Position: Chef de Cuisine (AZABU MIAMI BEACH)

Type: Salaried, Full-time

Reports To: General Manager

Supervises: Sous Chefs, Kitchen hourly staff

FLSA Status: Exempt

ABOUT PLAN DO SEE

Plan Do See is a global hospitality company founded on the Japanese principle of Omotenashi – selfless service with a spirit of warmth and respect. Plan Do See was established in 1993 and has developed and operates 25 properties worldwide. Headquartered in Tokyo, Plan Do See America Inc. is leading the effort to bring the pride of Omotenashi to the United States.

To find out more about Plan Do See please visit: http://plandosee-global.com.

VENUE

Azabu Miami Beach is a Japanese concept where guests can enjoy an intimate dining experience. The Miami restaurant will be composed of two Japanese culinary concepts – the main dining being a robata concept and the hidden room in the back called 'The Den' a Michelin Star, serving only authentic Japanese sushi. The menu will feature innovative dishes curated especially for Miami by using exclusively sourced ingredients. The hidden sushi room will feature authentic sushi in Omakase style, where sushi chefs will guide guests through a true experience.

To find out more about Azabu please visit: https://azabuglobal.com/

POSITION SUMMARY

The right candidate for this exceptional opportunity will be able to exhibit passion for excellence, culinary vision, understanding of quality food ingredients and interest in Sushi and Japanese culinary culture. This candidate will lead and inspire his team to prepare each and every dish with the highest attention to detail and must be able to mentor and teach his team to maintain motivation and commitment.

The role of the Chef de Cuisine is to collaborate in the creation of the menu for Azabu ensuring a high level of performance, guest satisfaction, and profitability. Guest satisfaction in our restaurants revolves around the food appearance, high quality of the food, and overall dining experience. The Chef de Cuisine must be capable of continuously operating a regarded restaurant on a local and national level.

ESSENTIAL JOB FUNCTIONS:

• Chef de Cuisine will establish goals for the kitchen, anticipate and resolve problems concerning all facets of the kitchen, anticipate trends, enact approved profit-oriented and cost saving ideas/activities.
• Develop menus & create and ensure adherence to recipes and product specifications. Train kitchen staff on all new menus.
• Comply with Standards of Service and assist in assuring the same from all kitchen employees.
• Manage a day-to-day operation of the kitchen, coordinate food production schedules and ensure highest level of food quality, taste and presentation.
• Participate in actual food preparation, produce food consistently high quality, taste and presentation and expedite during peak meal periods as needed.
• Control food cost by assisting in training kitchen staff on the proper methods of food preparation and handling, by training kitchen and restaurant employees on how to handle leftover food items.
• To meet the financial targets while achieving the food quality and service objectives. 
• Ensures that all kitchen employees consistently adhere to uniform, grooming and appearance standards.
• Maintain effective communication within the kitchen, be responsive to staff suggestions and concerns, and work to resolve problems.
• Maintain an effective working relationship with food & beverage management and other departments.
• Ensure that necessary food items and supplies are ordered in a timely manner. 
• Operate, clean and maintain all equipment required in job functions.
• Conduct regular inspections of the entire kitchen/dishwashing areas and coolers and promptly act to correct deficiencies found during inspection.
• Ensure strict adherence to health department and food handling guidelines.
• To immediately report all suspicious occurrences and hazardous conditions.
• To follow all company/kitchen safety rules, policies, and procedures.
• Keep the immediate supervisors fully informed of all problems or matters requiring his/her attention.
• Coordinate and monitor all phases of Loss Prevention in kitchen areas.
• Maintain high standards of personal appearance and grooming, which include wearing the proper uniform when working.
• Ensure preparation of required reports, including (but not limited to) payroll, food cost tracking, employee schedules, quarterly actions plans. 
• Coordinate, supervise and direct the Stewarding Department. 
• Develop proper training and direction of departmental assistants in compliance with company standards of quality, specifications, portion control, recipes, employee relations, sanitation, etc. 
• Set up proper PAR levels. 
• Financial acumen regarding labor controls, food cost controls, ordering, inventories
• Successfully pass city/state health inspection audits
• Successfully pass internal health inspection audits by SteritechProblem
• Ensure strict adherence to health department and food handling guidelines.
• To immediately report all suspicious occurrences and hazardous conditions.
• To follow all company/kitchen safety rules, policies, and procedures.
• Financial acumen regarding labor controls, food cost controls, ordering, inventories
• Problem and conflict resolution skills
• Other duties as assigned.
• Job description may be changed at any time.

REQUIRED LICENSE/QUALIFICATIONS:

• Prior experience as a Chef de Cuisine in a similar position in a resort/hotel setting or free standing restaurant.
• 5-10 years of industry experience in a supervisory role.
• Experience of expanding and condensing recipes.
• Thorough knowledge of Japanese cuisine and Japanese cuisine techniques.
• Florida Food Handlers card (within 30 days of hire).
• Advanced understanding of professional cooking and knife handling skills.
• Must be able to work nights, weekends and some holidays.
• Able to speak, read, write, and understand the English language

• A general knowledge and understanding of Japanese current trends, cultural and culinary happenings.
• Understanding and knowledge of safety, sanitation and food handling procedures.
• Knowledge of health department rules and regulations, liquor laws and regulations.
• Knowledge of kitchen operations, production, and food cost controls.

PREFERRED LICENSE/QUALIFICATIONS:

• Certification of Culinary training or apprenticeship.
• Understanding/Knowledge of the budgeting and forecasting process.
• Previously worked with multi-unit operations from fine dining to casual.
• Knowledge and passion for Sushi and technique helpful but not essential

SKILLS/APTITUDES:

• Strong guest service orientation.
• Excellent communication skills (verbally interacts with management, servers, team members and guests.)
• Possess excellent knife skills and be able to operate kitchen equipment.
• Ability to work in a team environment exercising adequate leadership.
• Ability to accept constructive criticism and work calmly and effectively under pressure.
• Guest service orientation and commitment to quality service.
• Have problem solving abilities, be self-motivated and organized.
• General computer skills including but not limited to email, Microsoft Excel, PowerPoint, etc.
• Must have proven leadership skills and teambuilding skills.
• Effectively motivate associates and to maintain cohesive teams.
• Be able to work with and understand financial information, data and basic arithmetic functions.
• Ability to take initiative and get creative in resolving challenges and involve management members when previous methods have been unsuccessful.

PHYSICAL REQUIREMENTS:

• Ability to speak and hear, vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus.
• Constant standing with some walking.
• Be able to work in a standing position for extended periods of time.
• Be able to reach, bend, stoop and frequently lift up to 35 pounds and occasionally lift/move 50 pounds.
• Continual use of manual dexterity and gross motor skills with frequent use of bi-manual dexterity and fine motor skills.

 WORK ENVIRONMENT:

• Generally, in an indoor setting.
• Work is performed in the kitchen area with exposure to heat, cold, fumes, and steam. 
• Will be using a computer occasionally.
• Varying schedule to include evenings, holidays and extended hours as business dictates.
• The work environment is usually moderate to loud.
• Work flexible hours that may include early mornings, evenings, weekends, nights and/or holidays.

Plan Do See is an equal opportunity employer committed to hiring a diverse workforce and sustaining an inclusive culture. Plan Do See does not discriminate on the basis of disability, veteran status or any other basis protected under federal, state or local laws.