Chef De Cuisine

Full Time • Ponte Vedra Beach, FL, United States of America

nan - nan (Nan) Added 1 month ago

Summary

LOCATION

Ponte Vedra Beach, Florida

QUALIFICATIONS

High school diploma or equivalent, culinary degree or equivalent training, and at least five years of culinary experience with prior supervisory experience required.

RESPONSIBILITIES

Create and execute menu items, manage kitchen staff, ensure high standards of food quality, maintain cost accountability, assist in training programs, and lead kitchen operations during meal periods.

INDUSTRY

Hospitality and Culinary Services

SHORT DESCRIPTION

The Chef de Cuisine will utilize creative culinary talents to develop original menu items, manage kitchen staff, and ensure exceptional culinary experiences for PGA TOUR players, families, and guests.

TPC Sawgrass, located in Ponte Vedra Beach, Florida, is the birthplace of the TPC Network and the backdrop to PGA TOUR headquarters. Within the Mediterranean-Style, 77,000 square foot clubhouse, we provide our PGA TOUR Players, Families, Executives, Members and Guests with truly memorable culinary and service experiences in multiple dining outlets, beautifully appointed banquet and meeting spaces, and an expansive gallery. For the golf enthusiast, we provide a world class golf experience on either of our two PGA TOUR championship courses, including the famous Stadium Course, home to THE PLAYERS Championship. If you are looking to improve your game, our PGA TOUR’s Performance Center offers lessons from the top PGA instructors in the industry as well as club fitting and fitness.

Tee up your career as a part of our team with the TPC Network!

The Chef de Cuisine utilizes personal, creative talent to create original, creative menu items and displays. Performs creative methods of cooking, portion control, and garnish. Assists in the planning and scheduling of the kitchen staff and supply requirements for the culinary department. Maintains accountability for cost, utilization, and performance of employees and equipment in accordance with standards.

QUALIFICATIONS

High school diploma or equivalent education
Culinary degree or equivalent training
Thorough knowledge of culinary concepts, practices, and procedures as well as food preparation and kitchen maintenance operations procedures as would normally be acquired through at least five years’ culinary experience in progressively responsible positions
Prior supervisory experience required

RESPONSIBILITIES/DUTIES

Take responsibility for the creation and execution of various menu items for a la carte menus and assist Executive Chef with banquet menus and execution
Plan for and schedule manpower, equipment, and supply requirements for the department and maintain accountability for the cost, utilization, and performance of employees and equipment
Create daily specials that reflect the operating concept and demonstrate creative use of food, materials and equipment
Create imaginative and artistic theme decorations for banquets and buffets
Prepare and produce all menu items according to standard recipes and ensure that they are presented to standards established by PGA TOUR Golf Course Properties, Inc. to ensure member/guest satisfaction
Lead and direct the work of others which includes, recruiting, hiring, training, scheduling and performance reviews of the ala carte kitchen staff
Train and supervise cooks in preparing menu items according to recipes cards and plating specifications
Train and supervise ware washers in operating and using dish machine to ensure high quality of sanitation standards
Train and supervise all kitchen staff to maintain high sanitation and safety standards ensuring that cleanliness and safety is maintained throughout the kitchen and dumpster areas
Develop Executive Sous Chef and Sous Chef and evaluate performance with Executive Chef
Maintain high standards of quality of food production to ensure member/guest satisfaction
Use and operate large mixers and meat slicers
Assist in the implementation and maintenance of purchasing procedures to ensure that proper quantities of product are on hand and that food products are maintained at established levels
Assist in maintaining internal controls for the Food & Beverage Department. Conduct or supervise monthly food and beverage inventories
Utilize Cheftec to manage food inventory and production
Assist in maintaining internal controls for food & beverage department
Conduct or supervise monthly food & beverage inventories
Assist in the development and maintenance of the marketing and promotional programs as related to the Food & Beverage Department
Assume responsibility as the kitchen supervisor during all meal periods, including banquets, in the absence of the Executive Chef
Assist the Executive Chef in the implementation of training programs which continue to strengthen and improve the skills of all kitchen employees
Oversee the set-up and break-down of buffet tables and carving stations for special functions
Work with service staff to improve speed and consistency of service relating to food pick up
Participate in pre-meal meetings so as to maintain positive/constructive communication with Front of House staff
Maintain responsibility for the Food & Beverage sales, expenses, and profit goals as outlined in the Food & Beverage Operating Plan/Budget
Answer telephone and communicate information to callers in a pleasant and professional manner
Pleasantly greet members and guests and consistently demonstrating our Service Excellence philosophies
Operate within all established guidelines, policies, standards, and constraints as set by PGA TOUR Golf Course Properties, Inc
Special projects or other duties as assigned

PHYSICAL DEMANDS AND WORKING ENVIRONMENT

This job operates in a professional work environment and routinely uses standard office equipment. While performing the duties of this job, the employee is regularly required to stand; walk; sit; kneel; use hands to handle or feel; and talk or hear. The employee must regularly lift and/or move up to 25 pounds. Specific vision abilities required by this job include close vision, depth perception, color vision, distance and peripheral vision, and ability to adjust focus.

An essential function of the job is to be able to comply with all applicable federal, state and local safety and health regulations that would apply to this job.

This job description reflects the assignment of essential functions and may be modified as needed; it does not proscribe or restrict the tasks that may be assigned. The information contained herein is not intended to be an all-inclusive list of the duties and responsibilities of the job, nor is it intended to be an all-inclusive list of the skills and abilities required to do the job.

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