What are the responsibilities and job description for the Chef De Cuisine position at Reunion Resort and Golf Club?
Job Details
Description
Reunion Resort and Golf Club allows you to experience a Florida lifestyle like no other. Reunion Resort offers an endless array of features to explore including, three signature golf courses, a 5-acre water park with a lazy river, pickleball and tennis courts, 7 food and beverage outlets, bocce ball, mini golf, and fitness centers. The core of hospitality means serving others with genuine care; and we ensure that genuine care starts with each other.
Our passion is to serve! We lead the industry in service excellence with the firm belief that an environment of growth generates better business outcomes. We foster open communication and innovation as the cornerstone of our workplace while implementation cross-utilization, career growth, and on-the-job training as part of our business model for the best results possible.
Our Mission is to empower team members in delivering genuine, personal service providing a home away from home experience for resort guests and members alike.
Our Vision is to be Florida’s leading resort destination for exclusive golf, unique amenities and lifestyle experiences.
Reunion Resort and Golf Club offers comprehensive medical, dental, and vision insurance at 30 days of employment, 401K with employer match, PTO after 6 months of employment (FT employees), employee discounts and much more!
Job Title: Chef de Cuisine
Pay: $60,000 - $64,000 annually; based on experience
Location: Kissimmee, FL
FLSA Status: Exempt
Only candidates that meet the below qualifications will be considered
Job Responsibilities
- Work as a floating chef in various F&B outlets and banquets as business demands
- Ability to keep open and effective communication with fellow coworkers and departments
- Ensure the setup, prep, closing, and execution of outlets runs smoothly
- Adhere to Reunion Resort and Golf Club company procedures and policies
- Maintain cleanliness, sanitation, and organization of all areas
- Provide exceptional customer service while ensure the quality of the food and presentation meet or exceed expectations and food is being served in a timely manner
- Oversee the day-to-day operation of designated outlet and work in partnership with F&B Managers to promote service excellence among all members of the department.
- Visually inspect, select, and use only the freshest fruits, vegetables, meats, fish, fowl and other food products of the highest standard in the preparation of all menu items. Prepare requisitions for supplies and food items for production in workstation.
- Assist with interviewing, disciplinary, coaching, training, payroll, scheduling, etc.
- Observe production flow and make adjustments in order to adhere to control procedures for cost and quality. Work actively to ensure that food cost, labor cost, and other expenses are within budget and forecast each month.
- Assist in FIFO procedures and product handling within the department. Monitor to ensure proper receiving, storage (including temperature setting) and rotation of food products so as to comply with health department regulations, including coverage, labeling, dating, and placing items in proper containers of kitchen and service.
- Complete all administrative duties as required by this position to include, ordering/requisitions, schedules, month end inventories and performance evaluations as directed by established due dates.
- Ensure all equipment in the kitchen is clean and in proper working condition, and write work tickets for any equipment in need of repair. Ensure line checks are completed for each day. Maintain and ensure the overall cleanliness, safety and sanitation of all heart of house areas in designated outlet. Responsible for all SDS records and labeling, sharp containers and other OSHA requirements within department.
- Help identify areas of opportunity and create/implement action plans to ensure efficiency of the department
- Completing any other task/duties assigned
Qualifications
- Position requires flexibility in scheduling including AM/PM shifts, weekends, and holidays
- Must have attention to detail, strong ability to multi-task, and time-management skills
- Progressive culinary management experience of at least 5 years is required. Private Club and/or upscale restaurant experience is a plus.
- Must have at least 3 years of experience leading a culinary team in a high-volume scratch kitchen
- Must have strong verbal and written communication skills
- Must be able to stand and walk for long periods of time. Must be able to complete repetitive motions throughout shift such as reaching, pushing, pulling, lifting, carrying, etc.
- Culinary Arts degree is preferred
- Must have or be able to obtain SafeStaff Manager certification within 30 days of employment
- Ability to lift, push, and pull up to 50lbs
Reunion Resort is an equal opportunity employer - vets/disability. The EEO is the Law poster and its supplement are available using the following links: EEOC is the Law Poster and the following link is the OFCCP's Pay Transparency Nondiscrimination policy statement.
If you are interested in applying for employment with Reunion Resort & Golf Club and need special assistance to apply for a posted position, please send an email to hr@reunionresort.com.
Salary : $60,000 - $64,000
