Chef de Cuisine Miami

Blue Shock Recruitment Solutions; Miami (FL); Vor Ort; USD 81.000 - 99.000; Vollzeit

Zusammenfassung

Blue Shock Executive Search in Miami is seeking a Fast Track Chef de Cuisine for a renowned restaurant client aiming to be the most loved and best run in North America. The Chef/CDC will ensure flawless kitchen standards, drive food quality, and lead teams to success.

The role emphasizes hands-on leadership, kitchen operations, and developing talent across the restaurant group. Salary is $90,000 annually plus bonus, with growth opportunities within a 90-location North American network.

Qualifikationen

• Minimum 1-2 years as Sous Chef or Chef de Cuisine in a full service dining environment.
• 2-5 years' progressive experience in a variety of dining environments.
• Culinary Red Seal Certification is an asset.
• Post-secondary education is an asset.

Aufgaben

• Direct the daily operation of the kitchen, ensuring smooth delivery of the restaurant as part of building sales and hitting the financial targets to be successful.
• Participate in all aspects of food delivery as required from the back to the guests plate.
• Establish and maintain a high standard of food quality and service excellence through teamwork, motivation and strong leadership; support all team members in their efforts to achieve service excellence.
• Manage and lead the kitchen teams, including overall all aspects of the employee process (hiring, payroll administration, development, scheduling, performance evaluation, discipline).

Kenntnisse

Leadership

Kitchen operations

People development

Ausbildung

Culinary Red Seal Certification

Post-secondary education

Jobbeschreibung

We are looking for exciting people driven Chefs in Miami!

Blue Shock Executive Search, established in 2003, is a renowned executive search firm excelling in recruiting top-tier candidates across the restaurant, hospitality, and food service-related sectors. As industry leaders, we specialize in forging connections between exceptional talent and leading employers in Canada and the US.
Our Client:
Founded in 1982, our client has been built the restaurnat company on the foundation of family since day one. While we've now grown to 90 locations across North America, that close-knit feeling is still rooted in our company today.
And so, the first restaurant opened in 1982 on in Edmonton. From their new home base in BC, they opened their second location in Vancouver two years later in June of 1984.
They never lost sight of where our business came from and what makes it special. We see ourselves as neighbours — we're not just part of a community that needs a place to eat and drink, but sometimes a place to connect, a helping hand, a space to make memories, build relationships, and come back time and time again. It's about being part of something bigger than ourselves. Our restaurant started with family and that still holds true today.
While it has grown to over 90 locations and over 7,000 employees, they built the legacy that they created through the generations still lives on in their restaurants today.
This speaks to the passion for community they have — the close-knit relationships we build with each other over the years (whether it's because you work with us, or grew up dining with us) can last a lifetime. The friendships and partnerships forged here continuously push us forward and help us strive to be better, every day. We grow because we ensure that first and foremost, our people can grow. When you're with us, you're family.

The Role: Fast Track Chef de Cuisine
Salary: $90,000 plus bonus
The Chef/CDC is responsible forcreating passion and enthusiasm for the company vision "To be the most loved and best run restaurant in North America". They will ensure that the standards are executed flawlessly throughout your kitchens every day and carry enough wisdom and experience that your teams will gravitate towards and want to work for you. The Chef/CDC is responsible for the overall smooth operation of the kitchens and the delivery of outstanding food quality and service excellence through teamwork, motivation and strong leadership.
KEY RESPONSIBILITIES
Kitchen Operations

• Direct the daily operation of the kitchen, ensuring smooth delivery of the restaurant as part of building sales and hitting the financial targets to be successful.
• Participate in all aspects of food delivery as required from the back to the guests plate.
• Establish and maintain a high standard of food quality and service excellence through teamwork, motivation and strong leadership; support all team members in their efforts to achieve service excellence..
• Manage and lead the kitchen teams, including overall all aspects of the employee process, i.e., hiring, payroll administration, employee development, scheduling, performance evaluation, discipline and termination.
• Responsible for all recruitment as part of building your team. Interviews and make hiring decisions.
• Participate in new employee orientations; provide on the job training where appropriate to support staff performance of job duties.
• Develop your management teams and be prepared to have them promoted to positions throughout the company to nurture the growth.
• Responsible for all of the staff promotional training and building a tight well trained team.
• Prepare rosters for every day in the business and ensure adequate staffing levels - aces in their places.
• Provide support to the management team; perform managerial duties and functions as required; act as a designate in the absence of the Chef.
• Developing and communicating a 16-week plan for the kitchen business.
• Auditing and influencing productivity, scheduling and labor costs for the profit & loss statement.
• Conducting ongoing audits of the restaurant.
• Manage all budgets; forecast and develop budget requirements for the restaurant; Monitor and report expenditures according to financial policies and procedures.
• Responsible for daily/weekly numbers as a restaurant using the sales, budgets, profits and other controllable costs, and making necessary adjustments to ensure the highest profitability at the end of every period.
• Educate all of your management team regarding the financials to ensure that everyone knows what profitability means to the restaurant..
• Promote health and safety in the workplace, ensuring compliance with health and safety.
• Hire people that CARE!
• Coach and develop!

QUALIFICATIONS

• Minimum 1-2 years as a Sous Chef or Chef de Cuisine in a full service dining service experience.
• Previous experience overseeing and mentoring Chefs as a restaurant level leader is an asset.
• 2-5 years' progressive experience in a variety of dining environments.
• Culinary Red Seal Certification is an asset.
• Post-secondary education is an asset.