Executive Chef

4 weeks ago


Port Saint Lucie, Florida, United States Sandpiper Bay Resort Full time
Job Description

At Sandpiper Bay Resort, we are seeking a highly skilled and experienced Culinary Operations Manager to join our team. This key role will be responsible for overseeing the culinary operations of our restaurant, ensuring that all food is prepared to the highest standards and that our guests receive an exceptional dining experience.

Key Responsibilities:

  • To develop and implement standard recipes that meet our food cost targets and ensure that our monthly forecasted food cost is achieved.
  • To maintain strict control over operating expenses and ensure that all costs are controlled.
  • To work closely with the Chef de Cuisine and Executive Sous Chef to ensure effective payroll control, maximize utilization of part-time employees, and close cooperation with other Food & Beverage outlets.
  • To participate in the formulation of the Annual Operating Budget, determining outlet projected revenues and expenses, operating equipment, and FF&E requirements in line with the compilation of the Annual Business Plan.
  • To identify training needs and plan training programs for employees.
  • To ensure that outlet employees are multi-skilled and have the necessary skills to perform their duties with maximum efficiency, through consistent training in accordance with the Training Plan.
  • To supervise the preparation of a variety of meats, seafood, poultry, vegetables, and other food items using Italian recipes for cooking in broilers, ovens, grills, fryers, and a variety of other kitchen equipment.
  • To assume 100% responsibility for the quality of products served from the restaurant and food cost proposed percentages.
  • To know and consistently comply with our standards for portion sizes, cooking methods, quality standards, and kitchen rules, policies, and procedures.
  • To requisition lists for stocks and maintain sufficient levels of food products at line stations to assure a smooth service period.
  • To implement and supervise portioning of food products prior to cooking according to standards, portion size, and recipe specifications.
  • To supervise the maintenance, cleaning, and sanitation of workstation areas, including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convention oven, flap-top range, and refrigeration equipment.
  • To issue preparation lists of items for broiling, grilling, frying, sautéing, or other cooking methods by portioning, battering, breading, seasoning, and/or marinating.
  • To implement proper platter presentation and garnish setup for all dishes.
  • To supervise and handle, store, and rotate all products properly.
  • To complete required tasks within assigned time frames.
  • To track and report any food waste.
  • To supervise and assist in food prep assignments during off-peak periods as needed.
  • To open and/or close the kitchen properly and follow the closing checklist for kitchen stations.
  • To assist others in closing the kitchen.
  • To creatively recycle foods and help with any other projects as assigned by the kitchen manager.
  • If food is returned for any reason, to correct the problem and return to the Executive Sous Chef.
  • To attend all scheduled employee meetings and bring suggestions for improvement.
  • To perform other related duties as assigned by the Executive Sous Chef and Executive Chef.
  • To maintain absolute confidentiality of work-related issues, records, and information.
  • To be a team player.

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