CHEF DE CUISINE

Thank you for applying to one of the most premier places to work in the Northeast Florida! People are our greatest asset and we are currently seeking people like you who have a desire to join our team. Epping Forest Yacht & Country Club is one of the most premier places to work in Northeast Florida. People are our greatest asset, and we are currently seeking people like you who have a desire to join our team. What's in it for you? Top pay - Flexible scheduling - Company provided uniforms and dry cleaning benefits - Company provided training & certifications . . . and so much more! Apply today and take advantage of a unique opportunity to work at this historic property! EDUCATION:High School diploma or equivalent. Ability to speak, read, write, and comprehend the English language at a level sufficient to communicate effectively with staff. TRAINING & EXPERIENCE:Must have 5 years of cooking experience in a professional kitchen, to include each of the following areas: saucier, prep, banquet, pantry and hot line. Previous culinary management experience required. Menu development and implementation a plus. JOB KNOWLEDGE:Working knowledge of 5 basic sauce groups, soup preparations, food product, cooking temperatures, banquet production, sanitation standards as outlined by the Health Department. Understanding of all kitchen equipment and accompanying safety features; knowledge of ordering, inventory, cost control (food and labor) and scheduling. JOB SUMMARY:To ensure the food production of the Mansion and Cafe Kitchens satisfactorily meet the specifications of the Executive Chef with regards to quality, presentation, timeliness, sanitation and cost control. PHYSICAL ABILITIES:Must be able to work on feet, moving about at a quick pace for long hours, lift and move 50 pounds, and use cleaning chemicals as needed. DUTIES AND FUNCTIONS 1. Must be able to work a flexible schedule, to include weekends, holidays and split shifts. 2. Arrive to work on time, consistently. 3. Upon entering the property, set example and ensure staff is in proper uniform, crisp, clean and in good repair. 4. Hair must be clean and cut in a becoming style; management has final approval. 5. Attend all required training and safety courses along with office and departmental meetings. 6. Report any safety hazards, follow up that hazard has been corrected, and assist with providing a safe work environment. 7. Consult with Executive Chef on menus. 8. Confer with Executive Chef regularly on new ideas for the kitchens, menu items, daily special items and ways to reduce costs, etc. 9. Oversee kitchen staff to be certain production is up to standards. 10. Maintain high sanitation and safety standards, by training and working daily with staff. 11. Oversee that all staff are properly trained on all appropriate equipment and accompanying safety features. 12. Ensure all personnel are properly trained on all appropriate hazardous chemicals and MSDS information 13. Responsible for food cost and labor cost in all dining facilities at given location. 14. Exercise portion control over all food for daily specials and employee meals in the event the Executive Chef is not available. 15. Work with line cooks in rotation of food for daily specials and employee meals in the event the Executive Chef is not available. 16. Assist in any area or department where needed as assigned by the Executive Chef. 17. Direct activities of Utility staff to insure that the daily required cleaning is done and any extra cleaning is performed when time allows. 18. Oversee activities of Servers in the kitchen to insure proper procedures and that pick up is handled promptly. 19. Inform all Servers of information pertaining to the menu and specials. 20. Liable for the security and proper use of all equipment and foods in the kitchen. 21. Accountable for the closing of the kitchen insuring that all food storage areas are locked and all work areas are cleaned. 22. Responsible for supervising all food-related events to insure they are handled with quality and cost consciousness and are completed through breakdowns and clean up. 23. Assist the Executive Chef in food inventory; the daily maintenance and actual count. 24. Schedule staff as necessary; help maintain low kitchen labor. 25. Orders all produce, fish meat and poultry for given location. 26. Become a “Certified Professional Food Manager” per N.A.I. 27. Responsible for knowledge of Material Safety Data Sheets and proper labeling issues. 28. Perform any other job that will assist in a quality product as assigned by the Executive Chef. Schedule • Varied schedule including weekdays/weeknights/weekends and holidays.Benefits • Vacation Pay, Holiday Pay, Sick Pay • Medical Insurance • Dental Insurance • Disability Insurance • Life Insurance • Vision Insurance • 401(k)Epping Forest Yacht & Country Club is an Equal Opportunity Employer and a Drug-Free Workplace. We provide equal opportunity without regard to race, color, national origin, religion, sex, age, marital status, or disability.