Bourbon Steak Executive Chef

Aventura, FL, USA|Onsite

Job Overview

Employment Type

Full-time

Work Schedule

Flexible

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Employee Discounts

Professional Development

flexible schedule

Job Description

This job opportunity is with a prestigious hotel franchisee, Fontainebleau Development, operating independently from Marriott International, Inc. This establishment provides a luxury hospitality experience at the Bourbon Steak restaurant, located in Aventura, Florida. The restaurant offers a modern American steakhouse ambiance that combines timeless dining with a contemporary twist. Bourbon Steak is renowned for its commitment to quality, featuring an extensive wine list and innovative cocktails, while sourcing ingredients from local farmers and purveyors to showcase the finest regional products. The franchisee maintains full control over employment practices, including hiring, compensation, benefits, and staffing policies, emphasizing a tailored and high-standard workplace environment.

The position available is the Executive Chef for Bourbon Steak, a full-time management role demanding both culinary expertise and leadership capabilities. The Executive Chef is crucial in leading the culinary team, driving new concepts, and maximizing the restaurant's growth and profitability. This role involves direct collaboration with the Executive Leadership to develop menu items that align with the company’s standards and culinary vision. The chef ensures superior food quality, effective food production controls, and comprehensive staffing management while balancing payroll and food costs. With responsibility extending to guest and associate satisfaction, the role not only focuses on culinary excellence but also on operational, financial, and team performance metrics, establishing it as a pivotal position within the hospitality setting.

This leadership role requires the Executive Chef to manage day-to-day kitchen operations, uphold quality standards, and consistently meet customer expectations. They provide direction and motivation to the kitchen management team and subordinates, setting and monitoring performance standards while fostering a positive and efficient work environment. The Executive Chef also oversees the development and standardization of recipes, menu innovation, and compliance with food handling and sanitation regulations. Administrative duties include inventory management, procurement, and cost control. This role demands a strategic mindset capable of problem-solving and analyzing outcomes to drive continuous improvement. Recruiting, training, and mentoring culinary staff, including interns and externs, form an essential part of the responsibilities, alongside conducting performance appraisals and facilitating ongoing professional development. Through effective communication and leadership by example, the Executive Chef nurtures a motivated and skilled culinary team dedicated to delivering exceptional dining experiences in a luxury setting.

Job Requirements

Professional demeanor for luxury environment
Minimum 6 years culinary experience in luxury setting
Minimum 6 years Executive Chef Fine Dining experience with 2 years leadership
Excellent culinary skills
Effective listening and clarifying concerns
Leadership ability to motivate team
Food Service certification mandated by franchise
Degree in Culinary Arts, Hotel and Restaurant Management, or related field
Able to work flexible schedules including holidays and weekends
Ability to perform multiple tasks
Skilled in training and supervising culinary staff
Knowledge of chemical handling and equipment use
Ability to thrive in fast-paced environment
Able to understand and use financial data
Proficient in English communication
Experience with Microsoft Office
Physically fit to lift up to 100 pounds
Ability to stand, walk, reach, and bend throughout shift

Job Qualifications

Degree from accredited university in Culinary Arts, Hotel and Restaurant Management, or related major
Minimum 6 years experience in culinary and quality food production in luxury hotel or restaurant
Minimum 6 years experience as Executive Chef in Fine Dining, with at least 2 years in leadership role
Excellent culinary skills and knowledge of food production techniques
Effective listening and communication skills
Ability to motivate and inspire team through leadership
Food Service certification as required by franchise
Comfortable training, directing, and supervising culinary staff
Knowledge of chemical handling and cleaning techniques
Ability to handle multiple tasks in changing environment
Ability to work with financial data
Proficient in English
Computer literacy including Microsoft Office

Job Duties

Lead kitchen management team
Provide direction for day-to-day operations ensuring quality and customer expectations
Guide and set performance standards for subordinates
Utilize interpersonal and communication skills to lead and motivate team
Establish goals including performance, budget, and team goals
Review staffing levels for service and financial objectives
Manage controllable expenses including food cost and supplies
Analyze information and solve problems
Perform administrative tasks including inventory and purchase orders
Control food production to minimize waste
Ensure compliance with food handling and sanitation standards
Develop and update menus and culinary trends
Standardize and cost recipes
Provide information to executive teams and supervisors
Maintain food handling and sanitation certifications
Prepare and cook foods for special events
Improve service through coaching and feedback
Recruit, interview, and hire staff
Conduct performance appraisals and training
Mentor associates and culinary interns
Ensure ongoing training on guest expectations
Supervise scheduling and conduct pre-shift meetings
Perform other duties as required by senior management