Chef de Cuisine

New York City's esteemed La Grande Boucherie is coming to Miami!

La Grande Boucherie is seeking a passionate and experienced Chef de Cuisine who understands the Miami market and can bring passion and flare to our dining experience.

The Chef de Cuisine is responsible for overseeing the day-to-day optimal and efficient performance of the kitchens.

Our work environment includes :

• Growth opportunities
• Lively atmosphere
• Employee satisfaction-minded
• Company perks + competitive benefits

Details : Finance & Purchasing

Finance & Purchasing

• Maximizes profitability of culinary department by implementing effective food and labor cost controls, consistently monitoring budget to ensure efficient operations, reporting any discrepancies from budget
• Costs all recipes regularly to ensure profitability targets are achieved
• Oversees purchasing program, including sourcing, establishing order guides with pars, establishing ordering and delivery schedule, ensuring proper product amounts are maintained to limit waste / spoilage
• Manages relationships with food vendors; Continually drives low cost through purchasing strategy; Ensures all food products received meet the highest standards of quality

Operations :

• Develops and implements operating standards for the culinary department
• Manages Sous Chef, cooks and porters in their daily responsibilities, providing clear, effective direction
• Ensures all items are prepared properly and in a timely manner for service daily
• Establishes line check procedure to ensure DOH compliance multiple times daily; Conducts line checks multiple times per day when on duty to ensure DOH compliance;

Addresses all DOH violations immediately

Oversees menu and recipe creation, structure, offerings, titling, pricing; Develops featured items for holidays, special events and promotions

Staff Management :

• Hires, trains, supervises, manages, coaches, counsels, and evaluates all members of the culinary team
• Participates in training of Front of House (FOH) staff as it pertains to menu and food knowledge
• Delegates hourly staff scheduling amongst Chef team; Approves weekly schedule for hourly culinary staff
• Ensures all new hires are thoroughly trained on the expectations of the kitchen, recipes, product quality and presentation required of each dish
• Oversees performance review process for all culinary employees; Delivers reviews to all Chefs

Our Company :

The Group is a collection of restaurants based in New York City, embodying passion, integrity and excellence. BOUCHERIE is a traditional French brasserie and steakhouse, celebrating Joie de Vivre in the heart of New York.

The restaurant prepares a menu of French classics and timeless bistro favorites, in addition to the dry-aged steaks.

Our concepts are intricate and intentional. As we grow in New York City, we are also growing across the US! We are proud to have invested in the city over the past 10+ years and are looking forward to creating future spaces that embody our passion for timeless tradition.

Our new La Grande Boucherie in Miami Beach will embody the same authentic atmosphere as our renowned NYC location, while also integrating into its vibrant new community.

The Group Hospitality is an Equal Opportunity Employer and Prohibits Discrimination and Harassment of Any Kind : We are committed to the principle of equal employment opportunity for all employees and to providing employees with a work environment free of discrimination and harassment.

All employment decisions at The Group Hospitality are based on business needs, job requirements and individual qualifications, without regard to race, color, religion or belief, family or parental status, or any other status protected by the laws or regulations in the locations where we operate.

We will not tolerate discrimination or harassment based on any of these characteristics. We encourage applicants of all ages.