Job Description

Be the culinary backbone of our kitchen, working closely with the Executive Sous Chef to deliver exceptional dining experiences. With your creative flair and leadership skills, you'll inspire our culinary team, ensuring the highest standards of quality and innovation in every dish we serve.

Assist the Executive Chef in the day to day operations of the kitchen. 

Develop recipes and create menus for all amenities, weddings, and larger events

Support the Executive Chef in leading the kitchen team in the direction of food preparation, production, and control for all food for breakfast, lunch, dinner, room service, pool service, banquets, events, and amenities.

Prepare and assist the kitchen team for all meal periods and events while ensuring the exceptional quality of all ingredients, preparation, and plating of food items is delivered.

Support the Executive Chef in training and developing the team in their culinary skills.

Assist the Executive Chef in controlling labor and operating expenses through effective planning, budgeting, purchasing decisions, up to date pricing and inventory control while focusing on cost control and revenue generation solutions to maximize profit.

Identify product needs and requisition items needed to prepare the menus.

Notify the Executive Chef in advance of any expected shortages and address purchase orders when required.

Conduct and participate in pre-meal and weekly F&B meetings.

Be fully knowledgeable about daily hotel and restaurant bookings as well as all guest notes and preferences.  Utilize guest notes to provide personalized experiences for all guests.

Ensure that sanitation standards as set forth by local, state & federal Health Department regulations are in compliance as well as the cleanliness and organization of the kitchen and its equipment and manage the sanitation practices of those in your department.