Executive Chef

1 day ago


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

We are seeking a highly skilled and experienced Culinary Specialist to join our team at Sandpiper Bay Resort. As a key member of our culinary team, you will be responsible for preparing and cooking a variety of meats, seafood, poultry, and vegetables using standardized recipes and kitchen equipment.

Key Responsibilities:

  • Prepare and cook a variety of dishes using standardized recipes and kitchen equipment.
  • Assume 100% responsibility for the quality of products served from your station.
  • Know and comply consistently with our standards for portion sizes, cooking methods, quality standards, and kitchen rules, policies, and procedures.
  • Stock and maintain sufficient levels of food products at line stations to ensure a smooth service period.
  • Portion food products prior to cooking according to standard portion size and recipe specifications.
  • Maintain a clean and sanitary work station area, including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convention oven, flap top range, and refrigeration equipment.
  • Prepare items for broiling, grilling, frying, sautéing, or other cooking methods by portioning, battering, breading, seasoning, and/or marinating.
  • Follow proper platter presentation and garnish set up for all dishes.
  • Handle, store, and rotate all products properly.
  • Complete required tasks within assigned time frames.
  • Track and report any food waste.
  • Assist in food prep assignments during off-peak periods as needed.
  • Open and/or close the kitchen properly and follow the closing checklist for kitchen station.
  • Assist others in closing the kitchen.
  • Creative recycling of foods, and help with any other projects as assigned by the Chef de Partie or Sous Chef.
  • If food is returned for any reason, correct the problem and return to the Chef de Partie or Sous chef.
  • Attend all scheduled employee meetings and bring suggestions for improvement.
  • Perform other related duties as assigned by the Chef de Partie or Sous Chef.
  • Maintain absolute confidentiality of work-related issues, records, and information.
  • Be a team player.

Requirements:

  • High School/Equivalent Certificate Certification of Culinary Training or Apprenticeship.
  • A minimum of 1-2 years' experience as a line cook in a 4-star or higher-rated restaurant.
  • No supervisory experience is required.


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