Clubhouse Executive Chef in Key Largo, Florida at Ocean Reef Club

SUMMARY:

Seeking a polished, professional, knowledgeable and energetic Steakhouse Chef that excels with their culinary abilities (seeking a great culinary vision that is capable of producing precise food and presentations; a steakhouse resume is not necessarily required). Profound knowledge of cooking techniques with a wood fueled grill & rotisserie at the heart of our steakhouse. The core menu is built around the use of hardwood, coal and smoke for all meats, chops, fish and a large variety of side dishes. Within the Clubhouse, a separate lunch and dinner farm-to-table concept is housed; along with a grab and go concept for our members. If you share our passion for quality, team development & great member culinary experiences, we would love to speak with you.

The Clubhouse, including our steakhouse CH Prime and the more casual Grill Room, is a complexed operation, where a complete rebuild of the facility was completed in 2021. Since its inception, the outlets have had tremendously positive reception from our membership in their first two years of operation. CH Prime is our flagship members only restaurant. It is housed within our Clubhouse surrounded by (2) championship golf courses. The lounge serves modern sharing plates and classically inspired bites. CH Prime has a private chefs tasting room for more intimate food experiences built alongside the kitchen and features a massive wine cellar with cult wines.

We are seeking a Platinum Club level chef, Michelin-trained and/or extensive culinary talent with a pedigree showcasing professional leadership skills and precise cooking ability. The former Chef was a CDC in a 3 Star Michelin-rated restaurant, and we aim to maintain this high level of standards and professionalism.

Forms part of the Food and Beverage Leadership team, who collectively make key strategic and operational decisions for the Food & Beverage Division within the property, the largest individual division with nearly 700 F&B professionals.

JOB SPECIFIC:

To perform this job successfully, an individual must be able to exceed each essential duty. 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.

• Create, and implement creative, well-executed grilled and roasted whole meats, poultry, chops, shellfish and fish utilizing smoke, wood and charcoal within menus. To provide a unique approach that is exciting, flavorful, textural and evolving while incorporating classic-modern steakhouse fare.
• Plan all menus consistent and focused with sourcing the best from the sea and land and deliver memorable meals for our members.
• Collaborates professionally with all staff members throughout the entire property.
• To establish a high level of consistency in the preparation and presentations of all meals served
• To attend all FOH pre-meal meetings and conduct service staff tastings with daily specials or menu changes and assist with FOH trainings for complete menu comprehension.
• Coach, supervise, and assist (3) sous chefs, (20) culinarians and (6) stewarding associates in their daily work and assignments.
• Design and maintain adherence to all food inspection and receiving standards.
• Ensure that kitchen team members have all required equipment and supplies.
• Maintain the excellent condition of all kitchen equipment and develop regular cleaning, inspection, and maintenance schedules.
• Report any equipment irregularities or defects to Engineering department.
• Implement recipe standards for consistent, well executed cuisine.
• Organizes, supervises, and ensures safe, efficient, and sanitary production of all menu items.
• Manages regular safety, sanitation and general tours of all kitchen and storage areas to ensure safe and efficient production and storage in accordance with all Club standards and health regulations
• Conduct a daily kitchen meeting reviewing safety, sanitation, business levels, tasks and VIP reservations.
• To observe and supervise that all kitchen and stewarding staff uniforms are worn properly while in the kitchen.
• Forecast labor and food costs.
• Create a weekly associate schedule based on business volume and budgeting guidelines, manage payroll.

Specific job knowledge, skill and ability

• Extensive knowledge of meat butchery sub primal: meat portioning, meat storage & dry aging
• Cooking all styles of meat with different culinary techniques including raw and sous vide methods with an emphasis of live fire cookery.
• Extensive knowledge of seafood: seafood preparation, seafood storage, cooking all types of seafood with different techniques including raw and sous vide methods with an emphasis of live fire cookery.
• In-depth knowledge of oysters: sourcing, storage, preparation and all garnishes required for serving raw and cooked oysters
• Experience with raw seafood towers that will include oysters, clams, shrimp, crab, lobster, crudos, ceviche and other preparations.
• Extensive understanding with locally sourced ingredients and to execute this vision throughout the Clubhouse culinary program.
• Collaborate with FOH; serve upscale, lounge-style food in bar area.
• Capable of working and exceling in high paced kitchen with daily cover counts 500+.
• Ability to write, and speak English to comprehend and communicate job functions.
• Profound knowledge of menu development, cost and wage controls.
• Ability to grasp, lift and/or carry any cooking equipment or any utensils up to 50 lbs., or otherwise push goods weighting a maximum of 100 lbs. with a cart.
• Supervise a large staff, train all members within culinary operation, accomplish goals.
• Conduct meetings, menu briefings, interviews 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.

Experience and education

• Must have a minimum of 10 years' prior experience as an Executive Sous Chef or Executive Chef position in acclaimed upscale kitchens.
• Exceptional creative abilities, menu planning and execution.
• Proficient in use of MS Outlook, able to produce clearly written documents & reports using MS Word, MS Excel, PowerPoint, and other operating programs.
• Must have a minimum of 10 years' knowledge and experience in managing multiple associates during different shifts in upscale environment.

Certificates or Licenses

• Must be ServSafe Manager Certified or be prepared to pass the required certifications.
• Culinary degree preferred; great experience and referrals are required
• Ability to obtain any government licenses or certificates

What to Expect

• Cohesive & energetic team environment.
• Opportunity to grow, currently we operate 19 outlets within the F&B Division.
• Excellent training and development opportunities.
• 401k / 50% match to 6%, medical, dental, vision, life insurance
• Cafeteria meal plan, discounted shopping, tuition reimbursement program.
• Personalized uniforms.
• Relocation available.
• Paid Time Off based on Club policies
• Salary commensurate with experience and Club salary structure; annual incentive bonus up to 20%