Executive Chef

2 weeks ago


St Petersburg, United States TradeWinds Island Resort Full time
Job Summary:

The Sous Chef is a key member of our culinary team at TradeWinds Island Resort, responsible for ensuring the highest quality of food preparation and presentation in our outlet restaurant. 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.

Key Responsibilities:

• Work closely with the Chef de Cuisine and Restaurant General Manager to maintain Resort/Restaurant standard in food quality, staffing, safety, and budgeting.
• Provide coaching and supervision of staff.
• Plan and coordinate the daily operations of all assigned restaurant kitchen facilities.
• Exercise full supervisory authority, directly and indirectly, over 20 cooks and other kitchen staff. Plan and conduct training programs and staff meetings. Plan staffing needs and work schedules in order to meet department goals.
• Monitor all kitchen operations on a regular basis.
• Plan menus for all regular and special events.
• Research, develop, modify, and test all recipes.
• Deal regularly with outside vendors of food, supplies, and equipment.
• Supervise food, supply, and equipment ordering and inventory control.
• Directly or indirectly supervise all food preparation and production activities. Ensure that the highest quality is maintained. Develop and implement appropriate quality and production controls.
• 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. Proactively resolve budget and personnel issues.
• Set professional guidelines by acting as a role model to all kitchen staff.

Requirements:

• Training in a culinary arts school or apprenticeship preferred but not necessary with professional chefs, 5 plus years of relevant professional cooking experience, including supervisory/management experience, or a combination of education and experience from which comparable knowledge and skills are acquired.
• 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.
• Experience in budget management preferred.
• Excellent leadership and coaching skills.
• Ability to deal effectively with a variety of Company personnel and outside vendors.

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