Chef de Cuisine Miami

About Our Client Founded in 1982, our client has built its restaurant company on the foundation of family since day one. With 90 locations across North America, the close‑knit culture is still rooted in the company today. We see ourselves as neighbours – we’re not just part of a community that needs a place to eat and drink, but also a place to connect, help one another, and build lasting memories. Being part of this company means being part of something bigger than ourselves. The Role: Fast Track Chef The Chef/CDC is responsible for creating passion and enthusiasm for the company vision “To be the most loved and best‑run restaurant in North America.” They must ensure that the standards are executed flawlessly throughout the kitchens every day, while sharing wisdom and experience that energises teams. As Head Chef, you’ll build and develop a strong team, drive operational excellence, and ensure consistent execution of the highest standards in every guest experience. You’ll take pride in delivering exceptional food, developing future leaders, and continuously raising the bar within the restaurant. Key Responsibilities Direct the daily operation of the kitchen, ensuring smooth delivery of the restaurant and helping build sales and hit financial targets. Participate in all aspects of food delivery from the back to the guest’s plate. Establish and maintain a high standard of food quality and service excellence through teamwork, motivation and strong leadership; support all team members to achieve service excellence. Manage and lead the kitchen teams through all employee processes – hiring, payroll administration, development, scheduling, performance evaluation, discipline, and termination. Participate in new‑employee orientations; provide on‑the‑job training to support staff performance of job duties. Develop your management teams and prepare them for promotion throughout the company. Responsibly train staff for promotion and build a tight, well‑trained team. Prepare daily rosters and ensure adequate staffing levels. Provide support to the management team; perform managerial duties as required and act as a designate in the absence of the Chef. Develop and communicate a 16‑week kitchen business plan. Audit and influence productivity, scheduling and labour costs for the profit & loss statement. Conduct ongoing audits of the restaurant. Maintain daily/weekly numbers such as sales, budgets, profits and other controllable costs and make necessary adjustments to achieve the highest profitability. Educate the management team regarding the financials so everyone knows what profitability means to the restaurant. Hire people that CARE! Coach and develop the team. Benefits Competitive annual salary – $80‑90,000 plus monthly bonus. 4 weeks paid vacation. Comprehensive health‑care benefits. Mobile phone and laptop allowance. 25% discount card for food and drinks across all company restaurants. Travel opportunities for operational events. Growth and advancement opportunities through internal mobility. Leadership programs with ongoing career development. Recognition programs, awards and team experiences. Qualifications Strong culinary leader with 2+ years of experience leading high‑volume kitchens. Passionate about developing people and building engaged, high‑performing teams. Proven results in delivering food cost and labour targets, with extensive experience managing budgets, cost controls and profitability for large‑scale operations. Committed to fostering a supportive and engaging experience for team members and guests. Willingness to learn, openness to feedback, coaching and mentorship; holds relevant certification(s) to responsibly work in and create a safe and clean environment for food production and consumption (e.g., State‑specific Food Handlers Card). #J-18808-Ljbffr Blue Shock Recruitment Solutions