Toro Toro Executive Chef (Full-Time) | InterContinental Miami Downtown

IHG•FL, FL

9d•$110,000 - $115,000•Onsite

About The Position

As the world's largest family of luxury hotels, InterContinental Hotels & Resorts takes great pride in being genuine ambassadors of the brand. Shaped by decades of international know-how and local insights, their passion for luxury travel spans cultures and customs, inspiring them to create warm and sophisticated experiences for those seeking a richer perspective on the world. At InterContinental Hotels & Resorts, the goal is for guests to feel special, cosmopolitan, and In the Know. The InterContinental Miami is a shining star among downtown Miami hotels, featuring premier accommodations, convention, and meeting facilities. Overlooking Biscayne Bay, it provides a secure, inviting environment and has been honored as one of the TOP WORKPLACES of South Florida for nine consecutive years.

Requirements

Completion of a high school diploma or equivalent, and three years of experience as a chef, or equivalent combination of education and culinary/kitchen operations experience.
Carrying or lifting items weighing up to 50 pounds
Moving about the kitchen
Handling food, objects, products and utensils
Bending, stooping, kneeling
Communication skills are utilized a significant amount of time when interacting with others; demonstrated ability to interact with guests, employees and third parties that reflects highly on the hotel, the brand and the Company.
Reading and writing abilities are utilized often when completing paperwork and management reports, ordering and receiving inventory, and giving and receiving instructions.
Mathematical skills, including basic math, budgeting, profit/loss concepts, percentages, and variances are utilized frequently.
Problem solving, reasoning, motivating, organizational and training abilities are used often.
Alcohol awareness certification and/or food service permit or valid health/food handler card as required by local or state government agency.

Nice To Haves

Degree or certificate in culinary arts preferred.

Responsibilities

Manage the operation of the kitchen(s) including food preparation and quality, physical maintenance, and inventory functions to ensure hotel quality standards and revenue goals are met and food and supply costs are controlled.
Manage the day-to-day activities of the Sous Chefs and other culinary personnel to achieve compliance in food preparations, presentation, and quality.
Assist with employee training and scheduling.
Adhere to federal, state and local regulations concerning health, safety, or other compliance requirements, as well as brand standards and local policies and procedures.
Serve as Executive Chef in his/her absence.
Manage of day-to-day operations and assignments of the culinary staff, communicate goals, and assign/schedule work.
Assist with the communication and enforcement of formal policies and procedures.
Recommend and initiate salary, disciplinary, or other staffing/human resources - related actions in accordance with company rules and policies.
Alert management of potentially serious issues.
Oversee methods of preparation, portion sizes, and timeliness of food preparation; control food usage to minimize waste.
Review the following day’s menus and complete requisitions for food and supplies needed from various storerooms; maintain inventory control procedures.
Assist with the regular inventory of food and kitchen supplies; order items as necessary to maintain adequate inventory levels.
Assist the Executive Chef in determining the minimum and maximum stocks of all food, material and equipment.
Assist the Executive Chef in creating and testing new recipes and maintaining updated and accurate documentation and costing of all dishes prepared and sold in the food and beverage facilities.
Assist in developing new menus and concepts to keep up with business and industry trends.
Maintain procedures to (1) ensure the security and proper storage of food and beverage products, kitchen inventory and equipment, (2) replenish supplies, inventory, uniforms, etc. in a timely and efficient manner, and (3) to minimize waste and control costs.
Ensure that all kitchen equipment, including but not limited to sinks, stoves, grills, hoods, coolers, freezers, etc., are in proper operational condition and are cleaned on a regular basis.
Ensure that all kitchen areas and related storerooms are cleaned, mopped, and properly stocked according to anticipated business volume and in accordance with sanitation and health department requirements.
Notify Engineering immediately of any maintenance and repair needs.
Promote teamwork and quality service through daily communication and coordination with other departments.
Assist sales, catering, and banquet staffs with banquets, parties and other special events.
Interact with guests to ensure their total satisfaction.
Interact with vendors to order supplies and equipment and ensure best prices and quality.
Interact with Health Department and other regulatory agencies regarding safety matters and kitchen inspections.
May serve as Manager on Duty or perform other duties as assigned.