Chef de Cuisine

E11EVEN Club Hotel & ResidencesInspired by the human condition in its many forms, E11EVEN Club Hotel & Residences were created to promote an exclusive, personal and self-curated way of being. At the Residences, choice surrounds you all day long. Whether you jetset or prefer to reset, these residences offer moments and experiences that speak to each individual's taste and preference. Located within the creative and thriving metropolis of Miami, E11even Club Hotel & Residences perfectly reflect the vibrancy of its surroundings, people and culture. So reimagine yourself here and get to the essence of what living your way, is truly all about.Chef de CuisineThe Chef de Cuisine is responsible for supporting the Executive Chef and Sous Chef in all aspects of the kitchen, such as delivering consistently high-quality food, menu plans, collaboration with F&B Management, portion and inventory control, financial responsibility, optimizing staff productivity, and keeping up to date with new products and preparation techniques. This role balances excellent cooking skills with managerial decision-making and team leadership, making it a great role for an experienced and accomplished kitchen professional. A Chef de Cuisine must understand the importance of delivering a consistent high-quality product and experience while achieving revenue targets and managing costs.ResponsibilitiesEnsure exceptional quality of all ingredients, preparation, and plating of food items.Control labor and operating expenses through effective planning, budgeting, purchasing decisions, and inventory control while focusing on creative cost control and revenue generation solutions to maximize profit.Conduct daily line checks, food reviews, and recipes of the day; ensure that clear feedback is provided to the entire kitchen team and food service staff and management.Exhibit culinary talents by personally performing day-to-day tasks, producing key menu items, while leading the staff and managing all food-related functions.Deliver the company experience for guests and employees.Communicate and reinforce the service vision for the hotel to managers and employees.Create an environment at the hotel designed to stimulate all senses through personal services, amenities, and experiences provided by employees.Ensure that the hotel delivers the company experience by reviewing hotel operations from the customer's perspective as well as from a business perspective.Work closely with the Executive Chef and Purchasing Manager on costing, production, and control for proper recipe execution and waste management.Provide employees with the tools and environment they need to deliver the company experience.Develop and implement strategies and practices that support employee engagement.Seek out sources of fresh food; monitor all produce and meat for freshness.Suggest daily specials that incorporate seasonal or special-order ingredients.Maintain product consistency by conducting inspections of seasonings, portion, and appearance of food.Ensure that unused food is stored properly to minimize waste and maximize quality.Coordinate service with restaurant and banquet operations.Manage the daily operation of the kitchen.Ensure that proper sanitation practices are followed.Ensure proper staffing levels by assisting in the recruiting, interviewing, and hiring of talented kitchen staff members in accordance with E11EVEN Club Hotel & Residences hiring policies.Assess the need for and report necessary kitchen repairs.Schedule staff based upon forecasted volumes.Coordinate the selection, training, coaching, development, motivation, and evaluation of kitchen employees to ensure exceptional food quality and presentation for our guests.Step in for other kitchen staff as needed.Attend staff and management meetings as needed.Other duties as assigned by supervisor or other management.QualificationsHigh school or equivalent education required. Degree from a recognized culinary institution preferred.Seven to ten (7-10) years of experience in a professional, high-volume kitchen, pub, or restaurant environment.Strong preference for a chef who already locally sources their ingredients.Strong communication skills.Strong leadership skills; ability to motivate teams to produce consistently great food.Adept at working effectively in high-energy, busy environments and works well under pressure.Willing and able to work evenings, weekends, and holidays.Can work independently as well as part of a team.Passion for good food, local ingredients, and quality customer experiences.Excellent knife skills.Must love and enjoy working with food.Ability to portion control on a large scale.Able to deliver and exceed the expectations of a highly demanding clientele.Professional appearance and manner; good character to work in a fast-paced team.Positive, honest, and energetic work ethic.Solid track record of success, demonstrating upward career tracking.Able to work ten-hour-plus shifts, with the ability to stand, sit, or walk for extended periods of time.Able to grasp, lift, and/or carry up to 50 lbs. as needed.Finger/hand dexterity to operate kitchen machinery, knives, etc.Able to withstand changes in temperature, occasional smoke, steam, and heat, and work in a confined area.Must possess hearing, visual, and sensory abilities to observe and detect emergency situations; also, to distinguish product, taste, texture, temperature, presentation, and preparation. Licenses or Certificates: ServSafe Food Safety Certification (Manager).Food Service Card compliant and recognized in the State of Florida.Ability to obtain and/or maintain any government required licenses, certificates, or permits.BenefitsWe are pleased to offer to our full-time associates a comprehensive and competitive benefits package designed to support your health, well-being, and financial future.Medical insurance, dental insurance, vision insurance, life insurance, short-term and long-term disability insurance401(k) Retirement Plan with employer matching contributionsPaid holidaysPaid vacationPaid sick leave (provided in accordance with applicable law)Employee assistance program (EAP)Educational opportunities / Tuition reimbursementPaid jury duty leave, personal leave, medical leave, and military leave in accordance with applicable law For Employees Based in Washington: 8 paid holidays per yearUp to 20 days of paid vacation per year, based on classification and length of servicePaid Sick & Safe Time accrues at 1 hour for every 30 hours worked, with up to 72 hours of unused time carried over from one anniversary year to the next. For Employees Based in Colorado: 8 paid holidays per year; employees working in the City of Denver receive 64 hours of designated holiday time per calendar yearUp to 20 days of paid vacation per year, based on classification and length of service6 days or 48 hours of Paid Sick Leave per year, accrued at 1 hour for every 30 hours worked. For Employees Based in California: 8 paid holidays per yearUp to 20 days of paid vacation per year, based on classification and length of service, capped at 1.5x annual accrual rate; non-supervisory employees working in the City of Los Angeles accrue up to 22 days of Compensated Time Off, based on length of service capped at 192 hours of combined PST and CTO.Paid Sick Time accrues at 1 hour for every 30 hours worked, unused time is carried over from one anniversary year to the next up to a maximum of 80 hours; employees working in the City of Los Angeles are provided 40 hours of Paid Sick Time annually on their anniversary, unused time is not carried over from one anniversary year to the next.Please note that