CHEF TOURNANT/PRODUCTION

GATE•Sawgrass, FL

About The Position

Staff at The Lodge & Club enjoy a safe and beautiful working environment, various resort privileges, and an assortment of other benefits! We are looking for qualified candidates with a great attitude to join our staff! Team members at The Lodge & Club are enthusiastic, respectful, enjoy working hard and having fun. The Lodge & Club at Ponte Vedra Beach is one of the top places to work on the beach in Northeast Florida, so come join our extraordinary team and see why! You are invited to review our open positions and apply on-line. Applications are carefully reviewed and qualified candidates are forwarded to the appropriate hiring manager for consideration About the role Supervise and oversee the preparation of breakfast, lunch, and dinner food items per guest orders or as assigned by kitchen management in accordance with production requirements and quality standards while maintaining a safe, sanitary work environment.

Requirements

High school education, cooking school or culinary institute education or equivalent experience
Minimum two years culinary or related work experience.
Advanced culinary knowledge is expected for this position.
Average reading, writing, and oral proficiency in the English language

Nice To Haves

Previous supervisory experience is preferred.

Responsibilities

Participates in the preparation of food items according to guest orders of consistent quality following recipe cards, as well as production, portion, and presentation standards; complete mis en place and set-up station for breakfast, lunch, and/or dinner service.
Start food items that are prepared ahead of time, making sure not prepare beyond estimated needs.
Train, motivate, recommend discipline, and supervise the work of kitchen employees ensuring that all cultural and core standards are met.
Operate, maintain and properly clean kitchen equipment, including deep fryer, broiler, stove, steamer, food processor, mixer, slicer, oven, steam table, tilt kettle, waffle iron, and flat top grill.
Date all food containers and rotate as per policies, making sure that all perishables are kept at proper temperatures; check pars for shift use, determine necessary preparation, freezer pull and line set up; note any out-of-stock items or possible shortages; return all food items not used to designated storage areas, being sure to cover/date all perishables; assist in setting up plans and actions to correct any food cost problems; control food waste, loss and usage per policies.
Work harmoniously and professionally with co-workers and supervisors.
Assist in prep work of vegetables and condiments as required for the next shift.