Creative Executive Chef - Lead Multi-Outlet Kitchens

Think Hospitality; Miami Beach (FL); On-site; USD 75,000 - 110,000; Full time

Job summary

Think Hospitality is seeking an Executive Chef to lead the kitchen operations for our hotels and Food & Beverage outlets in a fast-paced environment. You will oversee food quality, consistency, and compliance with health and safety regulations while guiding a diverse culinary team.

Responsibilities include creating menus, managing inventory, and controlling food and labor costs to ensure profitability, along with scheduling, training, and collaboration with front-of-house to deliver exceptional

Qualifications

• Creates creative recipes and menus.
• Manages and motivates the kitchen staff.
• Works well in a fast-paced kitchen.
• Demonstrates strong business acumen.
• Collaborates effectively and has strong interpersonal skills.

Responsibilities

• Overall success of daily kitchen operations across all food preparation areas and support areas.
• Collaborates with front-of-house and management to ensure positive customer experience and employee satisfaction.
• Supervises kitchen areas to ensure consistent quality.
• Guides and develops staff for productive work environment.
• Ensures sanitation and food standards are met.
• Creates menus and develops new dishes as needed.
• Manages inventory, orders supplies, and monitors costs to ensure profitability.
• Handles purchasing, scheduling, and equipment maintenance.

Skills

Creative recipes and menus

Kitchen staff leadership

Fast-paced environment

Business acumen

Interpersonal collaboration

Education

Culinary degree or equivalent certification

Bachelor's/Master's in Culinary Arts preferred

Job description

Think Hospitality is seeking an Executive Chef to lead the kitchen operations for our hotels and Food & Beverage outlets in a fast-paced environment. You will oversee food quality, consistency, and compliance with health and safety regulations while guiding a diverse culinary team.

Responsibilities include creating menus, managing inventory, and controlling food and labor costs to ensure profitability, along with scheduling, training, and collaboration with front-of-house to deliver exceptional