Executive Chef / Banquet Chef

Discover a tranquil retreat two blocks from the heart of the Financial District at Novotel Miami Brickell. Featuring a lobby design inspired by the city’s beachfront culture and colors, our contemporary Downtown Miami hotel is adjacent to Simpson Park, a preserved swath of hardwood forest. Sweeping views of the tree canopy, framed by skyscrapers and sparkling Biscayne Bay, give our rooftop pool and bar the feel of a tropical resort.

When you’re ready to explore the area, it’s less than a 10-minute walk to South Miami Avenue and its buzzing bars, tempting restaurants and upscale shopping centers. Business travelers can make the short stroll to financial institutions and corporate offices on Brickell Avenue. A nearby Metrorail stop puts the rest of the city within easy reach. Enjoy seamless connections to the cruise port and top Miami attractions, including Bayfront Park, FTX Arena and Vizcaya.

At Novotel Miami Brickell, the best of the city is at your doorstep.

No Job Description for a position can possibly include all duties, which may be requested by guests or required by the hotel.  The objective of all positions is to effectively provide the services personally, or to immediately refer requests to the appropriate department manager.  The following is a summary of the major responsibilities of the position.

Position:          Executive Chef/Banquet Chef

Department:   Culinary

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

Reports to:      General Manager

Essential Functions:

Financial

• To assist the General Manager 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 General Manager - Assistant General Manager, plan and implement menu design, creating suitable dishes and passing standards recipes to the food & beverage controller for costing.
• To work with the General Manager - Assistant 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.
•   Establish and maintain control of the standards for purchasing and receiving items.  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 when required.
•   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 Food standards and concept.

Marketing

•   To maintain an up-to-date knowledge of local and international market trends in order to create food products which satisfy guest needs, thereby maximizing sales opportunities in food outlets.
•   Maintain an up-to-date knowledge of competitors’ food production/offering.
•   Assist in the promotion of in house sales activities, such as culinary festivals, chef specialties and culinary competitions.

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 food and beverage 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.

Executive Duties

•   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 

• Oven, grill/stove burners, microwave appliances, coolers, refrigerators, etc. 

Working Environment:

• 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.

Knowledge and Experience

• Minimum Professional Certificate in a Culinary-related field. 
• Minimum of 6 years of relevant experience in the Food & Beverage industry in a similar position, preferably in a reputable establishment or celebrity chef restaurant.
• Proficient in written and conversational English.
• Accustomed to and comfortable with media exposure.
• Pre-opening experience preferred.
• Detailed knowledge of International cuisine.
• He has to be familiar with local requirements and sanitation regulations.
• Technical knowledge and job skills training related to all International food served at the hotel and the effective use of provided materials.

Competencies

• Good interpersonal skills with ability to communicate with all levels of colleagues.
• Service oriented with an eye for details.
• Multicultural awareness and able to work and thrive within a culturally diverse environment.
• Good presentation and influencing skills.
• Flexible and able to embrace and respond to change effectively.
• Ability to work independently and has good initiative under dynamic environment.
• Self-motivated and energetic.
• Leads to constantly improve the guest and colleague service experience.
• Leadership skills required – collaborative, enabling, and entrepreneurial.
• Demonstrates sophistication, humbleness, personality, charisma, confidence, professional etiquette and competencies.