Executive Chef

Groot Hospitality; Miami Beach (FL); On-site; USD 50,000 - 90,000; Full time

Job summary

An established industry player is seeking a passionate Executive Chef to lead their culinary team in a fast-paced environment. This role requires a blend of creativity and operational expertise, focusing on menu development, staff training, and maintaining high standards of food quality and safety. The ideal candidate will thrive under pressure, possess strong leadership skills, and have a proven track record in food and beverage management. If you are ready to take your culinary career to the next level and make a significant impact on guest experiences, this opportunity is perfect for you.

Qualifications

• Minimum 5 years in Food & Beverage, with 2 years in a similar role.
• Strong leadership and communication skills are essential.

Responsibilities

• Manage all BOH areas and costs based on budgets and forecasts.
• Develop menus and ensure food quality and presentation.
• Conduct staff performance reviews and training.

Skills

Leadership Skills

Communication Skills

Multitasking

Problem-Solving

Budget Management

Recipe Creation

Excel Proficiency

Teamwork

Education

Culinary Arts Degree

Food Safety Certification

Tools

Restaurant Software Systems

Microsoft Excel

Microsoft Word

Job description

Job Description

Groot Hospitality team members must demonstrate a passion for hospitality and dedication to company values and customer service. We are a diverse organization offering opportunities to excel in a fast-paced multicultural environment. We seek passionate individuals who embrace our commitment to hospitality, company growth, and guest experience.

The Executive Chef directs and performs the daily execution of all kitchen food production and service operations, establishing and maintaining standards in food quality, timeliness, cleanliness, maintenance, profitability, and staff supervision.

Due to the nature of our business, this position requires working weekends and holidays.

Responsibilities

1. Manage and oversee all BOH areas and costs (food, labor, R&M, casual/contract labor) based on budgets and forecasts.
2. Approve all hiring for BOH.
3. Develop menus and recipes.
4. Monitor food quality and presentation.
5. Prepare and submit reports timely.
6. Conduct staff performance reviews per Groot standards.
7. Organize bi-monthly tastings for the corporate team on new or modified dishes.
8. Track food costs daily, weekly, and monthly.
9. Check food purchases for quality, proper ordering, and pricing.
10. Participate in weekly BOH management meetings.
11. Monitor inventory levels and enforce par levels for ingredients.
12. Send weekly culinary operations reports to the corporate chef.
13. Train direct reports on purchasing, R&M, inventory, and other kitchen systems.
14. Perform daily quality checks to meet Groot hospitality standards and health regulations.
15. Collaborate with vendors and procurement on challenges.
16. Review and approve weekly and monthly labor and inventory reports.
17. Conduct weekly R&M walk-throughs with F.O.H. Manager.
18. Ensure sanitation standards and proper maintenance of kitchen equipment.
19. Conduct daily kitchen cleanliness walk-throughs.
20. Set and follow up on short- and long-term goals for subordinates.
21. Assist with off-site catering events as needed.
22. Maintain operational levels of all OS&E, smallware, and chinaware.

Requirements

Knowledge, Skills, and Abilities:

• Proficiency in Excel, Word, and restaurant software systems.
• Ability to work independently and in a team.
• Strong multitasking and deadline management skills.
• Ability to perform well under stress in a fast-paced environment.
• Experience in recipe creation within corporate standards.
• Ability to read and analyze spreadsheets and P&L statements.
• Skills in troubleshooting food and labor costs and budgets.
• Expertise in kitchen operations and cooking methods.
• Minimum 5 years of experience in Food & Beverage, with at least 2 years in a similar role.
• Excellent leadership, communication, and interpersonal skills.
• Strong organizational and problem-solving abilities.

Working Conditions

• 90% standing time.
• Environmental exposures to cold, heat, and moisture.
• Ability to transport up to 40 pounds occasionally and 25 pounds regularly.
• Must speak, read, and understand English.

This job description is not exhaustive and may be amended by Groot Hospitality at any time. All requirements are subject to reasonable accommodation and are minimum standards necessary for employment. Employment is at-will.