Chef de Cuisine for Andaz Miami Beach

Company Description

At Hyatt, we believe our guests select Hyatt because of our caring and attentive associates who are focused on providing excellent service and meaningful experiences.

Andaz Miami Beach is now recruiting a Chef de Cuisine to join the hotel's opening team. An art-deco building and architectural landmark is home to the newest luxury lifestyle hotel located in the heart of Mid-beach. Opening in late 2024, the property boasts 287 guestrooms including 34 breathtaking suites and the ONLY Ocean-view arrival experience in Miami Beach. The design features elements of texture, art, and pops of color that create a unique and captivating experience. Each suite is designed with floor-to-ceiling windows, most with deep-soaking tubs, and cozy reading nooks. Guests can also enjoy private outdoor terraces with stunning views of the Atlantic and the Miami skyline. Unmatched amenities include a full-service spa, a well-equipped fitness center, a destination dining experience by José Andrés, two pools, and a Beach Club catering to the who's who of Miami. Spanning 25,000 square feet of innovative indoor and outdoor event space, Andaz Miami Beach will become a landing spot for guests and locals seeking celebratory gatherings that embrace the city's culture of music, art, and fashion.

Job Description

The goal of the Chef de Cuisine (CDC) is to assist the Executive Chef and Executive Sous Chef with the operations of the main kitchen and other outlets, contributing to the overall success of the department. The CDC ensures all culinary standards in their section comply with company and hotel policies and procedures. The position demands strong leadership, creativity, and a commitment to excellence in food quality and guest satisfaction.

Responsibilities & Duties Include:
Culinary Leadership:

• Collaborate with the JAG and Hyatt Teams to create innovative and authentic menus.
• Educate self and team on regional history, culture, cuisine, industry trends, innovative techniques, and environmentally friendly products/procedures.
• Develop, coach, and consistently execute culinary standards.
• Ensure consistent menu execution using tools such as line checks, menu change SOPs, and recipes.
• Constantly work to improve standards and guest satisfaction by being on the line during peak times, press events, and festivals.
Performance and Talent Development:

• Educate and coach the team to exceed expectations.
• Develop a team of leaders prepared to advance within the organization.
• Clearly define expectations and hold individuals accountable.
• Provide timely feedback to the team, both positive and constructive, documenting when appropriate.
• Delegate appropriately to develop and motivate the team.
• Actively recruit and hire top-tier talent, treating potential employees with the same hospitality and respect as current employees and guests.
• Execute training programs consistently for both hourly and management employees.
Ambassador of Culture:

• Communicate the vision of the organization to the team, guests, students, vendors, and the community in a clear and positive manner.
• Lead by example, demonstrating ownership, accountability, and initiative in daily tasks.
• Adjust to circumstances and manage change effectively, always aiming to accommodate the team and guests without sacrificing quality.
• Create a positive work environment by demonstrating no tolerance for negative behaviors.
• Welcome new ideas and seek feedback from the team by asking questions.
• Exemplify professionalism and hospitality in all interactions, especially in difficult situations.
Manage Daily Operations:

• Understand, practice, and teach policies and procedures.
• Communicate the concept vision and policies to the team and managers.
• Communicate any major facility or operational emergencies to senior management immediately.
• Maintain a daily log to communicate between shifts and prevent issues from reoccurring.
• Conduct regular service team and chef meetings.
• Provide a safe, clean, organized, and sanitary work environment, teaching and enforcing food sanitation and safety standards.
• Ensure compliance with all health standards, federal and state laws, and correct violations with urgency.
• Work with home office support (finance, marketing, events) to ensure standards are met.
Manage Financial Results:

• Develop and execute a plan to stay within department budgets and maximize profits.
• Actively manage inventory, waste, and pricing to meet cost targets.
• Effectively manage kitchen and janitor labor scheduling and payroll.
• Utilize tools such as Compeat correctly and ensure data accuracy.
• Participate in the development of short- and long-term financial and operational goals for the restaurant.