• Ensure the highest standards of quality, consistency and presentation for the food served in the resort’s facilities
• Management of kitchen operations of the resort to include: staffing, purchasing, food cost control and administration
• Orientation of new team members to include, training, coaching, counseling, and communicating job expectations
• Participate in the development of new recipes, menus, and programs
• Updates job knowledge by participating in educational opportunities; reading professional publications; maintaining personal networks; participating in professional organizations.
• Working hand and hand with the culinary team daily with food preparation
• Comply with nutrition and sanitation regulations and safety standards along with training and scheduling of classes for safe handling practices
• Attending of site food shows, trainings, and seminars
• Attending employee functions along with representing management at these functions
• Ensure customers enjoy an extraordinary dining experience
• Controls costs by reviewing portion control and quantities of preparation; minimizing waste; ensuring high quality of preparation.
• Achieves kitchen operational objectives by contributing information and recommendations to strategic plans and reviews; preparing and completing action plans; implementing production, productivity, quality, and customer-service standards; resolving problems; completing audits; identifying trends; determining system improvements; implementing change.
• Managing checklist for preparation of food items/par levels/FIFO/and other kitchen related needed checklist
• Assisting Executive Chef and Executive Sous Chef in any/all kitchen daily operations as needed
• Further tasks and responsibilities may be added as needed at the discretion of the Executive Chef.

Team Member Qualifications:

• Minimum of 2 years’ experience as a Sous Chef or 5 years as a line cook
• Working knowledge of various computer software programs
• Experience in executing consistent and high-quality menu items
• Management level food safety
• Hands on management skills and an outgoing personality
• Culinary Arts Degree Preferred
• Communication and leadership skills
• High-level training and mentoring skills
• Extremely well organized and excel at multi-tasking
• Works well under pressure