Chef de Cuisine — Lead Seasonal Menus & High-Volume Kitchen

Highgate; Miami (FL); Hybrid; USD 90,000 - 120,000; Full time

Benefits offered by this job

Medical insurance

Dental insurance

Vision insurance

Life insurance

Paid holidays

Paid vacation

Tuition reimbursement

EAP

Job summary

Highgate Hotels is seeking a Chef de Cuisine to support the Executive Chef and Sous Chef in all kitchen operations at the Miami property. The role emphasizes delivering consistently high-quality food, managing menus, and driving cost control while leading a skilled culinary team.

The ideal candidate will have 7–10 years in a fast-paced kitchen, strong leadership and communication skills, and a passion for local ingredients. Availability for evenings, weekends, and holidays is required.

Qualifications

• High school or equivalent education required.
• Seven to ten (7-10) years of experience in a high-volume kitchen, pub, or restaurant environment.
• Strong preference for a chef who sources ingredients locally.
• Strong communication and leadership skills.
• Willing to work evenings, weekends, and holidays.
• Excellent knife skills and ability to handle high-pressure environments.

Responsibilities

• Ensure exceptional quality of ingredients, preparation, and plating.
• Control labor and operating expenses through planning, budgeting, and inventory control.
• Lead kitchen staff and manage all food-related functions to deliver the company experience.
• Collaborate with F&B management and purchasing on costing and waste management.
• Schedule staff based on forecasted volumes and recruit talent as needed.
• Attend staff and management meetings and implement training and development.

Skills

Leadership

Communication

Team management

Food safety

Quality control

Education

High school or equivalent

Culinary degree preferred

Job description

Highgate Hotels is seeking a Chef de Cuisine to support the Executive Chef and Sous Chef in all kitchen operations at the Miami property. The role emphasizes delivering consistently high-quality food, managing menus, and driving cost control while leading a skilled culinary team.

The ideal candidate will have 7–10 years in a fast-paced kitchen, strong leadership and communication skills, and a passion for local ingredients. Availability for evenings, weekends, and holidays is required.