Chef De Cuisine - Grill Room in Key Largo, Florida at Ocean Reef Club

SUMMARY:

To develop all outlet dinning menus, to manage and organize Culinary and Steward staff of the Grill Room well as to exceed members and guest expectation and meet budgeted goals for Labor and Food Cost.

ESSENTIAL DUTIES AND RESPONSIBILITIES:

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill and /or ability required for this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• To create, and implement creative, healthy and well balanced All American Clubish menus
• To establish a high level of consistency in the preparation and presentations of all meals served in or out and from the Clubhouse
• To produce Daily Specials and weekly traditional Specials i.e. Pot Roast on Mondays / Chicken Pot Pie on Tuesday s, Meat Loaf on Wednesdays etc…
• To attend all pre-meal meetings and conduct staff tasting of the daily specials
• To coach, supervise and assist all Culinary and Steward associates in their daily work and assignments
• To maintain, supervise and observe all sanitation procedures and food rotation
• To maintain Food, Labor and Operating cost as budgeted
• To revise Menus content and recipes seasonally and according to sales members and guest feed back
• To train and supervise culinary and stewards associates as needed
• To follow the associate hand book and reinforce ORC rules of conduct and policies
• To create and post a weekly associate schedule every Thursday consistent with staffing guide and business volume
• To conduct food inventory and ordering as needed
• To up-keep the maintenance and cleanliness of the kitchen and loading dock area
• To conduct a bi-monthly communication meetings with minutes for all Clubhouse culinary associates
• To create and maintain a safe working environment at all time
• To provide proper sanitation and safety training to all culinary and stewards associates
• To develop and update the training manual
• To attend all required meeting and ORC university development classes as needed
• To keep an update the ORC Hurricane plan book for the Clubhouse
• To train subordinates in emergency procedures
• To be able to take charge in any emergency
• To update Time Edit on a daily bases
• To produce all necessary reports

• Perform other duties as requested
• To work Holidays as needed or any other designated time as requested by the Executive Chef
• To work in any other ORC Culinary outlet when needed
• To report any unusual or suspicious activities in the work environment
• To report all work related accident, misconduct or possible harassment
• To maintain an open line of communication with fellow Chefs and Associates
• To keep a high level of confidentiality on sensitive subject and matters as requested by management
• To report to work on time
• To lead by example and promote teamwork and organization among all associates
• To clean and maintain all equipment in proper working condition, and to report all in need of repair equipment via work order to engineering

• Able to work in extreme temperatures
• Thorough knowledge of all food products, recipes making, preparation and presentation
• Ability to analyze forecast data, and make judgment to insure proper payroll and production control
• Ability to write, and speak English to comprehend and communicate job functions
• Good knowledge of menu development, cost and wage control
• Ability to supervise a large staff and accomplish goals on a timely basis
• Ability to conduct meetings, menu briefings, interview and disciplinary documentation
• Ability to effectively interact with associates, members and subordinates some of whom will require high levels of patience tact and diplomacy and collect accurate information to resolve conflicts
• To have the ability to distinguish product freshness by sight, taste, feel and smell

• Must have a minimum of 5 years prior experience as a Private Club Chef or Hotel Restaurant Chef, serving Breakfast, Lunch and Dinner in Multiple outlets
• Must have a minimum of 5 years knowledge and experience in managing multiple associates during different shifts

• Must have a Serve safe food sanitation certification or similar food sanitation course certification
• High school Graduate or Culinary associate degree
• Ability to obtain any government licenses or certificates

Physical Demands

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Sample physical requirements might include:

• Must be able to stand for long periods of time.
• Must be able to reach, grab and lift objects over shoulder height
• Must be able to squat and kneel down on regular basis
• Must be able to bend & twist upper body to reach up, down or side-ways on regular basis
• Ability to grasp, lift and/or carry any cooking equipments or any utensils up to 50 lbs, or otherwise move goods weighting a maximum of 300 lbs
• Ability to stand, walk and/or sit continuously during work hours or for an extended period of time

Work Environment:

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Be a team player and provide lateral service.
• Follow Ocean Reef Club Associate Handbook and Quality Job Standards.
• Be able to endure outside weather conditions; heat, rain, cold, and at times high winds.
• Be willing and able to work when needed, including weekends & holidays.
• Ability to work in confined spaces

Attendance, Appearance and Conduct:

Regular attendance in conformance with the standards, which may be established by Ocean Reef Club from time to time, is essential to the successful performance of this position. Associates with irregular attendance will be subject to disciplinary action, up to and including termination of employment.

Due to the cyclical nature of the hospitality industry and report deadlines, associate may be required to work varying schedules to meet the business needs of the Club and report deadlines.

Proper grooming is required by all associates and is described in detail in the Associates Handbook. Associates should review this policy and make sure that at all times they present themselves for shifts looking clean, neat and professional.

As a condition of employment, all associates agree to fully comply with Ocean Reef Club rules and regulations for the safe and efficient operation of Club facilities. Associates who violate Club rules and regulations will be subject to disciplinary action, up to and including termination of employment. If you have any questions or doubts you should seek clarification from your supervisor.

Job descriptions are not intended and should not be construed to be exhaustive lists of all responsibilities, skills, efforts or working conditions associated with a job. While this job description is intended to be an accurate reflection of the requirements of the job, management must reserve the right to add or remove duties from particular jobs when circumstances (e.g. emergencies, change is workload, rush jobs or technological developments) dictate.