Chef de Cuisine

About the role

We are looking for a Chef de Cuisine to join the famed Delano Miami Beach. Delano Miami Beach fuses historic charm with contemporary luxury, reflecting a reimagined experience that pays homage to the original visionary concept. Comprising 171 rooms and distinct food and beverage concepts, the hotel preserves its iconic walk-in pool and, in addition, unveil a new pool on an amenity deck, offering breathtaking views of the ocean. Delano Miami Beach acts as the brand’s flagship location, re-establishing Delano as a trailblazer in luxury lifestyle hospitality.

Responsibilities

• Under the general guidance of the Executive Chef, responsible for coordinating, supervising and directing all aspects of the outlets’ food production, while maintaining profitable Food and Beverage operations and high-quality products and service levels.
• Provide training for all staff, meet corporate quality standards, consistency and integrity of the products, establish and enforce food specifications, portion control, recipes and sanitation.
• Control food and labor costs while maximizing guest satisfaction.
• Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related systems.
• Role models company quality standards and service.
• Constantly growing and coaching lower management and line level staff.
• Provides clear direction and achievable goals for their entire team.
• Fully supportive of and cognizant of all Corporate Programs.
• Supervises and carries out the correct procedure of preparations, presentation and portion control for all raw and cooked foods in accordance with the highest standards.
• Supervises all kitchen areas to ensure a consistent high quality product is produced.
• Assists the Regional/Corporate Chef with menu planning.
• Accountable for overall success of the culinary operations.
• Optimizes profitability levels through consistent monitoring of venue inventory, food cost controls and strategic promotional initiatives.
• Controls direct labor costs associated with the kitchen staff; creates weekly schedules, ensuring productivity levels are maximized through the effective utilization of all colleagues and providing hands-on support as required.
• Ensures all staff in the department adheres to Delano policy as outlined in the employee handbook.
• Responsible for maintaining staffing levels through pro-active recruiting.
• Supervises new team member training of all junior level staff ensuring they understand the high standards expected of them.
• Uses ongoing training and support to develop and maintain a motivated kitchen team, documenting sessions & assessing staff progress with regular appraisal & one to one discussion.
• Ensures that performance management and colleague training/development occurs in a timely and consistent manner.
• Any other reasonable duties as assigned by the supervisor or manager.
• Recognizes the hospitality industry may require lateral service; will on occasion call for each individual in the team to perform various related tasks as needed in the spirit of providing exceptional service.
• Communicate effectively, both verbally and in writing, to provide clear directions to the venue teams.
• Communicate with employees using a positive and clear speaking voice, listen to and understand requests, respond with appropriate actions and provide accurate information.
• Remain calm and alert, especially during emergency situations and/or heavy restaurant activity, serving as a role model for team and other employees.
• Interact with other department personnel and venue staff as needed.
• Make decisions and take actions based on previous experience and good judgment, sometimes revising procedures to accommodate unusual situations.
• Develop and implement cost saving and profit enhancement measures within your scope of responsibility.

Qualifications

• C