About our property:
At the Pullman Miami Airport we pride ourselves on being the best employer in the area. What sets us apart? Our culture, full benefit plans, including 401k with a company match and our lucrative bonus programs, to name a few. We are looking for talented people who have a genuine passion for service. Our Core Values involve personal development, people, and a desire for wanting them to succeed. We believe each member of our team has a key part to play in our delivery of outstanding service and memorable experiences for each guest. We want a Resort that people want to come to, not through. Find out today what a career with Pyramid Hotel Group at the Pullman Miami Airport can mean for you!
What you will have an opportunity to do:
The Executive Chef is responsible for the overall leadership, direction, and operation of the Culinary Department at Pullman Miami Hotel. This position oversees all culinary operations across the hotel, including Tavolo Restaurant, Bar food operations, Coffee Club, and Banquet functions, while ensuring the highest standards of food quality, presentation, service, sanitation, safety, and financial performance.
The Executive Chef serves as the culinary leader of the hotel and is responsible for creating an exceptional dining experience for guests while developing and leading a high-performing culinary team. The position works closely with Food & Beverage leadership, Hotel Operations, Sales & Catering, and other departments to ensure that culinary operations support the hotel's overall business objectives.
Culinary Leadership & Operations- Provide overall leadership and direction for all culinary operations within the hotel.
- Oversee food production and culinary standard for all outlets.
- Establish and maintain culinary standards, recipes, preparation methods, plating standards, and production procedures.
- Ensure menus are executed consistently while maintaining appropriate creativity and seasonal relevance.
- Conduct regular quality checks of food preparation, presentation, temperature, freshness, and portion control.
- Maintain a strong presence in the kitchen and throughout culinary operations.
- Ensure appropriate staffing and culinary coverage based on business levels, events, occupancy, and outlet needs.
- Coordinate culinary operations for VIP guests, special events, promotions, holidays, and other hotel functions.
Menu Development- Develop, review, and maintain menus for all hotel outlets and banquet operations.
- Collaborate with Food & Beverage leadership to develop menus that align with the hotel's positioning, guest expectations, and business strategy.
- Create seasonal and promotional menu offerings as appropriate.
- Develop banquet menus and special-event culinary offerings in collaboration with the Sales & Catering team.
- Ensure recipes are properly documented, costed, standardized, and communicated to the culinary team.
- Monitor guest feedback and market trends and make recommendations for menu adjustments.
- Ensure menus accommodate operational capabilities, food costs, staffing levels, and equipment limitations.
Banquet & Catering Operations- Provide culinary leadership for all banquet and catering functions.
- Review banquet event orders and ensure culinary requirements are properly planned and executed.
- Coordinate food production timelines with Banquet and Catering teams.
- Ensure proper staffing, preparation, plating, transportation, and service of banquet food.
- Participate in menu planning for weddings, meetings, conferences, VIP events, and other special functions.
- Ensure banquet food is delivered on time and meets established quality and presentation standards.
- Adjust culinary operations according to changing event volumes and business demands.
Financial & Cost Management- Manage food costs and culinary expenses in accordance with established hotel budgets and financial goals.
- Monitor food cost percentages and take corrective action when necessary.
- Maintain effective portion control and minimize food waste.
- Review purchasing needs and work with Purchasing/Receiving to ensure appropriate product quality and pricing.
- Maintain appropriate inventory levels while avoiding unnecessary excess.
- Conduct and participate in regular inventory counts.
- Monitor culinary labor costs and staffing levels.
- Analyze production needs and adjust staffing and preparation accordingly.
- Identify opportunities to improve profitability without compromising guest experience or food quality.
- Assist in the development of annual culinary budgets and forecasts.
Purchasing & Vendor Management- Work closely with Purchasing and Receiving to ensure the hotel receives products that meet established quality standards.
- Establish appropriate specifications for meat, seafood, produce, dry goods, and other culinary products.
- Inspect products for quality, freshness, quantity, and compliance with specifications.
- Communicate product quality concerns to appropriate vendors and management.
- Maintain strong working relationships with approved suppliers.
- Ensure proper product rotation and storage procedures are followed.
Team Leadership & Development- Recruit, train, coach, develop, and retain culinary team members.
- Establish clear expectations regarding performance, attendance, appearance, teamwork, productivity, and food quality.
- Conduct regular coaching and performance discussions.
- Ensure culinary team members receive appropriate training on recipes, preparation methods, equipment, sanitation, safety, and hotel standards.
- Develop and maintain effective culinary training programs.
- Identify high-potential team members and support their professional development.
- Foster a positive, respectful, inclusive, and team-oriented work environment.
- Lead by example and demonstrate professionalism and accountability at all times.
- Ensure appropriate communication between culinary shifts and departments.
- Address performance concerns promptly and in accordance with hotel policies and HR guidelines.
Food Safety & Sanitation- Ensure strict compliance with all federal, state, and local food safety and sanitation regulations.
- Maintain the highest standards of cleanliness and sanitation throughout all kitchens, storage areas, coolers, freezers, and culinary workspaces.
- Ensure proper food handling, storage, labeling, temperature control, allergen awareness, and product rotation.
- Monitor HACCP and other applicable food safety procedures.
- Ensure culinary team members are properly trained in food safety practices.
- Maintain compliance with hotel, brand, and health department standards.
- Take immediate corrective action when food safety or sanitation concerns are identified.
- Ensure all kitchen equipment is used safely and maintained appropriately.
- Report equipment maintenance and repair needs promptly.
REQUIREMENTS:• Minimum of 5 years of progressive culinary experience: previous experience in an Executive Chef, Executive Sous Chef, Chef de Cuisine, or comparable culinary leadership position mandatory
Bilingual English / Spanish mandatory
• Strong knowledge of restaurant, banquet, and high-volume food production operations.
• Demonstrated experience with menu development, recipe costing, food cost management, inventory, and purchasing.
• Strong leadership, communication, organization, and problem-solving skills.
• Ability to manage multiple outlets and competing priorities in a fast-paced hotel environment.
• Knowledge of food safety and sanitation requirements.
• Ability to work flexible hours, including weekends and holidays.
What are we looking for?Compensation:$88000
$95000
