What are the responsibilities and job description for the Restaurant Chef The Beach Club position at Spectrum Resorts?
Benefits:
THE BEACH CLUB RESTAURANT CHEF
Supervises and coordinates activities of food preparation, personnel and purchases. Plans new and unique menu items for assigned area and coordinates with the executive chef in the planning of menus for multiple outlets. Tasks include food ordering, scheduling delivery and inspection of product at time of delivery. Additional responsibilities include menu costing, recipe development works directly with Executive Chef/F&B director to ensure resort standards of quality and timeliness are maintained.
Job Tasks:
While performing the duties of this job, the team member is regularly required to stand and talk and/or hear. The team member frequently is required to use hands to finger, handle, or feel and reach with hands and arms. The team member is required to walk; stoop, kneel, or crouch; and taste or smell. The team member must be able to lift and/or move up to 20 pounds regularly and 50 pounds occasionally.
- 401(k)
- 401(k) matching
- Dental insurance
- Health insurance
- Paid time off
THE BEACH CLUB RESTAURANT CHEF
Supervises and coordinates activities of food preparation, personnel and purchases. Plans new and unique menu items for assigned area and coordinates with the executive chef in the planning of menus for multiple outlets. Tasks include food ordering, scheduling delivery and inspection of product at time of delivery. Additional responsibilities include menu costing, recipe development works directly with Executive Chef/F&B director to ensure resort standards of quality and timeliness are maintained.
Job Tasks:
- Direct and manage kitchen crew with food preparation to include supervising team on the line and prep. Will include creation of schedules, evaluations, training, discipline, and hiring.
- Works with Executive Chef in planning menus. Includes writing recipes, use records, assessing cost, etc.
- Responsible for maintaining sanitation and health department guidelines in the kitchens to include training.
- Supervises staff to ensure portion controls are met and food is prepared to standard. Tastes, smells and observes food to ensure conformance with recipes and appearance standards.
- Responsible for ensuring inventory is maintained to par levels. Responsible for placing orders and overseeing monthly inventory.
- Performs all other related duties as assigned.
- Minimum of 5 years of full service restaurant chef/culinary supervisor experience and/or culinary degree or combination of both.
- Ability to fully understand kitchen operations and have knowledge about ingredients, methods of preparation and general kitchen equipment cleaning and maintenance.
- Excellent hospitality and communication skills, both oral and written.
- Working knowledge of Microsoft Office programs and ability to learn ordering/inventory systems.
- Must have valid driver license and acceptable driving record.
- Ability to stand/walk for entire shift.
- Ability to stoop, kneel, bend and crouch as needed.
- Ability to move up to 20 lbs. regularly and 50 lbs. occasionally.
- Ability to climb ladder/step stool as needed.
- Ability to work in fast-paced environment
- Ability to work in outside weather conditions as needed.
While performing the duties of this job, the team member is regularly required to stand and talk and/or hear. The team member frequently is required to use hands to finger, handle, or feel and reach with hands and arms. The team member is required to walk; stoop, kneel, or crouch; and taste or smell. The team member must be able to lift and/or move up to 20 pounds regularly and 50 pounds occasionally.
