Chef De Cuisine

Full-Time

The Faena Culture

The FAENA Movement is one of culture, art and community. The FAENA Culture is steeped in the warmth and traditions of the south combining authentic and attentive hospitality with the world’s finest amenities. We act as a catalyst in making dreams a reality with the collaboration of ideas. Creating carefully curated spaces paired with excellence in service to delight the most sophisticated guests as they are indulged by the FAENA Culture.  

Designs and implements menus for the particular outlet as established by the Executive Chef; Visually inspects, selects and uses only the freshest fruits, vegetables, meats, fish, fowl and other food products of the highest standard in the preparation of all menu items; Reads and employs math skills for following recipes; Prepares requisitions for supplies and food items for production in workstation; Observes production flow and makes adjustments in order to adhere to control procedures for cost and quality; Monitors to ensure proper receiving, storage (including temperature setting) and rotation of food products as to comply with health department regulations, including coverage, labeling, dating, and placing items in proper containers of kitchen and service; Writes, maintains and updates all menu specifications, recipes and pictures, production forecasts, and ensure same are being followed; Exhibits culinary talents by personally performing day-to-day tasks, producing key menu items, while leading the staff, and managing all food related functions; Ensures exceptional quality of all ingredients, preparation, and plating of food items; Controls labor and operating expenses through effective planning, budgeting, purchasing decisions, and inventory control while focusing on creative cost control and revenue generation solutions to maximize profit; Conducts daily line checks, food reviews, and recipes of the day; Ensures that clear feedback is provided to the entire

kitchen team and food service staff and management; Works closely with the Executive Chef on costing, production and control for proper recipe execution and waste management; Adheres to cost controls standards to meet food cost goas using only the best ingredients in the market; Develops and nurtures excellent relations with food vendors in Miami, New York and Tulum; Coordinates the selection, training, coaching, development, motivation, and evaluation of kitchen employees to ensure exceptional food quality and presentation for our guests. This position is based in Miami Beach, Florida.

Required:  Bachelor’s Degree in Culinary Arts or related and 3 years’ experience in Hotel Culinary Management.   Alternatively, Employer will accept an Associate’s Degree in Culinary Arts or related and 5 years’ experience in Hotel Culinary Management.  In addition, the following specific skills are required:  

• A Safe Food Handling Certificate.
• 3 years (5 years with an Associate’s) of experience in food cost controls, inventory, budgeting and forecasting within $1.5M+ budget.
• 3 years (5 years with an Associate’s) experience developing menus and recipes.

3 years (5 years with an Associate’s) culinary management experience in Forbes 4-star Hotels.