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The Dinex Group - Daniel Boulud Logo The Dinex Group - Daniel Boulud · Gastronomy

Executive Chef

United States, Miami Employment contract · Job Posted June 16, 2026
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Job Description

Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and associate satisfaction while maximizing the financial performance in all areas of responsibility. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge and associate cafeteria) and all support areas (e.g., dish room and purchasing).

Job Responsibility

  • Accountable for overall success of the daily kitchen operations
  • Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions
  • Works to continually improve guest and associate satisfaction while maximizing the financial performance in all areas of responsibility
  • Supervises all kitchen areas to ensure a consistent, high quality product is produced
  • Responsible for guiding and developing staff including direct reports
  • Must ensure sanitation and food standards are achieved
  • Overseeing all food preparation areas and all support areas
  • Demonstrating Leadership
  • Exceeding Customer Expectations
  • Developing and Building Teams
  • Achieving/Exceeding Goals
  • Coaching and Developing Others
  • Communicating with Supervisors, Peers, or Subordinates
  • Improving Service
  • Managing Control Procedures for Purchasing/Receiving areas
  • Guiding, Directing, and Motivating Subordinates
  • Supervising Associates
  • Modeling Appropriate Behaviors
  • Making Decisions and Solving Problems
  • Communicating, Monitoring, and Ensuring Safety Standards
  • Managing Daily Operations of the Area or Department
  • Training and Teaching Others
  • Recognizes superior quality products, presentations and flavor
  • Ensures compliance with food handling and sanitation standards
  • Follows proper handling and right temperature of all food products
  • Displays leadership in guest hospitality
  • Assists in all menu development
  • Ensures associates are treated fairly and equitably
  • Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations
  • Interacts with guests to obtain feedback on product quality and service levels
  • Administers the performance appraisal process for direct report managers
  • Ensures associates maintain required food handling and sanitation certifications
  • Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition
  • Ensures hotel policies are administered fairly and consistently
  • Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures
  • Manages associate progressive discipline procedures for areas of responsibility
  • Manages department controllable expenses including food cost, supplies, uniforms and equipment
  • Responds to and handles guest problems and complaints
  • Maintains purchasing, receiving and food storage standards
  • Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met
  • Observes service behaviors of associates and provides feedback
  • Establishes and maintains open, collaborative relationships with associates
  • Solicits associate feedback, utilizes an open door policy and reviews associate satisfaction results
  • Participates in the budgeting process for areas of responsibility
  • Knows and implements the brand's safety standards
  • Empowers associates to provide excellent customer service
  • Reviews comment cards, guest satisfaction results and other data to identify areas of improvement
  • Prepare and cook foods of all types
  • Supervise and coordinate activities of cooks and workers engaged in food preparation
  • Check the quality of raw and cooked food products
  • Demonstrate new cooking techniques and equipment to staff
  • Determine how food should be presented and create decorative food displays

Requirements

  • High school diploma or GED plus minimum 5 years experience as Executive Chef at luxury hotels
  • OR 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major plus 4 years experience as Executive Chef
  • Food Production and Presentation
  • Cooking
  • Management of Financial Resources
  • Oral Comprehension
  • Reading Comprehension
  • Writing
  • Mathematics
  • Management of Material Resources
  • Number Facility
  • Administration and Management
  • Purchasing and Materials Management
  • Analytical/Critical Thinking
  • Economics and Accounting
  • Customer and Personal Service
  • Equipment Selection
  • Adaptability
  • Applied Business Knowledge
  • Building a Successful Team
  • Building Strategic Working Relationships
  • Building Trust
  • Communication
  • High Work Standards
  • Leading Through Vision and Values
  • Planning and Organizing
  • Strategic Decision Making
  • Team Leadership
  • Ability to Manage Multiple Kitchen Areas Effectively
  • Conflict Resolution
  • Strong Problem Solving Skills
  • Time Management
  • Ability to Handle Guest Complaints and Feedback
  • Problem Solving
  • Experience in Menu Development

What we offer

  • Health Insurance
  • Dental and Vision
  • Paid Time Off
  • 401K
  • Parking and Metro Reimbursement
  • Travel Perks and Benefits
  • Recognition and Rewards
  • Growth Opportunities
  • Potential Bonuses
  • Dining Discounts
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