Job Overview
Compensation
Type:
Salary
Rate:
Range $63,600.00 - $87,000.00
Work Schedule
Flexible
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Training and Development
flexible scheduling
Job Description
JW Marriott Turnberry Miami Resort & Spa is a distinguished luxury resort located in Aventura, Florida, known for its elegant accommodations, exquisite dining experiences, and outstanding guest services. As part of the prestigious Marriott International brand, this resort offers guests a combination of modern sophistication and natural beauty, featuring world-class amenities including championship golf courses, state-of-the-art spa facilities, multiple dining options, and stunning views of the Miami coastline. The resort prides itself on delivering exceptional service and memorable experiences to every guest, making it a sought-after destination for travelers seeking both relaxation and luxury.
The Chef de Cuisine positio... Show More
The Chef de Cuisine positio... Show More
Job Requirements
- Six to seven years experience in quality food production in a luxury hotel or freestanding restaurant
- Three plus years Sous Chef experience in quantity food production in a luxury hotel or freestanding restaurant
- Excellent culinary skills and knowledge of food production techniques
- Must be effective at listening to, understanding, and clarifying concerns and issues raised by coworkers and guests
- Must motivate and inspire team through leadership
- Effective at handling problems in the workplace, including anticipating, preventing, identifying, and solving problems as necessary
- Ability to communicate in English
- Knowledge of proper chemical handling, cleaning techniques and use of equipment, machinery
- Ability to work flexible schedules including holidays and weekends
- Able to handle a multitude of tasks in an intense, ever-changing environment
- Works well, maintains composure and objectivity in stressful, high-pressure situations
- Able to work with and understand financial information and data, and basic arithmetic functions
- Able to work in a fast paced environment
- Medium work - exerting up to 50 pounds of force occasionally, and/or 20 pounds of force constantly to lift, carry, push, pull, or otherwise move objects and push carts weighing up to 200 pounds
- Requires standing/walking/reaching and bending throughout shift
Job Qualifications
- American Culinary Federation (ACF) certification as Restaurant Chef or culinary degree from recognized culinary institute and equivalent experience
- Excellent culinary skills and knowledge of food production techniques
- Ability to communicate in English
- Knowledge of proper chemical handling, cleaning techniques and use of equipment and machinery
- Ability to work flexible schedules including holidays and weekends
- Able to handle a multitude of tasks in an intense, ever-changing environment
- Works well, maintains composure and objectivity in stressful, high-pressure situations
- Able to work with and understand financial information and data, and basic arithmetic functions
- Six to seven years experience in quality food production in a luxury hotel or freestanding restaurant
- Three plus years Sous Chef experience in quantity food production in a luxury hotel or freestanding restaurant
Job Duties
- Approach all encounters with guests and team members in a friendly, service oriented manner
- Ensure equipment and kitchen cleanliness
- Supervise and schedule team members, holding pre-shift meetings
- Assure that all team members have all food items prepared to proper specifications in a timely manner
- Maintain refrigerator and kitchen in clean, organized manner, with all food items labeled and dated, to facilitate the high volume production necessary to achieve company goals
- Maintain an effective training program for all team members to ensure time can be productive
- Keep production of food at an adequate level, which does not result in excessive leftovers and waste
- Motivate team members and inspire
- Develop new menus and stay up to date with current culinary trends
- Develop, standardize, cost and collaborate recipes into the Hotel's standard format binders
- Supply own basic tools of the trade i.e. Chef's knife, paring knife, peeler
- Any other reasonable duties as required by management
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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