Chef De Cuisine

Gracious Hospitality Management is first and foremost an outstanding hospitality company that conceptualizes Michelin-starred and James Beard nominated restaurants. We focus on both passion and profitability. We are professionals committed to ensuring exceptional hospitality and service to our customers.

GHM has been honored with receiving a Michelin star eight years in a row for its restaurants Piora, Cote Korean Steakhouse COTE Miami. Job Summary: The Chef de Cuisine (“CDC”) is expected to understand and execute Simon Kim’s vision for hospitality and David Shim’s vision for culinary, uphold the highest level of back of house service standards, and cultivate a sense of excellence. As the CDC, you will be expected to lead the industry in refinement and foster an esteemed culture of innate fun and fire at GHM by delivering excellence while blurring the conventional lines between fine and casual dining.

A positive attitude in the kitchen and the ability to create a gracious environment for customers staff is of the utmost importance.

Responsibilities

of the CDC at GHM include but are not limited to menu planning, kitchen operations, developing recipes, financial responsibility, inventory control, food quality, and employee supervision. The CDC provides leadership training and hands-on management of the kitchen staff and positive interactions with customers while promoting a profitable and financially stable operation.

: Job duties and

include, but are not limited to the following: Culinary: Develop and implement operating standards for the Culinary Department. Sets guidelines for stocking, ordering, and purchasing of ingredients, ensuring that necessary ingredients are available and as fresh as possible while also minimizing spoilage and waste. Oversees the operations of the kitchen and back-of-house, ensuring that food is prepared safely, efficiently, and according to specifications or request.

Ensure all menu items are prepared properly and timely for service daily. Establish line check procedure to ensure DOH compliance multiple times daily; Conduct line checks multiple times per day when on duty to ensure DOH compliance; Address all DOH violations immediately. Oversee menu structure, offerings, titling, pricing with Executive Chef and Corporate Chefs.

Develop featured items for holidays, special events, and promotions. Hospitality: Promotes the core values and culture of GHM, including but not limited to excellence in food and beverage, service, and hospitality. Leads service.

Actively engages in expediting, plating, and all kitchen stations during service. Develops positive customer relationships and addresses customer service needs in tandem with the General Manager. Finance: Develops and executes sales and profit plans in line with budgetary goals in tandem with the General Manager.

Maximize profitability of the culinary department by implementing effective food and labor cost controls, consistently monitoring budget and overtime to ensure efficient operations, reporting any discrepancies from budget to the Executive Chef. Cost all recipes regularly to ensure profitability targets are achieved. Oversee purchasing program, including establishing order guides with pars, establishing ordering and delivery schedule, ensuring proper product amounts are maintained to limit waste/spoilage Implement waste tracking system, as needed.

Manage relationships with food vendors; continually drive low cost through purchasing strategy; Ensure all food products received meet the highest standards of quality. Manage GL accuracy for all culinary products; establish invoicing procedures and other controls to ensure accuracy; address and correct discrepancies or invoicing issues immediately. Establish inventory cycle with Executive Chef; ensure consistent, accurate and timely completion of inventory.

Ensure the dry aging room is fully functioning.