Chef de Cuisine

Concord Hospitality Enterprises•Jupiter, FL

17d•$80,000 - $85,000•Onsite

About The Position

The Wyndham Grand Jupiter is seeking a skilled and motivated Chef de Cuisine to lead our kitchen team and deliver exceptional culinary experiences. This role is key in maintaining high food quality, training and mentoring staff, and ensuring smooth kitchen operations while upholding our standards and values.

Requirements

Skilled and motivated Chef de Cuisine
Ability to lead kitchen team
Deliver exceptional culinary experiences
Maintain high food quality
Train and mentor staff
Ensure smooth kitchen operations
Uphold standards and values
Knowledge of hot food, cold food, and hotel-related functions
Ability to establish preparation methods, cooking techniques, and portioning standards
Ability to assess food portion size, visual appeal, taste, and temperature
Ability to prepare daily food production sheets and production lists
Ability to cut meat, poultry, and seafood
Ability to direct efficient use of leftovers
Ability to supervise buffets, buffet presentation, and showpieces
Understanding of corporate promotions, buffet standards, and three-meal concept standards
Ability to create and implement menus
Understanding of health and wellness vision of the hotel
Embrace farm-to-table philosophy
Knowledge of seasonal ingredients and wellness trends
Ability to build and maintain in-house menu specifications
Ability to maintain menu and banquet files
Knowledge of computing daily food cost
Ability to check food purchases for proper ordering, quality, and price structure
Ability to supervise requisitioning of food
Knowledge of local health department sanitation laws
Responsibility for hygiene, safety, and sanitary conditions
Ability to check stations for proper food storage and sanitation
Responsibility for physical working conditions, including kitchen tools and equipment
Ensure compliance with SOPs in all outlets
Ability to coordinate and monitor Loss Prevention in kitchen areas
Conduct staff performance reviews
Recommend hiring, separation, and disciplinary action
Prepare and submit required reports
Monitor quality of all food product and presentation
Communicate with other F&B managers
Inform immediate supervisor of problems or matters requiring attention
Coordinate inter-departmental correspondence
Respond to guest complaints
Keep abreast of the culinary market
Participate in professional organizations
Educate culinary externs and apprentices

Responsibilities

Oversee all aspects of daily kitchen operations, including hot food (main kitchen/bakery), cold food (pantry), and all hotel-related functions on a.m./p.m. shifts
Responsible for the kitchen in the Chef's absence
Establish preparation methods, cooking techniques, and portioning standards; ensure food preparation is economical and technically correct
Assess food portion size, visual appeal, taste, and temperature of items served
Bear responsibility for the final food product served and oversee food preparation
Make cooks aware of daily forecasts and customer counts to ensure timely service
Prepare daily food production sheets and production lists for food cost control
Cut meat, poultry, and seafood according to daily business needs
Direct efficient use of leftovers
Actively supervise buffets, buffet presentation, and showpieces
Understand, implement, and monitor corporate promotions, buffet standards, and three-meal concept standards
Work with direct reports to create and implement menus
Operate with in the health and wellness vision of the hotel driving whole food preparations
Embrace a farm-to-table philosophy utilizing responsibly sourced proteins and produce from local farms and purveyors
Stay connected with seasonal availability of ingredients and wellness trends while cultivating menus around them
Assist with building and maintaining in-house menu specifications
Maintain appropriate menu and banquet files
Know how to compute daily food cost
Check food purchases for proper ordering, quality, and price structure
Supervise requisitioning of food to prevent stockpiling and losses due to spoilage
Ensure compliance with requisition procedures
Know and enforce all local health department sanitation laws
Responsible for hygiene, safety, and sanitary conditions throughout the back-of-house
Check all stations at the end of every shift for proper food storage and sanitation
Bear responsibility for physical working conditions, including kitchen tools and equipment
Ensure compliance with SOPs in all outlets
Coordinate and monitor all phases of Loss Prevention in kitchen areas
Conduct staff performance reviews in accordance with Wyndham standards
Recommend hiring, separation, and issuance of disciplinary action as required
Prepare and submit required reports in a timely manner (Wage Progress, payroll, revenue, employee schedules, quarterly action plans, log-on reports, food cost reports, daily inventories)
Monitor quality of all food product and presentation
Work with other F&B managers and keep them informed of F&B issues as they arise
Keep immediate supervisor fully informed of all problems or matters requiring attention
Coordinate inter-departmental correspondence with catering, sales, purchasing, room service, engineering/maintenance, human resources, and security
Respond to guest complaints in a timely manner
Keep abreast of the culinary market; participate in professional organizations and in the education of culinary externs and apprentices