Chef de Cuisine

Grove Bay Hospitality Group; Miami (FL); On-site; USD 70,000 - 95,000; Full time

Benefits offered by this job

Health insurance

Advancement opportunities

Paid time off

Training & development

Vision insurance

Company parties

Dental insurance

Employee discounts

Tuition assistance

Job summary

Beauty & the Butcher in Coral Gables seeks a talented Chef de Cuisine to lead kitchen operations. Plan, prep, and provide quality service while directing Sous Chefs, Supervisors, and Line Cooks. Maintain sanitation and ensure adherence to recipes and line-ups for daily service.

The role requires 2–3 years as a Sous Chef/Restaurant Chef in a 5-star setting, strong English communication, and a culinary degree. A 12-hour shift, on-site work, and opportunities for development are offered.

Qualifications

• Essential: High School diploma or equivalent vocational training.
• Essential: Culinary college degree.
• Essential: Management or supervisory experience.
• Essential: 2–3 years as Sous Chef or Restaurant Chef at a 5-star restaurant.
• Essential: Food handling certificate.
• Essential: English communication with guests and staff.
• Essential: Basic math and legible communication.
• Desirable: Sanitation certificate.

Responsibilities

• Plan, prep, set up and provide quality service per standards.
• Direct, train and monitor Sous Chefs and Line Cooks.
• Maintain cleanliness and sanitation of work areas and equipment.
• Lead daily line-ups and ensure adherence to procedures.

Skills

Attention to detail

Time management

Team leadership

Communication

Food safety

Plating & presentation

Problem solving

Adaptability

Education

High School Diploma

Culinary College Degree

Job description

Internal: Kitchen Staff, Stewarding Staff, F&B Staff, Purchasing Department, Storeroom, Engineering, Catering Staff, Conference Services Staff.

Benefits

• Health insurance
• Opportunity for advancement
• Paid time off
• Training & development
• Vision insurance
• Company parties
• Dental insurance
• Employee discounts
• Tuition assistance

Beauty & the Butcher, located in Coral Gables, is seeking a talented Chef De Cuisine to join the team!

JOB OVERVIEW

Plan, prep, set up, and provide quality service in restaurant food service for menu items and specials in accordance with standards and plating guide specifications. Direct, train, and monitor the performance of Sous Chefs, Supervisors, and Line Cooks. Maintain organization, cleanliness, and sanitation of work areas and equipment. Ensure all employees attend daily line-ups and always follow standards and procedures.

KEY RELATIONSHIP

• Internal: Kitchen Staff, Stewarding Staff, F&B Staff, Purchasing Department, Storeroom, Engineering, Catering Staff, Conference Services Staff.
• External: Guests/Visitors, Food Vendors, Equipment Repair Company Personnel, Health Department Inspectors.

STANDARD SPECIFICATIONS

Requirements represent minimum levels of knowledge, skills, and/or abilities. To perform this job successfully, the incumbent will possess the abilities or aptitudes to perform each duty proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to the health and safety of themselves, other employees, or guests.

Qualifications

Essential

• High school diploma or equivalent vocational training certificate
• Culinary College Degree
• Previous Management/Supervisory experience
• 2-3 years experience as a Sous Chef or Restaurant Chef at a 5-star restaurant
• Food handling certificate
• Ability to communicate in English with guests, co-workers, and management to their understanding
• Ability to compute basic mathematical calculations
• Ability to provide legible communication

Desirable

• Sanitation certificate

Skills

Essential

• Ability to perform job functions with attention to detail, speed, and accuracy.
• Ability to prioritize, organize, and delegate work assignments.
• Ability to be a clear thinker, analyze and resolve problems, exercising good judgment.
• Ability to work well under pressure to meet production schedules and timelines for guests.
• Ability to maintain good coordination.
• Ability to transport cases of received goods to the workstations, pots, and food pans from storage/prep areas to the serving line.
• Ability to work a 12-hour shift, 5 days per week, in hot, noisy, and sometimes close conditions.
• Ability to work with all products and food ingredients involved.
• Ability to use all senses to ensure quality standards are met.
• Ability to differentiate dates
• Ability to operate, clean, and maintain all equipment required in job functions.
• Ability to supervise, train, and direct employees; give corrections when needed.
• Ability to plan and produce centerpiece displays and banquet trays and make buffets.
• Ability to comprehend and follow recipes.
• Ability to expand and condense recipes.
• Ability to produce creative and artistic food work.
• Ability to perform job functions with minimal supervision.
• Ability to work cohesively with co-workers as part of a team.
• Ability to motivate staff and maintain a cohesive team.
• Ability to promote positive relations with all individuals.
• Ability to meet datelines.

ESSENTIAL JOB FUNCTIONS

• Maintain and strictly abide by current sanitation/health regulations and restaurant requirements.
• Maintain complete knowledge of and comply with all departmental/restaurant policies and procedures.
• Maintain complete knowledge of correct equipment maintenance and use; use equipment and tools only as intended, properly, and safely.
• Meet with the Executive Chef to review schedules, assignments, anticipated business levels, changes, and other information on job performance.
• Ensure that staff reports as scheduled; document any late or absent employees.
• Coordinate breaks for assigned staff.
• Prepare and assign production and prep work for all staff to complete and review priorities.
• Communicate additions or changes to the assignments as they arise throughout the shift. Identify situations that compromise the department’s standards and delegate these tasks.

