Chef de Cuisine – All Day Dining - Garni

CoralTree Hospitality; Fort Lauderdale (FL); On-site; USD 60,000 - 80,000; Full time

Benefits offered by this job

Group medical, dental, vision benefits

401(k) plan with company match

Complimentary room nights at CoralTree properties

Paid time off/sick time

Job summary

CoralTree Hospitality is seeking a skilled Chef de Cuisine for our Pier Sixty-Six Resort in Fort Lauderdale, Florida. The role involves leading kitchen operations, developing menus, and ensuring high culinary standards. The chef will manage staff, drive financial performance, and create exceptional dining experiences for our guests.

Qualified candidates should possess a culinary degree and experience in food and beverage operations. We offer competitive benefits and opportunities for professional growth within our company.

Qualifications

• Experience in culinary, food and beverage, or related professional area.
• Ability to manage kitchen operations effectively.
• Strong leadership and interpersonal skills.

Responsibilities

• Ensure culinary standards and responsibilities are met.
• Supervise kitchen staff and manage operations.
• Develop and design new menu items.
• Provide exceptional customer service.

Skills

Culinary arts

Team leadership

Customer service

Menu development

Education

2-year degree in Culinary Arts

High school diploma or GED

Job description

Position Overview

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, delivering exceptional cuisine directly to our guests. The Restaurant Chef works across disciplines to deliver an exceptional experience and is accountable for the overall success of the daily kitchen operations. The role manages food‑related functions, continuously improves guest and employee satisfaction, maximizes financial performance, and ensures a consistent, high‑quality product is produced. The Chef will supervise all kitchen areas, guide and develop staff, maintain food standards, and work with the Executive Chef of Resort Dining to recruit, train, and create menus. Additional responsibilities include supporting other F&B outlets as needed.

Responsibilities

Ensuring Culinary Standards and Responsibilities are Met

• Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions for restaurant.
• Supervises restaurant kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.
• Maintains food preparation handling and correct storage standards.
• Recognizes superior quality products, presentations and flavor.
• Plans and manages food quantities and plating requirements for the restaurant.
• Communicates production needs to key personnel.
• Assists in developing daily and seasonal menu items for the restaurant.
• Ensures compliance with all applicable laws and regulations.
• Follows proper handling and right temperature of all food products.
• Estimates daily restaurant production needs.
• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
• Checks the quality of raw and cooked food products to ensure that standards are met.
• Determines how food should be presented and creates decorative food displays.

Leading Discipline Teams

• Supervises and coordinates activities of cooks and workers engaged in food preparation.
• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
• Leads shift teams while personally preparing food items and executing requests based on required specifications.
• Supervises and manages restaurant kitchen employees, handling all day‑to‑day operations and understanding employee positions well enough to perform duties in employees' absence.
• Encourages and builds mutual trust, respect, and cooperation among team members.
• Serving as a role model to demonstrate appropriate behaviors.
• Ensuring and maintaining the productivity level of employees.
• Ensuring employees are cross‑trained to support successful daily operations.
• Ensures employees understand expectations and parameters.
• Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.

Maintaining Restaurant Goals

• Sets and supports achievement of kitchen goals including performance goals, budget goals, team goals, etc.
• Developing specific guidance and plans to prioritize, organize, and accomplish daily kitchen operations work.
• Understands the impact of kitchen operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals.
• Effectively investigates, reports and follows‑up on employee accidents.
• Knows and implements company safety standards.

Ensuring Exceptional Customer Service

• Provides services that are above and beyond for customer satisfaction and retention.
• Manages day‑to‑day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
• Sets a positive example for guest relations.
• Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.
• Empowers employees to provide excellent customer service.
• Handles guest problems and complaints.
• Interacts with guests to obtain feedback on product quality and service levels.

Managing and Conducting Human Resource Activities

• Identifies the developmental needs of others and provides coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
• Participates in training restaurant staff on menu items including ingredients, preparation methods and unique tastes.
• Manages employee progressive discipline procedures.
• Participates in the employee performance appraisal process, providing feedback as needed.
• Uses all available on‑the‑job training tools for employees.
• Assists as needed in the interviewing and hiring of employee team members with appropriate skills.

Additional Responsibilities

• Provides information to supervisors, co‑workers and subordinates by telephone, in written form, e‑mail, or in person.
• Analyzes information and evaluates results to choose the best solution and solve problems.
• Attends and participates in all pertinent meetings.
• Controls 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.
• Maintains visible operation, recognizes and maintains relationships with regular guests, and cultivates relationships with new patrons through effective marketing and personal relationships.
• Communicates with employees and managers to ensure operational needs are met and attends regular operational meetings to ensure effective coordination and cooperation between departments. Is a champion of change and a role model for innovation.

Leading Kitchen Operations

• Leads kitchen management team.
• Provides direction for all day‑to‑day operations.
• Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision‑making at the direction of Executive Chef; demonstrates honesty/integrity; leads by example.
• Encourages and builds mutual trust, respect, and cooperation among team members.
• Serves as a role model to demonstrate the highest level of professional behaviors.
• Ensures property policies are administered fairly and consistently.
• Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
• Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
• Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.
• Supervises and coordinates activities of cooks and workers engaged in food preparation.
• Promotes an atmosphere of continual innovation and improvement.
• Effectively plans and executes activations and events.

Setting and Maintaining Goals for Culinary Function and Activities

• Develops and implements guidelines and control procedures for purchasing and receiving areas.
• Establishes goals including performance goals, budget goals, team goals, etc.
• Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety.
• Manages department controllable expenses including food cost, supplies, uniforms, and equipment.
• Participates 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.