Buffet Chef (Seafood Buffet)

Job Summary:

The Buffet Chef for the Seafood Buffet is responsible for preparing and cooking a wide variety of seafood dishes to be served at the buffet. The chef will work closely with the kitchen staff to ensure food quality, presentation, and safety standards are met. This role requires a deep understanding of seafood preparation techniques and the ability to manage large-scale food production while maintaining a high level of consistency and quality.

Key Responsibilities:

Seafood Preparation: Prepare and cook a variety of seafood dishes, including grilling, boiling, frying, steaming, and raw seafood items (e.g., sushi, oysters).
Menu Planning: Collaborate with the Executive Chef to develop and maintain a dynamic seafood buffet menu that includes daily specials and seasonal offerings.
Food Display & Presentation: Ensure that all buffet stations are attractively arranged and consistently replenished. Focus on maintaining a fresh and appealing display of seafood items.
Quality Control: Monitor and maintain the quality and freshness of all seafood items. Ensure proper handling and storage to prevent spoilage.
Hygiene & Safety: Adhere to all food safety and sanitation guidelines, including the proper cleaning of seafood, tools, and kitchen equipment.
Inventory & Ordering: Assist with ordering seafood supplies and maintaining inventory levels based on buffet needs. Work with vendors to source fresh and sustainable seafood.
Team Collaboration: Lead and mentor a team of cooks and kitchen assistants to ensure smooth buffet service. Communicate effectively to coordinate food production and service schedules.
Customer Interaction: Occasionally engage with buffet guests to answer questions about dishes, ingredients, or cooking techniques, providing a positive dining experience.

Qualifications:

Experience: Minimum of 3-5 years of experience as a chef, with a focus on seafood or buffet service. Experience working in high-volume environments is a plus.

Culinary Education: Degree or certification from an accredited culinary school is preferred but not required.

Seafood Expertise: Strong knowledge of seafood varieties, cooking techniques, and food safety standards for handling and preparing seafood.

Physical Demands: Ability to stand for extended periods and work in a fast-paced, high-pressure environment. Must be able to lift heavy items, such as seafood crates.

Communication Skills: Excellent verbal communication skills to collaborate with staff and interact with guests.

Attention to Detail: Strong attention to detail, especially in food presentation, quality control, and sanitation practices.

Work Environment:

The Buffet Chef will work in a fast-paced kitchen and buffet environment. The position requires long hours, including evenings, weekends, and holidays, depending on buffet service times.

Compensation & Benefits:

Competitive salary based on experience
List of benefits such as health insurance, paid time off, employee discounts, etc.

Job Type: Full-time

Pay: $21.83 - $23.02 per hour

Benefits:

• 401(k)
• Dental insurance
• Health insurance
• Paid time off
• Vision insurance

Shift:

• 8 hour shift

Experience:

• Culinary experience: 1 year (Preferred)
• Cooking: 1 year (Preferred)

Ability to Relocate:

• Islamorada, FL 33036: Relocate before starting work (Required)

Work Location: In person

Salary : $22 - $23