Chef de Cuisine

Highgate; Miami (FL); On-site; USD 90,000 - 120,000; Full time

Benefits offered by this job

Medical insurance

Dental insurance

Vision insurance

Life insurance

Disability insurance

401(k) Retirement Plan with employer’s

Paid holidays

Paid vacation

Paid sick leave

Employee assistance program (EAP)

Tuition reimbursement

Job summary

Highgate Hotels seeks an experienced Chef de Cuisine for its Miami kitchen, reporting to the Executive Chef. The role combines culinary excellence with strong leadership, cost control, and staff development, ensuring top-quality dishes and consistent guest experiences.

You will manage daily kitchen operations, collaborate with F&B management on menus and pricing, and uphold sanitation standards while delivering exceptional food in a fast-paced environment.

Qualifications

• High school or equivalent education required; degree from a culinary institution preferred.
• Seven to ten years of experience in a high-volume kitchen environment.
• Strong leadership and communication skills; ability to motivate teams.

Responsibilities

• Support the Executive Chef and Sous Chef in all kitchen operations.
• Deliver high-quality food and maintain consistency in taste and presentation.
• Oversee portion control, inventory, and waste management to optimize costs.
• Lead staff, schedule shifts, and ensure proper sanitation and safety practices.
• Coordinate with F&B management on menus, costing, and specials.
• Recruit, train, coach, and evaluate kitchen employees and ensure guest satisfaction.

Skills

Seven to ten years experience

Strong leadership

Excellent knife skills

Local ingredients

Passion for good food

Evenings/weekends availability

Independent work capability

Education

High school or equivalent education

Culinary degree preferred

Tools

ServSafe Food Safety Certification (Manager)

Food Service Card compliant

Job description

Compensation Type

Yearly

Highgate Hotels

Highgate is a leading real estate investment and hospitality management company with over $15 billion of assets under management and a global portfolio of more than 400 hotels spanning North America, Europe, the Caribbean, and Latin America. With a 30-year track record as an innovator in the hospitality industry, this forward-thinking company provides expert guidance through all stages of the property cycle, from planning and development through recapitalization or disposition. Highgate continues to demonstrate success in developing a diverse portfolio of bespoke lifestyle hotel brands, legacy brands, and independent hotels and resorts, featuring contemporary programming and digital acumen. The company utilizes industry-leading revenue management tools that efficiently identify and predict evolving market dynamics to drive outperformance and maximize asset value. With an executive team of seasoned hospitality leaders and corporate offices worldwide, Highgate is a trusted partner for top ownership groups and major hotel brands.www.highgate.com

Location

Inspired by the human condition in its many forms, E11EVEN Club Hotel & Residences were created to promote an exclusive, personal and self-curated way of being. At the Residences, choice surrounds you all day long.

Whether you jetset or prefer to reset, these residences offer moments and experiences that speak to each individual’s taste and preference. Located within the creative and thriving metropolis of Miami, E11even Club Hotel & Residences perfectly reflect the vibrancy of its surroundings, people and culture.

So reimagine yourself here and get to the essence of what living your way, is truly all about.

Overview

The Chef de Cuisine is responsible for supporting the Executive Chef and Sous Chef in all aspects of the kitchen, such as delivering consistently high-quality food, menu plans, collaboration with F&B Management, portion and inventory control, financial responsibility, optimizing staff productivity, and keeping up to date with new products and preparation techniques. This role balances excellent cooking skills with managerial decision-making and team leadership, making it a great role for an experienced and accomplished kitchen professional. A Chef de Cuisine must understand the importance of delivering a consistent high-quality product and experience while achieving revenue targets and managing costs.

Responsibilities

• Ensure exceptional quality of all ingredients, preparation, and plating of food items.
• Control labor and operating expenses through effective planning, budgeting, purchasing decisions, and inventory control while focusing on creative cost control and revenue generation solutions to maximize profit.
• Conduct daily line checks, food reviews, and recipes of the day; ensure that clear feedback is provided to the entire kitchen team and food service staff and management.
• Exhibit culinary talents by personally performing day-to-day tasks, producing key menu items, while leading the staff and managing all food-related functions.
• Deliver the company experience for guests and employees.
• Communicate and reinforce the service vision for the hotel to managers and employees.
• Create an environment at the hotel designed to stimulate all senses through personal services, amenities, and experiences provided by employees.
• Ensure that the hotel delivers the company experience by reviewing hotel operations from the customer’s perspective as well as from a business perspective.
• Work closely with the Executive Chef and Purchasing Manager on costing, production, and control for proper recipe execution and waste management.
• Provide employees with the tools and environment they need to deliver the company experience.
• Develop and implement strategies and practices that support employee engagement.
• Seek out sources of fresh food; monitor all produce and meat for freshness.
• Suggest daily specials that incorporate seasonal or special-order ingredients.
• Maintain product consistency by conducting inspections of seasonings, portion, and appearance of food.
• Ensure that unused food is stored properly to minimize waste and maximize quality.
• Coordinate service with restaurant and banquet operations.
• Manage the daily operation of the kitchen.
• Ensure that proper sanitation practices are followed.
• Ensure proper staffing levels by assisting in the recruiting, interviewing, and hiring of talented kitchen staff members in accordance with E11EVEN Club Hotel & Residences hiring policies.
• Assess the need for and report necessary kitchen repairs.
• Schedule staff based upon forecasted volumes.
• Coordinate the selection, training, coaching, development, motivation, and evaluation of kitchen employees to ensure exceptional food quality and presentation for our guests.
• Step in for other kitchen staff as needed.
• Attend staff and management meetings as needed.
• Other duties as assigned by supervisor or other management.

