Production Chef

Accorhotel; Miami (FL); On-site; USD 70,000 - 110,000; Full time

Job summary

Accor's Novotel Miami Brickell is seeking an Executive Chef to lead kitchen operations for all banquet functions and outlets, ensuring quality, cost control, and adherence to standards.

You will partner with the Culinary Director, manage staffing and training, oversee menu design and costing, and deliver Heartists Dining Room experiences while maintaining safety and cleanliness across all food & beverage outlets.

Responsibilities

• Assist Culinary Director with budgeting, food cost and payroll targets.
• Forecast production needs to optimize yield and minimize waste.
• Plan and implement menu design and costing with recipes and standards.
• Collaborate with department managers on market potential and menu opportunities.
• Maintain high standards of cleanliness and hygienic practice across kitchens.
• Oversee training and development of kitchen staff (Heartists).
• Manage purchasing, receiving, and storage to ensure quality and cost control.
• Ensure timely and accurate execution of banquet and restaurant service.

Job description

Joinus at Accor,wherelife pulseswithpassion!

As apioneerin the art ofresponsiblehospitality, the Accor Groupgathersmorethan45 brands, 5,600hotels, 10,000 restaurants, and lifestyle destinations in 110 countries.Whileeachbrand hasitsownpersonality,whereyouwillbeable totrulyfindyourself,theyallshareacommonambition: tokeepinnovatingandchallengingthestatus-quo.

Byjoiningus,youwillbecomeaHeartist®,becausehospitalityis, first andforemost, aworkofheart.

Youwilljoinacaringenvironmentand a teamwhereyoucanbeallyouare. Youwillbein asupportiveplace togrow, tofulfilyourself, todiscoverotherprofessions and topursuecareeropportunities, inyourhotelor inotherhospitalityenvironments, inyourcountry oranywherein the world!

Youwillenjoyexclusivebenefits,specificto thesectorandbeyond, aswellasstrongrecognition foryourdailycommitment.

Everythingyouwilldowithus,regardlessofyourprofession,willofferadeepsenseofmeaning, tocreatelasting,memorableandimpactfulexperiencesforyourcustomers,foryourcolleaguesand for theplanet.

Hospitalityisaworkofheart,
Joinus andbecomeaHeartist®.

Job Description

Purpose: Overall responsibility for the efficient and effective running of the kitchen and food production for all banquet’s functions primarily and all other outlets and stewarding, ensuring operating costs are minimized. The execution of all Novotel Miami Brickell and company policies/procedures. Ensuring that all services provided achieve the established standards, within the agreed budgetary controls. Advise the Culinary Director on all matters relating to the kitchens areas. Ensure a high standard of cleanliness and hygienic practice throughout the kitchens.

Reports to: Culinary Director

Essential Functions:

To assist the Culinary Director in budgeting i.e. food cost, payroll, etc. When agreed, control all overheads/achieve food cost budget throughout the oncoming year/report all variances from actual budget with the reasons and recommendations for remedial action.

Agree with other Food and Beverage department managers on the market potential for food outlets relating to the market competitors and the availability of the product.

In conjunction with the Culinary Director, plan and implement menu design, creating suitable dishes and passing standards recipes to the food & beverage controller for costing.

To work with the Culinary Director, Director of Rooms and General Manager with capital expenditure items for the food and beverage department.

Product Control

Ensure guest satisfaction with the smooth and effective running of the day-to-day operation.

To maintain control of the standards for purchasing and receiving items.

Manages closely the storeroom and receiving of all food and beverage items and establishes and maintains control of the standards for purchasing and receiving goods. To test and evaluate products for quality, paying particular attention to yield/holding qualities/market price/wastage usage of leftovers.

To control requisitioning of food quantities, by forecasting volume, to achieve maximum profitability by avoiding over/under production.

To create recipes and production methods. To compile new restaurants, bars and banquet menus whenrequired.

Constantly inspect all food service sections during service time to ensure that the correct standards are maintained.

Responsible for control of equipment and scheduling maintenance.

Responsible to meet and exceed Novotel Miami Brickell Food standards and concepts.

Responsible to manage and deliver Heartists Dining Room meals as established, and manage the coverage for the shifts, to include overnight employee’s meals.

Works closely with the Catering Manager and F&B/Banquet Manager to discuss and produce banquet meals for all functions in the hotel, using the proper BEOs and F&B procedures.

Staffing

To plan/organize/control the efficient and effective utilization of all food production staff, especially in scheduling and controlling overtime.

To interview/recruit suitable staff for the operation, in conjunction with human resources and the Culinary Director.

To oversee the training/development of all kitchen heartists by ensuring that effective on and off the job training is carried out.

Be aware of state legislation in employment and industrial relations.

Administration

To establish effective and efficient office procedures in handling daily menus/banquet menus/purchase requirements/general correspondence/filing and records.

To manage time and attendance of all kitchen and stewarding heartists.

To perform all duties applicable to a department manager within the hotel.

To actively participate in the critical path task sheet for the food and beverage department.

To conduct/attend all required department meetings.

Hotel Specific Essential Functions:

Manage food and beverage storage, coolers, dry closets, etc.

Manage temporary contracted heartists.

Purchasing and receiving of all culinary items, to include uniforms.

Participates in the Safety Committee.

In charge of the Stewarding department.

Tools and Equipment:

Cooking utensils and equipment, pots, pans, dishware, silverware, glassware, food slicing machine, knives

Interior of hotel, in restaurant and kitchen areas, with exposure to humidity, steam and extreme temperatures.

Exposure to Food and Beverage hazardous cleaning chemicals.

Exposure to food items and beverages.

Additional Information

All your information will be kept confidential according to EEO guidelines.