At Miami Beach Hotel Group, across all of our hotels and restaurants, we create unforgettable moments; fueled by passion, driven by purpose, and inspired by the vibrant culture of Miami Beach. Each of our boutique hotels, from free-spirited hostels to 4-star luxury experiences, has its own unique personality and style that continues to attract thousands of domestic and international travelers of all budgets, year after year. We own and operate a collection of 16 independent boutique hotels and 7 restaurants, where every detail is intentional and every guest is at the center of what we do.
Our team is bold, modern, and united by a shared belief, its all about the guest.
We are hiring for an Omakase Chef for one of our prime locations- The Catalina Hotel.
This role is part time- weekends only. Friday-Sunday, Holidays.
Qualifications
- To be successful as a SR. Chef, you should ensure that all ingredients used in dishes are of the highest quality
- At least 5 years of Japanese and sushi related experience in an upscale setting
- Proficient in Omakase / Sushi
- Valid manager's food handler's license
- Sound knowledge of food safety regulations
- The ability to stand for long periods of time
- Excellent time-management skills
- Exceptional customer service skills
- Great people skills
- The ability to work under pressure
Responsibilities
- The Omakase Head Chef prepares dishes in accordance with food health and safety regulations and restaurant standards
- The Head Chef's responsibilities include preparing traditional Japanese sushi rice, processing (chopping, slicing, and filleting) various kinds of fish, and placing orders for supplies as needed
- You should also be able to customize customers' orders according to preferences and food allergy considerations
- Ultimately, an exceptional Head Chef should work well under pressure and maintain restaurant standards during busy periods
- Expertly cutting, slicing, and filleting different types of fish
- Inspecting the quality of fruits, vegetables, and fish used to prepare sushi dishes and informing the Executive Chef when quality is sub-standard
- Preparing various types of sushi dishes according to established guidelines on quality, portion size, presentation, and food safety
- Designing new recipes, planning menus, and selecting plate presentations
- Performing administrative tasks, taking stock of food and equipment supplies, doing purchase orders, and adding new item pricing to the inventory sheets
- Make periodic and regular inspections of units to observe quality of food prep and service, food appearance, cleanliness and sanitation of production, service areas, and equipment
- Oversee product purchasing and manage culinary budget
- Conduct period ending inventory and entry into the inventory sheets
- Keep budgeted food cost (provided by ORG Ops Team) in line by developing and planning menu items, including specials, that will meet budgeted COGS
- Manage employee food waste and proper recycling/composting procedures to comply with company and Country standards
- Develop recipes, plan menus, and design plate presentations for all items (sushi and hot line)
- Assist kitchen staff with food prep and creation
- Display leadership by providing a positive work environment, counseling employees as appropriate, and demonstrating a dedicated and professional approach to management
- Maintaining a clean work environment in order to prevent food contamination
- Sterilizing all utensils, instruments, and equipment used in sushi preparation before every use
