Michelin Awarded Celebrity Chef Jeremy Ford is seeking winning personalities to work at his restaurant in Miami Beach.

JOB OVERVIEW :

Plan, prep, set up, and provide quality service in restaurant food production for menu items and specials in accordance with standards and plating guide specifications.

Direct, train, and monitor the performance of line Cooks. Maintain organization, cleanliness, and sanitation of work areas and equipment.

Ensure all employees attend daily line-ups and that standards and procedures are followed at all times.

KEY RELATIONSHIP :

• Internal : Kitchen Staff, Stewarding Staff, F&B Staff, Purchasing Department, Storeroom, Engineering, Catering Staff, Conference Services Staff.
• External : Guests / Visitors, Food Vendors, Equipment Repair Company Personnel, Health Department Inspectors.

STANDARD SPECIFICATIONS :

Requirements are representative of minimum levels of knowledge, skills and / or abilities. To perform this job successfully, the incumbent will possess the abilities or aptitudes to perform each duty proficiently.

Some requirements may exclude individuals who pose a direct threat or significant risk to the health and safety of themselves, other employees, or guests.

Qualifications :

• High school diploma or equivalent vocational training certificate
• Culinary College Degree
• Previous Management / Supervisory experience
• 1-2 years experience as a Supervisor, Sous Chef, or Chef at a 5-star restaurant
• Food handling certificate
• Ability to communicate in English with guests, co-workers, and management to their understanding
• Ability to compute basic mathematical calculations
• Ability to provide legible communication
• Sanitation certificate (Preferred)

Skills :

• Ability to perform job functions with attention to detail, speed, and accuracy.
• Ability to prioritize, organize and delegate work assignments.
• Ability to be a clear thinker, analyze and resolve problems, exercising good judgment.
• Ability to work well under pressure of meeting production schedules and timelines for guests.
• Ability to maintain good coordination.
• Ability to transport cases of received goods to the workstations; pots and pans of food from storage / prep areas to the serving line.
• Ability to work a 12 hours shift, 5 days per week in hot, noisy, and sometimes close conditions.
• Ability to work with all products and food ingredients involved.
• Ability to use all senses to ensure quality standards is met.
• Ability to differentiate dates
• Ability to operate, clean, and maintain all equipment required in job functions.
• Ability to supervise, train and direct employees; give correction when needed.
• Ability to plan and produce centerpiece displays and banquet trays, and make buffets.
• Ability to comprehend and follow recipes.
• Ability to expand and condense recipes.
• Ability to produce creative and artistic food work.
• Ability to perform job functions with minimal supervision.
• Ability to work cohesively with co-workers as part of a team.
• Ability to motivate staff and maintain a cohesive team.
• Ability to promote positive relations with all individuals.
• Ability to meet datelines.

ESSENTIAL JOB FUNCTIONS :

• Maintain and strictly abide by current sanitation / health regulations and restaurant requirements.
• Maintain complete knowledge of and comply with all departmental / restaurant policies and procedures.
• Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly, and safely.
• Meet with the Executive Chef / Chef de Cuisine to review schedules, assignments, anticipated business levels, changes and other information pertinent to the job performance.
• Ensure that staff reports to work as scheduled; document any late or absent employees.
• Coordinate breaks for assigned staff.
• Prepare and assign production and prep work for all staff to complete, time management.
• Communicate additions or changes to the assignments as they arise throughout the shift. Identify situations that compromise the department’s standards and delegate these tasks.
• Complete opening duties :
• Set up workstation with required mise en place, tools, equipment, and supplies according to standards.
• Inspect the cleanliness and working condition of all tools, equipment, and supplies. Ensure everything complies and standards.
• Check production schedule and pars.
• Establish priority items for the day.
• Inform the Chef de Cuisine of any supplies that must be requisitioned for the day’s tasks.
• Transport supplies from the storeroom and stock in designated areas.
• Inspect the cleanliness and organization of the banquet kitchen and workstations; rectify any deficiencies.
• Start prep work and production of items needed for the day.
• Restaurant Food production should be 1 to 2 days ahead of schedule whenever necessary.
• Prepare and produce all menu items for designated banquet functions.
• Prepare all dishes following recipes and yield guides, according to department standards.
• Inform Chef de Cuisine of any shortages before the item runs out.
• Monitor the performance of staff and ensure all procedures are completed to the department standards; rectify deficiencies with respective personnel.
• Assist staff wherever required to ensure optimum service to guests.
• Ensure that Service Staff are informed of menu items served and the amount available for the meal period and functions.
• Communicate any assistance needed during busy periods to the Chef de Cuisine to ensure optimum service to guests.
• Inform Chef de Cuisine of any excess items that can be used in daily specials or elsewhere.
• Maintain production charts according to department standards.
• Minimize waste and maintain controls to attain forecasted food costs.
• Disinfect and sanitize cutting boards and worktables.
• Transport empty, dirty pots and pans to the pot wash station.
• Direct and assist stewards in order to make clean-up a more efficient process.
• Breakdown workstation and complete closing duties according to department standards :
• Return all food items to the proper storage areas
• Rotate all returned product
• Wrap, cover, label, and date all items being put away
• Straighten up and organize all storage areas
• Clean up and wipe down food prep areas, reach-ins / walk-ins, and shelves
• Return all unused and clean utensils / equipment to the specified locations
• Ice down hot items from the steam table so they cool quickly
• Turn off all equipment not needed for the next shift
• Restock items that were depleted during the shift
• Ensure all banquet cooks' assignments are completed before they sign out
• Review status of work and follow-up actions required with the Executive Sous Chef before leaving.
• Document pertinent information in the logbook.
• Successful completion of the training / certification process.
• Write schedules according to the forecasted budget and have them approved by Executive Sous Chef or Executive Chef.
• Provide feedback to staff on their performance / handle disciplinary problems and counsel employees in accordance with standards.
• Conduct scheduled performance appraisals.
• Interview and hire new personnel according to the policies.
• Plate up banquet meals as assigned.
• Interact with customers to personalize the menu for events. Keep menus in a file with details, recipes, etc. for future reference.
• Menu tasting for the restaurant.
• Review Meeting planner feedback periodically.
• Ensure that defects are addressed and that there are quality improvement processes in place to continuously improve our products and services.
• Review financials periodically to ensure we meet or exceed all departmental revenue golds by maximizing at all opportunities.

