BANQUETS - CHEF TOURNANT/PRODUCTION

GATE HR•Ponte Vedra Beach, FL

5d•Onsite

About The Position

The Chef Tournant/Production prepares banquet and other menu items according to standard recipes, ensuring consistency and high-quality ingredients. The role includes controlling product storage and portions, maintaining clean and properly functioning work areas and equipment, and requisitioning supplies and food items. The position requires knowledge of hot cooking methods, sanitation standards, kitchen equipment, recipes, measurements, and portion sizes. The schedule varies and includes weekdays, weekends, holidays, and day and night shifts. The role is full-time and based at Ponte Vedra Inn & Club; applicants should live locally or within commuting distance.

Requirements

Three years of à la carte service/fine dining knowledge.
Good working knowledge of hot cooking fundamentals, including broiling, frying, sautéing, and grilling.
Good working knowledge of accepted sanitation standards.
Knowledge of kitchen equipment such as stoves, ovens, broilers, slicers, steamers, and kettles.
Basic mathematical skills for recipes, measurements, requisitions, and portion sizes.
Ability to read and write English to complete requisitions, read recipes, and communicate with employees; ability to converse in basic English.
Manual dexterity to use kitchen equipment and utensils.
Ability to grasp, lift, or carry 50 pounds, and move or push goods on a hand cart/truck weighing up to 100 pounds.
Stamina and strength for standing and moving products, including items weighing up to 60 pounds.
Ability to stand and work continuously in confined spaces and work within extreme temperature ranges.
Live in the local area or within commuting distance.
Willingness to work varied day and night shifts, including weekends and holidays.
Willingness to pay interview and relocation expenses.
Strong organizational skills and ability to work independently.
Excellent people skills and an energetic personality.
Able to be on your feet for long periods.
Meet grooming standards.
Pass mandatory substance testing; the workplace is substance-free.

Responsibilities

Prepare foods according to standard recipes to ensure consistent products.
Visually inspect and select high-quality food items for menu preparation.
Monitor proper product storage and portion control, especially for high-cost meat items.
Keep refrigeration, storage, and work areas clean and compliant with health department regulations.
Ensure kitchen equipment is clean and in proper working condition.
Prepare requisitions for production supplies and food items.
Use recipes and math skills to prepare items accurately.
Meet or exceed customer and team expectations.