Chef De Cuisine (New Opening)

SA Hospitality Group; Miami Beach (FL); On-site; USD 65,000 - 90,000; Full time

Job summary

SA Hospitality Group in Florida seeks a Chef de Cuisine to oversee kitchen operations, contribute to menu development, manage inventory, and control food costs. You will coordinate with suppliers, lead the line during service, and mentor cooks to maintain consistency.

This role requires hands-on cooking, training staff, creating recipes, scheduling tastings, and ensuring rigorous safety standards. You must lift up to 30 lbs and work 53 hours weekly.

Qualifications

• The ability to work as part of a team.
• Time management and ability to work under pressure to manage high volume of production.
• Active listening, learning skills, reading, and speaking comprehension skills.
• Ability to lift up to 30lbs.

Responsibilities

• Assist executive chef when present and cover absences, including staffing cover and deliveries.
• Train staff and develop training materials; create recipes and tastings for consistency.
• Be present in the kitchen during service for all meals scheduled.
• Communicate menu changes to front-of-house; report food-related issues as needed.
• Work on the line if required and requested by the executive chef.
• Review and manage performance of culinary staff; coach for improvements.
• Maintain inventory, ensure food quality, and monitor costs to meet goals.
• Ensure compliance with health department rules and inspections.

Skills

Team player

Personal cleanliness

Time management

Active listening

Learning skills

Reading comprehension

Speaking comprehension

Lift up to 30 lbs

Job description

Position Purpose

the chef oversees the kitchen operations and assists in menu development, inventory, purchasing of supplies and cost control.

Key Responsibilities/Accountabilities

As Manager

• Assist executive chef when he is present and take responsibility when he is absent (specific examples: find staff to cover call outs, handle employee conflicts, report problems on time, handle food deliveries, etc.)
• Assist with staff food training and the generation of the necessary training materials (creating recipes others can follow, scheduling tastings to keep the quality of product consistent, attending pre-shift meetings to explain specials of the day, teaching about ingredients and their origin, etc.)

Service

• Be present in the kitchen during the service of all meal periods you are scheduled for: breakfast, lunch, afternoon tea, dinner.
• Prepare and cook dishes according to the recipes while following the pace of orders.
• Communicate last minute menu changes, 86 items efficiently to front of the house team (in the absence or when directed by executive chef)
• Communicate all food-related issues to the appropriate to front of the house team (in the absence or when directed by executive chef.
• Required to work in the line if needed and requested by the executive chef.

Labor/Staff Management

• Continually review and manage performance of all culinary staff and share feedback with chef (monitor all cooks and their work, coach when improvements are needed, alert executive chef or corporate chef if there are any issues, etc.)
• Understand, follow, and direct others in current safety procedures.

Product/Food Presentation

• Assist in and do preparation of the dishes while training others to achieve consistency.
• Monitor each dish presentation as set up and directed by executive chef and achieve 100% consistency during service.
• Continually assist in creating of new offerings (specials and seasonal menu changes)
• Maintain the quality and the presentation of food to achieve favorable guest feedback.

Financial

• Follow company procedures to ensure proper and accurate food ordering.
• Maintain proper inventory of food items – make sure we don’t run out, make sure food produce is always fresh, etc.
• Assist executive chef in keeping the food cost and labor cost aligned to given goals.
• Maintain strong communication with front of the house management at all times.

Administrative

• Job Duties and Opening/Closing Checklists
• Food Operations Manual/ Recipe Book
• Personnel Forms – such as new hire paperwork, termination form, etc. (please ask managers for instructions if needed)
• Communicate and work closely with PR team to highlight the food offerings and to respond to media inquiries.
• Attend all meetings requested by Director of Operations and Ownership or when chef requests it.
• Check company OUTLOOK for all incoming email communication.
• Participate in Avero reporting / Remain up to date with daily reports.
• Ensure compliance with all health department rules and regulations to pass the inspections.

Self-Development

It is understood that as the Chef de Cuisine you are responsible to maintain current knowledge of the world of foods and ingredients. You will be required to continually develop this knowledge on your own time and follow the current successful local trends. G&D Restaurant Associates Company will assist in any way possible with any educational goals that relate to your work duties and responsibilities.

Minimal Essential Requirements

• The ability to work as part of a team, and personal cleanliness.
• Time management and ability to work under pressure to manage high volume of production.
• Active listening, learning skills, reading, and speaking comprehension skills.
• Ability to lift up to 30lbs.
• Must be available to work 53 hours per week.