KITCHEN FUNCTIONS :

• Conduct a line-up daily; cover the basic and corporate commitment to excellence, etc.
• Ensure quality at all times.
• Follow through with paperwork in a timely manner.
• Attend Sous chef meetings, leaders meetings, etc.
• Build a professional relationship with the restaurant and FOH Managers and communicate daily, follow through with any problems.
• Schedule correctly and ensure there is no unapproved Over Time.
• Ensure that plating and recipe guides are followed and that all food items are consistent.
• Ensure the work area is kept clean and safe.
• Ensure that all employees are allowed a 30-minute break.
• List production and assign specific job tasks.
• Ensure that all the departments under your responsibility work together and that there is no wasted time or re-work.
• Adjust standard production quantities depending on the forecasted business.
• Ensure all requisitions are closed out and signed by the Sous Chef.
• Ensure that a daily inventory is kept of all meat, fish, produce, and freezer items.
• All perishable food items must be wrapped and dated.
• Document all tardiness and absences on the day of the occurrence.
• Review documentation with the respective employees in a timely manner and follow progressive discipline procedures.
• Check all line employees' mise-en-place and verify line is ready for service.
• Spot-check that menu items are being produced to standards.
• Monitor that all staff performs to their standards of service.
• Follow all restaurant procedures and policies.
• Give Positive feedback to staff to maintain performance and address behavior, not personality.
• Be on time, ready to work, and set an example for all employees to follow.

SECONDARY FUNCTIONS :

• Follow the maintenance program and cleaning schedule
• Perform duties in other areas of the kitchen as assigned
• Attend gourmet shows, food and wine meetings
• Perform at special events and at off-premise functions
• Research new products, menu items, and display presentations
• Assist in the employee selection process.

NOTE :

A review of this description has excluded the marginal functions of the position that are incidental to the performance of fundamental job duties.

All duties are requirements for essential job functions.

This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position.

Employees will be required to perform any other job-related duties assigned by their supervisor. This document does not create an employment contract, implied or otherwise, other than an at will employment relationship.

We are an E-Verify and equal opportunity employer, you must show proof of eligibility to work in the U.S.

With accolades from James Beard and Bon Appétit, Yardbird pays tribute to the craveable American classics that bring people together.

Guests can indulge in brunch, lunch, dinner and a curated cocktail program highlighting a dynamic collection of bourbons.

Job Description :

The Sous Chef provides restaurant guests excellent food quality, consistency, reasonable prices, in an attractive environment, and with professional service.

Responsibilities include managing the culinary functions to meet the food quality goals, meeting the company's financial goals, facilities maintenance, and personnel development objectives.

Requirements :

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and / or ability required.

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Excellent verbal and written communication skills
• Excellent critical thinking and decision-making skills
• Must be able to maintain tact and cool under pressure
• Able to work flexible hours necessary including off hours, weekends and holidays
• Ability to have a highly motivated and energetic personality
• Ability to take initiative and exhibit flexibility
• Excellent guest service skills
• Have interpersonal skills to deal effectively with all business contacts
• Professional appearance and demeanor
• Able to effectively communicate in English, in both written and oral forms

Responsibilities :

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Include the following (other duties may be assigned) :

FOOD QUALITY

• The Chef will provide "excellent quality" and "presentation" of all food to the guests.
• The demonstration, preparation and execution of each menu item and the item specifications and presentation will be agreed

upon.

In maintaining the standard of "excellent quality", the Chef is responsible for ongoing training and communicating these

standards to the staff.

SERVICE

Proper guest service requires that the food is produced on a timely basis and that the servers are well educated regarding the

menu.

• It is the Chef's responsibility to participate in service education through :
• Daily line-ups;
• Quarterly menu meetings; and
• New server training programs
• It is also the Chef's responsibility to train the kitchen staff to produce meals promptly.
• The goal is to execute all tickets in twenty minutes or less.

