Restaurant Chef

A community located in Fort Myers, Florida is searching for a Restaurant Chef to join the team. Duties and responsibilities include:

• Hires, trains, supervises, schedules, and evaluates the work of back-of-house staff.
• Plans menus with the Restaurant Manager, Lifestyle Director, and General Manager for all food outlets in the community and for special occasions and events.
• Schedules and coordinates the work of kitchen employees to assure that food preparation is economical and technically correct and within budgeted labor cost goals.
• Approves the requisition of products and other necessary food supplies.
• Ensures that high standards of sanitation, cleanliness and safety are always maintained throughout all kitchen areas.
• Establishes controls to minimize food and supply waste and theft.
• Safeguards all food-preparation employees by implementing training to increase their knowledge about safety, sanitation and accident-prevention principles.
• Develops standard recipes and techniques for food preparation and presentation that help to assure consistently high quality and to minimize food costs; exercises portion control for all items served and assists in establishing menu selling prices.
• Prepares necessary data for applicable parts of the budget; projects annual food, labor and other costs and monitors actual financial results; takes corrective action as necessary to help assure that financial goals are met.
• Attends food and beverage staff and head department management meetings.
• Consults with the Lifestyle Director and General Manager about food production aspects of special events being planned.
• Cooks or directly supervises the cooking of items that require skillful preparation.
• Evaluates food products to assure that quality standards are consistently attained.
• Interacts with applicable managers to assure that food production consistently exceeds the expectations of residents and guests.
• Develops policies and procedures to enhance and measure quality; continually updates written policies and procedures to reflect state-of-the-art techniques, equipment, and terminology.
• Recruits and makes selection decisions; evaluates job performance of kitchen staff; coaches, rewards, and disciplines staff in a fair and legal manner.
• Recommends compensation rates and increases for kitchen staff.
• Establishes and maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment.
• Provides training and professional development opportunities for all kitchen staff.
• Ensures that representatives from the kitchen attend service line-ups and meetings.
• Motivates and develops staff, including cross-training and promotion of personnel.
• Periodically visits dining area to welcome members.
• Hosts taste panels to assess feasibility of proposed menu items.
• Reviews and approves product purchase specifications.
• Establishes buffet presentations.
• Maintains physical presence during times of high business volume.
• Implements safety training programs; manages OSHA-related aspects of kitchen safety and maintains MSDSs in easily accessible location.
• Understands and consistently follows proper sanitation practices including those for personal hygiene.
• Undertakes special projects as assigned by the Food & Beverage Director.

EDUCATION / EXPERIENCE / EXPECTATIONS:

• Bachelor’s degree in Culinary Arts and/other Hospitality Management degree or five years food production and management experience.
• Exceptional cooking skills.
• Plans and monitors all food-production-related costs.
• Develops food purchase specifications and standard recipes, and maintains food quality and sanitation standards.
• Plans menus with the General Manager.
• Has the ability to pair/match wine and food and develops a wine list with the General Manager.
• Knowledge of and ability to perform required role during emergency situations.
• Food safety certification.

PHYSICAL / EMOTIONAL DEMANDS:

• Required to stand for long periods and walk, climb stairs, balance, stoop, kneel, crouch, bend, stretch and twist or reach.
• Push, pull or lift up to 50 pounds.
• Continuous repetitive motions; work in hot, humid, and noisy environment.

Salary Commensurate With Experience

Job Type: Full-time

Benefits:

• 401(k)
• Dental insurance
• Health insurance
• Paid time off
• Vision insurance

Physical Setting:

• Casual dining restaurant

Schedule:

• Day shift
• Holidays
• Monday to Friday
• Weekend availability

Ability to commute/relocate:

• Fort Myers, FL 33907: Reliably commute or planning to relocate before starting work (Preferred)

Education:

• Bachelor's (Preferred)

Experience:

• Culinary experience: 5 years (Preferred)
• Chefs: 5 years (Preferred)

License/Certification:

• Driver's License (Preferred)

Work Location: One location