Culinary Director/Executive Chef - New Restaurant Concept Miami

The Culinary Director/Executive Chef is responsible for managing the culinary operations for multiple venues to ensure all food products meet the highest standards of taste, presentation, and quality. The Culinary Director/Executive Chef oversees the daily activities of the heart-of-house operations and team members in accordance with company policies and procedures and works concurrently with the General Manager to ensure a successful operation. 

ESSENTIAL FUNCTIONS OF THE POSITION INCLUDE, BUT ARE NOT LIMITED TO:

• Oversees heart-of-house operations to ensure safety, quality, recipe accuracy, and financial profitability
• Supervises the execution of regular service, catering, take-out, delivery, and all in/off-venue events
• Possesses in-depth knowledge of operational systems, which includes payroll, inventory, and purchasing
• Collaborating with the General Manager for maintaining the venue’s monthly Profit & Loss statement standards
• Ensures Department of Health and company sanitation standards
• Ensures that the venue is compliant with all federal, state, and local laws, regulations, and company policies.
• Coaches and develops heart-of-house team members by setting clear guidelines and expectations
• Ensures that all mechanical systems are in good working order and compliant with all federal, state, and local ordinances
• Ensures all team members are compliant with all heart-of-house standards and procedures
• Possesses in-depth knowledge of all food menus and the venue
• Organize, develop and produce new recipes for potential new menu items and specials
• Ensures the general cleanliness of the heart-of-house and the throughout venue
• Conducts decision-making process for interviewing, hiring, and training new team members
• Oversees the scheduling, growth opportunities, and development of all heart-of-house team members
• Responsible for all heart-of-house job performance reviews
• Communicates clearly and concisely with all team members during service
• Practical knowledge of the job duties of all supervised team members
• Oversees the replacement or repair of all breakage and damage to equipment
• Attend, lead, and participate in any training sessions, departmental meetings, and daily pre-shift meetings.
• Learn by listening, observing other team members, and sharing knowledge while leading by example
• Portrays a positive and professional attitude
• Demonstrates knowledge of Tao Group Hospitality and its partners
• Works as part of a team and provides help and support to all fellow team members
• Ensuring that all needs of the guests are accommodated
• Assist and/ or complete additional tasks as assigned

EDUCATION/WORKING KNOWLEDGE:

• Minimum of six (6) years of previous culinary experience as an Executive Chef within a fine-dining, high-volume kitchen, preferably Michelin-rated
• Culinary Arts Degree or equivalent combination of education and experience in a related field
• Strong menu planning, ability to coach, build a team, problem solve, and leadership skills required
• Demonstrated financial expertise with P&L statements and labor models is required
• Must be organized, self-motivated, and proactive with strong attention to detail
• Proficient in Windows Microsoft Office, POS systems, Oracle knowledge preferred

SKILLS / PHYSICAL DEMANDS / WORK ENVIRONMENT / SCHEDULE

The work environment characteristics and/or physical demands described here are representative of those a Team Member encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform essential job functions

• Must have strong problem-solving skills
• Ability to work under pressure and meet deadlines
• Work in an environment that is subject to varying levels of noise, crowds, and smoke, the severity of which depends upon the guest volume
• Excellent written and verbal communication skills required
• Must have good positive energy throughout the day
• Must be able to read the computer monitors and print legibly
• Must be able to sit and/or stand for extended periods of time
• Must be able to move q