Specialty Chef

Job Category: Food and Beverage & Culinary
Location: 400 S Collier Blvd, Marco Island, Florida, United States, 34145
Schedule: Full Time

About the Role

Accountable for the quality, consistency, and production of the specialty restaurant kitchen. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food-related functions. Coordinates menus, purchasing, staffing, and food preparation for the property's specialty restaurant. Works with the team to improve guest and employee satisfaction while maintaining the operating budget. Ensures sanitation and food standards are achieved. Develops and trains the team to improve results.

Pay

Pay Range: $90,000 - $116,000 Annually
Bonus Eligible: Yes

Responsibilities

• Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions for the specialty restaurant.
• Supervises specialty restaurant kitchen shift operations and ensures compliance with all Food & Beverage policies, standards, and procedures.
• Maintains food preparation handling and correct storage standards.
• Recognizes superior quality products, presentations, and flavor.
• Plans and manages food quantities and plating requirements for the specialty restaurant.
• Communicates production needs to key personnel.
• Assists in developing daily and seasonal menu items for the specialty restaurant.
• Ensures compliance with all applicable laws and regulations.
• Follows proper handling and right temperature of all food products.
• Estimates daily specialty restaurant production needs.
• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
• Checks the quality of raw and cooked food products to ensure that standards are met.
• Determines how food should be presented and creates decorative food displays.
• Supervises and coordinates activities of cooks and workers engaged in food preparation.
• Leads shift teams while personally preparing food items and executing requests based on required specifications.
• Manages all day-to-day operations, understanding employee positions well enough to perform duties in their absence.
• Encourages and builds mutual trust, respect, and cooperation among team members.
• Ensures and maintains the productivity level of employees.
• Ensures employees are cross-trained to support successful daily operations.
• Sets and supports achievement of kitchen goals including performance goals, budget goals, and team goals.
• Develops specific guidance and plans to prioritize, organize, and accomplish daily kitchen operations work.
• Understands the impact of kitchen operations on the overall property financial goals and manages to achieve or exceed budgeted goals.
• Effectively investigates, reports, and follows up on employee accidents.
• Knows and implements safety standards.
• Provides services that are above and beyond for customer satisfaction and retention.
• Manages day-to-day operations, ensuring quality, standards, and meeting customer expectations.
• Improves service by communicating and assisting individuals to understand guest needs.
• Sets a positive example for guest relations.
• Empowers employees to provide excellent customer service.
• Handles guest problems and complaints.
• Interacts with guests to obtain feedback on product quality and service levels.
• Identifies the developmental needs of others and coaches, mentors, or helps them improve their knowledge or skills.
• Participates in training specialty restaurant staff on menu items including ingredients, preparation methods, and unique tastes.
• Manages employee progressive discipline procedures.
• Participates in the employee performance appraisal process, providing feedback as needed.
• Uses all available on-the-job training tools for employees.
• Assists as needed in the interviewing and hiring of employee team members with appropriate skills.
• Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
• Analyzes information and evaluates results to choose the best solution and solve problems.
• Attends and participates in all pertinent meetings.

Requirements

• High school diploma or GED; 4 years of experience in culinary, food and beverage, or related professional area.
• OR 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years of experience in culinary, food and beverage, or related professional area.

Additional Information

Relocation assistance available.