CHEF DE CUISINE FOOD & BEVERAGE OUTLETS - TOWNCENTER

About Fisher Island Club Hotel & Resort

Accessible only by ferryboat or private yacht, our boutique property is comprised of a collection of just 15 graciously appointed historic and reimagined cottages, villas, and guesthouse suites that surround the now-iconic limestone and marble Vanderbilt Mansion mere steps from the beach, pool, spa, restaurants, and marina. Our private membership-only club boasts a beach club with one of the country's only genuinely secluded beaches, a 15-room all-suite luxury hotel, an award-winning championship golf course, 17 tennis courts, 4 pickleball courts, two deep-water marinas, a variety of casual and formal dining venues, a spa, a salon, a fitness center, the Vanderbilt Theater, an aviary with over a dozen exotic birds, and an observatory for stargazing. No other Miami resort or hotel offers the type of world-class luxury and 5-star level of service that we do. It is the superior service and attention to detail that our staff provides to our residents, members, and hotel guests that distinguishes us from other private clubs.

About the role

Create and oversee the execution of the restaurant menu. Use regional and seasonal products, as well as specialty ingredients to create the ultimate dining experience. Work with Executive Chef and Purchasing Manager in the purchase and research of specialty items. Plan, prep, set up and provide quality service in all areas of restaurant production to include, but not limited to all menu items supplied by outlet kitchen. Monitor all mise en places to ensure it is completed to satisfaction of set standards. To ensure each employee will be able to follow established recipe and plating guide provided to exact specification. Maintain and contribute to a positive work environment. Control food and labor cost.

Report to: Executive Chef, Executive Sous Chef, F&B Director

Key Relationships: Internal Kitchen staff, stewarding staff, Food and Beverage Service Staff, Purchasing Department, Storeroom, Catering and Engineering. External: Club Members and Visitors.

Responsibilities

• Maintain a clean, neat, and organized work environment
• Follow recipes, to increase or decrease recipe as needed
• Demonstrate good knife skills and proper seasoning of food
• Properly follow all established processes
• Communicate efficiently with all internal customers (stewarding, service staff)
• Fill out all requisitions properly
• Follow all rules and regulations in employee handbook
• Properly rotate product in walk-in cooler
• Clean and maintain equipment properly
• Maintain and strictly abide by state sanitation/health regulations and club requirements
• Organize and set up workstation quickly and efficiently
• Rotate, label, and date all food on station
• Work in a fast-paced, intense work environment
• Set up and execute any special event buffets or dinners
• Coordinate scheduling with restaurant cooks
• Ensure all guest special requests are met
• Properly prepare team members for advancement to fill needed positions as they become available

Requirements

• High school diploma or equivalent vocational training certificate
• 10 years experience in culinary field
• Ability to communicate in English with members, co-workers, and management to their understanding
• Ability to compute basic mathematical calculations
• Ability to work all stations on-line
• Knowledge of food cost controls
• Previous management experience
• Experience in international cuisine

Qualifications

• Culinary college degree (desirable)
• Food handling certificate (desirable)
• Sanitation Certificate (desirable)
• Ability to communicate in multiple languages (desirable)

Skills

• Perform job functions with attention to detail, speed, and accuracy
• Prioritize, organize, delegate work, and follow through with assigned tasks
• Remain calm and resolve problems using good judgment
• Work well under pressure of meeting production schedules and timelines of food displays
• Handle multiple tasks at one time while maintaining a high level of professionalism
• Direct, manage, and motivate a team
• Contribute to the growth and success of the team
• Direct performance of kitchen staff and follow up with corrections where needed
• Motivate kitchen staff and maintain a cohesive team
• Use all senses to ensure quality standards are met

Benefits

• Medical, dental, and vision insurance
• 401(k) retirement savings plan
• Vacation time and paid time off (PTO)
• Short-term disability, life insurance, and AD&D
• Free parking
• Free meals

Bonus eligible.