FirstService Residential is hiring: Chef, Restaurant in Plantation
FirstService Residential, Plantation, FL, United States
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Description
Job Overview: The Executive Chef is responsible for the entire food service operation, including food and non-food purchasing, storage, sanitation, cleanliness, cost control, quality control, portion control, recipe files, menu cycles, food presentation, inventories, and scheduling. They oversee the preparation of all food items (for the Grill Room, Formal Dining Room, Banquets, Club Functions, and Beach Club) while maintaining high standards for appealing and appetizing products. The role includes employing, training, and evaluating all kitchen staff, including sous chefs, bake shop, nighttime cooks, daytime cooks, pantry cooks, grill cooks, and dishwashers.
Your Responsibilities:
- Prepare food according to specifications before and during operations.
- Measure and portion all food items properly, adhering to standards and policies.
- Cook all food to proper specifications in a timely manner.
- Utilize kitchen equipment such as knives, slicers, whips, pots, pans, warmers, steamers, grills, and ovens.
- Maintain proper food temperatures and correct storage.
- Ensure freshness and quality of all menu items.
- Package products to specifications.
- Perform opening, closing, and side work duties as instructed.
- Keep workstation and equipment clean, organized, sanitized, and stocked.
- Follow all health codes and sanitation regulations.
- Set up and operate kitchen equipment.
- Record waste and follow waste control guidelines.
- Work varied hours including nights, weekends, and holidays as needed.
- Perform other duties as assigned.
Skills & Qualifications:
- Minimum two years of formal culinary or foodservice management training or equivalent experience.
- Minimum two years of culinary preparation experience.
- Minimum two years of culinary management in high-volume operations.
- Ability to obtain a food workers card if required.
- Experience with Microsoft Word and Excel.
Physical Requirements:
- Lift 30–50 lbs.
- Stand or sit for long periods.
- Reach with hands and arms.
- Communicate effectively in spoken and written word.
Supervisory Responsibilities:
Plan and schedule food production and sanitation staff, hire, discipline, and recommend termination as per venue policies.
Additional Information:
- Schedule varies.
What We Offer:
Full-time benefits including medical, dental, vision, paid holidays, time off, and a 401k with company match. Occasional travel may be required.
Compensation:
$110,000 - 120,000 yearly
Disclaimer:
This job description is not exhaustive; management may assign additional duties or change schedules at any time.
Additional Details:
- Seniority level: Mid-Senior level
- Employment type: Full-time
- Job function: Management and Manufacturing