Executive Chef

3 days ago

St Petersburg, United States TradeWinds Island Resort Full time
Job Title: Sous Chef

Join TradeWinds Island Resort, a Tampa Bay Times Top Workplace for seven years in a row, and take your culinary career to the next level

About the Role:

The Sous Chef is a key member of our culinary team, responsible for ensuring that all meals coming from the kitchen are of the highest quality, consistency, and presentation. This role requires a strong leader who can work closely with the Chef de Cuisine and Restaurant General Manager to maintain the resort's standards in food quality, staffing, safety, and budgeting.

Responsibilities:
  • Work with other F&B managers to stay informed of F&B issues and provide superior customer service at all times.
  • Plan and coordinate daily operations of all assigned restaurant kitchen facilities.
  • Exercise full supervisory authority over 20 cooks and other kitchen staff, including planning and conducting training programs and staff meetings.
  • Monitor all kitchen operations on a regular basis and plan menus for regular and special events.
  • Research, develop, modify, and test all recipes, and deal regularly with outside vendors of food, supplies, and equipment.
  • Supervise food, supply, and equipment ordering and inventory control, and directly or indirectly supervise all food preparation and production activities.
  • Prepare various administrative and operating reports and records, such as inventory and production cost reports and time sheets.
  • Confer regularly with Resort Executive Chef, Food & Beverage Director, and Restaurant General Manager to plan, coordinate, and evaluate staff, service, and departmental needs.
Qualifications:

We are looking for a highly skilled and experienced Sous Chef who has:

  • Training in a culinary arts school or apprenticeship, or 5+ years of relevant professional cooking experience, including supervisory/management experience.
  • Broad and in-depth professional knowledge and skills in food preparation, cooking, and presentation, menu planning, ordering and inventory control, quality and production control, and other aspects of kitchen management.
  • Strong organizational and administrative skills, and experience in budget management.
  • Excellent leadership and coaching skills, and the ability to deal effectively with a variety of Company personnel and outside vendors.

We offer a competitive salary and benefits package, as well as opportunities for professional growth and development in a dynamic and supportive work environment.

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