BANQUETS - CHEF TOURNANT/PRODUCTION

GATE•Ponte Vedra Beach, FL

2d•Onsite

About The Position

Join an award-winning company! The Ponte Vedra Inn & Club is one of the most premier places to work in Northeast Florida and we pride ourselves in our 5-Diamond Certified service. People are our greatest asset, and we are currently seeking people like you who have a desire to join our team.

Requirements

3 years À La Carte Service/ Fine Dining knowledge.
Requires stamina for standing and strength for lifting and moving products, weighing up to 60 lbs.
Good working knowledge of the fundamentals of hot cooking to include broiling, frying, sautéing and grilling.
Good working knowledge of accepted standards of sanitation.
Knowledge of operating kitchen equipment, i.e., stoves, ovens, broilers, slicers, steamers, kettles, etc.
Basic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes.
Ability to read and write the English language in order to complete requisitions, read recipes and communicate with other employees.
Sufficient manual dexterity of hand in order to use all kitchen equipment, i.e., knives, spoons, spatulas, tongs, slicers, etc.
Ability to grasp, lift and/or carry 50 lbs., or otherwise, move or push goods on a hand cart/truck weighing a maximum of 100 pounds.
Ability to stand and work continuously in confined spaces.
Ability to perform duties within extreme temperature ranges.
Live in the local area or within commuting distance.
Able to read, write and speak English.
Able to converse in basic English.
Strong organizational skills.
Able to work independently.
Able to be on your feet for long periods of time.
Excellent people skills.
Meets grooming standards.
Substance testing is mandatory.

Nice To Haves

Energetic personality.

Responsibilities

Prepares all foods according to standard recipes to ensure consistency of product to the guest.
Visually inspects, selects and uses food items of the highest quality in the preparation of all menu items.
Checks and controls the proper storage of product and portion control, eg., especially high cost meat items.
Keeps all refrigeration, storage, and working areas in clean, working condition to comply with health department regulations.
Ensures all equipment in working areas is clean and in proper working condition.
Prepares requisition for supplies and food items for production in work station.
Reads and employs math skills to appropriately prepare items according to recipes.
Meets/exceeds customer expectations.
Meets or exceeds the team expectations.