Job Description
Qualifications
A degree in Culinary Management or a relevant field
A minimum of 2 years' work experience as Chef de Cuisine or 3-4 years as Sous Chef de Cuisine in a hotel or large restaurant with good standards
Extensive knowledge of culinary fundamentals, including knife skills, butchery, sauces, and all kitchen stations
Strong communication skills, both verbal and written
Ability to supervise, train, and motivate multiple levels of employees
Ability to assess and evaluate employees’ performance fairly and consistently
Knowledge of food industry, restaurants, and competitive markets
Basic knowledge of revenue management
Experience with training, basic financial management, and customer service
Proficient in the use of MS Office applications
Capable of producing a consistent product in a timely manner
Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards
Ability to stand and exert well-paced mobility for up to 8 hours in length
Willingness to work flexible hours, including weekends and holidays
Must be able to stand and exert well-paced mobility for up to 8 hours in length
Regular environmental exposures to conditions that could lead to minor injuries such as cuts and burns
Ability to handle and transport items up to 80 pounds
Responsibilities
Guests can also enjoy private outdoor terraces with stunning views of the Atlantic and the Miami skyline
The goal of the Chef de Cuisine (CDC) is to assist the Executive Chef and Executive Sous Chef with the operations of the main kitchen and other outlets, contributing to the overall success of the department
The CDC ensures all culinary standards in their section comply with company and hotel policies and procedures
The position demands strong leadership, creativity, and a commitment to excellence in food quality and guest satisfaction
Collaborate with the JAG and Hyatt Teams to create innovative and authentic menus
Educate self and team on regional history, culture, cuisine, industry trends, innovative techniques, and environmentally friendly products/procedures
Develop, coach, and consistently execute culinary standards
Ensure consistent menu execution using tools such as line checks, menu change SOPs, and recipes
Constantly work to improve standards and guest satisfaction by being on the line during peak times, press events, and festivals
Educate and coach the team to exceed expectations
Develop a team of leaders prepared to advance within the organization
Clearly define expectations and hold individuals accountable
Provide timely feedback to the team, both positive and constructive, documenting when appropriate
Delegate appropriately to develop and motivate the team
Actively recruit and hire top-tier talent, treating potential employees with the same hospitality and respect as current employees and guests
Execute training programs consistently for both hourly and management employees
Communicate the vision of the organization to the team, guests, students, vendors, and the community in a clear and positive manner
Lead by example, demonstrating ownership, accountability, and initiative in daily tasks
Adjust to circumstances and manage change effectively, always aiming to accommodate the team and guests without sacrificing quality
Create a positive work environment by demonstrating no tolerance for negative behaviors
Welcome new ideas and seek feedback from the team by asking questions
Exemplify professionalism and hospitality in all interactions, especially in difficult situations
Manage Daily Operations:
Understand, practice, and teach policies and procedures
Communicate the concept vision and policies to the team and managers
Communicate any major facility or operational emergencies to senior management immediately
Maintain a daily log to communicate between shifts and prevent issues from reoccurring
Conduct regular service team and chef meetings
Provide a safe, clean, organized, and sanitary work environment, teaching and enforcing food sanitation and safety standards
Ensure compliance with all health standards, federal and state laws, and correct violations with urgency
Work with home office support (finance, marketing, events) to ensure standards are met
Manage Financial Results:
Develop and execute a plan to stay within department budgets and maximize profits
Actively manage inventory, waste, and pricing to meet cost targets
Effectively manage kitchen and janitor labor scheduling and payroll
Utilize tools such as Compeat correctly and ensure data accuracy
Participate in the development of short- and long-term financial and operational goals for the restaurant
Job description
Organization- The Confidante
Summary
Company Description
At Hyatt, we believe our guests select Hyatt because of our caring and attentive associates who are focused on providing excellent service and meaningful experiences.
Andaz Miami Beach is now recruiting a Chef de Cuisine to join the hotel’s opening team. An art-deco building and architectural landmark is home to the newest luxury lifestyle hotel located in the heart of Mid-beach. Opening in late 2026, the property boasts 287 guestrooms including 34 breathtaking suites and the ONLY Ocean-view arrival experience in Miami Beach. The design features elements of texture, art, and pops of color that create a unique and captivating experience. Each suite is designed with floor-to-ceiling windows, most with deep-soaking tubs, and cozy reading nooks. Guests can also enjoy private outdoor terraces with stunning views of the Atlantic and the Miami skyline. Unmatched amenities include a full-service spa, a well-equipped fitness center, a destination dining experience by José Andrés, two pools, and a Beach Club catering to the who’s who of Miami. Spanning 25,000 square feet of innovative indoor and outdoor event space, Andaz Miami Beach will become a landing spot for guests and locals seeking celebratory gatherings that embrace the city's culture of music, art, and fashion.
