SUMMARY:

Seeking an experienced and creative Chef with a love for Asian American fusion and desire to deliver exceptional dining experiences. The ideal candidate should have a deep understanding of and passion for traditional Asian flavors and modern American influences. The chef will be responsible for creating innovative dishes, managing kitchen operations, and ensuring high standards of food quality and presentation, while also inspiring a team of culinary professionals. This role requires a culinary expert with strong leadership, communication, and management skills, as well as the ability to thrive in a fast-paced environment.

SPECIFIC JOB KNOWLEDGE, SKILL AND ABILITY

• Extensive knowledge of fish butchery: fish portioning, fish storage, cooking all styles of fish with different culinary techniques including raw and sous vide methods.
• Extensive knowledge of seafood: seafood preparation, seafood storage, cooking all types of seafood with different techniques including raw and sous vide methods.
• In-depth knowledge of oysters: sourcing, storage, preparation and all garnishes required for serving raw and cooked oysters.
• Experience with raw seafood towers that will include oysters, clams, shrimp, crab, lobster, crudos, ceviche and other preparations.
• Extensive understanding with sushi; rolls, sashimi, nigiri and other Japanese techniques.
• Collaborate with FOH serving upscale lounge style food.
• Capable of working and exceling in high paced kitchen with daily cover counts 250+.
• Ability to write, and speak English to comprehend and communicate job functions.
• Profound knowledge of menu development, cost and wage controls.
• Supervise & organize a large staff, train all members within culinary operation, accomplish goals.
• Conduct meetings, menu briefings, interviews and disciplinary documentation.
• Ability to effectively interact with associates, members and subordinates some of whom will require high levels of patience tact and diplomacy and collect accurate information to resolve conflicts.

EXPERIENCE AND EDUCATION

• Must have a minimum of 10 years prior experience as a Sous Chef and or Executive Chef position in an acclaimed upscale scratch Italian restaurant.
• Exceptional creative abilities, menu planning and execution.
• Proficient in use of MS Outlook, able to produce clearly written documents & reports using MS Word, MS Excel, PowerPoint, and other operating programs.
• Must have a minimum of 10 years knowledge and experience in managing multiple associates during different shifts.

JOB DESCRIPTIONS ARE NOT INTENDED AND SHOULD NOT BE CONSTRUED TO BE EXHAUSTIVE LISTS OF ALL RESPONSIBILITIES, SKILLS, EFFORTS OR WORKING CONDITIONS ASSOCIATED WITH A JOB. WHILE THIS JOB DESCRIPTION IS INTENDED TO BE AN ACCURATE REFLECTION OF THE REQUIREMENTS OF THE JOB, MANAGEMENT MUST RESERVE THE RIGHT TO ADD OR REMOVE DUTIES FROM PARTICULAR JOBS WHEN CIRCUMSTANCES (E.G. EMERGENCIES, CHANGE IS WORKLOAD, RUSH JOBS OR TECHNOLOGICAL DEVELOPMENTS) DICTATE.

Brand: Ocean Reef Club
Address: Ocean Room-BOH Key Largo, FL - 33038
Property Description: Ocean Room-BOH
Property Number: 1

To perform this job successfully, an individual must be able to exceed each essential duty. The requirements listed below are representative of the knowledge, skill and /or ability required for this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Create, and implement creative, well-executed Asian inspired dishes within menus. To provide a unique sustainable approach that is exciting, flavorful, textural and evolving with the seasonality of local ingredients.
• Plan all menus consistent and focused with sourcing the best from the sea and land and deliver a memorable experience for our members.
• Collaborates professionally with all staff members throughout the entire property.
• To establish a high level of consistency in the preparation and presentations of all meals served.
• To attend all FOH pre-meal meetings and conduct service staff tastings with daily specials or menu changes and assist with FOH trainings for complete menu comprehension.
• Coach, supervise, and assist sous chefs, culinarians and steward associates in their daily work and assignments.
• Design and maintain adherence to all food inspection and receiving standards.
• Ensure that kitchen team members have all required equipment and supplies.
• Maintain the excellent condition of all kitchen equipment and develop regular cleaning, inspection, and maintenance schedules.
• Implement recipe standards for consistent, well executed cuisine.
• Organizes, supervises, and ensures safe, efficient, and sanitary production of all menu items.
• Manage regular safety, sanitation and general tours of all kitchen and storage areas to ensure safe and efficient production and storage in accordance with all club standards and health regulations.
• Conduct a daily kitchen meeting reviewing safety, sanitation, business levels, tasks and VIP reservations.
• To observe and supervise that all kitchen and stewarding staff uniforms are worn properly while in the kitchen.
• Forecast labor and food costs

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Sample physical requirements might include:

• Must be able to stand for long periods of time.
• Ability to grasp, lift and/or carry any cooking equipment or any utensils up to 50 lbs, or otherwise push goods weighting a maximum of 100 lbs with a cart.
• Must be able to reach, grab and lift objects over shoulder height.
• Must be able to squat and kneel down on regular basis.
• Must be able to bend & twist upper body to reach up, down or side-ways on regular basis