Farm to Fork Concept Executive Chef

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POST DATE 9/10/2016
END DATE 10/10/2016

The Palms Hotel & Spa Miami Beach, FL

Miami Beach, FL
AJE Ref #
Job Classification
Full Time
Job Type
Company Ref #
Entry Level (0 - 2 years)


Searching for a motivated and talented Farm to Fork Executive Chef ready for a move to a challenging role to be responsible for overseeing the day-to-day culinary operations of the Hotel. This department head ensures the highest quality of natural food for the guests . The Chef assist in the preparation of the annual budget and achieves these financial goals throughout the year, through proper forecasting, cost controls and labor management. S/he coordinates the ordering and monitoring of all food and kitchen wares and the engineering of all menu items to maintain the proper contribution margin. Responsible for performing the following tasks to the highest standards: Direct and oversee all culinary operations, to include, but not limited to, production of all hotel meals, food quality and presentation, compliance with all safety and sanitation standards and regulations, employee productivity and performance, implementation of policies and procedures, cost controls and overall profitability Create and implement new menus and individual menu items for outlets and banquet facilities based on current food trends and regional tastes Interact with guests and clients to monitor and assess satisfaction trends, evaluate and address issues and make improvements accordingly Ensure compliance with federal, state, local and company health, safety, sanitation and alcohol awareness standards Perform general management duties including, but not limited to, systems management, budget and forecasting, report generation, department management and meeting participation and facilitation Monitor and develop employee performance to include, but not limited to, providing supervision and professional development, scheduling, conducting counseling and evaluations and delivering recognition and reward Responsible for enhancing the food product that is presented to guests. Make changes that respond to the marketplace and to guests needs, both present and anticipated. Recommend changes to the food product. Use market research to develop new products. Responsible for maintaining quality of food product and ensuring consistency in food delivery and standards. Responsible for the selection, training and development of the personnel within the department. Able to exercise hire and fire discretion within company policies. Oversee divisional matters as they relate to federal, state and local employment and civil rights laws. Control the elements that determine profit and loss. Responsible for all major operating expenses. Set margins and manage the business against projections. Make decisions that relate to profit and loss. Responsible for the financial management of the operation. Give direction and be responsible for the implementation of plans. Monitor effectiveness and introduce changes in response to the marketplace. Set targets, plan and schedule work and performance indicators that are typically productivity and efficiency measures. In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the manager based upon the particular requirements of the hotel Consult with the Director, Catering/Convention Services and Food & Beverage Manager on a weekly basis as well as with other departments as necessary. Participate, support and make recommendations for ongoing hotel programs with continuous improvement in networking. * CANDIDATE MUST BE WILLING TO RELOCATE TO THE SOUTH EAST. * COMPETITIVE COMPENSATION AVAILABLE