Complete opening duties

• Set up workstation with required mise en place, tools, equipment and supplies according to standards.
• Inspect the cleanliness and working condition of all tools, equipment, and supplies and ensure they comply with standards.
• Check production schedule and pars.
• Establish priority items for the day.
• Inform the Chef de Cuisine of any supplies that must be requisitioned for the day’s tasks.
• Transport supplies from the storeroom and stock in designated areas.
• Inspect the cleanliness and organization of the banquet kitchen and workstations; rectify any deficiencies.
• Start prep work and production of items needed for the day.
• Prepare all dishes following recipes and yield guides, according to department standards.
• Inform the Executive Chef of any shortages before the item runs out.
• Monitor staff performance and ensure all procedures are completed according to department standards; rectify deficiencies with respective personnel.
• Assist staff wherever required to ensure optimum service to guests.
• Ensure that restaurant Service Staff are informed of the menu items and the amount available for the meal period and functions.
• Communicate any assistance needed during busy periods to the Executive Sous Chef to ensure optimum service to guests.
• Inform the Executive Sous Chef of any excess items that can be used in daily specials or elsewhere.
• Maintain production charts according to department standards.
• Minimize waste and maintain controls to attain forecasted food costs.
• Disinfect and sanitize cutting boards and worktables.
• Transport empty, dirty pots and pans to the pot wash station.
• Direct and assist stewards to make clean-up a more efficient process.
• Breakdown workstation and complete closing duties according to department standards:
• Return all food items to the proper storage areas
• Rotate all returned product
• Wrap, cover, label, and date all items being put away
• Straighten up and organize all storage areas
• Clean up and wipe down food prep areas, reach-ins/walk-ins and shelves
• Return all unused and clean utensils/equipment to the specified locations
• Ice down hot items from the steam table so they cool quickly
• Turn off all equipment not needed for the next shift
• Restock items that were depleted during the shift
• Ensure all line cooks' assignments are completed before they sign out
• Review the status of work and follow-up actions required with the Executive Chef before leaving.
• Document pertinent information in the logbook.
• Successful completion of the training/certification process.
• Write schedules according to the forecasted budget and have them approved by the Executive Chef.
• Provide feedback to staff on their performance/ handle disciplinary problems, and counsel employees per standards.
• Conduct scheduled performance appraisals.
• Interview and hire new personnel according to the policies.
• Interact with customers to personalize the menu for events. For future reference, keep menus in a file with details, recipes, etc.
• Menu tasting for the restaurant.
• Review Guest feedback periodically.
• Ensure that defects are addressed and that quality improvement processes are in place to continuously improve our products and services.
• Review financials periodically to ensure we meet or exceed all departmental revenue golds by maximizing all opportunities.

KITCHEN FUNCTIONS

• Conduct a daily line-up; cover the fundamental and corporate commitment to excellence.
• Ensure quality at all times.
• Follow through with paperwork on time.
• Attend Sous chef meetings, leaders meetings, etc.
• Build a professional relationship with the restaurant and FOH managers, communicate daily, and follow through with any problems.
• Schedule correctly and ensure there is no unapproved Overtime.
• Ensure that plating and recipe guides are followed and that all food items are consistent.
• Ensure the work area is kept clean and safe.
• Ensure that all employees are allowed a 30-minute break.
• List production and assign specific job tasks.
• Ensure that all the departments under your responsibility work together and that there is no wasted time or re-work.
• Adjust standard production quantities depending on the forecasted business.
• Ensure all requisitions are closed out and signed by the Sous Chef.
• Ensure a daily inventory of all meat, fish, produce, and freezer items is kept.
• All perishable food items must be wrapped and dated.
• Document all tardiness and absences on the day of the occurrence.
• Review documentation with the respective employees promptly and follow progressive discipline procedures.
• Check all line employees mise-en-place and verify that the line is ready for service.
• Spot-check that menu items are being produced to standards.
• Monitor all staff to ensure that they perform to their standards of service.
• Follow all restaurant procedures and policies.
• Give Positive feedback to staff to maintain performance and address behavior, not personality.
• Be on time, ready to work, and set an example for all employees.

SECONDARY FUNCTIONS

• Follow the maintenance program and cleaning schedule
• Perform duties in other areas of the kitchen as assigned
• Attend gourmet shows, food and wine meetings
• Perform at special events and off-premise functions
• Research new products, menu items, and display presentations
• Assist in the employee selection process.

NOTE

A review of this description has excluded the marginal functions of the position that are incidental to the performance of fundamental job duties. All duties are requirements for essential job functions.

This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position. Employees will be required to perform any other job-related duties assigned by their supervisor. This document does not create an employment contract, implied or otherwise, other than an “at will” employment relationship.

Grove Bay is an E-Verify and equal opportunity employer; you must show proof of eligibility to work in the U.S.