Executive Director of Culinary

Overview

"IF YOU CREATE THE STAGE SETTING AND IT IS GRAND, EVERYONE WHO ENTERS WILL PLAY THEIR PART." - Morris Lapidus A spectacular blend of Golden Era glamour and modern luxury, Fontainebleau today reinvents the original vision of legendary architect Morris Lapidus - a stage where everyone plays their unique part. At Fontainebleau, striking design, contemporary art, music, fashion and technology merge into a vibrant new kind of guest experience. Guests are invited to enter a world where they are free to play, shop, dine, spa, meet or simply relax - however they define a perfect day. Situated on oceanfront Collins Avenue in the heart of Millionaire's Row, Fontainebleau Miami Beach is one of the most historically and architecturally significant hotels on Miami Beach. Opened in 1954 and designed by Morris Lapidus, it was the most luxurious hotel on Miami Beach, and is thought to be the most significant building of Lapidus' career.

Responsibilities

The Executive Director of Culinary is responsible to oversee the complete food operations in order to achieve the maximum level of guest satisfaction and organizational profitability in an atmosphere of high employee morale.   Examples of Duties, include but are not limited to the following:  

Organize cycle and seasonal menu changes and approve changes such as menu pricing, seasonal special event, banquet events, and holiday menus.

Manage a staff of Executive Chefs, and Chef de Cuisine to ensure consistent delivery of our product and service within the standards of the budget, policies, and procedures.

Ensure food is handled, processed, and stored in accordance with the Hazard Analysis Critical Control Point (HACCP) program.

Ensure good customer relations are maintained at all times, in particular when working in the public areas of the hotel.

Work with the VP of Food and Beverage to design and develop purchasing programs and procedures that help to increase efficiencies.

Schedule labor force and assign work for efficient use of equipment and personnel.

Ensure compliance by all culinary personnel with Company and departmental rules, policies, and procedures.

Plan, manage, and monitor work as well as hiring, communicating, coaching staff, and building relationships.

Address all food quality issues and or concerns.

Prepare operational reports and analyses setting forth progress, adverse trends and making proper recommendations for success.

Ensure Executive Chefs maintain excellent kitchen hygiene conditions, following all Health Department sanitation laws and ServSafe guidelines.

Participate in new restaurant ventures such as menu development, kitchen design, concept creation, menu implementation, and general involvement of restaurant openings.

Perform other related duties as assigned.         

Qualifications

• Knowledge of statutory requirements regarding health and safety, sanitation, proper chemical usage, fire procedures, and HACCP. 
• Knowledge of all kitchen equipment operations.
• Ability to establish and maintain an effective working relationship with management, staff, and guests.
• Relevant experience in a high quality, high volume, and multi-unit operations preferred. 
• Minimum 10 years of experience as a multi-unit Executive Chef in a restaurant, hotel, or food and beverage unit with a similar style of dining, capacity, and volume.
• Culinary Degree preferred.