Chef De Cuisine - Grill Room

Ocean Reef Club•Key Largo, TX

1d•Onsite

About The Position

The Chef De Cuisine - Grill Room is responsible for developing all outlet dining menus, managing and organizing the Culinary and Steward staff of the Grill Room, exceeding member and guest expectations, and meeting budgeted goals for Labor and Food Cost. This role requires a high level of consistency in food preparation and presentation, seasonal menu revisions based on feedback, and effective staff supervision and training. The position also involves managing food inventory, maintaining kitchen cleanliness, and ensuring a safe working environment.

Requirements

Able to work in extreme temperatures
Thorough knowledge of all food products, recipes making, preparation and presentation
Ability to analyze forecast data, and make judgment to insure proper payroll and production control
Ability to write, and speak English to comprehend and communicate job functions
Good knowledge of menu development, cost and wage control
Ability to supervise a large staff and accomplish goals on a timely basis
Ability to conduct meetings, menu briefings, interview and disciplinary documentation
Ability to effectively interact with associates, members and subordinates some of whom will require high levels of patience tact and diplomacy and collect accurate information to resolve conflicts
To have the ability to distinguish product freshness by sight, taste, feel and smell
Must have a minimum of 5 years prior experience as a Private Club Chef or Hotel Restaurant Chef, serving Breakfast, Lunch and Dinner in Multiple outlets
Must have a minimum of 5 years knowledge and experience in managing multiple associates during different shifts
Must have a Serve safe food sanitation certification or similar food sanitation course certification
High school Graduate or Culinary associate degree
Ability to obtain any government licenses or certificates

Nice To Haves

Be a team player and provide lateral service.
Follow Ocean Reef Club Associate Handbook and Quality Job Standards.
Be able to endure outside weather conditions; heat, rain, cold, and at times high winds.
Be willing and able to work when needed, including weekends & holidays.
Ability to work in confined spaces

Responsibilities

Create, and implement creative, healthy and well balanced All American Clubish menus
Establish a high level of consistency in the preparation and presentations of all meals served in or out and from the Clubhouse
Produce Daily Specials and weekly traditional Specials
Attend all pre-meal meetings and conduct staff tasting of the daily specials
Coach, supervise and assist all Culinary and Steward associates in their daily work and assignments
Maintain, supervise and observe all sanitation procedures and food rotation
Maintain Food, Labor and Operating cost as budgeted
Revise Menus content and recipes seasonally and according to sales members and guest feed back
Train and supervise culinary and stewards associates as needed
Follow the associate hand book and reinforce ORC rules of conduct and policies
Create and post a weekly associate schedule every Thursday consistent with staffing guide and business volume
Conduct food inventory and ordering as needed
Up-keep the maintenance and cleanliness of the kitchen and loading dock area
Conduct a bi-monthly communication meetings with minutes for all Clubhouse culinary associates
Create and maintain a safe working environment at all time
Provide proper sanitation and safety training to all culinary and stewards associates
Develop and update the training manual
Attend all required meeting and ORC university development classes as needed
Keep an update the ORC Hurricane plan book for the Clubhouse
Train subordinates in emergency procedures
Be able to take charge in any emergency
Update Time Edit on a daily bases
Produce all necessary reports
Perform other duties as requested
Work Holidays as needed or any other designated time as requested by the Executive Chef
Work in any other ORC Culinary outlet when needed
Report any unusual or suspicious activities in the work environment
Report all work related accident, misconduct or possible harassment
Maintain an open line of communication with fellow Chefs and Associates
Keep a high level of confidentiality on sensitive subject and matters as requested by management
Report to work on time
Lead by example and promote teamwork and organization among all associates
Clean and maintain all equipment in proper working condition, and to report all in need of repair equipment via work order to engineering