Chef de Cuisine Miami

Fast Track Chef

The Chef/CDC is responsible for creating passion and enthusiasm for the company vision “To be the most loved and best run restaurant in North America”. They will ensure that the standards are executed flawlessly throughout your kitchens every day and carry enough wisdom and experience that your teams will gravitate towards and want to work for you. The Chef/CDC is responsible for the overall smooth operation of the kitchens and the delivery of outstanding food quality and service excellence through teamwork, motivation and strong leadership.

KEY RESPONSIBILITIES

Kitchen Operations

1. Direct the daily operation of the kitchen, ensuring smooth delivery of the restaurant as part of building sales and hitting the financial targets to be successful.
2. Formulate and design all menus as per head office delivery of regular and feature menu concepts/changes. Participate in all aspects of food delivery as required from the back to the guests plate.
3. Establish and maintain a high standard of food quality and service excellence through teamwork, motivation and strong leadership; support all team members in their efforts to achieve service excellence.
4. Ensure a seamless transition with your teams’ operations from the day to night business while mastering a timeless environment.
5. Manage and lead the kitchen teams, including all aspects of the employee process, i.e., hiring, payroll administration, employee development, scheduling, performance evaluation, discipline and termination.
6. Responsible for all recruitment as part of building your team. Interview and make hiring decisions.
7. Participate in new employee orientations; provide on-the-job training where appropriate to support staff performance of job duties.
8. Develop your management teams and be prepared to have them promoted to positions throughout the company to nurture the growth of the company.
9. Responsible for all of the staff promotional training and building a tight well-trained team.
10. Prepare rosters for every day in the business and ensure adequate staffing levels.
11. Provide support to the management team; perform managerial duties and functions as required; act as a designate in the absence of the General Manager.
12. Develop and communicate a 16-week plan for the kitchen business.
13. Audit and influence productivity, scheduling and labor costs for the profit & loss statement.
14. Conduct ongoing audits of the restaurant.
15. Manage all budgets; forecast and develop budget requirements for the restaurant; Monitor and report expenditures according to financial policies and procedures.
16. Execute the weekly financials and produce the weekly results with the General Manager and sit in on the weekly results meetings with your team.
17. Responsible for daily/weekly numbers as a restaurant using sales, budgets, profits and other controllable costs, and making necessary adjustments to ensure the highest profitability at the end of every period.
18. Educate all of your management team regarding the financials to ensure that everyone knows what profitability means to the restaurant.
19. Promote health and safety in the workplace, ensuring compliance with health and safety.
20. Hire people that CARE!
21. Coach and develop!

COMPETENCIES/ABILITIES

1. Strong service orientation with demonstrated knowledge of all types of premium casual dining.
2. Self-starter with the ability to work without supervision.
3. Excellent written and oral communication skills.
4. Excellent problem-solving and decision-making skills; strong attention to detail; ability to implement strategic goals.
5. Proven leadership abilities; approachable and diplomatic decision-making style.
6. Strong interpersonal skills; team player skilled with motivating and coaching others.
7. Demonstrated ability to prioritize and respond with a sense of urgency when required.

QUALIFICATIONS

1. Minimum 5 years as a Chef de Cuisine/Exec Chef in a full-service dining experience.
2. Previous experience overseeing and mentoring Chefs as a restaurant level leader is an asset.
3. 2-5 years’ progressive experience in a variety of dining environments.
4. Culinary Red Seal Certification is an asset.
5. Post-secondary education is an asset.