Head Chef at Habibi

Location: 452 Northwest North River Drive, Miami, FL

About Habibi Restaurant: Set to open in late spring 2024 on the scenic Miami River, Habibi is a French Moroccan supper club, a Wes Anderson-inspired fever dream come to life. This lush destination evokes a royal escape to the French Moroccan Riviera, blending vibrant bites, enchanting cocktails, and a thrilling nightlife scene. With interiors echoing Moorish architecture and adorned with velvet booths, silk draperies, and crystal chandeliers, Habibi invites guests into a captivating visual journey reminiscent of a Beatles-era Tangier. Our nightly entertainment features roving belly dancers, contortionists, and percussionists, enhancing a nightlife-as-theater experience. Habibi is not just a nightclub; it's an unforgettable voyage into the fiery atmosphere and unique traditions of French Morocco.

Position Overview: We are seeking a creative and experienced Head Chef to lead our kitchen team. The ideal candidate will be passionate about food, have a strong background in Middle Eastern, Medditerian and American cusine and possess excellent leadership and organizational skills.
The Head Chef will be responsible for overseeing all aspects of kitchen operations, including menu planning, food preparation, inventory management, and staff training.

Key Responsibilities:

1. Menu Planning and Development:

   • Develop and update menus that reflect our restaurant's concept and appeal to our target audience.
   • Create innovative and seasonal dishes while maintaining the authenticity of our cuisine.
   • Ensure menu items are cost-effective and profitable.

2. Food Preparation and Cooking:

   • Oversee the preparation and cooking of dishes to ensure consistency in quality and presentation.
   • Monitor food production levels to minimize waste and ensure freshness.
   • Implement and maintain high standards of food hygiene and safety.

3. Kitchen Management:

   • Manage and train kitchen staff, ensuring they adhere to recipes and cooking techniques.
   • Schedule kitchen staff shifts and manage labor costs effectively.
   • Maintain a clean and organized kitchen environment, adhering to sanitation and safety standards.

4. Inventory and Cost Control:

   • Monitor and manage inventory levels to minimize waste and optimize food costs.
   • Work closely with suppliers to source high-quality ingredients at competitive prices.
   • Control food costs by minimizing waste and implementing portion control measures.

5. Quality Control and Assurance:

   • Conduct regular quality checks to ensure all dishes meet our standards of excellence.
   • Address any customer feedback or complaints regarding food quality promptly and professionally.
   • Implement and maintain a rigorous quality assurance program.

6. Team Leadership and Development:

   • Motivate and inspire kitchen staff to perform at their best and achieve operational goals.
   • Provide ongoing training and development opportunities to enhance the skills and knowledge of the kitchen team.
   • Foster a positive and collaborative working environment.

Qualifications:

• Proven experience as a Head Chef or Executive Chef in a high-volume restaurant environment.
• Strongly knowledagble and passionate
• Culinary degree or equivalent certification is preferred.
• Excellent leadership, communication, and organizational skills.
• Ability to work well under pressure and manage a fast-paced kitchen environment.
• Knowledge of food safety and sanitation regulations.
• Proficient in menu planning, recipe development, and cost control.

Benefits:

• Competitive salary and performance-based incentives.
• Opportunity to work in a dynamic and creative culinary environment.
• Comprehensive training and career development opportunities.
• Employee discounts and benefits.

How to Apply:

Interested candidates are invited to submit their resume and cover letter.