Production Chef

AccorHotel•Miami, FL

4d•Onsite

About The Position

Overall responsibility for the efficient and effective running of the kitchen and food production for all banquet’s functions primarily and all other outlets and stewarding, ensuring operating costs are minimized. The execution of all Novotel Miami Brickell and company policies/procedures. Ensuring that all services provided achieve the established standards, within the agreed budgetary controls. Advise the Culinary Director on all matters relating to the kitchens areas. Ensure a high standard of cleanliness and hygienic practice throughout the kitchens.

Requirements

Overall responsibility for the efficient and effective running of the kitchen and food production for all banquet’s functions primarily and all other outlets and stewarding, ensuring operating costs are minimized.
Execution of all Novotel Miami Brickell and company policies/procedures.
Ensuring that all services provided achieve the established standards, within the agreed budgetary controls.
Advise the Culinary Director on all matters relating to the kitchens areas.
Ensure a high standard of cleanliness and hygienic practice throughout the kitchens.
Assist the Culinary Director in budgeting i.e. food cost, payroll, etc.
Control all overheads/achieve food cost budget throughout the oncoming year/report all variances from actual budget with the reasons and recommendations for remedial action.
Agree with other Food and Beverage department managers on the market potential for food outlets relating to the market competitors and the availability of the product.
In conjunction with the Culinary Director, plan and implement menu design, creating suitable dishes and passing standards recipes to the food & beverage controller for costing.
To work with the Culinary Director, Director of Rooms and General Manager with capital expenditure items for the food and beverage department.
Ensure guest satisfaction with the smooth and effective running of the day-to-day operation.
Maintain control of the standards for purchasing and receiving items.
Manages closely the storeroom and receiving of all food and beverage items and establishes and maintains control of the standards for purchasing and receiving goods.
Test and evaluate products for quality, paying particular attention to yield/holding qualities/market price/wastage usage of leftovers.
Control requisitioning of food quantities, by forecasting volume, to achieve maximum profitability by avoiding over/under production.
Create recipes and production methods.
Compile new restaurants, bars and banquet menus when required.
Constantly inspect all food service sections during service time to ensure that the correct standards are maintained.
Responsible for control of equipment and scheduling maintenance.
Responsible to meet and exceed Novotel Miami Brickell Food standards and concepts.
Responsible to manage and deliver Heartists Dining Room meals as established, and manage the coverage for the shifts, to include overnight employee’s meals.
Works closely with the Catering Manager and F&B/Banquet Manager to discuss and produce banquet meals for all functions in the hotel, using the proper BEOs and F&B procedures.
Plan/organize/control the efficient and effective utilization of all food production staff, especially in scheduling and controlling overtime.
Interview/recruit suitable staff for the operation, in conjunction with human resources and the Culinary Director.
Oversee the training/development of all kitchen heartists by ensuring that effective on and off the job training is carried out.
Be aware of state legislation in employment and industrial relations.
Establish effective and efficient office procedures in handling daily menus/banquet menus/purchase requirements/general correspondence/filing and records.
Manage time and attendance of all kitchen and stewarding heartists.
Perform all duties applicable to a department manager within the hotel.
Actively participate in the critical path task sheet for the food and beverage department.
Conduct/attend all required department meetings.
Manage food and beverage storage, coolers, dry closets, etc.
Manage temporary contracted heartists.
Purchasing and receiving of all culinary items, to include uniforms.
Participates in the Safety Committee.
In charge of the Stewarding department.

Responsibilities

Assist the Culinary Director in budgeting, including food cost and payroll.
Control overheads and achieve food cost budget, reporting variances and recommendations.
Agree with other Food and Beverage department managers on market potential for food outlets.
Plan and implement menu design, creating suitable dishes and passing standard recipes for costing.
Work with the Culinary Director, Director of Rooms, and General Manager on capital expenditure items for the food and beverage department.
Maintain control of standards for purchasing and receiving items.
Manage storeroom and receiving of all food and beverage items, establishing and maintaining control of purchasing and receiving standards.
Test and evaluate products for quality, paying attention to yield, holding qualities, market price, and wastage usage of leftovers.
Control requisitioning of food quantities by forecasting volume to achieve maximum profitability by avoiding over/under production.
Create recipes and production methods.
Compile new restaurants, bars, and banquet menus when required.
Inspect all food service sections during service time to ensure correct standards are maintained.
Responsible for control of equipment and scheduling maintenance.
Meet and exceed Novotel Miami Brickell Food standards and concepts.
Manage and deliver Heartists Dining Room meals as established, and manage coverage for shifts, including overnight employee meals.
Work closely with the Catering Manager and F&B/Banquet Manager to discuss and produce banquet meals for all functions in the hotel, using proper BEOs and F&B procedures.
Plan, organize, and control the efficient and effective utilization of all food production staff, especially in scheduling and controlling overtime.
Interview and recruit suitable staff for the operation, in conjunction with human resources and the Culinary Director.
Oversee the training and development of all kitchen heartists by ensuring effective on and off-the-job training is carried out.
Be aware of state legislation in employment and industrial relations.
Establish effective and efficient office procedures in handling daily menus, banquet menus, purchase requirements, general correspondence, filing, and records.
Manage time and attendance of all kitchen and stewarding heartists.
Perform all duties applicable to a department manager within the hotel.
Actively participate in the critical path task sheet for the food and beverage department.
Conduct/attend all required department meetings.
Manage food and beverage storage, coolers, dry closets, etc.
Manage temporary contracted heartists.
Oversee purchasing and receiving of all culinary items, including uniforms.
Participate in the Safety Committee.
Be in charge of the Stewarding department.