Chef De Cuisine

Kitchen Manager

Overall responsibility for the efficient and effective running of the kitchen and food production outlet, ensuring operating costs are minimized. The execution of Barchetta located in the Omni Fort Lauderdale and company policies/procedures, ensuring that all services provided achieve the established standards, within the agreed budgetary controls. To advise the General Manager on all matters relating to the kitchen area. In conjunction with the Food & Beverage Director, Executive Steward, ensure a high standard of cleanliness and hygienic practice throughout the kitchen.

Essential job functions include assisting the General Manager in budgeting, maintaining excellence in premium steak preparation, adhering to all Barchetta's standard recipes, ensuring guest satisfaction, controlling the standards for purchasing and receiving items, creating recipes and production methods, inspecting all food service sections, controlling equipment and scheduling maintenance, maintaining an up-to-date knowledge of local and international market trends, assisting in the promotion of in house sales activities, planning/organizing/controlling the efficient and effective utilization of all food production staff, interviewing/recruiting suitable staff for the operation, overseeing the training/development of all kitchen staff, establishing effective and efficient office procedures, performing all duties applicable to a department manager within the hotel, conducting/attending all required department meetings.

Qualifications include minimum 3-5 years of progressive culinary leadership experience in upscale, fine dining restaurant operation; Italian steakhouse experience preferred. At least 2 years as Chef de Cuisine or Executive Sous Chef. Strong knowledge of Italian regional cuisine and classic culinary techniques. Extensive experience with premium steaks, seafood, handmade pasta, sauces, and high temperature grill cookery. Proven culinary skills and ability to lead, develop, and motivate staff. Ability to teach employees importance of, and how to interact with internal/external guests and courteously solve internal requests. Must be creative and up to speed on new concepts and food trends. Basic mathematical skills and ability to create and understand financial reports. Ensure that all health standards are consistently maintained. Ensure all safety and security policies and procedures are followed. Excellent written and verbal communication skills. Ability to multi-task and work in fast paced environment. Ability to train a staff to produce high volumes of work while maintaining quality per Omni standards. Must be proficient with computers. Experience managing payroll and schedules required. College education and/or culinary degree preferred. Serve Safe certified food manager. Must be able to utilize culinary tools (knives, commercial equipment, etc.) and taste/smell. Must be able to work a flexible schedule to include weekends and holidays.

Environment & position analysis includes ability to lift and carry up to 50 lbs. Ability to push and pull carts and items weighing up to 100 lbs. Ability to walk/stand for extended periods of time, with frequent bending, twisting and going up and down stairs. Must be able to perform all duties in outdoor settings. Requires repetitive motion of arms, and hands.