Job Overview
Employment Type
Full-time
Work Schedule
Flexible
Weekend Shifts
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Professional Development
team events
Job Description
The Shelborne by Proper is a landmark hotel located in the vibrant city of Miami, renowned for its iconic beachfront setting and distinguished Art Deco architecture. Recently, the hotel underwent an extensive and meticulous restoration that pays homage to its storied past while integrating modern luxury and sophistication. The revitalized property, echoing the original designs of celebrated architects Morris Lapidus and Igor Polevitzky from 1940, successfully merges historical charm with contemporary amenities. The Shelborne offers guests a unique blend of heritage aesthetics and upscale comfort, making it a distinguished destination for travelers seeking both cultural richness and modern convenience.
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Job Requirements
- Culinary degree or equivalent professional training
- Minimum 3 years culinary leadership experience
- At least 1 year as a Sous Chef or similar role
- Experience in high-volume kitchen settings
- Knowledge of food safety and hygiene standards
- Ability to supervise and train staff
- Strong culinary and cooking skills
- Leadership and team management abilities
- Effective communication skills
- Organizational skills
- Inventory management experience
- Ability to work under pressure
- Flexibility to work evenings, weekends, and holidays
- Ability to stand for long periods
- Ability to lift up to 50lbs
- Ability to work in hot and noisy conditions
Job Qualifications
- Culinary degree or equivalent professional training
- 3+ years of culinary leadership experience
- 1-2 years in a Sous Chef or similar role
- Proven experience in high-volume kitchen operations
- Expertise in menu preparation and food presentation
- Strong understanding of food safety and hygiene standards
- Experience managing kitchen staff and operational efficiency
- Strong culinary expertise and cooking techniques
- Excellent leadership and team management skills
- Ability to handle high-pressure situations
- Strong communication skills
- Exceptional organizational skills
- Proficiency in inventory management and food cost control
- Ability to adapt to menu changes creatively
Job Duties
- Support the Executive Sous Chef in overseeing day-to-day kitchen operations
- Supervise kitchen staff including line cooks and prep cooks
- Maintain a clean and safe kitchen environment
- Coordinate preparation and service during peak hours
- Step into leadership roles in Executive Sous Chef's absence
- Assist with training new kitchen staff
- Provide ongoing feedback to staff
- Ensure adherence to food safety guidelines
- Assist in scheduling kitchen shifts
- Oversee preparation and cooking of menu items
- Ensure consistency in taste, quality, and presentation
- Manage food preparation stations efficiently
- Assist in developing new menu items
- Ensure all dishes meet food safety and presentation standards
- Help monitor kitchen inventory and supplies
- Assist in managing food orders and costs
- Conduct regular inventory checks
- Maintain proper storage of ingredients
- Adhere to food safety protocols
- Ensure regular cleaning and maintenance of kitchen equipment
- Monitor health and safety standards
- Conduct daily food storage inspections
- Ensure delivery of high-quality meals
- Address guest concerns professionally
- Collaborate with front-of-house team
- Accommodate special dietary requests
- Communicate effectively with kitchen and dining teams
- Assist in coordinating special events and catering
- Participate in pre-service meetings
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
Restaurants and hotels use OysterLink to hire.
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