Chef de Cuisine - Lead Creative Kitchen & Menu Vision

Highgate; Miami (FL); In loco; USD 90.000 - 120.000; Tempo pieno

Vantaggi offerti da questo lavoro

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

Descrizione del lavoro

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.

Competenze

• 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.

Mansioni

• 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.

Conoscenze

Seven to ten years experience

Strong leadership

Excellent knife skills

Local ingredients

Passion for good food

Evenings/weekends availability

Independent work capability

Formazione

High school or equivalent education

Culinary degree preferred

Strumenti

ServSafe Food Safety Certification (Manager)

Food Service Card compliant

Descrizione del lavoro

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.