2231 N Ocean Blvd, Fort Lauderdale, FL 33305, USA Req #1277
Tuesday, August 16, 2022





  executive chef is responsible for all food production including that used for
  the restaurant, banquet functions and other outlets. Developing menus, food
  purchase specifications and recipes. Supervising staff. Developing and
  monitoring the food and labor budget for the department. Maintaining highest
  professional food quality and sanitation standards. 

  Work Conditions:


  Banquet area and offsite premise 


  oven, slicer, mixer, blender, microwave, pots, pans, utensils, dishes, knives





  Excellent record of kitchen management

  Ability to spot and resolve problems efficiently

  Capable of delegating multiple tasks

  Strong communication and leadership skills 

  Keep up with cooking trends and best practices

  Working knowledge of various computer software programs
  (MS Office, POS)

  Bachelor’s degree or related culinary degree with eight
  or more years of industry and culinary management experience is desirable

  Possesses an eye for detail and creativity

  Excellent English verbal and written 

  2nd language helpful 



  Reviews menus, analyzes recipes, determines food, labor
  and overhead costs, and assigns prices to menu items

  Maintains Quality levels of receiving, storage, and
  production of food 

  Provides and supports service behaviors that are above
  and beyond for customer satisfaction and retention

  Advocate sound financial/business decision making,
  demonstrates honesty, integrity and also leads by example

  Improves service by communicating and assisting
  individuals to understand guest needs, providing guidance, feedback, and
  individual coaching when needed

  Delegates as appropriate to develop supervisors and
  subordinates to accept responsibility and meet clearly defined goals and

  Utilizes interpersonal and communication skills to lead
  and influence kitchen staff 

  Teaches preparation according to well defined recipes and
  follows up and discusses ways of constantly improving the cuisine at the

  Provides direction for all day-to-day operations in the

  Observes methods of food preparation and cooking, size of
  portions, and garnishing of foods to ensure food is prepared in prescribed

  Tests cooked foods; devises special dishes and develops

  Trains, develops and motivates supervisors and culinary
  staff to meet and exceed established food preparation standards on a
  consistent basis 

  Attends food and beverage staff and management meetings

  Ensures proper staffing for maximum productivity and high
  standards of quality; controls food and payroll costs to achieve maximum

  Must update a Performance Agreement and Action Plan

  Ensures compliance with food handling and sanitation

  Ensures all equipment in the kitchen is properly
  maintained and in working order in accordance with local Health department
  and hotel standards 

  Actively involved in menu development and maintaining
  updated and accurate costing of all dishes prepared and sold in the Food
  & Beverage department

Other details

  • Job Family New Jobs
  • Pay Type Salary
Location on Google Maps
  • 2231 N Ocean Blvd, Fort Lauderdale, FL 33305, USA