Bazaar Mar by José Andrés, is a ground-breaking new experience that lights up downtown Miami with a vibrant mix of sophisticated cuisine, playful indoor and outdoor lounge spaces. Highlights include sea snacks, an extensive raw bar, whole fish, Bazaar classics and a carefully curated wines list in Philippe Starck’s strikingly setting that transcends an ordinary event into fête extraordinaire
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 include but are not limited to:
High school education or equivalent.
Culinary or apprenticeship program preferred.
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.
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.
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.