Executive Chef

Celavi Restaurant; Miami (FL); On-site; USD 100,000 - 125,000; Full time

Job summary

CÉ LA VI in Miami is seeking an Executive Chef to lead the kitchen brigade in Modern Asian cuisine. This role involves overseeing culinary operations, creating innovative menus, and maintaining high standards of food quality. Candidates should have extensive culinary experience and possess strong leadership and financial skills. Join a distinguished restaurant known for exceptional dining experiences.

Benefits

Paid time off

Qualifications

• Minimum 10 years of culinary experience.
• At least 3 years in a similar capacity in a modern Asian concept.
• Exceptional culinary skills with a portfolio.

Responsibilities

• Oversee kitchen operations and menu creation.
• Develop and manage kitchen budget.
• Ensure high standards of food quality and guest satisfaction.

Skills

Culinary skills

Leadership

Communication

Teamwork

Financial acumen

Menu planning

Recipe development

Education

Culinary degree or equivalent certification

Job description

Direct message the job poster from CÉ LA VI

Manager, Human Resources at CÉLAVI Miami

JOB OVERVIEW

As the Executive Chef, overseeing the kitchen brigade in Modern Asian cuisine, you're entrusted with leading the culinary team to deliver exceptional dining offers and experiences. Your role involves orchestrating kitchen operations, menu creation, and ensuring the highest standards of culinary excellence. With a focus on Modern Asian flavors, you'll blend innovation with tradition to captivate guests and uphold the restaurant's reputation for excellence. Your leadership, creativity, and mastery of Modern Asian cuisine will drive the success of the kitchen and delight discerning palates.

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PRINCIPLE ACCOUNTABILITIES:

FINANCIAL

· Develop and manage the kitchen budget, including food cost, labor cost, and overheads.

· Evaluates products to assure that quality, price, and related goods are consistently met.

· Monitor and control inventory, minimize food waste, and implement cost control measures.

· Oversees basic kitchen operations including ordering food and kitchen supplies, tracking sales and costs, monitoring labor, and scheduling.

· Collaborate with purchasing to negotiate contracts and optimize supplier agreements.

· Analyze financial and cost variance reports and implement corrective actions to meet targets.

CUSTOMER

· Design innovative, seasonal, and customer-focused menus in line with CÉ LA VI culinary concept that reflect current culinary trends.

· Remains up to date on new techniques and trends in dining so that we can continue to modify the menu to suit our diners.

· Maintains awareness of industry trends, consumer requirements, and the availability of novel ingredients and processing aids.

· Ensure high standards of food quality, presentation, and consistency.

· Engage with guests for feedback and continuously improve offerings based on preferences.

· Maintain high levels of guest satisfaction, as reflected in reviews and feedback systems.

INTERNAL PROCESS

· Develops standard recipes and techniques for food preparation and presentation to ensure consistently high quality and to minimize food costs.

· Exercises portion control for all items served and assists in establishing menu selling prices.

· Oversee the daily operations of the kitchen, ensuring smooth execution during all meal services.

· Ensures that high standards of sanitation, cleanliness, and safety are always maintained throughout all kitchen areas.

· Establishes and maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment.

· Lead kitchen audits and ensure compliance with health and safety regulations.

· Coordinate with other departments (service, procurement, events) to ensure cohesive operations.

ORGANISATIONAL CAPACITY

· Provides leadership toward creating a culture of innovation and excellence within the kitchens.

· Plays an active role in recruitment, training, and mentorship, ensuring a strong pipeline of talents.

· Conduct regular performance reviews and provide constructive feedback.

· Foster a culture of continuous learning, creativity, and teamwork in the kitchen.

· Identify skill gaps and coordinate training sessions or workshops for skill enhancement.

· Any other tasks as assigned by HR function.

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REQUIRED EDUCATION & EXPERIENCE

· Minimum 10 years of culinary experience.

· Must have at least 3 years of experience in a similar capacity in a modern Asian concept environment.

· A culinary degree or equivalent certification is highly desirable.

· Exceptional culinary skills with a portfolio showcasing your creative and technical abilities.

· Strong financial acumen and experience managing kitchen budgets.

· Proficiency in menu planning, recipe development, and cost control.

· Strong leadership skills with experience in leading and mentoring large teams.

· Outstanding communication and teamwork skills.

· In-depth knowledge of food safety, sanitation, and hygiene standards.

· Ability to excel in a fast-paced kitchen environment.

· Flexibility to work evenings, weekends, and holidays as required.

Job Type: Full-time

Pay: $100,000.00 - $125,000.00 per year

• Paid time off

Shift:

• 10 hour shift
• 12 hour shift
• 8 hour shift
• Day shift
• Evening shift
• Morning shift
• Night shift

Seniority level

• Seniority level

  Executive

Employment type

• Employment type

  Full-time

Job function

• Job function

  Other

• Industries

  Hospitality and Food and Beverage Services

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