Toro Toro Executive Chef (Full-Time) - InterContinental Miami Downtown

IHG Hotels; Town of Florida (NY); On-site; USD 90,000 - 130,000; Full time

Job summary

InterContinental Miami is seeking an Executive Chef to lead kitchen operations, oversee food quality, inventory management, and cost control to meet hotel standards and revenue targets.

The role manages sous chefs and culinary staff, participates in training and scheduling, and ensures compliance with health, safety, and brand policies. The position may involve stepping in as Manager on Duty as required.

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.

Responsibilities

• Manage day-to-day operations of the culinary staff, set goals, and assign work.
• Assist with salary, disciplinary, and staffing decisions according to company policy.
• Oversee preparation methods, portion sizes, and timeliness of food preparation; control waste.
• Review next day's menus and requisitions; maintain inventory control and ordering.
• Assist in determining minimum and maximum stocks of food and equipment.
• Assist in creating and costing new recipes and documenting dishes.
• Help develop new menus and concepts to stay current with industry trends.
• Ensure security, storage, and timely replenishment of food and beverages while minimizing waste.

Skills

Leadership

Team supervision

Food safety

Menu development

Education

High school diploma or equivalent

Job description

About us:

As the world's largest family of luxury hotels, we all take great pride in being genuine ambassadors of the InterContinental® brand. Shaped by decades of international know-how and local insights, our passion for luxury travel spans cultures and customs. Inspiring us to create warm and sophisticated experiences for those seeking a richer perspective on the world. At InterContinental Hotels & Resorts® we want our guests to feel special, cosmopolitan and In the Know which means we need you to: Be charming by being approachable, having confidence and showing respect. Stay in the moment by understanding and anticipating guests' needs, being attentive and taking ownership of getting things done. Make it memorable by being knowledgeable, sharing stories and showing your style to create moments that make people feel special. A Shining Star Among Downtown Miami Hotels, the InterContinental Miami features the city's premier accommodations, convention, and meeting facilities. Overlooking sparkling Biscayne Bay, we provide a secure, inviting environment in a well-established area of the city. Priding ourselves on being ONE GREAT TEAM, ninth year in a row honored one of the TOP WORKPLACES of South Florida by the Sun Sentinel.

Your day to day:

As the Toro Toro Executive Chef, you will manage the operation of the kitchen(s) including food preparation and quality, physical maintenance, and inventory functions to ensure hotel quality standards and revenue goals are met and food and supply costs are controlled. Manage the day-to-day activities of the Sous Chefs and other culinary personnel to achieve compliance in food preparations, presentation, and quality. Assist with employee training and scheduling. Adhere to federal, state and local regulations concerning health, safety, or other compliance requirements, as well as brand standards and local policies and procedures. Serve as Executive Chef in his/her absence.

DUTIES AND RESPONSIBILITIES:

• Manage of day-to-day operations and assignments of the culinary staff, communicate goals, and assign/schedule work. Assist with the communication and enforcement of formal policies and procedures.
• Recommend and initiate salary, disciplinary, or other staffing/human resources - related actions in accordance with company rules and policies. Alert management of potentially serious issues.
• Oversee methods of preparation, portion sizes, and timeliness of food preparation; control food usage to minimize waste.
• Review the following day's menus and complete requisitions for food and supplies needed from various storerooms; maintain inventory control procedures. Assist with the regular inventory of food and kitchen supplies; order items as necessary to maintain adequate inventory levels.
• Assist the Executive Chef in determining the minimum and maximum stocks of all food, material and equipment.
• Assist the Executive Chef in creating and testing new recipes and maintaining updated and accurate documentation and costing of all dishes prepared and sold in the food and beverage facilities.
• Assist in developing new menus and concepts to keep up with business and industry trends.
• Maintain procedures to (1) ensure the security and proper storage of food and beverage products, kitchen inventory and equipment, (2) replenish supplies, inventory, uniforms, etc. in a timely and efficient manner, and (3) to minimize waste and control costs.
• Ensure that all kitchen equipment, including but not limited to sinks, stoves, grills, hoods, coolers, freezers, etc., are in proper operational condition and are cleaned on a regular basis.
• Ensure that all kitchen areas and related storerooms are cleaned, mopped, and properly stocked according to anticipated business volume and in accordance with sanitation and health department requirements.
• Notify Engineering immediately of any maintenance and repair needs.
• Promote teamwork and quality service through daily communication and coordination with other departments. Key departmental contacts include Sales and Marketing, Catering, Banquets, Maintenance, and Guest Services.
• Assist sales, catering, and banquet staffs with banquets, parties and other special events.
• Interact with outside contacts:
  • Guests - to ensure their total satisfaction
  • Vendors - to order supplies and equipment and ensure best prices and quality
  • Health Department and other regulatory agencies - regarding safety matters and kitchen inspections
• May serve as Manager on Duty or perform other duties as assigned.

What we need from you:

• ACCOUNTABILITY:
• Supervises culinary employees in a large full-service, luxury, or resort hotel with multiple major food and beverage outlets, and banquet facilities catering to more than 500 people.

QUALIFICATIONS AND REQUIREMENTS:

• 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