Job Description
The goal of the Chef de Cuisine (CDC) is to assist the Executive Chef and Executive Sous Chef with the operations of the main kitchen and other outlets, contributing to the overall success of the department. The CDC ensures all culinary standards in their section comply with company and hotel policies and procedures. The position demands strong leadership, creativity, and a commitment to excellence in food quality and guest satisfaction.
Responsibilities & Duties Include:
Culinary Leadership:
• Collaborate with the JAG and Hyatt Teams to create innovative and authentic menus.
• Educate self and team on regional history, culture, cuisine, industry trends, innovative techniques, and environmentally friendly products/procedures.
• Develop, coach, and consistently execute culinary standards.
• Ensure consistent menu execution using tools such as line checks, menu change SOPs, and recipes.
• Constantly work to improve standards and guest satisfaction by being on the line during peak times, press events, and festivals.
Performance and Talent Development:
• Educate and coach the team to exceed expectations.
• Develop a team of leaders prepared to advance within the organization.
• Clearly define expectations and hold individuals accountable.
• Provide timely feedback to the team, both positive and constructive, documenting when appropriate.
• Delegate appropriately to develop and motivate the team.
• Actively recruit and hire top-tier talent, treating potential employees with the same hospitality and respect as current employees and guests.
• Execute training programs consistently for both hourly and management employees.
Ambassador of Culture:
• Communicate the vision of the organization to the team, guests, students, vendors, and the community in a clear and positive manner.
• Lead by example, demonstrating ownership, accountability, and initiative in daily tasks.
• Adjust to circumstances and manage change effectively, always aiming to accommodate the team and guests without sacrificing quality.
• Create a positive work environment by demonstrating no tolerance for negative behaviors.
• Welcome new ideas and seek feedback from the team by asking questions.
• Exemplify professionalism and hospitality in all interactions, especially in difficult situations.
Manage Daily Operations:
• Understand, practice, and teach policies and procedures.
• Communicate the concept vision and policies to the team and managers.
• Communicate any major facility or operational emergencies to senior management immediately.
• Maintain a daily log to communicate between shifts and prevent issues from reoccurring.
• Conduct regular service team and chef meetings.
• Provide a safe, clean, organized, and sanitary work environment, teaching and enforcing food sanitation and safety standards.
• Ensure compliance with all health standards, federal and state laws, and correct violations with urgency.
• Work with home office support (finance, marketing, events) to ensure standards are met.
Manage Financial Results:
• Develop and execute a plan to stay within department budgets and maximize profits.
• Actively manage inventory, waste, and pricing to meet cost targets.
• Effectively manage kitchen and janitor labor scheduling and payroll.
• Utilize tools such as Compeat correctly and ensure data accuracy.
• Participate in the development of short- and long-term financial and operational goals for the restaurant.
Qualifications
Skills and Qualifications:
• A degree in Culinary Management or a relevant field
• A minimum of 2 years' work experience as Chef de Cuisine or 3-4 years as Sous Chef de Cuisine in a hotel or large restaurant with good standards.
• Extensive knowledge of culinary fundamentals, including knife skills, butchery, sauces, and all kitchen stations.
• Strong communication skills, both verbal and written.
• Ability to supervise, train, and motivate multiple levels of employees.
• Ability to assess and evaluate employees’ performance fairly and consistently.
• Knowledge of food industry, restaurants, and competitive markets.
• Basic knowledge of revenue management.
• Experience with training, basic financial management, and customer service.
• Proficient in the use of MS Office applications.
• Capable of producing a consistent product in a timely manner.
• Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards.
• Ability to stand and exert well-paced mobility for up to 8 hours in length.
• Willingness to work flexible hours, including weekends and holidays.
Abilities & Working Conditions
• Must be able to stand and exert well-paced mobility for up to 8 hours in length.
• Regular environmental exposures to conditions that could lead to minor injuries such as cuts and burns.
• Ability to handle and transport items up to 80 pounds.
At Hyatt, we believe in the power of belonging - of making people feel at home no matter where they are in the world. We turn trips into journeys, encounters into experiences, and jobs into careers. Join a team that is making travel more human. Connected. Sustainable. Here, everyone’s role matters. Opportunities are yours to shape. Your individuality is celebrated. At the heart of Hyatt is our shared belief that hospitality is more than just a job – it’s a career for people who care.
Hyatt is an equal-opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, ****** orientation, gender identity, national origin, disability, or protected veteran status.
If you are a results-oriented individual with a passion for selling a vibrant, playful hotel with one-of-a-kind gathering places offering the perfect backdrop for meetings, weddings, and special occasions, become part of Miami’s first Andaz luxury lifestyle resort - Apply now!
