Executive Chef

About the role

The Dalmar, a Tribute Portfolio Hotel in Fort Lauderdale, is hiring an Executive Chef to lead kitchen operations and culinary strategy. The role calls for a leader focused on food quality and sustainability standards who will direct the kitchen team while managing guest service expectations and rigorous quality controls.

Key responsibilities

• Interview, select, train, schedule, coach and support kitchen staff so they meet brand and hotel standards
• Assign production and preparation tasks to staff and review daily menu specials, banquet orders and inventory
• Requisition and receive supplies, communicate with purchasing and storeroom, and check product quality
• Meet with the Executive Steward on equipment, banquet plate-up, cleaning schedules, and health, safety and sanitation
• Keep work areas stocked and ensure recipe cards, production schedules, plating guides and photography are current
• Develop new menu items, test and write recipes, and observe guest reactions with service staff
• Walk through each kitchen area regularly and correct deficiencies
• Assist the catering department with special menus for events and meet clients as requested
• Review sales and food cost daily, prepare weekly schedules, and follow sustainability guidelines and safety standards

Required profile

• Degree or certificate in Culinary Arts and/or one to two years' experience as an Executive Chef
• Work schedule varies, including holidays and weekends; involves standing, walking, lifting up to 50 pounds and bending

Required skills

• Expertise in food product, presentation, quality and preparation
• Menu concept and design