Our client is an award-winning luxury resort based in Central Florida. Renowned for a decade of excellence in global hospitality, they offer a rich blend of leisure activities - including world-class golf, fine dining, and spa experiences - all while upholding a strong commitment to the environment. The resort is managed by a top-tier golf and hospitality firm, ensuring an unrivaled standard of service. An equal opportunity employer, our client provides a diverse, inclusive workplace with highly competitive benefits and salaries.

Description

Purpose and Scope:

Coordinate, plan and supervise the production, preparation and presentation of food for 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 Functions:

• 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

Come grow your culinary career with us.