CHEF DE CUISINE

Fisher Island Club•Fisher Island, FL

11h•Onsite

About The Position

Fisher Island Club is looking to hire a full-time Chef De Cuisine. This position has a competitive wage, depending on experience. All eligible full-time regular employees are also offered great benefits, including medical, dental, vision, a 401 (k) retirement savings plan, vacation time, paid time off (PTO), short-term disability, life insurance, AD&D, free parking, and free meals. If this sounds like the right opportunity for you to dive deeper into the hospitality industry, consider applying to join our exceptional team today! ABOUT FISHER ISLAND CLUB HOTEL & RESORT Accessible only by ferryboat or private yacht, our boutique property is comprised of a collection of just 15 graciously appointed historic and reimagined cottages, villas, and guesthouse suites that surround the now-iconic limestone and marble Vanderbilt Mansion mere steps from the beach, pool, spa, restaurants, and marina. Our private membership-only club boasts a beach club with one of the country's only genuinely secluded beaches, a 15-room all-suite luxury hotel, an award-winning championship golf course, 17 tennis courts, 4 pickleball courts, two deep-water marinas, a variety of casual and formal dining venues, a spa, a salon, a fitness center, the Vanderbilt Theater, an aviary with over a dozen exotic birds, and an observatory for stargazing. No other Miami resort or hotel offers the type of world-class luxury and 5-star level of service that we do. It is the superior service and attention to detail that our staff provides to our residents, members, and hotel guests that distinguishes us from other private clubs. That's why we consider the health and well-being of our staff members to be one of our highest priorities. In addition to competitive wages, we are pleased to offer a variety of excellent benefits and career growth opportunities.

Requirements

High school diploma or equivalent vocational training certificate.
10 years experience in culinary field
Ability to communicate in English with members, co-workers, and management to their understanding.
Ability to compute basic mathematical calculations.
Ability to work all stations on-line
Knowledge of food cost controls
Previous management experience
Experience in international cuisine
Ability to perform job functions with attention to detail, speed, and accuracy.
Ability to prioritize, organize, delegate work, and follow through with assigned tasks.
Ability to be a clear thinker, remain calm and resolve problems using good judgment.
Ability to work well under pressure of meeting production schedules and timelines of food displays.
Ability to handle multiple tasks at one time while maintaining a high level of professionalism.
Ability to direct, manage and motivate a team.
Contribute to the growth and success of the team.
Ability to direct performance of kitchen staff and follow up with corrections where needed.
Ability to motivate kitchen staff and maintain a cohesive team.
Ability to use all senses to ensure quality standards are met.
Good knife skills
Can season food properly
Can properly follow all processes that are in place
Can communicate with all internal customers efficiently. stewarding, service staff
Can fill out all requisitions properly
Can follow all rules and regulations in employee handbook properly

Nice To Haves

Culinary college degree
Food handling certificate
Sanitation Certificate.
Ability to communicate in multiple languages

Responsibilities

Create and oversee the execution of the restaurant menu.
Use regional and seasonal products, as well as specialty ingredients to create the ultimate dining experience.
Work with Executive Chef and Purchasing Manager in the purchase and research of specialty items.
Plan, prep, set up and provide quality service in all areas of restaurant production to include, but not limited to all menu items supplied by outlet kitchen.
Monitor all mise en places to ensure it is completed to satisfaction of set standards.
Ensure each employee will be able to follow established recipe and plating guide provided to exact specification.
Maintain and contribute to a positive work environment.
Control food and labor cost.
Maintain a clean, neat, and organized work environment.
Follow recipes, to increase or decrease recipe as needed.
Properly rotate product in walk in cooler.
Clean and maintain equipment properly.
Maintain and strictly abide by state sanitation/health regulations and club requirements.
Organize and set up workstation fast and efficiently.
Rotate, label and date all food on station.
Work in a fast paced, intense work environment.
Responsible for the set up and execution of any special event buffets or dinners.
Coordinates scheduling with restaurant cooks.
Ensure all guest special requests are met.
Properly prepare team member for advancement to fill needed positions as they become available.