The Palms Hotel & Spa is a AAA 4-Diamond rated resort and one of Miami Beachs top award-winning independent beach resorts. Our beachfront property features 251 luxuriously appointed guestrooms and suites, an extensive tropical garden and pool area, spacious beach concession, and over 8,000 square feet of indoor and outdoor meeting space for social and corporate events.
The Restaurant at The Palms delivers all-natural dining at its finest, with a global menu of locally and sustainably sourced ingredients at the core of its philosophy. The Palms Spa, an AVEDA lifestyle spa, features holistic treatments influenced by ancient Ayurvedic philosophy designed to deliver a highly personalized experience.
The Palms Hotel & Spa is independently owned and operated by a European family for over 25 years. Known as Miami Beachs premier destination for wellness and relaxation, a forerunner in green hotel operations, an expert in wedding services, and an authority in healthful eating and all-natural spa services, our hotel has won many accolades and awards. Enjoy a stable work environment in a professionally-run hotel, where we will help each other to flourish and grow. Come and be a part of our family!
FOOD & BEVERAGE
Essensia Restaurant & Bar (Concept temporarily suspended. Renovations in mid-2022)
Essensia follows a natural, healthful and genuine philosophy, offering a tasteful selection of unpretentious, global cuisine with an emphasis on locally and sustainably sourced ingredients, open for breakfast, lunch, weekend brunch and dinner. Essensias intimate bar and lounge terrace features sustainably farmed boutique wines and hand-crafted signature cocktails, surprising with innovative twists on classics.
Tiki Bar & Beach
The Tiki Bar serves coastal food and classic poolside drinks, serving both the garden and beach areas, including the private tiki cabanas in the garden and cabanitas on the beach.
Meetings, Weddings & Events
With over 8,000 square feet of meeting and event space, two ballrooms and a total of nine meeting rooms, The Palms laid-back sophistication and boutique-style exclusivity allows the resort to create inspired meetings and celebrations of all sizes and types. For wedding ceremonies, couples can choose between the Garden Gazebo or beach set-up.
JOB DESCRIPTION
JOB TITLE: Executive Chef
DEPARTMENT: Food & Beverage
REPORTING TO: Director of Food & Beverage
SUPERVISORY RESPONSIBILITY FOR: Essensia Chef de Cuisine, Executive Sous Chef, Sous Chefs, Pastry Chefs and Cooks
SCHEDULE: Full-time
JOB SUMMARY:
The Executive Chef at The Palms Hotel & Spa is responsible for the consistent preparation of innovative and creative cuisine of the highest quality and presentation, for the hotels signature restaurant, bar/lounge, banquets, pool & beach, spa, room service, gift shop, and staff cafeteria, resulting in outstanding guest satisfaction and financial performance of the F&B department.
Additionally, in coordination with the Chef de Cuisine, he/she is responsible for creating new menu items for the outlets, improving banquet selections and presentation, hiring and training staff, managing cost, sourcing ingredients according to brand standards, managing equipment maintenance and facility cleanliness, and adhering to hygiene and sustainability practices within the culinary operation.
MAIN DUTIES & RESPONSIBILITIES:
- Heads up the development of new menu items throughout the outlets, meetings and banquet events.
- Maintains updated recipes and accurate costing of all dishes prepared and sold in the hotels food and beverage operation.
- Approves food item presentation and creates decorative food displays for buffets and banquet events.
- Develops attractive and healthful menus for the staff cafeteria and oversees daily preparation of staff food.
- Trains, develops and motivates culinary staff to meet and exceed established food preparation standards on a consistent basis.
- Teaches preparation according to well defined recipes and follows up and discusses ways of constantly improving the cuisine at the property.
- Display exceptional leadership by providing a positive work environment, counselling employees as appropriate and demonstrating a dedicated and professional approach to management.
- Performs kitchen team member duties in employees’ absence or determine appropriate replacement to fill gaps.
- Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
- Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
- Recognizes superior quality products, presentations and flavor.
- Ensures compliance with food handling and sanitation standards.
- Follows proper handling and right temperature of all food products.
- Ensures all equipment in the kitchen is properly maintained and in working order in accordance with local Health department and hotel standards.
- Coordinates with the purchasing department for the acquisition of needed goods and services.
- Ensures all products are prepared in a consistent manner and meet departmental appearance/quality standards.
- Ensures proper purchasing, receiving and food storage standards in the kitchen.
- Interacts with guests to obtain feedback on food quality, presentation and service levels.
- Actively responds to and handles guest problems and complaints.
- Discusses monthly food cost reports with key kitchen staff and hotel leadership.
- Identifies the developmental needs of kitchen staffs and provide coaching, mentoring, and also helping them to improve their knowledge or skills
- Ensures disciplinary procedures and documentation are completed according to hotel operational Standard and Management Policy
- Leads by example utilizing a “hands-on” approach to management
OTHER DUTIES & RESPONSIBILITIES:
- Attends daily morning Operations Meetings
- Attends weekly Managerial Staff Meetings
- Attends Food & Beverage Department Meetings, as requested
- Attends Wedding Menu Tastings, as requested
- Part-takes in on-site and off-site promotional activities such as culinary festivals, competitions and media events
- Ensures proper grooming and hygiene standards for all kitchen staffs.
- Ensures compliance with food handling and sanitation policies in all areas
- Adheres to all fire, safety, and security procedures according to hotel policy
- Complies with nutrition and sanitation regulations and safety standards
- Fosters a climate of cooperation and respect between co-workers
- Maintaining an up-to-date knowledge of local and international market trends in order to create food products which satisfy changing guest preferences
EXPERIENCE & EDUCATIONAL REQUIREMENTS:
Experience & Skills
- Minimum 2 years of experience in similar capacity in a 4-star hotel with a three-meal restaurant, elevated dining and sizeable banquet operation
- Experience as Head Banquet Chef preferred
- Having an eye for detail and creativity in food presentation
- Proficient with computers and computer programs, including Microsoft Word, Excel, Payroll and Food Inventory Control programs
- Clear, positive, energetic communication skills (Bilingual preferred)
- Outstanding team leader; builds and motivates a cohesive team
- Experience in making presentations in front of groups
- Experience in leading food tastings for media and wedding couples
- Experience in communicating, training, and managing multi-lingual staff
- Experience in training and developing employees with limited experience
Education/Certifications
- BS degree in Culinary Science from an accredited university in Culinary Arts, Hotel/Restaurant Management preferred
- Serve Safe Certified Food Manager required
WORK CONDITIONS & PHYSICAL DEMANDS:
- Must be able to move freely around kitchens and work with various kitchen equipment.
- Able to lift unassisted 50lbs.
- There may be regular exposure to mild discomfort from factors such as dust, odors, extreme temperature, noise, or lights.
- May come in contact with noxious and abrasive chemicals that must be handled properly to ensure the safety of the team member and others.
This job description is not necessarily an exhaustive list of all responsibilities, skills, duties and requirements, efforts or working conditions association with this position. While this is intended to be an accurate reflection of the current tasks performed, management reserves the right to revise or require other commitments when circumstances prevail.
The hotel operates seven days a week, 24 hours a day. We may find it necessary to re-schedule shifts according to our business volume. You must be willing and available to fulfill changing operational demands.
All requirements are subject to possible modification to reasonably accommodate individuals with a disability.
Job Type: Full-time
Pay: $95,000.00 – $100,000.00 per year
3025 Collins Ave, Miami Beach, FL 33140
