sbe Corporate

SLS Hotel South Beach / Chef de Cuisine - The Bazaar by Jose Andres

US-FL-Miami Beach
Req No.
2017-5030
Category
Restaurants
Job Requirements
N/A

Overview

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From smoking cocktails to spherified olives, The Bazaar offers a magical dining experience from James Beard Award-winning Chef José Andrés’ in a fanciful, modern piazza by Philippe Starck. Chef Andrés combines traditional Spanish flavors with cutting edge culinary techniques in playful and sophisticated dishes while Starck uses design elements like elegant chandeliers and retro wallpaper to craft dramatic and inviting interiors.

 

The Chef de Cuisine directs and executes all culinary activities and food preparation, oversees kitchen operations and manages personnel to ensure an efficient and profitable restaurant. Responsibilities include managing, directing and operating all kitchens and BOH facilities on a daily basis, including supervision of food preparation, production, cooking stations, portion sizes, butcher yields and garnish to ensure food is prepared in prescribed manner. Leads the culinary team through skills-building and execution. Interacts with guests daily. Facilitates and participates in butchering, in all line stations and the expediting of high volume dinner and private event services. Estimates, analyzes and monitors food consumption and controls purchasing of food and kitchen supplies to appropriate volume. Maintains food, labor and miscellaneous expenses at budgeted levels.

Responsibilities

Responsibilities include but are not limited to:

  • Ensure the highest levels of cleanliness and organization are maintained in the kitchen at all times, without exception.
  • All sanitation and health department codes and company checklists must be followed at all times. Ensure that kitchen is properly equipped and in good repair.
  • Design and implement menus as established by Regional/Corporate Chef.
  • Provide recipes, training, and experience to all staff.
  • Ensure the proper execution of all recipes.
  • Ensure proper and timely execution of all food (accurate plating, hot food hot and cold food cold). All food served in the allotted time frame. Expedite service when necessary.
  • Conducts Line Checks and oversees the line check process for all shifts to ensure quality levels.
  • Oversee the sourcing of product. Ensure the purchase of the best quality ingredients, the proper spec and the right price.
  • Oversee the organization and cleanliness of all food and other kitchen storage areas.
  • Follow all company policies and procedures for inventory controls
  • Lead by example, mentor and develop all culinary staff. 
  • Performs other duties and responsibilities as assigned or required.
  • Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice.

Qualifications

Education:

High school education or equivalent. 

Culinary or apprenticeship program preferred.

 
License/Certificate:
Food Handler Certification required.
 
Experience:
  • Three to Five years experience as a chef de cuisine preferred in a high quality, high volume, and multi-unit operations preferred.
  • Must be a leader and be able to motivate Team Members.
  • Must maintain a high level of integrity.
  • Must be able to adapt in difficult situations, solve problems and make decisions when necessary.
  • Must have the ability to perform this job successfully, including each essential duty. Must understand operation of all related equipment.
  • Must have a good understanding in all aspects of food cost control. Must have Knowledge of fine dining presentation and service.
  • Familiar with financial planning, analyzing data, trends and implementing strategies for improvement
  • Clear concise written and verbal communication skills- in English
  • Must have excellent organizational, interpersonal, and administrative skills
  • Proficient in MS Word, Excel, company communication technology
  • Must possess the ability to communicate via written and oral communication with the culinary team and customers alike.
  • Must have basic math skills and be capable of operating department specific software and applications.
  • Ability to establish and maintain an effective working relationship with management, staff, and guests. 
  • Knowledge, understanding, and compliance of policies and procedures, job descriptions, daily memorandums, chemical labels, and other instructions. 

 

 
Typical Physical/Mental Demands:

Requires mobility. Ability to grasp, lift, move, or push goods on cart/truck weighing a maximum of 100 pounds. Ability to work in confined spaces. Sense of smell, taste, touch, and sound. Eye/hand coordination and manual dexterity. Ability to distinguish letters, symbols, and colors. Normal vision and hearing range.

Work is performed in the kitchen locations of the property. Exposure to chemical cleaning solvents. Ability to tolerate varying conditions of noise level, temperature, illumination, and air quality.

 

GROOMING/UNIFORMS

All employees must maintain a neat, clean and well-groomed appearance. Specific uniform guidelines and/or required articles of clothing will be explained to you as a part of the orientation process.

 

OTHER:

Regular attendance in conformance with the standards, which may be established from time to time, is essential to the successful performance of this position. Employees with irregular attendance will be subject to disciplinary action, up to and including termination of employment.

 

Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the hotel. In addition, attendance at all scheduled training sessions and meetings is required.

 

Upon employment, all employees are required to fully comply with sbe rules and regulations for the safe and effective operation of the hotel’s facilities. Employees who violate hotel rules and regulations will be subject to disciplinary action, up to and including termination of employment.

 

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