Chef de Cuisine - Sawgrass

VICARS LANDING 1 • Ponte Vedra Beach, FL

1d

About The Position

The Chef de Cuisine oversees the day-to-day culinary operations of the Oak Bridge dining services, ensuring the highest quality of food for our members and their guests. Ensuring compliance with current federal, state, and local standards, guidelines and regulations, Vicar’s Landing established policies and procedures, and as may be directed by the Director of Dining or Executive Chef.

Requirements

• Minimum two years degree from an accredited university/college in Culinary Arts or related major and two years kitchen management experience in an established fine dining restaurant, club, or resort atmosphere with open kitchen concept.
• OR
• High school diploma or GED and four years of experience in the culinary field as chef in an established fine dining restaurant, club, or resort atmosphere with open kitchen concept.
• ServSafe Certification required.
• Ability to read, write and speak English.
• Ability and experience using computer software related to culinary industry.
• Must be able to speak clearly and listen effectively to employees, dining room staff and members.
• Ability to read and comprehend numbers and written material both on paper and computer systems.
• Ability to work in a team environment.
• Ability to work in a professional environment, representing the community in manner and appearance.
• Ability to walk and/or stand up to 90% of the time while working.
• Manual dexterity, particularly in hands/arms.
• Ability to lift and carry 50lbs.
• Ability to bend, reach and stoop.
• Ability to work in a fast-paced environment; must be able to move quickly.

Responsibilities

• Control and direct the food preparation process. Supervise the production of meals in accordance with the established policies and procedures.
• Assist in the design of the menus, focusing on utilizing fresh, local, healthy ingredients. Attention to plat presentation and garnishment, using creativity. Work with the Dining Room Manager and employees to continually monitor event execution and ensure quality and consistency.
• Coordinate the ordering and monitoring of all food and kitchen wares. Assure that food and supplies are readily available and within budget. Monitor food rotation. Assist in maintaining itemized food and supply inventory monthly. Submit work orders for needed equipment repairs.
• Responsible for hiring, managing, training, in—servicing, and terminating staff according to Vicar’s Landing policies and regulatory agencies. Completes all paperwork for kitchen staff including schedules, new employee files and all reviews in a timely manner. Reviews payroll for compliance with department regulations including attendance and budget.
• Obey and enforce all safety and sanitation guidelines set up by the Dining Services Department, Vicar’s Landing, and federal, state, and local laws. Conduct daily walk though of areas of supervision to ensure compliance. Reports all accidents/incidents and fills out required reports as directed. Assure daily and/or schedule cleaning duties are performed and clean as you go is enforced. Assure food is properly stored, labeled, covered, and dated in all areas of supervision. Assure that all food storage spaces are properly arranged and clean. Assure all equipment is clean and sanitary. Maintain and enforce established standards of personal hygiene and cleanliness. Assure the dress code is followed.
• Perform all other duties assigned by Director of Dining Services and/or Executive Chef.

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: Associate degree
• Number of Employees: 11-50 employees