The Betsy, located on South Beach’s iconic Ocean Drive, is considered one of the country's premier independent boutique hotels. Family owned and operated, it is steps from the beach and in the heart of the most exciting neighborhood in America. Its ownership family works actively with all the members of the extended Betsy team to curate every aspect of the hotel and guest experience, and The Betsy’s CEOs (Canine Executive Officers), golden retrievers Betsy and Rosa, welcome every guest.

Beyond its 130 elegant guest rooms and suites, the property boasts multiple restaurants by acclaimed Chef Laurent Tourondel as well as a spectacular array of common spaces: the Lobby Bar with exceptional live jazz nine times a week, roof decks and terraces with panoramic ocean and skyline views (including a rooftop pool and bar suspended in mid-air), a coffee bar and gallery space home to just some of the hotel’s permanent and rotating art exhibitions, a library open 24/7, and a beach-facing front terrace with the best outdoor dining setup in greater Miami. The Betsy’s Writers’ Room, just one example of the ownership family's commitment to the arts, has hosted over 1,000 writers-in-residence. Above all, The Betsy is a haven for discerning travelers seeking luxury of experience and transcendent service.

We’re looking for the best and brightest in every field related to who we are and what we do. If you have a passion for any element of The Betsy’s DNA — whether commitment to excellent service, great food, creative arts, music, or simply an appreciation of The Betsy’s unique brand of understated, experiential luxury hospitality — we want to hear from you.

Summary

• Direct the daily operations of the Culinary department.

Tasks

• Monitor sanitation practices to ensure that employees follow standards and regulations.
• Check the quality of raw or cooked food products to ensure that standards are met.
• Estimate amounts and costs of required supplies, such as food and ingredients.
• Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food.
• Supervise or coordinate activities of cooks or workers engaged in food preparation.
• Inspect supplies, equipment, or work areas to ensure conformance to established standards.
• Order or requisition food or other supplies needed to ensure efficient operation.
• Determine production schedules and staff requirements necessary to ensure timely delivery of services.
• Check the quantity and quality of received products.
• Determine how food should be presented and create decorative food displays.
• Plan, direct, or supervise food preparation or cooking activities of multiple kitchens and restaurants in the hotel.
• Coordinate planning, budgeting, or purchasing for all the food operations within the hotel.
• Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs.
• Prepare and cook foods of all types, either on a regular basis or for special guests or functions.
• Meet with sales representatives to negotiate prices or order supplies.
• Recruit and hire staff, such as supervisors, cooks and other kitchen workers.
• Collaborate with other personnel to plan and develop recipes or menus, taking into account such factors as seasonal availability of ingredients or the likely number of customers.
• Demonstrate new cooking techniques or equipment to staff.
• Arrange for equipment purchases or repairs.
• Meet with customers to discuss menus for special occasions, such as weddings, parties, or banquets.
• Record production or operational data on specified forms.
• Any additional tasks as assigned by management.

Technology Skills

• Business productivity software – Google Suite (Gmail, Docs, Forms, Calendar, Drive, etc.)
• Office suite software — Microsoft Office (Excel, Word)
• Time accounting software — ADP Workforce Now 
• Scheduling - MakeShift
• Point of Sale System – Micros
• Purchasing - iBuy and Avendra
• Food sales analytics software - Craftable 

Knowledge

• Food Production — Knowledge of techniques and equipment for planting, growing, and harvesting food products (both plant and animal) for consumption, including storage/handling techniques.
• Production and Processing — Knowledge of raw materials, production processes, quality control, costs, and other techniques for maximizing the effective manufacture and distribution of goods.
• Customer and Personal Service — Knowledge of principles and processes for providing customer and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction.
• Education and Training — Knowledge of principles and methods for curriculum and training design, teaching and instruction for individuals and groups, and the measurement of training effects.
• Administration and Management — Knowledge of business and management principles involved in strategic planning, resource allocation, human resources modeling, leadership technique, production methods, and coordination of people and resources.
• Mathematics — Knowledge of arithmetic, algebra, geometry, calculus, statistics, and their applications.
• Personnel and Human Resources — Knowledge of principles and procedures for personnel recruitment, selection, training, compensation and benefits, labor relations and negotiation, and personnel information systems.
• English Language — Knowledge of the structure and content of the English language including the meaning and spelling of words, rules of composition, and grammar.
• Public Safety and Security — Knowledge of relevant equipment, policies, procedures, and strategies to promote effective local, state, or national security operations for the protection of people, data, property, and institutions.

