Chef de Cuisine

Coordinate, plan and supervise the production, preparation and presentation of food for Sottoterra Ristaurante, the resort’s flagship Italian restaurant, while occasionally supporting the other restaurants in the resort. Operate in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products. Responsible for supervising the production of food.  Recommends and implements procedural/production changes.

Essential Duties and Responsibilities:

• Manage the daily production, preparation and presentation of all food for the restaurant, consistent product is produced which conforms to all standards.
• Manage Human Resources in the production and preparation areas of the restaurant kitchen in order to attract, retain, and motivate the associate while providing a safe work environment; interview, hire, schedule, train, develop, empower, coach and counsel, recommend and conduct performance and salary reviews, provide open communication vehicles, recommend discipline and termination, as appropriate.  
• Schedule and manage the maintenance and sanitation of the restaurant kitchen, equipment, and related areas to ensure a healthy, safe work environment which meets and exceeds federal, state, corporate, and franchise standards and regulations.
• Manage, monitor, analyze, and control labor and food costs; prepare the appropriate reports, charts and schedules to ensure budgets are met or exceeded while quality is maintained and improved.
• Create, recommend, and manage the implementation of promotions, displays, promoting the outlet in the hotel for public relations and or advertisement within corporate guidelines to capture more in house guests and a larger share of the local market.
• Promote the Accident Prevention Program to minimize liabilities and related expenses.

Qualifications:

• Two to three years’ Chef experience in an Italian restaurant.
• Fine dining experience required.
• Requires advanced knowledge of the principles and practices within the food profession. Including proficient culinary techniques, ability to lift 50 lbs. and advanced sanitation knowledge.
• Requires knowledge of the management of people and complex problems and food and beverage management.
• Requires oral and written communication skills

Property Description:

Streamsong® Resort was founded on a commitment to its surrounding resources. Streamsong is celebrating a decade of providing unparalleled experiences and operational excellence to guests across the globe. From awe-inspiring golf courses and legendary bass fishing and sporting clay shooting to sumptuous dining and ethereal spa experiences, Streamsong operates in concert with its environment. This deep appreciation for the land's inherent beauty has helped to create an unparalleled luxury resort, including 228 spacious accommodations in a modern lakeside lodge and clubhouse. Leading golf and hospitality management company KemperSports has managed golf course operations since 2012 and resort operations since 2021. For more information, visit www.streamsongresort.com.