FWC MIA - Chef

DO & CO AG; Miami (FL); On-site; USD 50,000 - 70,000; Full time

Job summary

DO & CO AG in Miami is seeking a skilled Chef to run a specific section in the kitchen, preparing and presenting high-quality dishes. The role involves supervising the production flow and ensuring compliance with kitchen safety standards.

The ideal candidate will possess culinary education and significant cooking experience, with a creative and service-oriented mindset. The atmosphere requires flexibility for different shifts, including nights and weekends.

Qualifications

• Minimum of 3 years of cooking experience with 1 year in a supervisory role.
• Knowledge of HACCP and food safety standards.

Responsibilities

• Supervise daily production of high-quality foods。
• Prepare, cook, and present dishes in the specialty section.
• Comply with food safety and hygiene regulations.

Skills

Service-oriented

Collaborative

Attention to detail

Ability to handle heavy workload

Self-organized

Flexibility for different shifts

Education

Culinary education

Job description

Position Purpose

Runs a specific section in a kitchen, prepares, cooks and presents high‑quality dishes within the specialty section. Oversees the maintenance of kitchen and food safety standards.

Job Description

Job title: Chef

Reports to: Sous Chef

Position Purpose – Runs a specific section in a kitchen, prepares, cooks and presents high‑quality dishes within the specialty section. Oversees the maintenance of kitchen and food safety standards.

Duties and Responsibilities

Essential Functions

• 45 % – Supervise the daily production of fresh high‑quality foods served to hundreds of international airline guests, control timing of the food production flow and oversee processing to avoid delays and lapses; monitor portion and waste control.
• 35 % – Prepare, cook and present dishes within the specialty. Supervise and ensure production processes, quality standards and deadlines are met; ensure products meet the meal specifications and the utmost quality standards at all times.
• 10 % – Comply with all food safety and hygiene regulations as stated in the food safety management system handbook. Report problems with the food safety management system to the manager and the hygiene and food safety team.

Supportive Functions

• Ensure adequacy of supplies at the cooking stations.
• Follow the guidance of the executive or sous chef and have input in new ways of presentation or dishes.
• Help to maintain a climate of smooth and friendly cooperation.
• Other duties as assigned.

Organizational Relationships

Positions directly reporting to this position: N/A.

Qualifications

Specific Knowledge, Skills, Abilities

• Candidates must possess service‑oriented, collaborative, creative qualities.
• HACCP knowledge.
• Excellent attention to detail.
• Ability to deal with a heavy workload.
• Self‑organized and capable of working independently as well as in a team.
• Ability to accurately monitor wastage.
• Flexibility for different shifts – night, weekends, holidays.

Education & Experience

• Culinary education.
• Minimum of 3 years of cooking experience with 1 year of supervisory role.

Physical Activities, Mental Functions and Work Environment

• Stand – Close vision (clear vision at 20 inches or less).
• Walk – Distance vision (clear vision at 20 feet or more).
• Sit – Color vision (ability to identify and distinguish colors).
• Use hands to find, handle, load, or feed.
• Reach with hands and arms.
• Depth perception.
• Climb or balance.
• Adjust focus.
• Stoof, kneel, crouch, or crawl.
• Talk.
• Hear – Very quiet environment.
• Taste – Quiet environment.
• Smell – Moderate exposure.
• Weight and force – Up to 10 pounds.
• Loud noise level – Up to 25 pounds.
• Very Loud noise level – Up to 50 pounds.
• Up to 100 pounds.
• More than 100 pounds.
• Analyze, communicate, coordinate, instruct, compute, synthesize, evaluate, compile, negotiate (mental functions).
• Work Environment – Wet or humid conditions; work near moving mechanical parts; high or precarious places; fumes or airborne particles; toxic or caustic chemicals; outdoor weather conditions; extreme cold (non‑weather); extreme heat (non‑weather); risk of electrical shock; work with explosives; risk of radiation; vibration.

Acknowledgment – I have received, reviewed and fully understand the job description. I further understand that I am responsible for the satisfactory execution of the essential functions described therein, under any and all conditions as described. I am aware that this job description is not exhaustive of all job responsibilities. Other tasks may be added by the Management according to business requirements.