posted March 13, 2024
Chef de Cuisine – Outlets
Compensation: n/a
Job Description
The Sous Chef plans, organizes, controls and directs the work of team members in the kitchen. Responsible for food preparation while ensuring superior quality and consistency. This position also controls costs and manages inventory to maximize efficiency and profits.
Guest Management
* Ensure guest delight with quality and presentation of all menu items.
* Assess guest satisfaction by visiting with dining patrons daily and reviewing guest comments.
* Train wait staff to answer all questions pertaining to existing menus.
* Attend team briefings.
* Conduct team briefings as needed.
Culinary Management/Production
* Deputise in the Executive Chef's absence.
* Ensure all team members are familiar with the day's requirements.
* Ensure that the necessary stocks are on hand at the right quality and quantity.
* Ensure that fair discipline is maintained.
* Ensure that all staff is treated fairly and with respect.
* Ensure that all Health and Safety regulations, are being strictly adhered to.
* Ensure that all maintenance problems are timeously reported and followed up.
* Ensure that all communications between restaurant and kitchen run smoothly.
* Ensure that each cook receives the correct orders for the appropriate tables.
* Ensure that each dish leaving the kitchen is checked for quality, quantity, presentation and correct temperature.
* Ensure that regular on-the-job training is carried out so that staff performs their duties correctly.
* Ensure that commodities, i.e. fresh food, dry goods and cleaning materials, are correctly stored.
Culinary
* Excellent knowledge of cutting edge buffet presentation and set ups
* Has a modern and trendy approach to food.
* Has a restaurant approach to food presentation and preparation yet able to produce them on a large scale.
* Able to create personalized and creative food amenities
* Aware of all current food trends and able to incorporate them in our operation
* Aware of up to date culinary cooking techniques
Financial Management
* Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions and inventory control.
* Maintain control systems that will assure quality and portion consistency; monitor food shipments to ensure they meet established purchasing specifications.
* Train staff on the economic impact of portion controls, proper food preparation and other cost controls.
Requirements
- High school diploma and a culinary degree are required. College degree is preferred.
Experience
- Experience in a 5 star/5 Diamond establishment
- Experience in a similar operational area
- Strong experience in a leadership role (is preferred)
- People Management and development
- Influence
- Communication
- Developing relationships
- Planning for Action
- Analyzing information
- Decision Making
- Business Development
- Motivation
- Business management
- Profitable business
- Service Excellence
- Quality/Improvement
- Employee satisfaction
Naples Grande Beach Resort
474 Room Resort
A luxury choice among hotels in Naples, Florida
A warm, effortless level of hospitality greets you at Naples Grande Beach Resort. Our inviting beach property sets the standard for treating guests and families to endless activities, incredible nearby sights, and an unmatched level of service and attention. Rediscover this unique luxury resort in Naples, Florida and indulge in a truly special getaway.
Our hotel has received the 2016 TripAdvisor Certificate of Excellence Award. This honor is awarded to establishments that achieve outstanding traveler reviews on TripAdvisor, the world's largest travel site. Our staff takes great pride in consistently offering an exceptional experience to all guests at our resort in Naples, Florida. Discover for yourself what makes Naples Grande a standout among hotels in Naples, Florida.
475 Seagate Drive
Naples, FL 34103
Telephone (239) 300-5154
Website www.naplesgrande.com
Managed by Northwood Hospitality
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