Executive Chef

Miami, FL, USA|

Job Overview

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Employee Discounts

Training and Development

flexible schedule

Job Description

This job opportunity is with a reputable restaurant that prides itself on delivering exceptional culinary experiences and maintaining the highest standards of food quality and customer service. The establishment is committed to creating a welcoming environment for guests while upholding rigorous sanitation and cleanliness protocols. As an integral part of the hospitality industry, this restaurant seeks a dedicated Kitchen Manager who will take charge of all kitchen functions, ensuring smooth and efficient operations. The employment type is typically full-time, providing a stable work environment with opportunities for growth. The compensation package is competitive and reflects the responsibilities entailed in managing... Show More

Job Requirements

high school diploma or equivalent
several years of experience in food preparation and kitchen management
knowledge of food safety and sanitation regulations
ability to manage and supervise kitchen staff effectively
strong organizational and multitasking skills
excellent communication and leadership abilities
physical ability to stand for long periods and lift heavy objects
proficiency in inventory and cost control management
familiarity with kitchen equipment and tools
availability to work flexible hours including evenings weekends and holidays

Job Qualifications

high school diploma or equivalent
proven experience in kitchen management or as a head cook
knowledge of food safety standards and practices
experience with inventory management and food cost control
ability to train and supervise kitchen staff
strong leadership and interpersonal skills
ability to develop and implement menu plans
competent in using industry related software and kitchen technology
good problem solving and decision making abilities

Job Duties

promote work and act in a manner consistent with the mission of the restaurant
monitor sanitation practices to ensure that employees follow standards and regulations
maintain appropriate cleaning schedules for kitchen floors mats walls hoods equipment and food storage areas
check the quality of raw or cooked food products to ensure that standards are met
check and maintain proper food holding and refrigeration temperature control points
estimate amounts and costs of required supplies such as food and ingredients
control food cost and usage by following proper requisition of products from storage areas product storage procedures standard recipes and waste control procedures
instruct cooks or other workers in the preparation cooking garnishing or presentation of food
work with restaurant managers to plan and price menu items establish portion sizes and prepare standard recipe cards for all new menu items
supervise or coordinate activities of cooks or workers engaged in food preparation
ensure that all food and products are consistently prepared and served according to the restaurants recipes portioning cooking and serving standards
schedule personnel as required for anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met
inspect supplies equipment or work areas to ensure conformance to established standards
order or requisition food equipment or other supplies needed to ensure efficient operation
ensure that all products are ordered according to predetermined product specifications and received in correct unit count and condition
ensure that deliveries are performed in accordance with the restaurants receiving policies and procedures
determine production schedules and staff requirements necessary to ensure timely delivery of services
check the quantity and quality of received products
determine how food should be presented and create decorative food displays
plan direct or supervise the food preparation or cooking activities of multiple kitchens or restaurants
coordinate planning budgeting or purchasing for all the food operations
analyze recipes to assign prices to menu items based on food labor and overhead costs
prepare and cook foods of all types either on a regular basis or for special guests or functions
meet with sales representatives to negotiate prices or order supplies
make employment and termination decisions including recruiting interviewing hiring evaluating and disciplining kitchen personnel as appropriate
oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis
oversee and ensure that restaurant policies regarding personnel are followed and administer prompt fair and consistent corrective action for any and all violations of company policies rules and procedures
provide orientation of company and department rules policies and procedures to new kitchen employees
oversee the continuous training of kitchen employees on kitchen equipment utensils cleanliness sanitation practices first aid cpr proper lifting and carrying techniques and handling hazardous materials
collaborate with other personnel to plan and develop recipes or menus considering such factors as seasonal availability of ingredients or the likely number of guests
demonstrate new cooking techniques or equipment to staff
ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurants preventative maintenance programs
meet with guests to discuss menus for special occasions such as weddings parties or banquets
prepare all required paperwork including forms reports and schedules in an organized and timely manner
attend all scheduled employee meetings and offers suggestions for improvement
coordinate with and assist fellow employees to meet guests needs and support the operation of the restaurant
fill in for fellow employees where needed to ensure guest service standards and efficient operations

Job Criteria

Experience

Mid Level (3-7 years)

Job Location

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