Executive Chef
Company: Mina Group
Location: Hialeah
Posted on: July 29, 2022
Job Description:
Operating since 2003, Mina Group currently manages more than 45
concepts around the world. At Mina Group, impeccable service is not
just our ideal, it is ingrained in everything we do. Rooted deep in
our foundation is the concept of Kaizen, the art of making great
and lasting change in small steady increments. By embodying our
values of adaptability and fluidity, we cultivate a whole new sense
of hospitality that is uniquely Mina.
SUMMARY:
The Executive Chef will lead the restaurant on a daily basis with
efficiency, respect, friendliness, professionalism, teamwork,
knowledge, patience, awareness, compassion, courtesy and
initiative. Understanding the culinary philosophy of the
restaurant, attention to detail and follow through of all
restaurant policies.
GENERAL EXPECTATIONS:
- Act with integrity, honesty and knowledge that promote the
culture, values and mission of restaurant Stripsteak
- Ensure that all guests feel welcome and are given responsive,
professional, gracious service at all times
- Performs all aspects of position with efficiency, respect,
friendliness, professionalism, teamwork, knowledge, patience,
awareness, compassion, courtesy and initiative.
- Understand philosophy of management and owner. Displays
consistent attention to detail and follow through of all restaurant
policies.
- Represents the restaurant professionally through effective
communication, cooperation and relationships with the all business
partners.
- Collaborates with team to create a culture and restaurant work
environment based upon respect; fosters opportunities for team to
learn, grow and develop their abilities.
- Leads the Management Staff, ensures that service standards are
on par with all outside accreditation sources: including but not
limited to Zagat, Gayot, Relais & Chateaux, Mobil 5 star, AAA Five
Diamond, Wine Spectator, and Michelin 2 star establishment and in
keeping with the service foundation and philosophy established at
restaurant Cal Mare.
- Understand completely all programs, procedures, standards,
specifications, guidelines and training programs.
- Offer positive solutions to problems or issues and be a voice
that is part of the decision making team.
DUTIES & RESPONSIBILITIES:
- Ensure that all guests feel welcome and are given responsive,
friendly and courteous service at all times.
- Be responsible for the timely updating of the RecipeXchange
website and all of its content.
- Oversee and coordinate the planning, organizing, training and
leadership necessary to achieve stated objectives in sales, costs,
employee retention, guest service and satisfaction, food quality,
cleanliness and sanitation.
- Provide leadership to create a culture and work environment
based upon respect; providing opportunities for staff to learn,
grow and develop their abilities through training of employees and
creating a positive, productive working environment. Successful
demonstration of this will be evident by employee satisfaction and
retention of those under your supervision.
- Possess a Qualifying Certificate in Food Protection from the
local Department of Health that has jurisdiction over the employing
property.
- Understand completely all policies, procedures, standards,
specifications, guidelines and training programs for a Mobil Five
Star establishment.
- Assume 100% responsibility for the quality of products
served.
- Attend all scheduled employee meetings and bring suggestions
for improvement.
- Document all recipes in a standard kitchen format and share
with kitchen employees.
- Perform inventory and purchasing responsibilities on a daily
basis.
- Work with the Corporate Chef and Human Resources Director in
creating and sustaining an internship program that embraces
diversity, education and discipline.
- Ensure that all food and products are consistently prepared and
served according to the restaurant s recipes, portioning, cooking
and serving standards.
- Fill in where needed to ensure guest service standards and
efficient operations.
- Continually strive to develop your staff in all areas of
managerial and professional development.
- Continually strive to develop your staff in all areas of food
education.
- Prepare all required paperwork, including forms, reports and
schedules in an organized and timely manner.
- Ensure that all equipment is kept clean and kept in excellent
working condition through personal inspection and by following the
restaurant s preventative maintenance programs.
- Ensure that all products are received in correct unit count and
condition and deliveries are performed in accordance with the
restaurant s receiving policies and procedures.
- Oversee and ensure that restaurant policies on employee
performance appraisals are followed and completed on a timely
basis.
- Be knowledgeable of restaurant policies regarding personnel and
together with the Human Resources Director administer prompt, fair
and consistent corrective action for any and all violations of
company policies, rules and procedures.
- Fully understand and comply with all federal, state, county and
municipal regulations that pertain to health, safety and labor
requirements of the restaurant, employees and guests.
- Know and comply consistently with kitchen rules, policies and
procedures.
- Assist in creating a dynamic menu for Main Dining Room and
Private Rooms that evolves and changes on a regular basis.
- Supervise the kitchen during prep and service periods.
- Expedite service: canap through mignardises.
- Schedule labor as required by business activity while ensuring
that all positions are staffed when needed while maintaining labor
cost objectives.
QUALIFICATIONS:
- A minimum of 6 years experience in kitchen preparation and
cooking in a fine dining restaurant. At least 2 years in an
management capacity.
- Must be impeccably groomed, maintain good hygiene, good posture
and have required uniform and tools.
- Must display the IMAGE set forth by the owner and restaurant
philosophy.
- Be able to work in a standing position for long periods of time
(minimum of 12 hours / day).
- Be able to reach, bend, stoop and frequently lift up to 50
pounds.
- Must have the stamina to work a minimum of 60 hours per week.
Associated topics: commercial, commercial kitchen, corporate,
culinary school, deli chef, executive chef, lead, sushi, sushi
chef, team lead
Keywords: Mina Group, Hialeah , Executive Chef, Other , Hialeah, Florida
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