CHEF TOURNANT/PRODUCTION at GATE HR

Sawgrass, Florida, United States -

Full Time

Start Date

Immediate

Expiry Date

02 May, 26

Salary

0.0

Posted On

01 Feb, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Supervision, Food Preparation, Culinary Skills, Kitchen Equipment Maintenance, Food Safety, Teamwork, Training, Motivation, Quality Control, Sanitation, Recipe Adherence, Portion Control, Presentation Standards, Time Management, Problem Solving

Industry

Wellness and Fitness Services

Description

Thank you for applying to one of the most premier places to work in the Northeast Florida! People are our greatest asset and we are currently seeking people like you who have a desire to join our team. What is the #1 trait of our staff members? A great attitude! Staff at The Lodge & Club enjoy a safe and beautiful working environment, various resort privileges, and an assortment of other benefits! We are looking for qualified candidates with a great attitude to join our staff! Team members at The Lodge & Club are enthusiastic, respectful, enjoy working hard and having fun. The Lodge & Club at Ponte Vedra Beach is one of the top places to work on the beach in Northeast Florida, so come join our extraordinary team and see why! You are invited to review our open positions and apply on-line. Applications are carefully reviewed and qualified candidates are forwarded to the appropriate hiring manager for consideration About the role Supervise and oversee the preparation of breakfast, lunch, and dinner food items per guest orders or as assigned by kitchen management in accordance with production requirements and quality standards while maintaining a safe, sanitary work environment. What you will do ESSENTIAL FUNCTIONS: -Participates in the preparation of food items according to guest orders of consistent quality following recipe cards, as well as production, portion, and presentation standards; complete mis en place and set-up station for breakfast, lunch, and/or dinner service. -Start food items that are prepared ahead of time, making sure not prepare beyond estimated needs. -Train, motivate, recommend discipline, and supervise the work of kitchen employees ensuring that all cultural and core standards are met. -Operate, maintain and properly clean kitchen equipment, including deep fryer, broiler, stove, steamer, food processor, mixer, slicer, oven, steam table, tilt kettle, waffle iron, and flat top grill. -Date all food containers and rotate as per policies, making sure that all perishables are kept at proper temperatures; check pars for shift use, determine necessary preparation, freezer pull and line set up; note any out-of-stock items or possible shortages; return all food items not used to designated storage areas, being sure to cover/date all perishables; assist in setting up plans and actions to correct any food cost problems; control food waste, loss and usage per policies. -Work harmoniously and professionally with co-workers and supervisors. NON-ESSENTIAL FUNCTIONS: -Assist in prep work of vegetables and condiments as required for the next shift. What you bring -High school education, cooking school or culinary institute education or equivalent experience -Minimum two years culinary or related work experience. Advanced culinary knowledge is expected for this position. Previous supervisory experience is preferred. -Average reading, writing, and oral proficiency in the English language Compensation Commensurate with experience Schedule Varied schedule including weekdays, weekends, and holidays. Full Time Benefits Paid Vacation 10 days after 1st year Paid Sick Leave 6 days per year Medical Insurance Dental Insurance Disability Insurance Life Insurance Vision Insurance Employee Funded 401(k) with matching The Lodge & Club is an Equal Opportunity Employer and a Drug-Free Workplace. We provide equal opportunity without regard to race, color, national origin, religion, sex, age, marital status, or disability. Thank you for your interest!

Responsibilities

Supervise and oversee the preparation of food items for breakfast, lunch, and dinner according to guest orders and kitchen management assignments. Ensure that all food items meet production requirements and quality standards while maintaining a safe and sanitary work environment.