Chef de Cuisine

Discovery Land Company•Hobe Sound, FL

7d•Onsite

About The Position

Atlantic Fields is seeking a Chef de Cuisine to join the Culinary Department. The Chef de Cuisine will be responsible for supervision and management of all food preparation and kitchen organization within one of the restaurant outlets all while providing exceptional customer service to our members and their guests. In this role, you will be part of creating the Discovery Land Company experience for our members and fellow employees.

Requirements

Culinary Degree or pedigree.
At least ten (10) years of culinary experience in large world class resort, hotels and clubs, with experience in different cuisines.
Has complete knowledge and understanding of all cookery techniques and processes.
Has thorough knowledge of all food products - local and imported.
Experience sourcing local ingredients and creating menu items based upon seasonal ingredients.
Thorough understanding of all occupational health and safety issues.
Knowledge of F&B operational requirements.
Must be able to work flexible work hours/schedule including evenings, weekends, and holidays. Shift greater than eight (8) hours in length may be required due to business demands.
Positive attitude, professional demeanor, and exceptional communication and interpersonal skills to deliver service to members, guests, and team members.
Ability to work in a team environment.
Ability to stay calm and focused during the busiest of times.
Ability to read, write, speak, and understand English; additional languages preferred.
Ability to meet the physical demands of the position including, but not limited to, working indoors and outdoors in all weather conditions, standing, walking, and moving for periods of greater than eight (8) hours, and lifting and carrying items sometimes greater than fifty (50) pounds.
Flexibility and ability to pivot to new projects and a desire to work in a fast-paced environment.

Nice To Haves

Prior culinary leadership experience in a at high end restaurant, resort, or private club preferred.

Responsibilities

Organize the kitchen and preparations in an efficient manner to manage the daily restaurant business.
Delegate and motivate Sous Chefs in their work and development for leadership.
Take an active part in the development of new food items for all food service areas.
Prepare the menus with the Executive Chefs with periodic revisions.
Plan the use of ingredients to minimize leftovers and to reuse in the best productive manner.
Ensure that all purchases are processed through proper procedures, and that food stock is ordered appropriately to food levels, checking deliveries and ingredient quality.
Ensure a high standard of hygiene and sanitation as outlined in the Company Health & Safety Policy.
Ensure that all company policy is adhered to in the kitchen including personal grooming and hygiene, staff tasting etc.
Ensure that the storage and the handling of food meets the company and statutory health and safety requirements.
Work with the Executive Sous Chef to identify how complaints can be resolved and minimize.
Ensure that all equipment is properly handled and maintained by his staff.
Ensure an effective training and development plan is in place in the kitchen to ensure staff understands the importance of recipe specification, portion control and recording wastage so they are able to achieve food margin and food safety standards.
Lead by example, setting standards and pace and using effective communication to drive the business in peak times.
To ensure the items prepared are always of the highest quality possible, both in presentation and taste.
To work very closely with the Executive Steward in keeping the kitchens clean and orderly.
To determine on the basis of expected volume of business, quantity of food to be prepared.
Other duties as assigned