Production Chef

Join us at Accor, where life pulses with passion!​

As a pioneer in the art of responsible hospitality, the Accor Group gathers more than 45 brands, 5,600 hotels, 10,000 restaurants, and lifestyle destinations in 110 countries. While each brand has its own personality, where you will be able to truly find yourself, they all share a common ambition: to keep innovating and challenging the status-quo.​

By joining us, you will become a Heartist®, because hospitality is, first and foremost, a work of heart.​

You will join a caring environment and a team where you can be all you are. You will be in a supportive place to grow, to fulfil yourself, to discover other professions and to pursue career opportunities, in your hotel or in other hospitality environments, in your country or anywhere in the world!​

You will enjoy exclusive benefits, specific to the sector and beyond, as well as strong recognition for your daily commitment.​

Everything you will do with us, regardless of your profession, will offer a deep sense of meaning, to create lasting, memorable and impactful experiences for your customers, for your colleagues and for the planet.

Hospitality is a work of heart,​
Join us and become a Heartist®.

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

Reports to: Culinary Director

Essential Functions: 

• To assist the Culinary Director 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 Culinary Director, plan and implement menu design, creating suitable dishes and passing standards recipes to the food & beverage controller for costing. 

• To work with the Culinary Director, Director of Rooms and 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. 

• Manages closely the storeroom and receiving of all food and beverage items and establishes and maintains control of the standards for purchasing and receiving goods.  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 Miami Brickell Food standards and concepts. 

•   Responsible to manage and deliver Heartists Dining Room meals as established, and manage the coverage for the shifts, to include overnight employee’s meals. 

•   Works closely with the Catering Manager and F&B/Banquet Manager to discuss and produce banquet meals for all functions in the hotel, using the proper BEOs and F&B procedures. 

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 Culinary 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. 

•   To manage time and attendance of all kitchen and stewarding heartists. 

• 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. 

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