Chef De Cuisine at Watersound Beach Club

Job Details Job Location: WaterSound Beach Club - Watersound, FL 32461 Job Summary The position of Chef de Cuisine is responsible for leading, training and overseeing culinary associates to ensure that the kitchen operates effectively and without issues. This role operates as an expert at ensuring food quality and maintaining kitchen equipment as well as operating within compliance of St. Joe Hospitality policies and procedures. The Chef De Cuisine is responsible for all aspects of the kitchen such as menu plans, operations, budget tracking, portion and inventory control, food quality, and employee supervision. Primary Responsibilities & Essential Functions Serve as a consistent role model for the entire culinary team demonstrating professionalism in all situations, ethical decision making and equal treatment of all employees. Serve as a mentor providing experience and guidance to those who desire to grow in their careers. Manage the relationships with your team to attract, retain, and motivate the employees; train, develop, empower, coach and counsel, conduct performance and salary reviews, resolve problems, provide open communication and discipline, as appropriate. Develop and monitor training and development plans for all departments. Maintain good working relationships and open lines of communication with all other departments. Implement St. Joe Hospitality programs and manage the Culinary Operation to ensure compliance with SOPs, Matrix’s, and Menus, and ensure an optimal level of quality of food, service, and hospitality are provided to the guests. Assist Culinary & Stewarding Services. Monitor and maintain the operational systems, equipment, and vehicles to ensure their optimum performance. Assist in development, implementation and monitoring of departmental budgets, annual contracts to maximize revenue and minimize expenses while ensuring adequate supplies and staff are on hand to provide top quality guest service. Control the elements that determine profit and loss; responsible for all major operating expenses. Give direction and be responsible for the implementation of plans. Monitor effectiveness and introduce changes in response to the marketplace. Set targets, plan and schedule work and performance indicators that are typically productivity and efficiency measures. Responsible for enhancing the food product that is presented to guests. Make changes that respond to the marketplace and to guests’ needs by using marketing research to develop new products. Responsible for maintaining quality of food product and ensuring consistency in food delivery standards. Develops and implements new methods, techniques, procedures, and technologies to achieve higher levels of technical competence, greater cost efficiencies and increased market share. Monitor guest complaints; anticipate potential problems by reviewing and monitoring complaints, operational issues, quality issues, business flow and associate performance to ensure high levels of customer satisfaction and quality assurance. Monitor all complaints/compliments via incoming inquiries or social media sites. Monitor and prepare group food requirements and relay necessary; attend BEO meetings as needed. Maintain a cohesive relationship with the Sales and FOH to enhance communication with the daily revenue maximizing opportunities and quality of products. Develop, manage, and maintain safety standards within all departments. Oversee divisional matters as they relate to federal, state, and local employment and civil rights laws. Perform special projects, reports and other responsibilities as assigned. Any other duties as assigned. Qualifications Education and Experience Degree from a culinary school preferred. Three to Five years’ experience as a Sous Chef or similar in a high volume-upper casual scale setting. Food Managers & ServSafe certification (may be obtained upon hire). CPR Certification (may be obtained upon hire). Sufficient education and literacy needed to identify and read product labels and to communicate with guests about job-related needs. Ability to read write and speak, and communicate in basic English preferred. Experience in menu creation and new dish development. Experience in a luxury resort operation is preferred. Knowledge, Skills, Abilities Detail oriented and thorough. Ability to perform consistent work to the highest of standards. Ability to remain discreet and respect the privacy of guests. Ability to interact with guests in a pleasant friendly way. Strong leadership skills, ability to motivate teams to produce consistently great food. Adept at working effectively in high energy and busy environments and works well under pressure. Ability to lead and work well as well as part of a team. Knowledge of culinary arts, local ingredients, and quality customer experiences. Must have a positive, honest, and energetic work ethic. Operates in a professional manner with a good character to work in a fast-paced team. Ability to operate a computer and Microsoft office applications efficiently. Artistic ability to create theme menus and ideas for decorations. Ability to create recipes and support material, i.e., recipe cards, descriptions, and pictures and to read and visualize the same. Extensive knowledge of menu development, insight into marketing, cost, and wage control. Ability to analyze, forecast data, and makes judgments to ensure proper payroll and production control. Thorough understanding of federal, state, and local laws governing equal employment opportunity and civil rights, occupational safety and health, wage, and hour issues. Physical Demands Ability to stand for long periods of time. Frequent bending, stooping, reaching, and kneeling. Occasional typing. Frequent chopping, slicing, dicing knife work, etc. Must be able to lift 50 lbs. Working Conditions Primarily indoors, in a commercial kitchen environment. Exposure to high kitchen temperatures, moderate to high noise levels from kitchen equipment and busy service periods. Exposures to cleaning chemicals (proper PPE provided). Fast-paced, high-pressure environment especially during banquets and large events. The above statements are intended to describe the general nature and level of work being performed and are not an exclusive list of all duties and responsibilities. The St. Joe Company/St. Joe Resort Operations reserves the right to amend and change responsibilities to meet business and organizational needs. #J-18808-Ljbffr The St Joe Company