budget, and ensuring sanitation and food standards are achieved. The Chef de Cuisine develops and trains the team to improve results, ensures culinary standards and responsibilities are met for the restaurant, and develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions for restaurants. This role supervises restaurant kitchen shift operations and ensures compliance with all Food & Beverage policies, standards, and procedures, maintains food preparation handling and correct storage standards, and plans and manages food quantities and plating requirements for the restaurant. Additionally, the Chef de Cuisine assists in developing daily and seasonal menu items, ensures compliance with all applicable laws and regulations, and follows proper handling and correct temperature of all food products. This role estimates daily restaurant production needs, prepares and cooks foods of all types, checks the quality of raw and cooked food products, determines how food should be presented, and creates decorative food displays. The Chef de Cuisine supervises and coordinates activities of cooks and workers engaged in food preparation, utilizes interpersonal and communication skills to lead, influence, and encourage others, advocates sound financial/business decision making, demonstrates honesty/integrity, and leads by example. This role leads shift teams while personally preparing food items and executing requests based on required specifications, understands employee positions well enough to perform duties in employees' absence, and encourages and builds mutual trust, respect, and cooperation among team members. Ensuring and maintaining the productivity level of employees and ensuring employees are cross-trained to support successful daily operations are key responsibilities. The Chef de Cuisine establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team, sets and supports achievement of kitchen goals including performance goals, budget goals, and team goals. Understanding the impact of kitchen operations on the overall property financial goals and objectives and managing to achieve or exceed budgeted goals is crucial. This role effectively investigates, reports, and follows up on employee accidents. The Chef de Cuisine manages day-to-day operations, ensuring quality and standards and meeting customer expectations daily, emphasizing guest satisfaction during all departmental meetings and focusing on continuous improvement. Empowering employees to provide excellent customer service and handling guest problems and complaints are essential. The Chef de Cuisine interacts with guests to obtain feedback on product quality and service levels and identifies the developmental needs of others, coaching, mentoring, or otherwise helping others to improve their knowledge or skills. This role participates in training restaurant staff on menu items including ingredients, preparation methods, and unique tastes.

Requirements

Minimum 2 years of experience as a Chef de Cuisine or similar role in a restaurant
Experience in a multi-meal restaurant (Breakfast, Lunch, Dinner)
Understanding of hygiene and food safety rules
Friendly, responsible, and punctual
Customer Services Oriented
Excellent communication skills
Ability to multi-task
Attention to detail, cleanliness, and safety
Creative, innovative thinking
Excellent verbal communication skills in English
Excellent verbal communication skills, with the ability to interact effectively with guests, associates, and external partners
Ability to work well under pressure and respond quickly and effectively to emergencies

Nice To Haves

Spanish language skills (preferred)

Responsibilities

Designing the menu
Hiring and training kitchen staff
Collaborating with restaurant management
Optimizing staff productivity
Running 3-meal restaurants
Supporting banquets and catering needs
Stepping in to help wherever needed
Accountable for the quality, consistency and production of the restaurant kitchen
Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions
Coordinates menus, purchasing, staffing and food preparation for the property's restaurant
Create and update all Food matrix of each menu, Menu costings per item and Dish
Create SOPs for any necessary training for staff
Daily Monitor of ADP employee timecards, attendance
Works with the team to improve guest and employee satisfaction while maintaining the operating budget
Must ensure sanitation and food standards are achieved
Develop and trains team to improve results
Ensuring Culinary Standards and Responsibilities are met for Restaurant
Develops, designs or creates new applications, ideas, relationships, systems or products, including artistic contributions for restaurants
Supervises restaurant kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures
Maintains food preparation handling and correct storage standards
Plans and manages food quantities and plating requirements for the restaurant
Assists in developing daily and seasonal menu items for the restaurant
Ensures compliance with all applicable laws and regulations
Follows proper handling and right temperature of all food products
Estimates daily restaurant production needs
Prepares and cooks foods of all types, either on a regular basis or for special guests or functions
Check the quality of raw and cooked food products to ensure that standards are met
Determines how food should be presented and creates decorative food displays
Supervises and coordinates activities of cooks and workers engaged in food preparation
Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example
Leads shift teams while personally preparing food items and executing requests based on required specifications
Understanding employee positions well enough to perform duties in employees' absence
Encourages and builds mutual trust, respect, and cooperation among team members
Ensuring and maintaining the productivity level of employees
Ensure employees are cross trained to support successful daily operations
Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team
Sets and supports achievement of kitchen goals including performance goals, budget goals, team goals, etc
Understands the impact of kitchen operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals
Effectively investigates, reports and follows-up on employee accidents
Manages day-to-day operations, ensuring the quality and standards and meeting the expectations of the customers on a daily basis
Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement
Empowers employees to provide excellent customer service
Handles guest problems and complaints
Interact with guests to obtain feedback on product quality and service levels
Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills
Participate in training restaurant staff on menu items including ingredients, preparation methods and unique tastes