Chef de Cuisine

Suntree Country Club Inc•Melbourne, FL

3d•Onsite

About The Position

Responsible for managing kitchen staff, developing menus, ensuring the highest standards of food quality, and maintaining

Requirements

In-depth knowledge of culinary techniques, kitchen management, and food safety.
Be aware of new items that are introduced onto the market and keep up with the latest product trends.
Fully understand the market needs and desires for each area of the Club and ensure that the menus are developed to reflect those needs.
Passion for food and the culinary arts, with a commitment to delivering outstanding dining experiences.
Excellent time management skills and the ability to work under pressure in a fast-paced environment.
Strong leadership, organizational, and communication skills.
Manage culinary staff fairly and take a personal interest in knowing them all.
Project a positive and motivated attitude among all staff.
Ability to work flexible hours, including evenings, weekends, and holidays, as needed.
Proven experience as a Chef de Cuisine, Sous Chef, or in a similar leadership role in a high-end restaurant or hospitality environment.
Formal culinary education (e.g., degree or certification from a recognized culinary school) is preferred, but significant experience in the field is equally valued.
5-7 years of progressive growth in a similar Club/restaurant.
Certification in food safety.

Responsibilities

Lead, train, and manage kitchen staff, ensuring they are performing at their highest potential.
Schedule shifts and delegate tasks to kitchen staff, ensuring efficiency and proper workflow.
Foster a positive work environment, encouraging collaboration and professional growth among team members.
Conduct regular performance reviews and provide constructive feedback.
Design, plan, and implement seasonal menus, incorporating fresh ingredients and new culinary trends.
Ensure menu items are cost-effective, balanced, and meet the quality standards of the restaurant.
Collaborate with front-of-house staff and management to develop signature dishes and special events menus.
Oversee food preparation and ensure all dishes are prepared and presented to the highest standards.
Monitor portion control, food quality, and consistency in every dish leaving the kitchen.
Maintain attention to detail in plating, presentation, and overall dining experience.
Manage kitchen inventory, ordering supplies, and ensuring the kitchen is well-stocked.
Ensure that all kitchen equipment is functioning properly and coordinate maintenance or repairs when needed.
Maintain cleanliness and organization of the kitchen, ensuring compliance with food safety and sanitation standards.
Monitor and maintain food storage practices, ensuring proper storage and handling of food to minimize waste and maintain safety standards.
Manage food costs and ensure that kitchen operations are within budgetary constraints.
Work with the management team to establish and track food cost goals, adjusting menus and portions as necessary.
Develop strategies to minimize food waste and optimize inventory usage.
Ensure that all kitchen staff follow proper food safety and hygiene practices, including proper handling, cooking, and storage of food.
Maintain and enforce cleanliness and safety protocols within the kitchen to comply with local health regulations and safety standards.
Maintain direct communication with front-of-house staff to ensure Member and Guest satisfaction with the food and dining experience.
Respond to customer feedback and adjust menu items or recipes as needed.
Ensure consistency and quality of food across all services (breakfast, lunch, dinner, catering, etc.).