Regional Chef (Airport Restaurants)

Areas USA, Inc • Miami, FL

7d • Onsite

About The Position

A deep passion for creating and serving exceptional food and providing unparalleled service to Guest. This position requires a dynamic and motivated leader who is able to inspire and direct their kitchen team to success. This person should have a strong culinary background and extensive experience in high-volume restaurants, with a minimum of 5 years of experience and at least 3 years as a Kitchen Manager or Head Chef.

As a key member of our management team, the Regional Chef will be responsible for overseeing all aspects of kitchen operations. This includes planning and executing menus, leading the kitchen team, managing food and labor costs, and ensuring compliance with health, safety, and sanitation regulations, as well as HACCP protocols. The Regional Chef must also have a good understanding of inventory management and be able to manage the ordering and stocking of supplies to keep the kitchen operational at all times.

Requirements

• A minimum of 5 years of culinary experience in high volume restaurants
• A minimum of 3 years as a Kitchen Manager or Head Chef
• Strong culinary skills and knowledge of P&L management
• Personable, approachable, and able to lead and motivate a team.
• Good work ethic and strong leadership skills
• Collaborative and able to work well with others.
• Experience in inventory management and conflict resolution
• Serve Safe certified and knowledgeable in HACCP protocols.
• Hands-on approach and attention to detail

Nice To Haves

• A culinary degree is preferred.
• European cuisine experience a plus
• Wine knowledge a plus

Responsibilities

• Lead, manage, and oversee the daily operations of the kitchen, ensuring smooth and efficient daily operations, overseeing all cooking and preparation, managing the kitchen staff, and ensuring that all orders are accurately and promptly prepared to meet high standards of quality and service.
• Plan and execute menus, special events, and promotions, developing and executing creative and innovative menus that showcase the restaurant's culinary offerings and reflect industry trends and customer preferences. Plan and execute special events and promotions that drive traffic, increase sales, and enhance the restaurant's reputation.
• Lead and motivate the kitchen team by creating a positive and productive work environment, providing regular training and development opportunities, setting clear performance expectations, and recognizing and rewarding success.
• Manage food and labor costs to ensure the kitchen operates within budget, including controlling food waste, negotiating with suppliers, and implementing cost-saving measures.
• Stay current with industry trends, techniques, and innovations to enhance the restaurant's menu offerings and maintain a competitive edge, including attending culinary events, conferences, and workshops, and engaging in ongoing professional development.
• Ensure compliance with all health, safety, and sanitation regulations, as well as HACCP protocols, including conducting regular kitchen inspections, maintaining cleanliness and organization, and ensuring that all food preparation and storage practices are in compliance with regulations.
• Manage the kitchen's inventory and ordering of supplies to ensure the kitchen is well-stocked and operational at all times, including conducting regular inventory checks, forecasting supply needs, and placing orders as needed.
• Resolve conflicts that may arise within the kitchen and communicate effectively with all kitchen staff and other departments within the restaurant, including mediating disputes, facilitating open and honest communication, and ensuring that all kitchen staff understand and follow company policies and procedures.

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: No Education Listed