A degree in Culinary Management or a relevant field
A minimum of 2 years' work experience as Chef de Cuisine or 3-4 years as Sous Chef de Cuisine in a hotel or large restaurant with good standards
Extensive knowledge of culinary fundamentals, including knife skills, butchery, sauces, and all kitchen stations
Strong communication skills, both verbal and written
Ability to supervise, train, and motivate multiple levels of employees
Ability to assess and evaluate employees’ performance fairly and consistently
Knowledge of food industry, restaurants, and competitive markets
Basic knowledge of revenue management
Experience with training, basic financial management, and customer service
Proficient in the use of MS Office applications
Capable of producing a consistent product in a timely manner
Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards
Ability to stand and exert well-paced mobility for up to 8 hours in length
Willingness to work flexible hours, including weekends and holidays
Must be able to stand and exert well-paced mobility for up to 8 hours in length
Regular environmental exposures to conditions that could lead to minor injuries such as cuts and burns
Ability to handle and transport items up to 80 pounds
Responsibilities
Guests can also enjoy private outdoor terraces with stunning views of the Atlantic and the Miami skyline
The goal of the Chef de Cuisine (CDC) is to assist the Executive Chef and Executive Sous Chef with the operations of the main kitchen and other outlets, contributing to the overall success of the department
The CDC ensures all culinary standards in their section comply with company and hotel policies and procedures
The position demands strong leadership, creativity, and a commitment to excellence in food quality and guest satisfaction
Collaborate with the JAG and Hyatt Teams to create innovative and authentic menus
Educate self and team on regional history, culture, cuisine, industry trends, innovative techniques, and environmentally friendly products/procedures
Develop, coach, and consistently execute culinary standards
Ensure consistent menu execution using tools such as line checks, menu change SOPs, and recipes
Constantly work to improve standards and guest satisfaction by being on the line during peak times, press events, and festivals
Educate and coach the team to exceed expectations
Develop a team of leaders prepared to advance within the organization
Clearly define expectations and hold individuals accountable
Provide timely feedback to the team, both positive and constructive, documenting when appropriate
Delegate appropriately to develop and motivate the team
Actively recruit and hire top-tier talent, treating potential employees with the same hospitality and respect as current employees and guests
Execute training programs consistently for both hourly and management employees
Communicate the vision of the organization to the team, guests, students, vendors, and the community in a clear and positive manner
Lead by example, demonstrating ownership, accountability, and initiative in daily tasks
Adjust to circumstances and manage change effectively, always aiming to accommodate the team and guests without sacrificing quality
Create a positive work environment by demonstrating no tolerance for negative behaviors
Welcome new ideas and seek feedback from the team by asking questions
Exemplify professionalism and hospitality in all interactions, especially in difficult situations
Manage Daily Operations:
Understand, practice, and teach policies and procedures
Communicate the concept vision and policies to the team and managers
Communicate any major facility or operational emergencies to senior management immediately
Maintain a daily log to communicate between shifts and prevent issues from reoccurring
Conduct regular service team and chef meetings
Provide a safe, clean, organized, and sanitary work environment, teaching and enforcing food sanitation and safety standards
Ensure compliance with all health standards, federal and state laws, and correct violations with urgency
Work with home office support (finance, marketing, events) to ensure standards are met
Manage Financial Results:
Develop and execute a plan to stay within department budgets and maximize profits
Actively manage inventory, waste, and pricing to meet cost targets
Effectively manage kitchen and janitor labor scheduling and payroll
Utilize tools such as Compeat correctly and ensure data accuracy
Participate in the development of short- and long-term financial and operational goals for the restaurant
Job description
Organization- The Confidante
Summary
Company Description
At Hyatt, we believe our guests select Hyatt because of our caring and attentive associates who are focused on providing excellent service and meaningful experiences.
Andaz Miami Beach is now recruiting a Chef de Cuisine to join the hotel’s opening team. An art-deco building and architectural landmark is home to the newest luxury lifestyle hotel located in the heart of Mid-beach. Opening in late 2026, the property boasts 287 guestrooms including 34 breathtaking suites and the ONLY Ocean-view arrival experience in Miami Beach. The design features elements of texture, art, and pops of color that create a unique and captivating experience. Each suite is designed with floor-to-ceiling windows, most with deep-soaking tubs, and cozy reading nooks. Guests can also enjoy private outdoor terraces with stunning views of the Atlantic and the Miami skyline. Unmatched amenities include a full-service spa, a well-equipped fitness center, a destination dining experience by José Andrés, two pools, and a Beach Club catering to the who’s who of Miami. Spanning 25,000 square feet of innovative indoor and outdoor event space, Andaz Miami Beach will become a landing spot for guests and locals seeking celebratory gatherings that embrace the city's culture of music, art, and fashion.
Job Description
The goal of the Chef de Cuisine (CDC) is to assist the Executive Chef and Executive Sous Chef with the operations of the main kitchen and other outlets, contributing to the overall success of the department. The CDC ensures all culinary standards in their section comply with company and hotel policies and procedures. The position demands strong leadership, creativity, and a commitment to excellence in food quality and guest satisfaction.
