Chef De Cuisine

Explore new opportunities at The Club at Kalea Bay, a private club in Naples, Florida. The Club offers all the features of a five-star resort, including three pools, expansive decks, and two restaurants: Salt & Oak and the Driftwood Café. We are looking for a Chef de Cuisine to assist the Executive Chef with the preparation of the service and with all aspects of the kitchen such as menu plans, operations, recipes, finances, portion and inventory control, food quality, and employee supervision. This is a full-time year-round position with competitive benefits, bonus plan and a compensation package commensurate with experience.

Responsible for all food production of our casual Driftwood Café Restaurant concept, Develop menus, food purchase specifications and recipes.

Supervises all production and operational kitchen staff for the restaurant.

Assist in monitoring food and labor budgets for the department.

Maintain highest professional food quality and sanitation standards.

Plans menus with Executive Chef for the casual restaurant Driftwood Café located at The Club at Kalea Bay.

Orders food and products and other necessary food supplies for the restaurant.

Ensures that high standards of sanitation, cleanliness and safety are always maintained throughout all kitchen areas.

Establishes controls to minimize food and supply waste and theft.

Safeguards all food-preparation employees by implementing training to increase their knowledge about safety, sanitation, and accident-prevention principles.

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 and assist in establishing menu selling prices.

Take corrective action as necessary to help ensure that financial goals are met.

Attend food and beverage staff and management meetings when possible.

Cooks or directly supervises the cooking of items that require skillful preparation.

Evaluate food products to assure that quality standards are consistently attained.

Interacts with applicable food and beverage managers to assure that food production consistently exceeds the expectations of members and guests.

Assist Executive Chef and Executive Sous Chef with evaluating job performance of kitchen staff; coaches, rewards and disciplines staff in a fair and legal manner.

Assists in establishing and maintaining a regular cleaning and maintenance schedule for the kitchen and equipment.

Periodically visits dining area to welcome members.

Hosts taste panels to assess feasibility of proposed menu items.

Maintains physical presence during times of high business volume.

Understands and consistently follows proper sanitation practices including those for personal hygiene.

Undertakes special projects as assigned by the Executive Chef or Executive Sous Chef

A degree or college diploma or equivalent in food and beverage management and/or hotel management for minimum 3 years is preferable.

Food hygiene certificate.

Supervisory experience working in a high-quality restaurant/establishment.

Experience in managing people and motivating a team.

Health and safety experience is desirable.

Preferably candidates have experience in Hotels or Clubs as a Sous Chef, Chef de Cuisine, Banquet Chef, or Restaurant Executive Chef.

The Club at Kalea Bay is an equal opportunity employer and committed to providing a safe and drug-free workplace for all employees and applicants without regard to race, religion, color, sex, age, national origin, creed, ancestry, mental or physical disability, gender identity/expression, military status, marital status, pregnancy or breastfeeding condition, height, weight or genetics or any other categories protected by applicable law.