Chef de Cuisine – All Day Dining - Garni

CoralTree Hospitality Group; Fort Lauderdale (FL); On-site; USD 55,000 - 80,000; Full time

Benefits offered by this job

Group medical, dental, vision benefits

401(k) plan with company match

Complimentary team member meals

Paid time off/sick time

Job summary

CoralTree Hospitality Group is looking for a seasoned Chef de Cuisine - Garni to join the Pier Sixty‑Six Resort team in Fort Lauderdale, Florida. This role focuses on ensuring culinary excellence in our All day Dining restaurant, overseeing kitchen operations, and developing seasonal menu items.

The ideal candidate will have a strong culinary background, leadership skills, and the ability to maintain high food safety and quality standards. Benefits include medical, dental, and retirement plans, paid time off, and complimentary meals and stays at managed properties.

Qualifications

• 2 years experience in culinary, food and beverage, or related professional area.
• Ability to lead kitchen staff and manage operations.
• Familiarity with food preparation and storage standards.

Responsibilities

• Oversee daily kitchen operations and staff management.
• Develop new menu items and maintain culinary standards.
• Ensure compliance with food safety regulations.

Skills

Culinary Expertise

Leadership

Food Safety Standards

Menu Creation

Education

2-year degree in Culinary Arts

High school diploma or GED

Tools

Kitchen Equipment

POS Systems

Job description

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 to bring 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. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food‑related functions. Works to continually improve guest and employee satisfaction while maximizing financial performance in all areas of responsibility. Supervises all kitchen areas to ensure a consistent, high‑quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all food preparation areas (e.g., restaurants, bar/lounge, and all support areas). Reporting to the Executive Chef of Resort Dining, this position will manage and provide leadership and management for the All Day Dining Teams by establishing plans of character, integrity, and quality which result in the long‑range continued growth and profitability of the division and hotel. In doing so, this individual will lead the efforts in recruiting and menu creation, implementation of training, processes, and standards for a successful opening. This role will require assisting 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. Managing all day‑to‑day operations. 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.
• Ensures 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 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 evaluating results to choose the best solution and solve problems.
• Attends and participates 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.

• It's visible in the operation, 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. 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.
• Serving 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.