Chef de Cuisine

Come join one of the newest properties to the Marriott Bonvoy's Autograph Collection. Hotel Effie joins the brand’s unique portfolio of diverse and dynamic properties, Exactly Like Nothing Else.

The Hotel Effie Chef de Cuisine is responsible for ensuring that all meals coming from the kitchen are well prepared regarding quality, consistency, eye appeal, taste, and food cost. He/she is expected to provide training for all staff; meet corporate quality standards; and assist in establishing and enforcing food specifications, portion control, recipes, and sanitation. The Chef de Cuisine is also responsible for controlling food and labor costs while maximizing guest satisfaction.

Duties/Responsibilities:

• Assist the Executive Chef in all activities including managing kitchen staff, ordering and purchasing stock and equipment, plating design, safety, sanitation and ensuring quality of the meals that are served.
• Work with F&B FOH and BOH team and keep them informed of F&B issues as they arise.
• Coordinate and monitor all phases of loss prevention in kitchen areas.
• Prepare and submit required reports in a timely manner.
• Monitor the quality of all food products and presentations.
• Ensure preparation of required reports, including payroll, revenue, employee schedules, and quarterly action plans.
• Oversee all aspects of the daily operation of the kitchen and food production areas, hot food from the main kitchen and bakery, and cold food from the pantry.
• Make cooks aware of daily forecasts and customer counts so that they can be adequately prepared to serve both hot and cold food on time.
• Respond to guest complaints in a timely manner.
• Ensure compliance with SOPs in the kitchen.
• Ensure compliance with requisition procedures.
• Attend all meetings as required.
• Conduct staff performance reviews in accordance with Highgate Hotel /Hotel Effie standards.
• Understand, implement, and monitor corporate promotions in outlets, including buffet and three-meal concept standards.
• Know and enforce all local health department sanitation laws.
• Work with the Executive Chef to create and implement menus.
• Assist in the R&D of all new menu items and menu rollout.
• Oversee all dining outlets, Ovide, Sweetbay, Ara, Room Service, TLB
• Assess food portion size, visual appeal, taste, and temperature of items served.
• Check all stations at the end of every shift for proper food storage and sanitation.
• Review and approve weekly payroll.
• Check food purchases for proper ordering, quality, and price structure.
• Oversee daily activities such as preparation for all food items, sanitation of the outlets, receiving daily inventories, log-on reports, and food cost reports.
• Prepare daily food production sheets.
• Cut meat, poultry, and seafood according to daily business.

Required Skills/Abilities:

• Always maintain a warm and friendly demeanor.
• Must be able to effectively communicate both verbally and written, with all levels of employees and guests in an attentive, friendly, courteous, and service-oriented manner.
• Must be effective at listening to, understanding, and clarifying concerns raised by employees and guests.
• Must be able to multitask and prioritize departmental functions to meet deadlines.
• Approach all encounters with guests and employees in an attentive, friendly, courteous, and service-oriented manner.
• Attend all hotel-required meetings and training.
• Maintain regular attendance in compliance with Highgate Hotel/Hotel Effie Standards, as required by scheduling, which will vary according to the hotel's needs.
• Maintain high standards of personal appearance and grooming.
• Comply with Highgate Hotel/Hotel Effie Standards and regulations to encourage safe and efficient hotel operations.
• Maximize efforts towards productivity, identify problem areas and assist in implementing solutions.
• Must be effective in handling problems, including anticipating, preventing, identifying, and solving problems as necessary.
• Must be able to maintain the confidentiality of information.
• Perform other duties as requested by management.
• Long hours are sometimes required.
• Medium work - Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull, or otherwise move objects.

Education and Experience:

• At least 5 years of related progressive experience; or a culinary graduate with at least 3 years of progressive experience in a hotel or a related field.
• Must have knowledge of F&B preparation techniques, health department rules, and regulations, liquor laws, and regulations.

Job Type: Full-time

Pay: $70,000.00 - $80,000.00 per year

Benefits:

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

Ability to Relocate:

• Miramar Beach, FL 32550: Relocate before starting work (Required)

Work Location: In person

Salary : $70,000 - $80,000