Chef de Cuisine - Flagler Steakhouse

Responsibilities

• Direct and coordinate food preparation
• Manage food and labor costs
• Train and evaluate kitchen staff
• Ensure quality preparation and service of all food
• Maintain good communication and guest relations
• Uphold hotel policies and culture
• Coach, counsel, and train team members
• Conduct team meetings covering various topics
• Monitor kitchen associates for adherence to food codes
• Provide a safe work environment and report accidents
• Manage job assignments, food/equipment requisitioning, and standardized recipes
• Offer creative daily specials and oversee menu planning
• Attend meetings and maintain budgeted guidelines for food and labor costs

Qualifications

• Previous culinary management experience
• Extensive knowledge of all kitchen stations
• Strong decision-making skills
• Excellent communication and guest relation skills
• Knowledge of basic meat and fish fabrication
• Understanding of stock and sauce production
• Ability to mentor and develop culinary team members
• Familiarity with HACCP guidelines and food safety standards
• Strong organizational and leadership abilities
• Willingness to learn and adapt for continuous improvement