Chef de Cuisine (m/f) Position Available In Miami-Dade, Florida
Tallo's Job Summary: The Chef de Cuisine position at VENDOM COMPANY in Miami, FL offers an estimated salary range of $52.5K - $72.9K a year. Responsibilities include assisting the Executive Chef in kitchen operations, ensuring guest satisfaction, managing staff, and maintaining food quality. Requirements include culinary experience, restaurant experience, and strong communication skills. Apply by submitting your updated CV.
Job Description
Chef de Cuisine (m/f)
VENDOM COMPANY
Miami, FL Job Details Contract Estimated:
$52.5K – $72.9K a year 10 hours ago Qualifications Pricing Microsoft Excel Culinary experience Fine dining experience Mid-level Windows POS Computer skills 2 years Restaurant experience Communication skills Full Job Description The Chef de Cuisine is responsible for assisting the Executive Chef with overall kitchen operation as a successful independent profit center, ensuring maximum guest satisfaction, through planning, organizing, directing, and controlling the Kitchen operation and administration. Exhibits culinary talents by personally performing tasks while assisting in leading the staff and managing all food-related functions. Also assists in supervising all kitchen areas to ensure a consistent, high quality product is produced. Primary duties and responsibilities include, but are not limited to, the following:
RESPONSIBILITIES
Adherence to all company policies as stated in the employee handbook. Physical Inventory (storage area, freezer, cooler, spice rack, bag-in-box area, expo area, line and service stations) Daily high-cost perpetual inventory Data Entry of Inventory, Purchases / Invoices, Sales and Ending Inventory for COGS Sheet Food COGS Follow order guides and understand F&O quality & pricing standards Review prior week’s labor to find areas of opportunity Schedules (coverage and costing) Daily and Weekly Food purchases Daily and Weekly Labor (dollars and percentage) New hire & Termination procedures Food par levels Par levels on Plate-ware and communicate with FOH Dish machine and chemical company Employee injury reports Weekly management meetings Pre-Shifts with staff Daily food inventory and ordering Labor management Overtime monitoring Product mix (appetizer, salads, sandwiches, entrée, specials and desserts) Product Rotation adheres (FIFO) Food quality and specification Recipe adheres Line checks Organization of back of house (storage, prep, line and dish areas) Sanitation standards (temperature logs, HACCP review, sanitation walkthroughs) Line of sight and attention to detail Teamwork and training Must ensure that all the recipes, food preparations as butchering, protein portions and presentations meet the Restaurant’s specifications and commitment to quality Monthly inventory Must have good communication skills Involved in events and menu changes and launches Daily specials Omakase Menus Communicate any issues, concerns or updates with chef and sous chefs Temp logs monitoring Kitchen opening and closing procedure Managerial skills of an entire BOH Desired profile: College degree/Culinary school degree preferred, but not necessary Minimum 2 years in a kitchen managerial role in a fast-paced, high-volume restaurant Must have computer knowledge (Excel, Windows, POS, etc.) Career-driven with stable job history High volume and/or fine dining experience For any application, please forward your updated CV. Finally, JOIN US on the network www.vendomtalents.com to see all our daily updates in luxury hospitality: France, Benelux, Spain, Portugal, North Africa, United Kingdom, Indian Ocean, and soon the Middle East.
Job Type:
Contract Work Location:
In person
