Chef De Cuisine

Vilebrequin La Plage Miami Beach is an experience. It's a place to feel like you were invited into the home and table of an epicurean bon vivant from the Provencal Region. It's a place to celebrate the South of Frances festive spirit, generous cuisine and friendly atmosphere. The steward is responsible for cleaning all prep equipment, silverware, glassware and dishes according to sanitation requirements. This role is responsible for keeping the dish pit organized while assisting the kitchen in keeping the line and prep areas organized and clean. The pace in this position is critical in turning tables. A strong work ethic is key to success.

34th Hospitality Group is seeking a dynamic, service-oriented Steward to join our team! 34th Floor is an organization whose success is rooted in its service culture. Our mission is to exude hospitality, be respectful and authentic, prioritize the needs of our internal and external stakeholders above our own, and continuously strive to make a positive impact in all we do. We are passionate hoteliers eager to add like-minded people to our rapidly growing team!

Whats in it for you? When you join 34 th Floor youll be part of a team committed to an inclusive, employee-focused workplace that is invested in your development. We want you to feel engaged, empowered, and excited to grow with us. After all, we believe our greatest and most valuable asset is our people! 34 th Floor provides a rewarding, fun and flexible work environment, exciting perks, an atmosphere designed to encourage and promote career growth within the company and a robust benefit package including, but not limited to:

Work Today, Get Paid today, with Daily Pay!

Free Telemedicine and Virtual Mental Health care access for All Associates starting day one!

Multiple Health Insurance and Life Insurance options

401k Plan + Company Match

Paid Time Off

Holiday Pay

Pet Insurance

Employee Assistance Program

Savings Marketplace Discounts on event tickets, electronics, gym memberships + more!

Position Summary:

The Chef De Cuisine is a key member of the kitchen management team, responsible for overseeing the day-to-day operations of the kitchen, ensuring high standards of food quality, presentation, and hygiene. This role involves supervising kitchen staff, managing inventory, and contributing to menu planning and development. The CDC acts as the second-in-command in the kitchen and takes charge in the absence of the Exec Sous or Executive Chef.

Key Responsibilities:

1. Kitchen Management:

- Assist the Exec Sous or Executive Chef in managing kitchen operations, including food preparation, cooking, and plating.

- Ensure all dishes are prepared according to recipe specifications and standards.

- Maintain cleanliness and organization in the kitchen, adhering to health and safety regulations.

1. Staff Supervision and Training:

- Supervise kitchen staff, including line cooks, prep cooks, and dishwashers.

- Conduct training sessions to enhance the skills and performance of the kitchen team.

- Schedule staff shifts and manage labor costs within budget.

1. Menu Development:

- Collaborate with the Executive Chef on menu planning and development.

- Create and test new recipes, ensuring they meet quality and cost standards.

- Adjust recipes based on feedback and seasonal ingredients.

1. Inventory and Cost Control:

- Monitor inventory levels and order supplies as needed.

- Manage food costs by minimizing waste and optimizing portion control.

- Conduct regular inventory checks and maintain accurate records.

1. Quality Assurance:

- Ensure consistent food quality and presentation in all dishes.

- Conduct regular taste tests and inspections to maintain high standards.

- Address and resolve any food quality or service issues promptly.

1. Health and Safety:

- Enforce health and safety standards in the kitchen.

- Ensure all kitchen equipment is properly maintained and functioning.

- Implement and monitor food safety protocols to prevent contamination and foodborne illnesses .

1. Collaboration:

- Work closely with other departments, such as front-of-house staff, to ensure smooth service.

- Participate in management meetings and contribute to strategic planning.

1. Customer Satisfaction:

- Interact with guests to receive feedback and address any concerns.

- Strive to exceed guest expectations through exceptional culinary experiences.

Qualifications:

- Proven experience as a CDC or Sous Chef.

- Culinary degree or equivalent professional experience.

- Strong knowledge of cooking techniques, kitchen equipment, and food safety standards.

- Excellent leadership and team management skills.

- Ability to work in a fast-paced environment and handle multiple tasks.

- Strong organizational and time management skills.

- Creative and passionate about food.

Physical Requirements:

- Ability to stand for long periods.

- Capable of lifting heavy objects and working in a hot and noisy environment.

- Good manual dexterity and eye-hand coordination.

Work Environment:

- This position typically operates in a commercial kitchen setting.

- May require working evenings, weekends, and holidays based on business needs.

Performance Metrics:

- Consistency in food quality and presentation.

- Efficiency in kitchen operations and staff productivity.

- Compliance with health and safety regulations.

- Customer satisfaction and feedback.

Career Path:

- Opportunity for promotion to Executive Chef or other senior culinary roles based on performance and experience.

*The hiring process may consist of a phone interview, manager(s) interview, drug screen, background check, reference checks, and potential employment assessment. This job description is only intended to provide a general description of the benefits and compensation applicable to this position. Paid Time Off (PTO) is available for eligible associates in accordance with the Companys Paid Time Off policy. Specific compensation and benefit details will be discussed during the interview process.

*34 th Floor Hospitality is an Equal Opportunity Employer.