Chef de Cuisine – All Day Dining - Garni

Pier Sixty-Six; Fort Lauderdale (FL); On-site; USD 60,000 - 80,000; Full time

Benefits offered by this job

Group medical, dental, vision benefits

Paid time off

401(k) plan with company match

Complimentary team member meals

Job summary

Pier Sixty-Six in Fort Lauderdale is seeking a Chef de Cuisine to lead culinary operations, focusing on exceptional dining experiences. The role involves developing new menu items, supervising the kitchen staff, and maintaining high culinary standards.

Ideal candidates have a culinary degree and leadership experience in a dynamic restaurant environment. Enjoy competitive wages and comprehensive benefits while contributing to unparalleled guest experiences in a luxurious resort setting.

Qualifications

• Minimum 2 years of experience in culinary or related professional area.
• Strong leadership and interpersonal skills.

Responsibilities

• Develop and create new menu items.
• Supervise kitchen operations and staff.
• Ensure compliance with food safety standards.
• Lead culinary teams to achieve performance goals.

Skills

Culinary expertise

Team leadership

Food safety compliance

Menu planning

Education

2-year degree in Culinary Arts

High school diploma or GED

Job description

South Florida’s beacon of hospitality, Pier Sixty-Six Resort, returned to Fort Lauderdale. From the famed superyacht marina to the iconic spires of the rotating Pier-Top lounge, a new world of elevated experiences is set to unfold around it. The lush 32-acre waterfront enclave is home to the extraordinary luxury resort hosting 325 guest rooms, suites, and villas, plus an exclusive collection of 91 Private Resort Residences, 12 restaurants and lounges, a luxurious spa, curated pool options, and a waterfront promenade with retail and dining. Every space is impeccably designed to both inspire and relax. All are met with exceptional service and refined touches, resulting in extraordinary experiences. The Resort assembles over 600 diverse and talented Team Members to bring Pier Sixty-Six to life and create a new legacy by providing memorable experiences and stellar service to our guests and residents. We aspire to create a caring culture for our team, with state‑of‑the‑art facilities, a first‑class employee dining room, and most importantly, a focus on you as an individual, including your welfare and well‑being. Pier Sixty‑Six invites dedicated, energetic, and polished hospitality enthusiasts eager for growth and stardom to join our team and enjoy highly competitive wages, comprehensive benefits, and a culture that honors and respects you.

We currently have an opportunity for a well‑rounded and seasoned Chef de Cuisine – Garni to join our Pier Sixty‑Six Resort team! Focusing on our All‑Day Dining, the chef will drive the culinary experience toward excellence to bring exceptional cuisine directly to our guests.

Responsibilities

Ensuring Culinary Standards and Responsibilities are Met

• Develop, design, or create new applications, ideas, relationships, systems, or products, including artistic contributions for restaurant.
• Supervise restaurant kitchen shift operations and ensure compliance with all Food & Beverage policies, standards and procedures.
• Maintain food preparation handling and correct storage standards.
• Recognize superior quality products, presentations and flavor.
• Plan and manage food quantities and plating requirements for the restaurant.
• Communicate production needs to key personnel.
• Assist in developing daily and seasonal menu items for the restaurant.
• Ensure compliance with all applicable laws and regulations.
• Follow proper handling and right temperature of all food products.
• Estimate daily restaurant production needs.
• Prepare and cook foods of all types, either on a regular basis or for special guests or functions.
• Check the quality of raw and cooked food products to ensure that standards are met.
• Determine how food should be presented and create decorative food displays.

Leading Discipline Teams

• Supervise and coordinate activities of cooks and workers engaged in food preparation.
• Utilize interpersonal and communication skills to lead, influence, and encourage others; advocate sound financial/business decision making; demonstrate honesty/integrity; lead by example.
• Lead shift teams while personally preparing food items and executing requests based on required specifications.
• Supervise and manage restaurant kitchen employees. Manage all day‑to‑day operations. Understand employee positions well enough to perform duties in employees’ absence.
• Encourage and build mutual trust, respect, and cooperation among team members.
• Serve as a role model to demonstrate appropriate behaviors.
• Ensure and maintain the productivity level of employees.
• Ensure employees are cross‑trained to support successful daily operations.
• Ensure employees understand expectations and parameters.
• Establish and maintain open, collaborative relationships with employees and ensure employees do the same within the team.

