Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $96,771.52 - $119,449.45
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Professional development opportunities
Flexible work schedule
Job Description
The Shelborne by Proper is a distinguished beachfront hotel located in Miami, celebrated for its stunning 1940 Art Deco architecture initially designed by renowned architects Morris Lapidus and Igor Polevitzky. This iconic hotel has recently undergone a comprehensive restoration, combining respect for its historic charm with the finest elements of modern luxury. The property today offers guests a unique experience that reflects both its architectural heritage and contemporary sophistication through beautifully reimagined interiors and carefully curated guest amenities. Positioned as a premier destination in Miami, The Shelborne introduces four new vibrant food and beverage venues tailored for warm climate dining,... Show More
Job Requirements
- Culinary degree or equivalent experience in high-volume kitchen operations
- Minimum 5-7 years of experience in a leadership role with at least 2-3 years as an Executive Chef or in a similar capacity
- Proven success in managing kitchen operations food quality control and profitability in a high-volume hospitality setting
- Extensive knowledge of food safety regulations kitchen management menu development and cost control practices
Job Qualifications
- Culinary degree or equivalent experience in high-volume kitchen operations
- Minimum 5-7 years of experience in a leadership role with at least 2-3 years as an Executive Chef or in a similar capacity
- Proven success in managing kitchen operations food quality control and profitability in a high-volume hospitality setting
- Extensive knowledge of food safety regulations kitchen management menu development and cost control practices
- Excellent leadership and management skills with a proven ability to inspire mentor and develop a diverse team
- Strong expertise in culinary techniques food preparation and kitchen operations
- Deep understanding of food cost management inventory control and budget forecasting
- Ability to design innovative menus that blend creativity with operational efficiency
- Strong problem-solving decision-making and organizational skills with the ability to manage multiple priorities under pressure
- Excellent communication and interpersonal skills to effectively interact with both kitchen staff and other hotel departments
Job Duties
- Lead all culinary operations with a focus on maintaining the highest quality standards and consistency across all food offerings
- Develop and enforce operational procedures to ensure efficient kitchen functioning from food preparation to final plating and service
- Oversee kitchen production during peak hours to ensure timely service while maintaining quality
- Innovate and drive culinary initiatives that keep the property at the forefront of the market while maintaining cost-effective operations
- Foster a culture of teamwork and high performance ensuring smooth day-to-day operations and a positive working environment for kitchen staff
- Design and create dynamic seasonal menus that reflect current culinary trends local flavors and the hotel's brand identity while ensuring appeal to diverse guest preferences
- Collaborate with the Food & Beverage Director and other key stakeholders to develop new food concepts that align with overall hotel objectives and guest experience strategies
Job Location
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