Skills

• Monitoring — Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action.
• Coordination — Adjusting actions in relation to others' actions.
• Speaking — Talking to others to convey information effectively.
• Management of Personnel Resources — Motivating, developing, and directing people as they work, identifying the best people for the job.
• Social Perceptiveness — Being aware of others' reactions and understanding why they react as they do.
• Time Management — Managing one's own time and the time of others.
• Active Listening — Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times.
• Critical Thinking — Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems.
• Judgment and Decision Making — Considering the relative costs and benefits of potential actions to choose the most appropriate one.
• Active Learning — Understanding the implications of new information for both current and future problem-solving and decision-making.
• Service Orientation — Actively looking for ways to help people.
• Instructing — Teaching others how to do something.
• Negotiation — Bringing others together and trying to reconcile differences.
• Complex Problem Solving — Identifying complex problems and reviewing related information to develop and evaluate options and implement solutions.
• Management of Material Resources — Obtaining and seeing to the appropriate use of equipment, facilities, and materials needed to do certain work.
• Persuasion — Persuading others to change their minds or behavior.
• Quality Control Analysis — Conducting tests and inspections of products, services, or processes to evaluate quality or performance.
• Learning Strategies — Selecting and using training/instructional methods and procedures appropriate for the situation when learning or teaching new things.
• Management of Financial Resources — Determining how money will be spent to get the work done, and accounting for these expenditures.
• Mathematics — Using mathematics to solve problems.
• Reading Comprehension — Understanding written sentences and paragraphs in work related documents.

Abilities

• Oral Comprehension — The ability to listen to and understand information and ideas presented through spoken words and sentences.
• Oral Expression — The ability to communicate information and ideas in speaking so others will understand.
• Problem Sensitivity — The ability to tell when something is wrong or is likely to go wrong. It does not involve solving the problem, only recognizing there is a problem.
• Deductive Reasoning — The ability to apply general rules to specific problems to produce answers that make sense.
• Information Ordering — The ability to arrange things or actions in a certain order or pattern according to a specific rule or set of rules (e.g., patterns of numbers, letters, words, pictures, mathematical operations).
• Speech Clarity — The ability to speak clearly so others can understand you.
• Speech Recognition — The ability to identify and understand the speech of another person.
• Inductive Reasoning — The ability to combine pieces of information to form general rules or conclusions (includes finding a relationship among seemingly unrelated events).
• Fluency of Ideas — The ability to come up with a number of ideas about a topic (the number of ideas is important, not their quality, correctness, or creativity).
• Near Vision — The ability to see details at close range (within a few feet of the observer).
• Trunk Strength — The ability to use your abdominal and lower back muscles to support part of the body repeatedly or continuously over time without 'giving out' or fatiguing.
• Arm-Hand Steadiness — The ability to keep your hand and arm steady while moving your arm or while holding your arm and hand in one position.egory Flexibility — The ability to generate or use different sets of rules for combining or grouping things in different ways.
• Manual Dexterity — The ability to quickly move your hand, your hand together with your arm, or your two hands to grasp, manipulate, or assemble objects.
• Mathematical Reasoning — The ability to choose the right mathematical methods or formulas to solve a problem.
• Number Facility — The ability to add, subtract, multiply, or divide quickly and correctly.
• Originality — The ability to come up with unusual or clever ideas about a given topic or situation, or to develop creative ways to solve a problem.
• Written Comprehension — The ability to read and understand information and ideas presented in writing.
• Written Expression — The ability to communicate information and ideas in writing so others will understand.
• Finger Dexterity — The ability to make precisely coordinated movements of the fingers of one or both hands to grasp, manipulate, or assemble very small objects.
• Perceptual Speed — The ability to quickly and accurately compare similarities and differences among sets of letters, numbers, objects, pictures, or patterns. The things to be compared may be presented at the same time or one after the other. This ability also includes comparing a presented object with a remembered object.
• Selective Attention — The ability to concentrate on a task over a period of time without being distracted.
• Time Sharing — The ability to shift back and forth between two or more activities or sources of information (such as speech, sounds, touch, or other sources).
• Visual Color Discrimination — The ability to match or detect differences between colors, including shades of color and brightness.
  This role will assist the Executive Chef in the management of all Culinary activities in our luxury hotel and award-winning restaurants.

Education

• Degree or certificate in Culinary Arts preferred. 

Experience

• 10 year of culinary management experience in food preparation, preferably within a hotel environment.

The Betsy – South Beach is an equal opportunity employer, harassment-free and a drug-free workplace. We evaluate qualified applicants without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, veteran status, and other legally protected characteristics.

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