Executive Chef — Luxury Hotel Culinary Leader

InterContinental Hotels Group; Torch of Friendship (FL); Sur place; USD 110 000 - 150 000; Plein temps

Avantages offerts par ce poste

Paid time off

Insurance

401(k)

Hotel discounts

Discount programs

Résumé du poste

InterContinental Miami is seeking an experienced Toro Toro Executive Chef to oversee kitchen operations, food preparation, quality, and inventory while meeting hotel quality standards and revenue goals.

You will lead the culinary team, ensure compliance with health and safety regulations, train staff, and help develop new menus to stay ahead of industry trends. This role requires strong leadership and a dedication to guest satisfaction.

Qualifications

• Completion of a high school diploma or equivalent, and three years of experience as a chef, or equivalent combination of education and culinary/kitchen operations experience.
• Degree or certificate in culinary arts preferred.
• Alcohol awareness certification and/or food service permit or valid health/food handler card as required by local or state government agency.

Responsabilités

• Manage day-to-day operations and assignments of the culinary staff, communicate goals, and assign/schedule work.
• Assist the Executive Chef in creating and testing new recipes and maintaining updated costing of all dishes.
• Develop new menus and concepts to keep up with business and industry trends.
• Maintain sanitation, health department requirements, and ensure proper storage of food and inventory.
• Promote teamwork and coordinate with Sales, Catering, Banquets, Maintenance, and Guest Services.

Connaissances

Communication skills

Reading & writing

Mathematical skills

Problem solving

Organizational skills

Training abilities

Formation

High school diploma or equivalent

Degree or certificate in culinary arts (preferred)

Description du poste

InterContinental Miami is seeking an experienced Toro Toro Executive Chef to oversee kitchen operations, food preparation, quality, and inventory while meeting hotel quality standards and revenue goals.

You will lead the culinary team, ensure compliance with health and safety regulations, train staff, and help develop new menus to stay ahead of industry trends. This role requires strong leadership and a dedication to guest satisfaction.