Executive Chef

Sole Miami, a Noble House Resort•North Miami Beach, FL

About The Position

The Executive Chef creates menus for all food and beverage operations, including outlets, in-room dining, catering, and special events. The role collaborates with culinary and food-and-beverage leadership on event planning and menu offerings, observes service and guest responses, and provides feedback to service leaders. The Executive Chef leads, coaches, and manages the culinary and outlet management teams, develops Sous Chefs to oversee daily operations, and directs training for new and existing staff. The role sets standards for food safety, sanitation, cleanliness, and workplace safety, and ensures team compliance with hotel policies and procedures. The position establishes daily priorities and production tasks, reviews specials and banquet event orders, manages food and labor costs within budget, oversees inventory and supply requisitions, and coordinates with Purchasing, Storeroom, Stewarding, and the Controller. It also monitors product quality, equipment condition, and cleaning schedules, and ensures excess food items are used efficiently.

Requirements

Excellent verbal and written communication skills.
Ability to remain calm under stress and multitask and prioritize.
Hands-on experience in food preparation and service.
Proficiency with a variety of kitchen equipment, including knowing how to maintain it and when repairs are needed.
Five to ten years of progressive experience in a kitchen of similar caliber and volume, such as a high-volume boutique-style restaurant or luxury boutique hotel.
Physical ability to provide products to various food stations.
Ability to stand for several hours a day and lift and carry up to 25 to 30 pounds.
Strong organizational skills and acute attention to detail.
Numerical acuity.
Experience managing food costs and labor budgets.
Willingness to work a flexible schedule, including evenings, weekends, and holidays.

Responsibilities

Create menus for food and beverage operations, outlets, in-room dining, catering, and special events.
Collaborate with culinary leadership on event planning and solicit food-and-beverage team input on event offerings and menu changes.
Observe restaurant and lounge service, interact with guests, assess responses to food and service, and provide feedback to service leadership.
Lead, coach, and manage the performance of the culinary team and outlet management team.
Develop Sous Chefs to oversee daily operations and ensure the team’s areas work cohesively.
Ensure culinary team members follow standards for food safety, cleanliness, sanitation, food preparation, service, and holding.
Teach and mentor outlet staff about menus, preparation, and food allergens.
Maintain knowledge of and ensure compliance with departmental and hotel policies and procedures.
Direct training for new hires and maintain ongoing training for existing staff; reevaluate kitchen positions and make changes as needed.
Set standards for food safety, sanitation, cleanliness, and workplace safety.
Set daily priorities and assign production and preparation tasks.
Review daily menu specials and provide feedback to Sous Chefs.
Review banquet event orders and note changes.
Communicate clear direction to staff verbally and in writing.
Take physical inventory of specified food items and requisition daily supplies.
Ensure supplies are received and stored correctly, communicate needs to Purchasing and Storeroom personnel, and verify product quality.
Review equipment needs with Stewarding, ensure cleaning schedules are followed, and ensure equipment is in working order.
Review daily sales and food costs and resolve discrepancies with the Controller.
Ensure excess items are used efficiently.
Manage food costs and labor according to budgetary guidelines and menu costing.
Assist the Stewarding team as needed.