Chef de Cuisine - Reef 76 Kitchen & Bar

Overview

Fort Lauderdale Hotel

 

 

Opening in Fall 2025, Omni Fort Lauderdale will provide South Florida with 120,000 square feet of event space, new food and beverage options, a Natural Spring inspired full-service spa and entertainment pedestrian plaza featuring high-end shopping, amphitheater, charter boat docking and beautiful promenade. The new iconic landmark offers unforgettable views of the Atlantic paired with unrivalled convenience and intelligently designed meeting spaces. The hotel will be directly connected to the Broward County Convention Center, immediately adjacent to Port Everglades cruise terminal and less than two miles from Fort Lauderdale Airport.

 

Job Description

Be a part of the pre-opening team for the Omni Ft. Lauderdale Hotel!

 

Opening Fall 2025, the Omni Ft. Lauderdale Hotel is a 29-story hotel, located at 1950 Eisenhower Blvd, and connected directly to the Broward County Convention. The property offers 801 guest rooms and suites, multiple restaurants, a vibrant rooftop bar, a sprawling pool, spa, and fitness center. The hotel will also have over 120,000 square feet of indoor and outdoor meeting and event space, including a grand ballroom, junior ballroom, 25 breakout rooms and pre-function meeting space with waterfront views.

 

Responsibilities

• Responsible for planning, evaluating, organizing, hiring, and directing the activities of Reef 76 culinary team to includes Sous Chefs, and line level culinarians.
• Ensures that all policies, procedures and guidelines are followed by department personnel.
• Provides the necessary training, motivation, and leadership for all department personnel.
• Responsible for efficient food and labor cost.
• Responsible for overseeing equipment maintenance and safety in all food service areas.
• Training and education of staff from the basics of cooking, organization, cleaning and food safety to advanced cooking techniques and culinary knowledge.
• Monitor china, glass and silver usage/breakage and inventory. Able to source product and specs for any needed equipment.
• Responsible for all administrative duties which are necessary in the functioning of the department.
• Responsible for cleanliness and organization of all walk-in coolers and freezers, to include pastry, all reach in coolers, dry storage and public use areas of kitchen. This is a daily task that must be completed.
• Control food safety and sanitation with in the entire kitchen, educate and train in needed areas. Check dates and quality of all areas of food service.
• Communicate with food and beverage managers and Director of Food & Beverage on all issues and activity.
• Oversees and participates in food production.
• Able to expedite and perform all station or line cook functions.
• Completes daily production list for line staff and delegates assigned duties, follow purchasing and ordering established guidelines.
• Responsible for all sauce, stock, dressings and butchery production according to kitchen standards and specifications.
• Works with staff on mise en plas and checks each station for completion and quality prior to service.
• Current with food industry, broad, advanced culinary knowledge and cooking skills, able to teach.
• Able to develop recipes, food cost analysis and menu development across all meal periods.
• Able to write, develop, and execute a special function menu within budget for restaurant and banquets with the current food philosophy and technique established.
• Responsible for a quality staff meal and maintenance of food area. Daily checks the prep area of associate meals and coolers, proper rotation and monthly menu development.
• Fluent in all areas of food safety and health department as determined by the Department of Health and corporate mandated ECOSURE.
• Involved with work- and work-related issues, communicates with other managers outside of Food & Beverage Department to contribute to a smooth hotel operation.
• Reads and is well versed on industry related journals to include popular magazines, food writing, media and industry related functions.
• Maintains a positive attitude and positive, inspiring, motivated, kitchen environment.
• Set priorities for the Reef 76 culinary team and provide feedback to others that enhances performance.
• Anticipates needs, forecasts results, and analyzes work processes for personnel in the department.
• Ensures outlet meets budgeted levels, and manages department payroll on a weekly basis
• Performs any other duties assigned by management.
• Assist and collaborate with all other culinary outlets and banquets operations.