Executive Chef

Our Core Values:

Guest Focus

Reliable

Attentive

Service with a smile

Passion

Always Have Fun

If those above sound like your values, we are thrilled to hear from you.

We are passionate about delivering exceptional guest satisfaction and we believe our team members should share this passion. This is where you can bring your enthusiasm and make a difference.

The Canvas Bar is a new bar and craft cocktail establishment located in the heart of Miami's Arts + Entertainment District. Our newest venture offers a fun space to hang out and enjoy drinks and food.

Summary:

The executive chef oversees all culinary activities for the restaurant, including kitchen operations, menu planning, product purchasing, and budget management.

Essential Duties and Responsibilities:

Conduct regular inspections to ensure quality food preparation, presentation, and cleanliness standards are met.
Develop and implement training programs for kitchen staff to enhance their skills and knowledge.
Create menus that cater to consumer tastes, nutritional needs, and established procedures, while adhering to budget constraints.
Collaborate with operation managers on special projects, such as plate presentation and menu planning.
Prepare operational reports to track progress and identify areas for improvement.
Perform other related duties as necessary.
Competencies:

Strategic thinking and business acumen.
Leadership and communication skills.
Presentation skills and attention to detail.
Supervisory Responsibility:

This position manages a team of employees and is responsible for performance management and hiring decisions.

Work Environment:

The work environment can be fast-paced and loud, with potential hazards such as hot surfaces and liquids, sharp objects, and slippery floors.

Physical Demands:

This role requires standing for long periods, walking, bending, and stooping, as well as using taste buds, smell, and vision to inspect food and ingredients.

Position Type/Expected Hours of Work:

This position requires working long hours, including weekends, to meet the demands of a high-volume food service environment.

Required Education and Experience:

Five years of progressive experience in high-volume food production or catering.
Italian cuisine experience required.
American cuisine experience required.
Prior experience as a chef, trainer, purchaser, and budget manager.
Demonstrated leadership and dynamic attitude.
We are an equal opportunity employer and welcome applications from qualified candidates who share our passion for delivering exceptional guest satisfaction. Read more