Chef de Cuisine, SLS South Beach

From our dazzling location in the heart of Miami, SLS offers both our staff and our guests a hip, cutting-edge experience in the world of hotels as theater. We have an exciting job opportunity to join our Culinary Team as a Chef de Cuisine located at SLS South Beach in Miami. JOIN THE SLS FAMILY TODAY!

JOB PURPOSE:

Under the general guidance of the Director of F&B and/or 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. He/she is expected to 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. The Chef de Cuisine is also responsible for controlling food and labor costs while maximizing guest satisfaction.

DUTIES & FUNCTIONS:

• 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 SLS policy as out lined 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 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
• We recognize we are in the hospitality industry and that may require us to provide lateral service.  We will on occasion call for each individual in the team to on a routine basis perform various related tasks as needed in the spirit of providing exceptional service

ADDITIONAL RESPONSIBILITIES

• 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.

SPECIFIC JOB KNOWLEDGE, SKILL AND ABILITY

The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation.

• Culinary Arts or Bachelor’s Degree preferred.
• Strong knowledge of food safety and sanitation. Must be Servsafe certified.
• At least 5 or more years of Culinary experience in a supervisory role in a restaurant kitchen, Chef de Cuisine or Sous Chef level, preferably in an upscale or lifestyle brand hotel.
• Strong financial, budgetary, and cost control practices.
• Considerable skill in math and algebraic equations using percentages.
• Ability to walk, stand, and/or bend continuously to perform essential job functions.
• Exceptionally strong ability to communicate in English, both orally and in writing, with guests and employees, some of whom will require high levels of patience, tact, and diplomacy to defuse anger and to collect accurate information and to resolve problems.
• Ability to work under pressure and deal with stressful situations during busy periods.
• Ability to access and accurately input information using a moderately complex computer system.
• Proficient in Windows Office: Word, Excel, PowerPoint, Publisher, etc.
• Dynamic, proven leader demonstrating entrepreneurial spirit, innovative thinking, change leadership and focus on coaching and team motivation.
• Experience managing luxury brands.
• Must be innovative, organized, efficient and able to prioritize multiple projects while working with a team
• Exceptional interpersonal skills required, must be able to present self professionally at all times
• Must be able to effectively communicate with all levels of an organization
• Strong work ethic and self-starter who is a team player and comes with a can-do attitude
• Ability to implement and maintain quality and service standards to produce a consistent product.
• Improve and promote quality and demonstrate accuracy and thoroughness.
• Problem-solving ability. Must be able to identify and resolve problems in a timely manner and gather and analyze information skillfully

All your information will be kept confidential according to EEO guidelines.