Maintaining Restaurant Goals

• Set and support achievement of kitchen goals including performance goals, budget goals, team goals, etc.
• Develop specific guidance and plans to prioritize, organize, and accomplish daily kitchen operations work.
• Understand the impact of kitchen operation on the overall property financial goals and objectives and manage to achieve or exceed budgeted goals.
• Effectively investigate, report and follow‑up on employee accidents.
• Know and implement company safety standards.

Ensuring Exceptional Customer Service

• Provide services that are above and beyond for customer satisfaction and retention.
• Manage day‑to‑day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
• Improve service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
• Set a positive example for guest relations.
• Emphasize guest satisfaction during all departmental meetings and focus on continuous improvement.
• Empower employees to provide excellent customer service.
• Handle guest problems and complaints.
• Interact with guests to obtain feedback on product quality and service levels.

Managing and Conducting Human Resource Activities

• Identify developmental needs of others and coach, mentor, or otherwise help others to improve their knowledge or skills.
• Participate in training restaurant staff on menu items including ingredients, preparation methods and unique tastes.
• Manage employee progressive discipline procedures.
• Participate in the employee performance appraisal process, providing feedback as needed.
• Use all available on the job training tools for employees.
• Assist as needed in the interviewing and hiring of employee team members with appropriate skills.

Additional Responsibilities

• Provide information to supervisors, co‑workers, and subordinates by telephone, in written form, e‑mail, or in person.
• Analyze information and evaluate results to choose the best solution and solve problems.
• Attend and participate in all pertinent meetings.
• Control labor and operating expenses through effective planning, budgeting, purchasing decisions, policy making, and inventory control while focusing on creative cost control and revenue generation solutions to maximize profit in the division and hotel.
• Recognize and maintain relationships with regular guests and cultivate relationships with new patrons through effective marketing and personal relationships.
• Communicate with employees and managers to ensure operational needs are met and attend regular operational meetings to ensure effective coordination and cooperation between departments. Champion change and be a role model for innovation.

Leading Kitchen Operations

• Lead kitchen management team.
• Provide direction for all day‑to‑day operations.
• Provide guidance and direction to subordinates, including setting performance standards and monitoring performance.
• Utilize interpersonal and communication skills to lead, influence, and encourage others; advocate sound financial/business decision‑making; demonstrate honesty/integrity; lead by example.
• Encourage and build mutual trust, respect, and cooperation among team members.
• Serve as a role model to demonstrate the highest level of professional behaviors.
• Ensure property policies are administered fairly and consistently.
• Review staffing levels to ensure that guest service, operational needs and financial objectives are met.
• Establish and maintain open, collaborative relationships with employees and ensure employees do the same within the team.
• Solicit employee feedback, utilize an “open door” policy and review employee satisfaction results to identify and address employee problems or concerns.
• Supervise and coordinate activities of cooks and workers engaged in food preparation.
• Promote an atmosphere of continual innovation and improvement.
• Effectively plan and execute activations and events.

Setting and Maintaining Goals for Culinary Function and Activities

• Develop and implement guidelines and control procedures for purchasing and receiving areas.
• Establish goals including performance goals, budget goals, team goals, etc.
• Communicate the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety.
• Manage department controllable expenses including food cost, supplies, uniforms, and equipment.
• Participate in the budgeting process for areas of responsibility.

Qualifications

• High school diploma or GED; 2 years’ experience in culinary, food and beverage, or related professional area.
• 2‑year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related professional area.

Benefits

• Group medical, dental, vision, life, and disability benefits.
• Participation in a pre‑tax flexible benefit plan for healthcare and dependent care reimbursement.
• An employee assistance program.
• Paid time off/sick time.
• Participation in a 401(k) plan with a company match.
• Complimentary team member meals.
• Complimentary room nights at CoralTree Hospitality managed properties.

Join us in creating unforgettable experiences for our guests, building vibrant communities, and shaping the future of travel and hospitality.