Chef de Cuisine - Bal Harbour, FL

The St. Regis Bal Harbour Resort, located at 9703 Collins Avenue in Bal Harbour, Florida, is a prestigious luxury hotel under the globally recognized St. Regis Hotels & Resorts brand, a part of Marriott International's portfolio. This resort embodies timeless glamour combined with a modern edge, providing guests with unparalleled, bespoke service and elegant accommodations. Known for its signature Butler Service and exquisite experiences, the St. Regis Bal Harbour offers an inspiring work environment where associates bring classic sophistication and contemporary sensibility to their roles. Marriott International values diversity, inclusivity, and equal opportunity, fostering a supportive and vibrant workplace culture where the unique talents and backgrounds of each employee are celebrated and integrated into the brand's success. We are currently seeking a full-time Restaurant Kitchen Manager for our esteemed property. This management role is crucial to the culinary operation of the hotel’s restaurant. The Kitchen Manager will oversee the quality, consistency, and production of all kitchen activities, ensuring our high standards are met and continuously improved. This position offers an annual salary range of $87,000 to $120,000 and includes eligibility for performance bonuses. As the Restaurant Kitchen Manager, you will lead and inspire a team of culinary professionals through hands-on involvement in food preparation and supervision. You will be responsible for menu coordination, purchasing, staffing, and managing food production consistent with the St. Regis culinary standards and sanitation regulations. Your leadership will directly impact guest satisfaction and team efficiency while adhering to budgetary constraints. The role demands sophisticated culinary expertise paired with strong management skills to supervise all operational aspects of the kitchen, including coaching and training team members to enhance their skills and performance. You will maintain the highest standards of food handling, presentation, and safety, working closely with your team to foster a cooperative, productive, and motivated work environment. Key responsibilities include developing new menu items with seasonal and daily considerations, managing food quantities and plating consistency, ensuring compliance with all food and safety regulations, and addressing guest feedback to improve service quality. You will act as a role model within the team, establishing and sustaining collaborative relationships, managing shift operations, and ensuring staff cross-training and adherence to performance expectations. The successful candidate will have a strong background in culinary arts, proven leadership experience, and the ability to balance operational efficiency with exceptional culinary quality. This is an exciting opportunity to join a world-class luxury hotel brand known for its legendary guest services and dynamic work culture, where you can grow your career in a supportive and inclusive environment. We invite dedicated professionals who aspire to deliver excellence and elevate the St. Regis dining experience to apply.

• High school diploma or GED
• Minimum 4 years experience in culinary or related field OR 2-year degree from accredited university in Culinary Arts, Hotel and Restaurant Management, or related major
• At least 2 years professional experience in culinary or food and beverage
• Ability to supervise kitchen operations effectively
• Knowledge of food safety laws and standards
• Strong communication and leadership skills
• Ability to work full time
• Eligible to work in the United States