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Sparrow Chef De Cuisine

1 month ago

Saint Petersburg, United States The Moxy St. Petersburg Full time
Job DescriptionJob Description

Sparrow Chef de Cuisine

Sparrow is seeking a skilled and experienced Culinary Rock Star "Chef" to join our opening team in the Moxy St. Petersburg Downtown. The ideal candidate must have a passion for and experience with Asian techniques and ingredients. (concept reference link: www.sparrowbar.com) With 163 stylish designed chic bedrooms, well-appointed functional spaces, fun & flavorful food options, and an intimate urban rooftop designed with adventure in mind, this new boutique hotel is an experiential opportunity for a culinary creator ready to find a new home. 

If you are seeking a workplace where your skills are valued, your ideas are heard, and your career aspirations are supported, Wurzak Hotel Group is the place for you. Learn more below and become part of a team that is shaping the future of hospitality

Our Employer Brand:

We Are Wurzak: Our goal is to instill a sense of pride and inclusion in our team members. At its core, the phrase instills a sense of community and connection to one organization, geographically dispersed. It emphasizes the positive and sizable impact each of our team members have on our properties and our company at scale.

Find out more about us on our website or click here to visit our Linkedin page

Our Perks:

  • Highly Competitive Salary
  • Culture of Excellence
  • Paid Time Off
  • Hotel Discounts
  • 401K Company Match
  • Career Development
  • Peer-to-Peer Recognition
  • Quarterly & Annual Awards
  • Inclusive work environment
  • Medical, Dental, Vision, Supplemental Insurance

Position Summary

The Chef de Cuisine oversees all aspects of kitchen operations. The ideal candidate will be passionate about food, creative in menu development, and dedicated to maintaining high standards of culinary excellence.

The Company operates 24 hours a day and 7 days a week, so operational demands require variations in shift days, starting and ending times, and hours worked in a week.

Responsibilities:

  1. Menu Development: Designing creative and innovative menus that meet the preferences and dietary requirements of customers while also considering food cost and profitability.
  2. Kitchen Management: Overseeing the daily operations of the kitchen, including food preparation, cooking, and presentation. Ensuring that all dishes meet quality standards and are served on time.
  3. Staff Supervision: Recruiting, training, and managing kitchen staff, including chefs, cooks, and other kitchen personnel. Providing guidance, support, and feedback to ensure high performance and productivity.
  4. Inventory Management: Monitoring inventory levels of food and kitchen supplies, ordering ingredients as needed, and managing food costs to maximize profitability.
  5. Food Safety and Sanitation: Enforcing strict adherence to food safety and sanitation standards to maintain a clean and hygienic kitchen environment. Ensuring compliance with health and safety regulations.
  6. Budgeting and Cost Control: Developing and managing budgets for kitchen operations, including labor and food costs. Implementing cost-saving measures without compromising on food quality.
  7. Supplier Relationships: Establishing and maintaining relationships with food suppliers and vendors. Negotiating contracts and pricing agreements to obtain the best quality ingredients at the most favorable terms.
  8. Creative Collaboration: Collaborating with other members of the management team, such as the restaurant manager or food and beverage director, to develop promotional campaigns, special events, and other initiatives to attract customers and enhance the dining experience.
  9. Quality Control: Monitoring food quality and consistency to ensure that dishes meet the standards set by the establishment. Making adjustments to recipes and cooking techniques as necessary.
  10. Continuous Improvement: Staying informed about culinary trends, techniques, and best practices. Continuously seeking opportunities for innovation and improvement in menu offerings and kitchen operations.

Qualifications:

  1. Culinary Education: A degree or diploma from a recognized culinary school or equivalent work experience preferred.
  2. Experience: Several years of experience working in a professional kitchen, with progressively increasing responsibilities. Prior experience in a supervisory or managerial role is typically required.
  3. Culinary Skills: Expertise in a wide range of cooking techniques and cuisines. Strong knowledge of food ingredients, flavors, and pairings.
  4. Leadership Abilities: Excellent leadership and management skills, with the ability to motivate and inspire kitchen staff to achieve high performance and meet organizational goals.
  5. Organizational Skills: Strong organizational and time management skills, with the ability to multitask and prioritize tasks effectively in a fast-paced environment.
  6. Communication Skills: Effective communication skills, both verbal and written. The ability to communicate clearly and professionally with staff, colleagues, suppliers, and customers.
  7. Attention to Detail: Meticulous attention to detail in all aspects of kitchen operations, from menu planning to food presentation.
  8. Problem-Solving Skills: Strong problem-solving abilities, with the ability to quickly address and resolve any issues or challenges that arise in the kitchen.
  9. Creativity: A creative and innovative approach to menu development and culinary offerings.
  10. Adaptability: Flexibility and adaptability to changing circumstances and business needs.

Overall, a Chef De Cuisine/ Executive Chef plays a critical role in ensuring the success of a food service establishment by overseeing kitchen operations, managing staff, controlling costs, and maintaining high standards of food quality and customer satisfaction.

About Wurzak Hotel Group

At Wurzak Hotel Group we take pride in being recognized as an Employer of Choice in the Hospitality Industry. Our commitment to fostering a positive, inclusive, and innovative workplace sets us apart, making us a destination for top talent seeking a rewarding and fulfilling career.

WHG has earned and maintains its competitive advantage by developing talent within the organization who embody the same entrepreneurial spirit of our leadership team and who seek to create value through tireless innovation, tight focus on the operational details and uncompromised guest satisfaction.  Wurzak Hotel Group has a proven track record of developing and managing hospitality assets for over 30 years and continues to be recognized as one of the region’s top hospitality companies.  

WHG is an equal opportunity employer committed to hiring a diverse workforce and sustaining an inclusive culture where all our team members can thrive. We have a zero-tolerance policy for workplace discrimination on the basis of someone’s race, gender, disability, or any other basis protected under federal, state, or local laws.

How to Apply:

Excited to take on the challenge? Your potential is our passion, Let’s unlock the possibilities Interested candidates should apply and submit a resume highlighting relevant experience.

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