Responsibilities & Duties Include:
Culinary Leadership:
• Collaborate with the JAG and Hyatt Teams to create innovative and authentic menus.
• Educate self and team on regional history, culture, cuisine, industry trends, innovative techniques, and environmentally friendly products/procedures.
• Develop, coach, and consistently execute culinary standards.
• Ensure consistent menu execution using tools such as line checks, menu change SOPs, and recipes.
• Constantly work to improve standards and guest satisfaction by being on the line during peak times, press events, and festivals.
Performance and Talent Development:
• Educate and coach the team to exceed expectations.
• Develop a team of leaders prepared to advance within the organization.
• Clearly define expectations and hold individuals accountable.
• Provide timely feedback to the team, both positive and constructive, documenting when appropriate.
• Delegate appropriately to develop and motivate the team.
• Actively recruit and hire top-tier talent, treating potential employees with the same hospitality and respect as current employees and guests.
• Execute training programs consistently for both hourly and management employees.
Ambassador of Culture:
• Communicate the vision of the organization to the team, guests, students, vendors, and the community in a clear and positive manner.
• Lead by example, demonstrating ownership, accountability, and initiative in daily tasks.
• Adjust to circumstances and manage change effectively, always aiming to accommodate the team and guests without sacrificing quality.
• Create a positive work environment by demonstrating no tolerance for negative behaviors.
• Welcome new ideas and seek feedback from the team by asking questions.
• Exemplify professionalism and hospitality in all interactions, especially in difficult situations.
Manage Daily Operations:
• Understand, practice, and teach policies and procedures.
• Communicate the concept vision and policies to the team and managers.
• Communicate any major facility or operational emergencies to senior management immediately.
• Maintain a daily log to communicate between shifts and prevent issues from reoccurring.
• Conduct regular service team and chef meetings.
• Provide a safe, clean, organized, and sanitary work environment, teaching and enforcing food sanitation and safety standards.
• Ensure compliance with all health standards, federal and state laws, and correct violations with urgency.
• Work with home office support (finance, marketing, events) to ensure standards are met.
Manage Financial Results:
• Develop and execute a plan to stay within department budgets and maximize profits.
• Actively manage inventory, waste, and pricing to meet cost targets.
• Effectively manage kitchen and janitor labor scheduling and payroll.
• Utilize tools such as Compeat correctly and ensure data accuracy.
• Participate in the development of short- and long-term financial and operational goals for the restaurant.
Qualifications
Skills and Qualifications:
• A degree in Culinary Management or a relevant field
• A minimum of 2 years' work experience as Chef de Cuisine or 3-4 years as Sous Chef de Cuisine in a hotel or large restaurant with good standards.
• Extensive knowledge of culinary fundamentals, including knife skills, butchery, sauces, and all kitchen stations.
• Strong communication skills, both verbal and written.
• Ability to supervise, train, and motivate multiple levels of employees.
• Ability to assess and evaluate employees’ performance fairly and consistently.
• Knowledge of food industry, restaurants, and competitive markets.
• Basic knowledge of revenue management.
• Experience with training, basic financial management, and customer service.
• Proficient in the use of MS Office applications.
• Capable of producing a consistent product in a timely manner.
• Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards.
• Ability to stand and exert well-paced mobility for up to 8 hours in length.
• Willingness to work flexible hours, including weekends and holidays.
Abilities & Working Conditions
• Must be able to stand and exert well-paced mobility for up to 8 hours in length.
• Regular environmental exposures to conditions that could lead to minor injuries such as cuts and burns.
• Ability to handle and transport items up to 80 pounds.
At Hyatt, we believe in the power of belonging - of making people feel at home no matter where they are in the world. We turn trips into journeys, encounters into experiences, and jobs into careers. Join a team that is making travel more human. Connected. Sustainable. Here, everyone’s role matters. Opportunities are yours to shape. Your individuality is celebrated. At the heart of Hyatt is our shared belief that hospitality is more than just a job – it’s a career for people who care.
Hyatt is an equal-opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, ****** orientation, gender identity, national origin, disability, or protected veteran status.
If you are a results-oriented individual with a passion for selling a vibrant, playful hotel with one-of-a-kind gathering places offering the perfect backdrop for meetings, weddings, and special occasions, become part of Miami’s first Andaz luxury lifestyle resort - Apply now!
💡 Quick Summary
Seeking a career-building opportunity? The Chef de Cuisine for Andaz Miami Beach position is now open for candidates interested in the Hotel Jobs sector. This role in Miami offers a professional environment and growth potential.
Requirement Snapshot: Candidates should possess basic communication skills, a proactive attitude, and the ability to work in a team. Experience in Hotel Jobs is a plus.
