Executive Chef - Osteria

Italy's rustic charm meets Miami's vibrancy. Osteria is a rustic, trattoria-style restaurant serving signature Italian dishes, and traditional home-made italian classics.

Position Title:  Executive Chef

Reports to: GM/Owner

Department: BOH       

FLSA status: Exempt

Guest Focus

Reliable

Attentive

Service with the smile

Passionate

Always have fun.

If those above sound like your values, we are thrilled to hear from you!

Established group in Miami, high energy, elegant Italian restaurant is looking for a strong practical experience Executive Chef to run the day-to-day operations. Hospitality first, elevated F&B, SOP & top-line focused, proven record of financial excelling in a standalone restaurant group. Passion for training and development.

Taking also into consideration a seasoned Sous Chef ready for the next step in their carrier. Growth potential with a growing Company.

SUMMARY:

The executive chef is responsible for all culinary activities for the restaurant. This position will oversee all activity in the kitchen, train personnel, plan menus, oversee product purchasing and manage culinary budget.

Essential Duties and

Job duties

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

·       Make periodic and regular inspections of units to observe quality of food preparation and service; food appearance; and cleanliness and sanitation of production and service areas, equipment, and employee appearance.

·       Coordinate all training activities for kitchen, bakery, butcher shop and other production and service employees, including the identification and analysis of training needs and the design and implementation of programs to address these deficiencies.

·       Develop recipes and portion specifications in accordance with consumer tastes, nutritional needs, product specifications, ease of preparation and established procedures and budgetary constraints; participate in other menu planning activities to include the determination of purchasing specifications, product and recipe testing and menu development.

·       Assist operation managers as requested in areas such as plate presentation, special function menu planning and the design of new service areas.

·       Prepare operational reports and analyses setting forth progress and adverse trends and make appropriate recommendations.

·       Perform other related duties incidental to the work described herein.

Competencies

·       Strategic Thinking.

·       Business Acumen.

·       Thoroughness.

·       Leadership.

·       Communication Proficiency.

·       Presentation Skills.

Supervisory Responsibility

This position manages all employees of the department and is responsible for the performance management and hiring of the employees within that department.

Work Environment

The work environment can be loud and busy. There are many kitchen hazards such as hot surfaces and liquids, sharp knives, and slippery floors.

Physical Demands

The employee is required to stand for long periods as well as walk, bend, and stoop. The position requires working taste buds, ability to smell, feel with fingers and visually inspect, including close and distance vision. The position requires the ability to use arms, hands and manipulate fingers to reach, stir, measure, pour, cut, chop, dice, decorate, etc.

Position Type/Expected Hours of Work

This position regularly requires long hours and weekend work.

Required Education and Experience

·       10 years Italian cuisine experience

·       5 years of progressive experience in high-volume food production or catering, or an equivalent combination of relevant education and/or experience.

·       Prior experience as an executive chef.

·       Prior experience training, purchasing, and managing budgets.

Working at Osteria

• Health insurance
• No strict dress code