Meyer Jabara Hotels
Chefs
2231 N Ocean Blvd, Fort Lauderdale, FL 33305
On-site
First seen by offpeak October 5, 2026
See your drive time Apply on Meyer Jabara Hotels's site
Executive Chef
Job Description:
The executive chef is responsible for all food production including that used for the restaurant, banquet functions and other outlets. Developing menus, food purchase specifications and recipes. Supervising staff. Developing and monitoring the food and labor budget for the department. Maintaining highest professional food quality and sanitation standards.
Typical Work Conditions:
Kitchen, Banquet area and offsite premise
Equipment Used:
Stove, oven, slicer, mixer, blender, microwave, pots, pans, utensils, dishes, knives
Qualifications:
· Excellent record of kitchen management
· Ability to spot and resolve problems efficiently
· Capable of delegating multiple tasks
· Strong communication and leadership skills
· Keep up with cooking trends and best practices
· Working knowledge of various computer software programs (MS Office, POS)
· Bachelor’s degree or related culinary degree with eight or more years of industry and culinary management experience is desirable
· Possesses an eye for detail and creativity
· Excellent English verbal and written
· 2nd language helpful
Essential Tasks:
· Reviews menus, analyzes recipes, determines food, labor and overhead costs, and assigns prices to menu items
· Maintains Quality levels of receiving, storage, and production of food
· Provides and supports service behaviors that are above and beyond for customer satisfaction and retention
· Advocate sound financial/business decision making, demonstrates honesty, integrity and also leads by example
· Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed
· Delegates as appropriate to develop supervisors and subordinates to accept responsibility and meet clearly defined goals and objectives.
· Utilizes interpersonal and communication skills to lead and influence kitchen staff
· Teaches preparation according to well defined recipes and follows up and discusses ways of constantly improving the cuisine at the property
· Provides direction for all day-to-day operations in the kitchen
· Observes methods of food preparation and cooking, size of portions, and garnishing of foods to ensure food is prepared in prescribed manner
· Tests cooked foods; devises special dishes and develops recipes
· Trains, develops and motivates supervisors and culinary staff to meet and exceed established food preparation standards on a consistent basis
· Attends food and beverage staff and management meetings
· Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability
· Must update a Performance Agreement and Action Plan annually
· Ensures compliance with food handling and sanitation standards
· Ensures all equipment in the kitchen is properly maintained and in working order in accordance with local Health department and hotel standards
· Actively involved in menu development and maintaining updated and accurate costing of all dishes prepared and sold in the Food & Beverage department