Lead Hotel Kitchen Chef – High-Volume, 3 Meals/Day

Goodwin Recruiting; Miami (FL); On-site; USD 70,000 - 90,000; Full time

Benefits offered by this job

Medical, Dental, Vision coverage

Short-Term Disability

Long-Term Disability

Hospital Indemnity

401(k) with company match

12 Vacation/PTO days

Employee discounts on F&B

Cell phone reimbursement

Job summary

Goodwin Recruiting is seeking an experienced culinary leader to oversee a high-volume hotel restaurant serving three meals daily. This hands-on role drives day-to-day kitchen operations, food quality, sanitation, and team development while partnering with the General Manager to meet guest expectations and financial targets.

The ideal candidate brings at least 3 years in Chef or Kitchen Management within a high-volume setting and a track record of controlling food and labor costs while

Qualifications

• Minimum of 3 years of Chef or Kitchen Management experience in a high-volume hotel restaurant operation.
• Experience with three-meal-a-day service and high-volume culinary operations preferred.
• Proven ability to control food and labor costs while maintaining quality.

Responsibilities

• Direct day-to-day culinary operations for a high-volume, three-meal-a-day bar and grill.
• Maintain standards for food quality, kitchen execution, sanitation, staffing, and performance.
• Oversee menu execution, purchasing, inventory, food costs, labor, and waste reduction.
• Hire, train, schedule, coach, and develop a strong culinary team.
• Collaborate with General Manager to support guest satisfaction and financial goals.

Skills

Chef leadership

Kitchen management

Food cost control

Labor cost control

Staff coaching

Sanitation knowledge

Food safety standards

Strong communication

Education

Culinary degree or formal culinary training

Job description

Goodwin Recruiting is seeking an experienced culinary leader to oversee a high-volume hotel restaurant serving three meals daily. This hands-on role drives day-to-day kitchen operations, food quality, sanitation, and team development while partnering with the General Manager to meet guest expectations and financial targets.

The ideal candidate brings at least 3 years in Chef or Kitchen Management within a high-volume setting and a track record of controlling food and labor costs while