Chef de Cuisine

SARASOTA YACHT CLUB•Sarasota, FL

1d•Onsite

About The Position

Directly responsible for receiving purchased items and inventory control, and to assist the Executive Chef for kitchen functions including preparation and maintenance of quality standards, sanitation and cleanliness, and training of employees in methods of cooking, preparation, plate presentation, portion and cost control, and sanitation and cleanliness. Engage Members to enhance the Dining Experience.

Requirements

A minimum of 5 years of experience in varied kitchen positions including food preparation, line cook, fry cook and expediter.
At least 1 year of experience in a similar capacity.
Must be able to communicate clearly in English with managers, kitchen and dining room personnel, members and guests.
Must be computer literate and able to use Microsoft Word, Excel, and Email and learn the POS and Management Information Systems.
Be able to reach, bend, stoop and frequently lift up to 50 pounds.
Be able to work in a standing position for long periods of time (up to 9 hours).

Nice To Haves

Spanish helpful

Responsibilities

Ensure that all products are received in correct unit count and condition and deliveries are performed in accordance with the clubs receiving policies and procedures.
Ensure that all food and products are consistently prepared and served according to the Club recipes, portioning, cooking and serving standards.
Recommend employment and termination decisions including interviewing, hiring, evaluating and disciplining kitchen personnel as appropriate.
Assist the Executive Chef and Food & Beverage Manager in the preparation of Budgets and Forecasts.
Provide orientation of Club and department rules, policies and procedures and oversee training of new kitchen employees.
Fill in where needed to ensure member service standards and efficient operations.
Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner.
Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs.
Work with F&B manager to plan and price menu items. Establish portion sizes and prepare standard recipe cards for all new menu items.
Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures.
Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis.
Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.
Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures.
Oversee the training of kitchen personnel in safe operation of all kitchen equipment and utensils.
Responsible for training kitchen personnel in cleanliness and sanitation practices.
Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment and food storage areas.
Check and maintain proper food holding and refrigeration temperature control points.
Provide safety training in first aid, CPR, lifting and carrying objects and handling hazardous materials.