Chef De Cuisine at Watersound Beach Club

THE ST JOE COMPANY•Inlet Beach, FL

11d•Onsite

About The Position

The position of Chef de Cuisine is responsible for leading, training and overseeing culinary associates to ensure that the kitchen operates effectively and without issues. This role operates as an expert at ensuring food quality and maintaining kitchen equipment as well as operating within compliance of St. Joe Hospitality policies and procedures. The Chef De Cuisine is responsible for all aspects of the kitchen such as menu plans, operations, budget tracking, portion and inventory control, food quality, and employee supervision.

Requirements

Degree from a culinary school preferred
Three to Five years’ experience as a Sous Chef or similar in a high volume-upper casual scale setting
Food Managers & ServSafe certification (may be obtained upon hire)
CPR Certification (may be obtained upon hire)
Sufficient education and literacy needed to identify and read product labels and to communicate with guests about job-related needs
Ability to read write and speak, and communicate in basic English preferred
Experience in menu creation and new dish development
Experience in a luxury resort operation is preferred
Detail oriented and thorough
Ability to perform consistent work to the highest of standards
Ability to remain discreet and respect the privacy of guests
Ability to interact with guests in a pleasant friendly way
Ability to read write and speak, and communicate in basic English preferred
Strong leadership skills, ability to motivate teams to produce consistently great food
Adept at working effectively in high energy and busy environments and works well under pressure
Ability to lead and work well as well as part of a team
Knowledge of culinary arts, local ingredients, and quality customer experiences
Must have a positive, honest, and energetic work ethic
Operates in a professional manner with a good character to work in a fast-paced team
Ability to operate a computer and Microsoft office applications efficiently
Artistic ability to create theme menus and ideas for decorations.
Ability to create recipes and support material, i.e., recipe cards, descriptions, and pictures and to read and visualize the same
Extensive knowledge of menu development, insight into marketing, cost, and wage control
Ability to analyze, forecast data, and makes judgments to ensure proper payroll and production control
Thorough understanding of federal, state, and local laws governing equal employment opportunity and civil rights, occupational safety and health, wage, and hour issues

Responsibilities

Serve as a consistent role model for the entire culinary team demonstrating professionalism in all situations, ethical decision making and equal treatment of all employees
Serve as a mentor providing experience and guidance to those who desire to grow in their careers
Manage the relationships with your team to attract, retain, and motivate the employees; train, develop, empower, coach and counsel, conduct performance and salary reviews, resolve problems, provide open communication and discipline, as appropriate
Develop & Monitor training and development plans for all departments
Maintain good working relationships and open lines of communication with all other departments
Implement St Joe Hospitality programs and manage the Culinary Operation to ensure compliance with SOPs, Matrix’s, and Menus, and to ensure an optimal level of quality of food, service, and hospitality are provided to the guests
Assist Culinary & Stewarding Services
Monitor and maintain the operational systems, equipment, and vehicles to ensure their optimum performance
Assist in development, implementation and monitoring the departmental budgets, annual contracts to maximize revenue and minimize expenses while ensuring adequate supplies and staff are on hand to provide top quality guest service
Control the elements that determine profit and loss; responsible for all major operating expenses. Give direction and be responsible for the implementation of plans. Monitor effectiveness and introduce changes in response to the marketplace
Set targets, plan and schedule work and performance indicators that are typically productivity and efficiency measures
Responsible for enhancing the food product that is presented to guests. Make changes that respond to the marketplace and to guests’ needs by using marking research to develop new products
Responsible for maintaining quality of food product and ensuring consistency in food delivery standards
Develops and implements new methods, techniques, procedures, and technologies to achieve higher levels of technical competence, greater cost efficiencies and increased market share
Monitor guest complaints; anticipate potential problems by reviewing and monitoring complaints, operational issues, quality issues, business flow and associate performance to ensure high levels of customer satisfaction and quality assurance
Monitor all complaints/compliments via incoming inquiries or social media sites
Monitor and prepare group food requirements and relay necessary; attend BEO meetings as needed
Maintain a cohesive relationship with the Sales and FOH to enhance communication with the daily revenue maximizing opportunities and quality of products
Develop, manage, and maintain safety standards within all departments
Oversee divisional matters as they relate to federal, state, and local employment and civil rights laws
Perform special projects, reports and other responsibilities as assigned
Any other duties as assigned