AMA – Chef de Cuisine

Industry:

Company: Rosewood Hotel Group

We believe that life is made of many journeys: inspiration, wonderment, curiosity, or the simple joy of discovering something new every day. If you share the same sentiment, then this opportunity is for you.

Rosewood Miramar Beach, a Rosewood Hotel, is looking for a sensational Chef de Cuisine for AMA Sushi. AMA Sushi Seasonal Edomae-style sushi with two distinct dining experiences. In celebration of Japan’s Edomae tradition, which celebrates sushi in its purest form, and inspired by the legacy of Japanese free divers, AMA Sushi showcases always-fresh ingredients complemented by an extensive selection of wine, sake, and innovative cocktails. For the third year in a row, AMA Sushi has been recommended by the 2024 MICHELIN GUIDE and recognized as a committed SmartCatch restaurant. AMA Sushi presents two dining experiences. The first is an omakase tasting at the sushi bar – an experience built around trust and spontaneity between our chefs and their diners. The second is a prix fixe and a la carte menu served in the main dining room, which serves as a supported but self-guided journey through traditional Japanese flavors.

Key Responsibilities:

Administration

• Manages time effectively by meeting deadlines on time.
• Administers personnel action on leaves and overtime requests, disciplinary actions, and commendation.
• Conducts daily briefing and de-briefing in the absence of the Executive Chef de Cuisine.

Operations

• Recognizes good-quality products and presentation.
• Checks and improves all service standards established by Rosewood Miramar Beach.
• Aids associates when required during the peak period.
• Manages wastes by reducing and recycle the easts and changes associates behavior to carefully use all resources.
• To be responsible for the quality of all Japanese food prepared in the kitchen under supervision.
• Checks constantly for food taste, temperature, and visual appearance.
• Makes sure that all dishes are uniformed and that established portion sizes are adhered to.
• Coordinates closely with the Resort Chef and Executive Chef de Cuisine in determining quality and quantity of food products to be purchased and prepared.
• Keeps a close watch over all material used with a view of eliminating waste and spoilage, especially meat and fish products.
• Checks maintenance of all equipment located in the areas.
• Makes every attempt to prevent damages or losses of equipment. (Instructs associates on how to use the kitchen equipment correctly).
• Prevents the use of spoiled or contained products in the food preparation area.
• To be constantly alert for new food products on the market which may overall improve the kitchen operation.
• To be aware of Rosewood Miramar Beach policies and to assist in enforcing them.
• To be responsible for the daily order of food products and all internal kitchen transfers.
• To be familiar with the emergency procedure of Rosewood Miramar Beach.
• Identifies and solves problems in a professional manner.
• Acknowledges and screens daily work schedule.
• Performs other duties as assigned by the Resort Chef and Executive Chef de Cuisine.

Finance

• Supervises associate activities to maximize revenue and minimized costs.
• Discusses with the Resort Chef and the Executive Chef de Cuisine and recommends menu price adjustments when necessary.
• Determines prices of unlisted food items in conjunction with the Resort Chef and Food & Beverage Director.

Talent & Culture

• Knows and understands the job description of all positions and policies relating to his department and others.
• Schedules working hours of all associates with the Executive Chef de Cuisine, taking into consideration the volume of expected business. Arranges extra associates during high volume of business if warranted by unexpected business or dismisses them earlier if business is soft.
• Assigns in detailed, specific duties to chefs and cooks and instructs them in their work.
• Coaches and counsels all associates when applicable.
• Evaluates objectively the performance of associates.
• Motivates associates to grow within Rosewood Miramar Beach.
• Develops themself to be better manager at all times.
• Directs and supervises activities of the associates.
• Proposes an effective duty to ensure sufficiency of coverage in accordance to volume of business

Other Duties

• Reporting of issues to the Resort Chef and Executive Chef de Cuisine as they arise.
• Completion of progress training and participation in progress related activities.
• Support the departmental objectives and year KPI.
• Diligence in prevention of wastage.
• Attendance at departmental meetings.

Qualifications & Working Experience

• Minimum of 10 years of experience in kitchen of 5-star hotels covering all aspects of Japanese cuisine.
• Must have full knowledge of sanitation requirements in food handling.
• Serv Safe Food Protection Manager Certifications is required.
• High School graduate and culinary school training.
• Required to have a good command of English when it comes into understanding, speaking, and writing.
• Must be able to exert physical effort in transporting pounds, endure various physical movements throughout the work areas, reach up and down, remain stationary at times throughout work periods, and satisfactorily communicate with guests and co-workers to their understanding.

The salary range for this position is $90,000 to $94,000. This is the pay range for this position that the Hotel reasonably expects to pay. This position also may be eligible for bonuses. Decisions regarding individual salaries will be based on a number of factors, such as experience, type of hotel experience, location, and education.