Executive Chef

Job Details

Job Details Level: Management

Job Location:

Sheraton Miami
- Miami, FL 33142

Position Type:
Full Time Salary Range: $95,000.00 - $ Salary/year

Travel Percentage :
None Job Category:
Hospitality
- Hotel

The Sheraton Miami and Executive Meeting Center is seeking a talented culinary professional to lead all culinary operations during an exciting period of growth and transformation. With a major renovation ahead, we are preparing to elevate our food and beverage product, enhance the guest experience, and bring a fresh culinary vision to the property. This is a unique opportunity for a hands-on leader to help shape the next chapter of the hotel, overseeing daily kitchen operations across our food and beverage outlets, banquets, catered functions, and executive meetings.

Beyond this property, the opportunity comes at an especially exciting time for our company. Our continued growth includes plans to open two additional hotels, creating potential career advancement opportunities for talented leaders who want to grow with us.

• Lead culinary operations for restaurants, banquets, catered events, room service, executive meetings, and other hotel food and beverage services in accordance with brand standards.
• Supervise and develop the culinary team, including sous chefs, cooks, prep cooks, and dishwashers.
• Recruit, train, schedule, coach, and evaluate employees to promote consistent performance, accountability, and professional growth.
• Maintain food quality and presentation standards by monitoring preparation, portioning, cooking, plating, and service.
• Coordinate banquet production with the catering, banquet, and front-of-house teams to ensure successful execution of meetings and events.
• Review banquet event orders and organize culinary staffing, production schedules, equipment, and ingredients accordingly.
• Manage food and labor costs while meeting established quality, service, and financial objectives.
• Monitor inventory and purchasing, approve orders, minimize waste, and prevent product shortages.
• Conduct regular inventory counts and maintain accurate records for food, supplies, and kitchen equipment.
• Ensure compliance with food safety regulations, sanitation procedures, workplace safety requirements, and hotel standards.
• Maintain clean and organized kitchens, storage areas, coolers, freezers, and food-production spaces.
• Inspect kitchen equipment and coordinate preventive maintenance and repairs when necessary.
• Collaborate with hotel leadership to improve guest satisfaction, culinary performance, and food and beverage profitability.
• Provide hands-on culinary support during peak periods, staffing shortages, and high-volume events.
• Perform other duties as assigned by hotel management.

• Develop standardized recipes, plating guides, and portion controls to ensure consistency and cost efficiency.
• Accommodate dietary needs, including allergies, vegetarian and vegan preferences, religious restrictions, and other special requests.
• Prepare food-cost analyses and recommend menu pricing based on ingredient costs, market conditions, and profitability goals.
• Build productive vendor relationships, negotiate pricing, evaluate product quality, and manage delivery schedules.
• Establish production systems that support multiple events and meal periods occurring simultaneously.
• Participate in event planning and menu tastings with catering professionals, meeting planners, clients, and hotel leadership.
• Respond professionally to guest feedback and take prompt corrective action when culinary standards are not met.
• Stay informed about culinary trends, seasonal ingredients, local preferences, and emerging food-service practices.
• Support hotel sustainability efforts by reducing food waste, managing resources responsibly, and using efficient purchasing practices.
• Maintain required records, including temperature logs, sanitation checklists, training documentation, and inventory reports.

• Minimum of five years of progressive culinary leadership experience, including at least three to five years as an Executive Sous Chef, or senior culinary leader.
• Hotel, resort, or conference experience is strongly preferred.
• Culinary degree or equivalent combination of professional training and relevant experience preferred.
• Comprehensive knowledge of food preparation, production planning, banquet execution, menu development, and modern cooking techniques.
• Demonstrated experience managing food costs, labor budgets, purchasing, inventory, and waste controls.
• Strong understanding of food safety regulations, sanitation requirements, workplace safety, and kitchen-cleaning procedures.
• Proven ability to recruit, train, motivate, and retain a diverse culinary team.
• Strong leadership, organization, communication, and problem-solving skills.
• Ability to communicate effectively and collaborate with hotel leadership, sales, catering, banquet, and front-of-house teams.
• Proficiency with common hotel, scheduling, inventory,…