Qualifications

• High school or equivalent education required. Degree from a recognized culinary institution preferred.
• Seven to ten (7-10) years of experience in a professional, high-volume kitchen, pub, or restaurant environment.
• Strong preference for a chef who already locally sources their ingredients.
• Strong communication skills.
• Strong leadership skills; ability to motivate teams to produce consistently great food.
• Adept at working effectively in high-energy, busy environments and works well under pressure.
• Willing and able to work evenings, weekends, and holidays.
• Can work independently as well as part of a team.
• Passion for good food, local ingredients, and quality customer experiences.
• Excellent knife skills.
• Must love and enjoy working with food.
• Ability to portion control on a large scale.
• Able to deliver and exceed the expectations of a highly demanding clientele.
• Professional appearance and manner; good character to work in a fast-paced team.
• Positive, honest, and energetic work ethic.
• Solid track record of success, demonstrating upward career tracking.
• Able to work ten-hour-plus shifts, with the ability to stand, sit, or walk for extended periods of time.
• Able to grasp, lift, and/or carry up to 50 lbs. as needed.
• Finger/hand dexterity to operate kitchen machinery, knives, etc.
• Able to withstand changes in temperature, occasional smoke, steam, and heat, and work in a confined area.
• Must possess hearing, visual, and sensory abilities to observe and detect emergency situations; also, to distinguish product, taste, texture, temperature, presentation, and preparation.

Licenses or Certificates:

• ServSafe Food Safety Certification (Manager).
• Food Service Card compliant and recognized in the State of Florida.
• Ability to obtain and/or maintain any government required licenses, certificates, or permits.

Benefits

We are pleased to offer to our full-time associates a comprehensive and competitive benefits package designed to support your health, well-being, and financial future.

• Medical insurance, dental insurance, vision insurance, life insurance, short-term and long-term disability insurance401(k) Retirement Plan with employer matching contributions
• Paid holidays
• Paid vacation
• Paid sick leave (provided in accordance with applicable law)
• Employee assistance program (EAP)
• Educational opportunities / Tuition reimbursement
• Paid jury duty leave, personal leave, medical leave, and military leave in accordance with applicable law

For Employees Based in Washington:

• 8 paid holidays per year
• Up to 20 days of paid vacation per year, based on classification and length of service
• Paid Sick & Safe Time accrues at 1 hour for every 30 hours worked, with up to 72 hours of unused time carried over from one anniversary year to the next.

For Employees Based in Colorado:

• 8 paid holidays per year; employees working in the City of Denver receive 64 hours of designated holiday time per calendar year
• Up to 20 days of paid vacation per year, based on classification and length of service
• 6 days or 48 hours of Paid Sick Leave per year, accrued at 1 hour for every 30 hours worked.

For Employees Based in California:

• 8 paid holidays per year
• Up to 20 days of paid vacation per year, based on classification and length of service, capped at 1.5x annual accrual rate; non-supervisory employees working in the City of Los Angeles accrue up to 22 days of Compensated Time Off, based on length of service capped at 192 hours of combined PST and CTO.
• Paid Sick Time accrues at 1 hour for every 30 hours worked, unused time is carried over from one anniversary year to the next up to a maximum of 80 hours; employees working in the City of Los Angeles are provided 40 hours of Paid Sick Time annually on their anniversary, unused time is not carried over from one anniversary year to the next.

Please note that certain benefits described above for associates in Washington, Colorado, and California may vary for associates covered by a Collective Bargaining Agreement (“CBA”). For such associates, eligibility for and the terms and conditions of benefits are governed by the applicable CBA and any applicable plan documents, and may differ from the benefits described above. In the event of any conflict or inconsistency, the terms of the applicable CBA and governing plan documents will control, as applicable.

**The above-referenced benefits do not apply to part-time positions

Posting Date

This job opening was posted on 10/02/2026and will remain open for at least 75 days.