CHEF DE CUISINE FOOD & BEVERAGE OUTLETS - TOWNCENTER

Miami Beach, FL, USA|

Job Overview

Employment Type

Full-time

Benefits

This position has a competitive wage, depending on experience

Job Description

Fisher Island Club Hotel & Resort is an exclusive, members-only luxury resort located on Fisher Island, accessible only by ferryboat or private yacht. This boutique property features a select collection of just 15 historically rich and exquisitely reimagined cottages, villas, and guesthouse suites that provide an intimate and tranquil retreat just steps away from the pristine beach, pool, spa, various dining venues, and marina. Renowned for its exceptional amenities, Fisher Island Club boasts a private beach club with one of the country's few truly secluded beaches, a 15-room all-suite luxury hotel, an award-winning championship golf course, extensive tennis and pickleball courts, two deep-water marinas, a spa, salon, fitness center, the Vanderbilt Theater, an aviary with exotic birds, and even an observatory designed for stargazing. The resort stands out among Miami's luxury destinations for its world-class service and unmatched attention to detail, catering primarily to its discerning residents, members, and guests.

The Chef De Cuisine at Fisher Island Club is a pivotal culinary leadership role within the resort's prestigious culinary department. This full-time position offers a competitive salary commensurate with experience and includes an attractive benefits package with medical and dental coverage, vision insurance, a 401(k) retirement plan, vacation time, paid time off (PTO), short-term disability, life insurance, accidental death and dismemberment (AD&D), free parking, and complimentary meals. The Chef De Cuisine will be entrusted with the creation and oversight of all restaurant menus, focusing on utilizing regional, seasonal, and specialty ingredients to deliver an exceptional dining experience that exemplifies the resort's commitment to refined hospitality.

The role requires collaboration with the Executive Chef and Purchasing Manager for sourcing specialty items and managing food costs efficiently. The Chef De Cuisine is responsible for the planning, preparation, and execution of all culinary operations across various restaurant outlets on the property. This includes monitoring mise en place to ensure adherence to quality standards and precise recipe and plating guidelines. A significant aspect of the position involves maintaining a positive and productive kitchen environment, ensuring the culinary team works cohesively to deliver consistent excellence.

The ideal candidate will have extensive experience in culinary management, with at least a decade in the culinary field, and possess expertise in international cuisine and food cost controls. This leadership role demands a detail-oriented chef with strong organizational and delegation skills, alongside the ability to remain composed under pressure and efficiently manage multiple tasks. The Chef De Cuisine will also play an essential role in mentoring and developing kitchen staff, preparing team members for advancement and ensuring the workforce is motivated, skilled, and aligned with the club's high standards.

Working in a high-paced, upscale resort setting, the Chef De Cuisine will also oversee the setup and execution of special events and buffets, coordinate schedules with restaurant cooks, and accommodate special guest requests to enhance the overall guest experience. This role is fundamental in driving the culinary success and maintaining the esteemed reputation of Fisher Island Club Hotel & Resort as a premier destination in Miami's competitive hospitality market.

Job Requirements

high school diploma or equivalent vocational training certificate
minimum 10 years experience in the culinary field
ability to communicate effectively in English
basic mathematical skills
ability to work all kitchen stations
knowledge of food cost controls
previous culinary management experience
experience with international cuisine
ability to work under pressure
excellent organizational skills
strong leadership and team motivation skills
capacity to maintain high standards of cleanliness and sanitation
compliance with health and safety regulations
ability to adapt and prioritize in a fast-paced environment

Job Qualifications

Specifications: Requirements are representative of minimum levels of knowledge, skills and or abilities, to perform this job successfully
High school diploma or equivalent vocational training certificate
10 years experience in culinary field
Ability to communicate in English with members, co-workers, and management to their understanding
Ability to compute basic mathematical calculations
Ability to work all stations on-line
Previous management experience
Experience in international cuisine
Culinary college degree
Food handling certificate
Sanitation Certificate
Ability to communicate in multiple languages
Ability to perform job functions with attention to detail, speed, and accuracy
Ability to be a clear thinker, remain calm and resolve problems using good judgment
Ability to work well under pressure of meeting production schedules and timelines of food displays
Ability to handle multiple tasks at one time while maintaining a high level of professionalism
Ability to direct, manage and motivate a team
Contribute to the growth and success of the team
Ability to direct performance of kitchen staff and follow up with corrections where needed
Ability to use all senses to ensure quality standards are met
Ability to follow recipes, to increase or decrease recipe as needed
Good knife skills
Can season food properly
Maintain and strictly abide by state sanitation/health regulations and club requirements
Can organize and set up workstation fast and efficiently

Job Duties

Job Overview Create and oversee the execution of the restaurant menu
Use regional and seasonal products, as well as specialty ingredients to create the ultimate dining experience
Work with Executive Chef and Purchasing Manager in the purchase and research of specialty items
Plan, prep, set up and provide quality service in all areas of restaurant production to include, but not limited to all menu items supplied by outlet kitchen
Monitor all mise en places to ensure it is completed to satisfaction of set standards
To ensure each employee will be able to follow established recipe and plating guide provided to exact specification
Maintain and contribute to a positive work environment
Control food and labor cost
Report to: Executive Chef, Executive Sous Chef, F&B Director
Key Relationships: Internal Kitchen staff, stewarding staff, Food and Beverage Service Staff, Purchasing Department, Storeroom, Catering and Engineering
External: Club Members and Visitors
Knowledge of food cost controls
Ability to prioritize, organize, delegate work, and follow through with assigned tasks
Ability to motivate kitchen staff and maintain a cohesive team
Ability to maintain a clean, neat, and organized work environment
Can properly follow all processes that are in place
Can communicate with all internal customers efficiently
Can fill out all requisitions properly
Can follow all rules and regulations in employee handbook properly
Properly rotate product in walk in cooler
Clean and maintain equipment properly
Rotate, label and date all food on station
Ability to work in a fast paced, intense work environment
Chef is responsible for the set up and execution of any special event buffets or dinners
Coordinates scheduling with restaurant cooks