Chef De Cuisine

FLSA: Salary/Exempt

CLASSIFICATION: Full-time, year-round

REPORTS TO: Executive Chef

SUPERVISES: Sous Chef, Line Cooks, Prep Cooks, Pantry Cooks, Dishwashers

GENERAL SUMMARY:

The Chef de Cuisine reports to the Executive Chef and is responsible for the management of the back-of-house and culinary operations and affiliated amenities related to a la carte dining. Chef de Cuisine is responsible for maintaining the highest standards of food quality, presentation, and innovation, ensuring an exceptional dining experience for our members and guests. All duties of the position shall be performed with a servant-leader approach and a commitment to the highest level of service, satisfaction and engagement of all members, guests and team members.

ESSENTIAL DUTIES AND RESPONSIBILITIES:

• Employs a “coaching & teaching” approach to team member development and directs corrective action procedures as necessary.
• Maintains the quality of food products and ensures consistency in food delivery, presentation and overall standards.
• Works with Executive Chef to develop standard recipes and techniques for food preparation and presentation that help to assure consistently high quality and to minimize food costs; exercises portion control for all items served.
• Assists in the creation and updating of a la carte menus that reflect the club's upscale dining preferences and culinary trends.
• Monitors employee dress codes according to policies and procedures.
• Approves all product invoices before submitting to the Accounting Department.
• Monitors or manages physical inventory verification and provides updated information to the Accounting Department.
• Schedules and coordinates the work of chefs, cooks and other kitchen employees to assure that food preparation is economical and technically correct and within budgeted labor cost goals.
• Approves the requisition of products and other necessary food supplies.
• Supports procedures for food & beverage portion and waste controls.
• Uses standard recipes and techniques for food preparation and presentation that help to assure consistently high quality and to minimize food costs; exercises portion control for all items served and assists in establishing menu selling prices.
• Ensures full compliance for the entire department on all HR policies and procedures including wage and hour, Federal, State, and local law.
• Ensures all safety, sanitation, energy management, preventive maintenance and other standards are consistently met.
• Implements safety training programs; manages OSHA-related aspects of kitchen safety and maintains MSDSs in easily accessible location.
• Establishes and maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment.
• Cooks or directly supervises the cooking of items that require skillful preparation.
• Responsible for the training and development of employees.
• Works with the Executive Chef and other managers to lead the culinary team and others to ensure exceptional service is delivered throughout all areas of culinary offerings.
• Attends food and beverage staff and management meetings.
• Evaluates food products to assure that quality standards are consistently attained.
• Ensures that representatives from the kitchen attend service line-ups and meetings.

ADDITIONAL DUTIES AND RESPONSIBILITIES:

• Must be able to work a flexible schedule including evenings, weekends, and holidays
• Ensures safety measures are in place and company safety program is followed
• Maintain effective employee and member relations
• Excellent verbal communication
• Self-starter, friendly, and outgoing
• Demonstrated leadership skills and the ability to motivate and inspire a team to provide the best in class customer service
• Proficient computer skills including POS systems (preferably Word, Excel and ClubEssential)

EDUCATION AND EXPERIENCE:

• Bachelor’s degree from an accredited culinary school, preferred.
• Minimum 2 years’ experience as an Sous Chef or Executive Sous Chef in a private club, high- end restaurant, resort or hotel, required.
• Florida Food Managers Certification, preferred.
• Certified Executive Chef Certification, preferred.

WORKING CONDITIONS AND PHYSICAL REQUIREMENTS: The physical demands described here are

representative of those that must be met by an employee to successfully perform the essential duties and responsibilities of this position.

• Will work outdoors and may be exposed to wet and/or hot conditions
• Exposure to moving mechanical parts, toxic or caustic chemicals, fumes or airborne particles, risk of electrical shock, sharp objects, extreme heat and/or open flame.
• Moderate noise environment.
• Must be able to stand and walk for up to (10) hours per day.
• Ability to perform first aid and CPR while utilizing the emergency equipment.
• Move or lift objects up to 50 pounds.
• Must be able to climb, crawl, reach, stoop, kneel, crouch, crawl, push or pull.
• Communication, to include: reading, hearing, and talking with employees and members.
• Must have close, distance, peripheral, and color vision along with the ability to adjust focus.
• Must have valid driver’s license.

Club Pelican Bay is an Equal Opportunity employer and offers opportunities to all candidates including those with disabilities. All qualified candidates/employees will receive consideration for employment without regard to that individual’s age, race, color, religion or creed, national origin or ancestry, sex, pregnancy, sexual orientation, gender, gender identity, physical or mental disability, veteran status, genetic information, ethnicity, citizenship, or any other characteristic protected by law. If you need a reasonable accommodation to assist with your application and or to perform the essential duties and responsibilities please reach out to the Director of Human Resources. Club Pelican Bay is a drug-free workplace.

The statements above are intended to describe the general nature and level of work being performed by people assigned to this job. They do not constitute an employment agreement between the employer and employee; other duties may be assigned as the needs of the employer and requirements of the job change for the company’s overall benefit.