What are the responsibilities and job description for the Restaurant Chef position at PGA National Resort (Salamander Collection)?
Summary: Overseeing culinary operations for Honeybelle Restaurant, Pool Area, Spa Café, and In Room Dining under the Culinary Direction of James Beard Award-nominated Chef Lindsay Autry. The Restaurant chef will work closely with Chef Autry to develop recipes and menus for multiple outlets within the property.
Responsibilities:
- Responsibilities include, but are not limited to:
- Hiring, training, and scheduling culinary staff at Honey Belle Restaurant.
- Directly supervise all staff engaged in the operation, inclusive of the stewarding team working at Honey Belle.
- Lead by leadership and interpersonal Skills, with the ability to work effectively in a team
- Ability to multi-task and coordinate activities in pressure situations
- Outlined time management skills to complete task and meet set targets
- Work closely with front of house team members to ensure the operation is running smoothly throughout the guest experience.
- Maintain the kitchen in an organized and efficient way that follows company standards and health code regulations.
- Monitoring inventory and purchasing supplies from approved vendors.
- Maintain budgeted food cost and labor cost by creating forecasts, scheduling based on Hotel Occupany and Banquet Events.
- Oversee the kitchen supplies and equipment within the kitchen by ensuring that routine maintenance on all equipment is completed monthly and that the kitchen is operating safely.
- Ensures consistency through recipe testing, proper portion control tools, daily line checks, and production lists.
- Directing and assisting culinary staff in meal production, plating, and execution.
- Upholding a high level of professionalism and ensuring a consistent culinary operation.
- Attend meetings set in place by Resort Executive Chef and F&B Director.
- Full-Time Management position that requires a flexible schedule and the ability to work day/night shifts, weekends, and holidays. A varied schedule.
Education and Experience:
- A minimum of 5 years experience in culinary management that includes overseeing multiple outlets in a high-volume resort.
- Degree in Culinary Arts
- ServSafe Certification
Other Skills and Abilities: Menu planning and execution of menus and costing. Possess knowledge of culinary arts, food & beverage service, hospitality, and business. Possess organizational skills that result in accurate, timely and thorough work. Ability to effectively and efficiently manage daily operations and resolve operational problems.
Language Skills: Excellent verbal communication skills. Ability to communicate and work well with fellow employees and maintain a presentable appearance, behavior and manner at all times. Ability to manage multiple tasks effectively. Ability to read all menus and promotions.
Reasoning Ability: Ability to apply commonsense understanding to carry out detailed written or oral instructions. Ability to solve practical problems and deal with a variety of variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram or schedule form.
Physical Demands: While performing the duties of this job, the employee will be required to stand for extended periods of time sometimes in the same place. The job will entail constant communication at all times to communicate where you are and to communicate the task at hand. The job will require you to use your hands constantly for cutting, grabbing, lifting, washing, touching, sensing and holding items. You will be required to walk often at a safe pace. The employee occasionally is required to sit; and stoop, kneel, crouch, or crawl. The employee must regularly lift and/or move up to 50 pounds. Must be able to withstand high temperatures behind the line.
Work Environment: Work is generally performed in a Restaurant kitchen setting high noise level, heat, fumes and steam. Might walk in and out from the cooler.
