Chef de Cuisine-Atlantic Grille

Aimbridge Hospitality • Palm Coast, FL

409d

About The Position

The Chef de Cuisine at Hammock Beach Resort will lead and enhance the culinary experience by ensuring quality, innovation, and consistency in the resort's restaurant. This role involves managing culinary operations to drive profitability while being a visible presence to guests and members, representing the culinary team in public relations and marketing efforts.

Requirements

• High School diploma or equivalent education required.
• 3-5 years of experience as a Sous Chef or 1-3 years as a Chef de Cuisine in similar restaurants.
• Ability to obtain a certified food manager certification within 30 days of employment.
• Strong communication skills in the primary language(s) used in the workplace.
• Basic mathematics skills and moderate computer abilities.
• Critical thinking skills for analyzing concerns and making decisions.
• Ability to host meetings and communicate effectively across all levels of leadership.
• Physical ability to handle kitchen equipment and lift up to 50 pounds.

Nice To Haves

• Experience in high-volume culinary operations.
• Knowledge of current culinary trends and techniques.
• Previous experience in a resort or luxury hotel environment.

Responsibilities

• Develop meaningful relationships with resort restaurant members by understanding their menu preferences and dietary needs.
• Create and manage menus for all meal periods, ensuring consistency and quality using the finest ingredients.
• Oversee sanitation and safety efforts in the kitchen, ensuring compliance with health regulations and passing inspections without critical violations.
• Manage all business aspects of culinary operations, including revenue maximization and expense control, while maintaining quality standards.
• Utilize reports to actively manage food labor and other costs, ensuring they align with budget and forecast parameters.
• Monitor sales reports to reconcile sales with inventory on a daily and monthly basis.
• Create and submit professional reports analyzing the culinary operations.
• Develop costed weekly departmental schedules for the culinary team in line with budgeted parameters.
• Embrace the identity of the resort restaurant to encourage repeat dining and attract local residents and guests.
• Collaborate with the Director of Food & Beverage and Resort Executive Chef to deliver memorable dining experiences.
• Participate in sales and marketing efforts to drive engagement and cover counts from various segments.
• Maintain knowledge of industry trends for plate presentations and menu execution.
• Ensure consistent execution of food and beverage services for lodge rooms and VIP requests.
• Train and mentor kitchen staff on proper preparation and safety measures.
• Coach service team on food knowledge to enhance guest experience.
• Order and inspect food products, ensuring freshness and sustainability in menu offerings.
• Maintain and update menu specifications and ensure adherence to standards.
• Monitor food storage and compliance with health department regulations.
• Perform daily checks on kitchen equipment and report maintenance needs.
• Maintain high scores on health department inspections.

Benefits

• Daily Pay option available after initial waiting period.
• Medical, Dental, and Vision Coverage.
• Short-Term and Long-Term Disability Income.
• Term Life and AD&D Insurance.
• Paid Time Off.
• Employee Assistance Program.
• 401k Retirement Plan.

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Industry: Accommodation
• Education Level: High school or GED
• Number of Employees: 1,001-5,000 employees