Chef de Cuisine at Suntree Country Club Inc

Melbourne, Florida, United States -

Full Time

Start Date

Immediate

Expiry Date

15 May, 26

Salary

0.0

Posted On

14 Feb, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Techniques, Kitchen Management, Food Safety, Menu Development, Staff Leadership, Training, Scheduling, Cost Control, Inventory Management, Time Management, Communication, Organization, Plating, Sanitation Standards, Budget Management, Performance Reviews

Industry

Hospitality

Description

Description Department: Kitchen Reports To: Executive Chef Working Hours: Varied, weekends, holidays a must. FLSA Status: Exempt (Salary) Job Type: Full-Time JOB SUMMARY: Responsible for managing kitchen staff, developing menus, ensuring the highest standards of food quality, and maintaining Duties/Responsibilities: Leadership and Staff Management: Lead, train, and manage kitchen staff, ensuring they are performing at their highest potential. Schedule shifts and delegate tasks to kitchen staff, ensuring efficiency and proper workflow. Foster a positive work environment, encouraging collaboration and professional growth among team members. Conduct regular performance reviews and provide constructive feedback. Menu Development: Design, plan, and implement seasonal menus, incorporating fresh ingredients and new culinary trends. Ensure menu items are cost-effective, balanced, and meet the quality standards of the restaurant. Collaborate with front-of-house staff and management to develop signature dishes and special events menus. Food Quality and Presentation: Oversee food preparation and ensure all dishes are prepared and presented to the highest standards. Monitor portion control, food quality, and consistency in every dish leaving the kitchen. Maintain attention to detail in plating, presentation, and overall dining experience. Kitchen Operations: Manage kitchen inventory, ordering supplies, and ensuring the kitchen is well-stocked. Ensure that all kitchen equipment is functioning properly and coordinate maintenance or repairs when needed. Maintain cleanliness and organization of the kitchen, ensuring compliance with food safety and sanitation standards. Monitor and maintain food storage practices, ensuring proper storage and handling of food to minimize waste and maintain safety standards. Cost Control: Manage food costs and ensure that kitchen operations are within budgetary constraints. Work with the management team to establish and track food cost goals, adjusting menus and portions as necessary. Develop strategies to minimize food waste and optimize inventory usage. Health and Safety: Ensure that all kitchen staff follow proper food safety and hygiene practices, including proper handling, cooking, and storage of food. Maintain and enforce cleanliness and safety protocols within the kitchen to comply with local health regulations and safety standards. Member Satisfaction: Maintain direct communication with front-of-house staff to ensure Member and Guest satisfaction with the food and dining experience. Respond to customer feedback and adjust menu items or recipes as needed. Ensure consistency and quality of food across all services (breakfast, lunch, dinner, catering, etc.). Requirements Required Skills/Abilities: In-depth knowledge of culinary techniques, kitchen management, and food safety. Be aware of new items that are introduced onto the market and keep up with the latest product trends. Fully understand the market needs and desires for each area of the Club and ensure that the menus are developed to reflect those needs. Passion for food and the culinary arts, with a commitment to delivering outstanding dining experiences. Excellent time management skills and the ability to work under pressure in a fast-paced environment. Strong leadership, organizational, and communication skills. Manage culinary staff fairly and take a personal interest in knowing them all. Project a positive and motivated attitude among all staff. Ability to work flexible hours, including evenings, weekends, and holidays, as needed. Education and Experience: Proven experience as a Chef de Cuisine, Sous Chef, or in a similar leadership role in a high-end restaurant or hospitality environment. Formal culinary education (e.g., degree or certification from a recognized culinary school) is preferred, but significant experience in the field is equally valued. 5-7 years of progressive growth in a similar Club/restaurant. Certification in food safety. Physical Requirements: Prolonged periods of standing and working in a kitchen. Exposure to extreme heat, steam, and cold is present in a kitchen environment. Must be able to lift up to 30 to 50 pounds at times. Exposure to various chemical fumes and noise. Manual dexterity to cut and chop foods and perform other related tasks. * As Part of The Hiring Process Suntree Country Club Does Complete Background, Driving Record and Drug Screening *

Responsibilities

The Chef de Cuisine is responsible for leading and managing kitchen staff, including training, scheduling, and fostering professional growth. This role also involves designing and implementing seasonal menus while ensuring the highest standards of food quality and presentation are consistently met.