FINANCIAL OBJECTIVES

• It is the Chef's responsibility to meet the financial targets while achieving the food quality and service objectives.
• If there are structural reasons that the financial goals cannot be met without sacrificing food quality of service, it is the Chef's

responsibility to identify the problems and bring them promptly to the attention of the General Manager.

FACILITY MAINTENANCE

• Maintain a high level of cleanliness in the kitchen facilities.
• It is the Chef's responsibilities to supervise the daily cleaning of the pantry, cooking line, prep kitchen, dish area, stairs, walk-in and

downstairs prep area.

The Chef should make the appropriate assignments within his staff.

SUPERVISORY RESPONSIBILITIES :

Assists the General Manager in supervising all kitchen employees. Is responsible for the overall direction, coordination, and

evaluation of this unit.

• Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws.
• Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising

performance; rewarding and disciplining employees; addressing complaints and resolving problems.

Work Conditions :

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job.

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• The noise level in the work environment is usually loud
• The employee frequently is required to stand; bend; walk; use hands or finger, handle or feel; talk; hear; see; and reach with

hands and arms and requires the ability to occasionally lift office products and supplies up to 50 pounds

Qualifications and Competencies :

• Degree in Culinary Arts
• Food Safety / Manager Certification
• Customer / Client Focus Expertise in food product, presentation, quality and preparation along with menu concept and design.
• Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals.
• Ability to write routine reports, purchase orders, menus and correspondence.
• Ability to communicate to groups of customers or employees of the organization.
• Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability

to compute rate, ratio, and percent.

Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization

exists.

Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.

Founded by CEO John Kunkel, 50 Eggs is a James Beard nominated, multi-faceted, full-service culinary and hospitality firm focused on developing cutting-edge brands with unparalleled dining experiences.

50 Eggs owns and operates the award-winning Yardbird Table & Bar, CHICA, Spring Chicken, and WAKUDA, a bold, artful collision of time and culture, traditional and modern Japanese cuisine and seductive design created by world-renowned, two-Michelin-starred Chef Tetsuya Wakuda and 50 Eggs Hospitality CEO John Kunkel.

Reports to the Executive Chef,the Sous Chef is responsible the quality of food that come out of our kitchen as well as delivering passionately, intensely, uncompromisingly humble hospitality and high-quality guest experience.

Responsibilities :

• Ensuring the quality of food that comes out of our kitchen is several notches above your neighbors.
• Handles volume and stress with aplomb and finesse.
• Holds the standard of high-quality food above all else.
• Understands that simple, rustic, authentic food takes as much if not more talent as dainty colors pooled in the middle of a big with plate.

Qualifications / Skills :

• Shares the passion for food, wine and the guest experience.
• Ability to maintain a close relationship with the people that grow, forage, fish and fabricate our ingredients, making sure their standards are as high as ours.

Education / Experience :

• 1-3 years of experience
• Culinary Arts Degree preferred

New location opening soon!

Our Head Sushi Chef is responsible for providing the Gordon

Ramsay standard of remarkable experiences and exceptional hospitality to our

guests. The Sushi Chef is responsible for the supervision of the kitchen staff

and creating and fostering a sanitary, productive, and team-oriented work

environment. In this role, you will produce all sushi menu items while rolling

under the pressure of a fast-paced environment. You will be responsible for the

overall success of the sushi program.

We are seeking an experienced, well-rounded, and hands-on Sushi Chef to join our team. We are searching for an energetic, highly motivated person with a passion for hospitality.

In this position, you will act as the second in command in our kitchen, following and enforcing our Executive Chef's requirements and guidelines.

We offer a competitive salary, performance-based bonus plan, benefits, and unlimited flex time.

Job Summary

The primary responsibility of the Pastry Chef is to be accountable for the financial running, quality production and operational management of all Patisserie and Bakery venues onboard.

Knowledge, experience, skill, and / or ability

• Project the image of a confident manager.
• Maintain a structured department.
• Utilize exceptional time management skills.
• Encourage subordinates to expend the maximum use of the fresh products available to achieve the best results for the recipes compiled by the Corporate Pastry Chef.
• Improvise and be creative on menu items when the need arises.
• Develop and comply with the systems, procedures, rules, objectives and timelines set by the organization.
• Take a disciplined approach when undertaking tasks.
• Provide the best possible solution to problems.
• Consider problems as a challenge.
• Collect information relevant to a problem, determine the root cause, identify and develop a practical solution, communicate the findings, and implement action to resolve the problem.
• Be systematic and logical in the approach to decision making.
• Ensure that all necessary facts and information are available and accurate, and the decision made is carefully considered.
• Create a positive and innovative atmosphere.
• Encourage people to commit themselves to the task at hand and go above and beyond what’s expected in order to achieve key objectives.
• Motivate people to do their best by using positive reinforcement.
• Assert authority when necessary.
• Strive to follow timelines and meet deadlines to overcome problems.
• Be proactive in the work environment.
• Manage the food production operation in all outlets for the Pastry and Bakery Department in a smooth and efficient manner.