Chef de Cuisine - Fish Out of Water

Job Summary: The position of Chef de Cuisine is responsible for leading, training, and overseeing culinary associates to ensure that the kitchen operates effectively and without issues. This role operates as an expert at ensuring food quality and maintaining kitchen equipment, as well as operating within compliance with company policies and procedures. The Chef De Cuisine is responsible for all aspects of the kitchen, such as menu plans, operations, budget tracking, portion and inventory control, food quality, and employee supervision. 

Job Responsibilities: 

• Serve as a consistent role model for the entire culinary team demonstrating professionalism in all situations, ethical decision making and equal treatment of all employees. Serve as a mentor providing experience and guidance to those who desire to grow in their careers 

• Responsible for enhancing the food product that is presented to guests. Make changes that respond to the marketplace and to guests’ needs, both present and anticipated. Recommend changes to the food product. Use market research to develop new products 

• Responsible for maintaining quality of food product and ensuring consistency in food delivery standards 

• Develops and implements new methods, techniques, procedures, and technologies to achieve higher levels of technical competence, greater cost efficiencies and increased market share 

• Implement St Joe Hospitality programs and manage the Culinary Operation to ensure compliance with SOPs, Matrix’s, and Menus, and to ensure an optimal level of quality of food, service, and hospitality are provided to the guests 

• Assist Culinary & Stewarding Services when necessary 

• Assist in development, implementation and monitoring the departmental budgets, annual contracts to maximize revenue and minimize expenses while ensuring adequate supplies and staff are on hand to provide top quality guest service 

• Maintain a cohesive relationship with the Sales and FOH to enhance communication with the daily revenue maximizing opportunities and quality of products 

• Monitor and prepare group food requirements and relay necessary information to affected departments and individuals. Attend BEO Meetings as needed 

• Monitor guest complaints; anticipate potential problems by reviewing and monitoring complaints, operational issues, quality issues, business flow and associate performance to ensure high levels of customer satisfaction and quality assurance 

• Monitor all complaints/compliments via incoming inquiries or social media sites 

• Manage the relationships with your team to attract, retain, and motivate the employees; train, develop, empower, coach and counsel, conduct performance and salary reviews, resolve problems, provide open communication and discipline, as appropriate.  Maintain and promote the St. Joe Hospitality core values and service culture to provide positive and exceptional guest service and meet defined customer satisfaction requirements 

• Develop & Monitor training and development plans for all departments 

• Maintain good working relationships and open lines of communication with all other departments 

• Monitor and maintain the operational systems, equipment, and vehicles to ensure their optimum performance 

• Perform special projects, reports and other responsibilities as assigned. Participate in task forces and committees as requested 

• Develop, Manage, and Maintain Safety Standards within all departments 

• Oversee divisional matters as they relate to federal, state, and local employment and civil rights laws 

• Control the elements that determine profit and loss. Responsible for all major operating expenses. Set margins and manage the business against projections. Make decisions that relate to profit and loss. Responsible for the financial management of the operation 

• Give direction and be responsible for the implementation of plans. Monitor effectiveness and introduce changes in response to the marketplace. Set targets, plan and schedule work and performance indicators that are typically productivity and efficiency measures 

• Any other duties as assigned  

Education and Experience: 

• A degree from a culinary school is preferred  

• Three to Five years experience as a Sous Chef or similar in a high volume-upper casual scale setting 

• Food Managers & ServSafe certification 

• Sufficient education and literacy are needed to identify and read product labels and to communicate with guests about job-related needs 

• Ability to read, write and speak, and communicate in basic English preferred 

• Experience in menu creation and new dish development 

• Experience in a luxury resort operation is preferred 

Knowledge, Skills, & Abilities:  

• Detail-oriented and thorough  

• Ability to remain discreet and respect the privacy of guests 

• Ability to perform consistent work to the highest of standards 

• Ability to interact with guests in a pleasant friendly way 

• Ability to read write and speak, and communicate in basic English preferred 

• Strong leadership skills, ability to motivate teams to produce consistently great food  

• Adept at working effectively in high energy and busy environments and works well under pressure 

• Ability to lead and work well as well as part of a team 

•  Knowledge of culinary arts, local ingredients, and quality customer experiences 

• Must have a positive, honest, and energetic work ethic 

• Ability to operate in a professional manner with a good character to work in a fast-paced team 

• Ability to operate a computer and Microsoft office applications efficiently  

• Artistic ability to create theme menus and ideas for decorations. 

• Ability to create recipes and support material, i.e., recipe cards, descriptions, and pictures and to read and visualize the same 

• Extensive knowledge of menu development, insight into marketing, cost, and wage control 

• Ability to analyse, forecast data, and makes judgments to ensure proper payroll and production control 

• Thorough understanding of federal, state, and local laws governing equal employment  

        opportunity and civil rights, occupational safety and health, wage, and hour issues 

Physical Demands: 

• Must possess hearing, visual and sensory abilities to observe and detect emergency situations; also to distinguish product, taste texture, temperature and presentation and preparation 

• Able to work long shifts plus the ability to stand, sit or walk for extended periods of time 

• Able to grasp, lift and/or carry up to 50 lbs. as needed 

• Finger/hand dexterity to operate kitchen machinery, knives, etc 

• Some driving required  

Working Conditions: 

• Operates mainly in an indoor kitchen 

• Exposure to high temperatures and a loud environment 

• Exposure to cleaning chemicals during sanitation and cleaning processes