With a distinctive boutique ambiance, the Regency is a leading choice amongst Miami hotels. Our personalized service, attention to detail, and independent mind set differentiate us from our competitors.

The Regency Hotel is seeking a Chef who will help be responsible for meeting our resorts high standard of quality for all food preparation, production and control for all the food outlets. This includes training, supervision, scheduling and participating in activities that support the restaurant, cooks and all personnel involved in preparing, cooking and presenting food in accordance with productivity standards. It also includes overseeing cost controls and forecast needs.

The Chef should have knowledge of purchasing, inventory controls, suppliers and equipment. Keeps the Culinary, Stewarding focused on guest satisfaction and desired financial results. Ensures food production occurs according to operating and quality standards.

This position maintains and ensures compliance with all Culinary, Storeroom and Stewarding policies, standards and procedures. Ensures compliance of Company sanitation standards.
Establishes goals and objectives for all areas of responsibility and communicates effectively same to all colleagues. Directs colleagues to strive for continuous improvement and excellence in all areas of responsibility. Initiates and maintains an effective training and inspection program of all Culinary areas to ensure compliance of Health and Safety procedures and local laws.
Develops Stewarding cleaning schedule and manages execution of work.
Understands and communicates to colleagues the operating and maintenance procedures of all departmental equipment. Coordinates, supervises and approves the budgeting and ordering of Culinary and Stewarding supplies. Help management evaluate and implement new cooking techniques, supplies and equipment. Researches and tests new food products and educates colleagues on food and concept trends.
Maintains a strong working relationship with all departments to ensure effective communications for operational issues. Helps Oversee the coordination of special needs of VIPs, Groups and Amenities.
Help Oversee the Kitchen and Stewarding operations to manage costs and quality.
Responsible for Guest Banquet Event Order pricing and administration pertaining to the Culinary area.
Works closely with manager and sales to ensure synergy between the two operations.



**Compensation will be based on experience.**



Candidate will be required to complete a drug and background screening. Hotel participates in E-Verify. No phone calls EOE

All your information will be kept confidential according to EEO guidelines.

Culinary or Bachelor's Degree preferred.
Culinary training/certification required.
Minimum of 2- 4 years in similar position in Luxury 4 or 5 diamond Hotel environment required.
Must have strong creative and innovative skills, must be fluent with food and cost control measures. Organized, good leadership skills, sound knowledge in catering



Technical Skills:
Knowledge of Culinary, Stewarding, Storeroom and Food Purchasing operational procedures.
Knowledge of overall hotel operations as they affect department.
Good presentation, platform and training/facilitation skills.
Ability to use standard software applications and hotel systems.
Knowledge of safety standards.

Functional Skills:
Effective decision making skills.
Good cooking skills,
Experience in all cooking stations
Strong prep experience

Interpersonal Skills:
Ability to acquire and maintain relationships i.e. colleagues, customers and vendors.
Good communication skills (verbal, listening, writing).

Fully Bilingual candidates preferred.

Vacations

Personal Days

Health Care Insurance

Additional Insurance

401K

All your information will be kept confidential according to EEO guidelines.