Remington Hotels
Lemon Bar Head Chef @ $26- Bonus Structure, Benefits, Paid Time Off
Remington Hotels, Neptune Beach, Florida, United States, 32266
Responsibilities
Efficiently supervise, guide and train kitchen associates to provide quality food production for both restaurants and banquets, focusing especially on timing, portions, food quality and sanitation/cleanliness.
Schedule, evaluate, supervise and direct all kitchen personnel, including utility and sanitation as well as the employee cafeteria, providing disciplinary action if necessary.
Ensure appropriate inventory of supplies and materials needed for associates to perform their jobs.
Establish, direct and review performance standards in food preparation, purchasing and production to ensure effective, controlled and coordinated efforts are achieved.
Monitor, direct and coordinate effective sanitation, cleanliness and organization efforts in food and beverage areas.
Responsible for the review and accomplishment of cost goals in the area of food cost, kitchen labor and related expenses.
Manage kitchen to adhere to OSHA and Food Handling Regulations.
Create menus and design menu items.
Other duties as assigned to ensure effective operation of the overall hotel.
Qualifications
Have a minimum 3 years’ experience as Head Chef, including record of menu design and recipe creation.
Knowledge of federal, state and local laws and regulations as it relates to food handling and food production.
Strong business communication and presentation skills, both verbal and written.
Proven leadership experience.
High work ethic and self-initiative regular attendance according to established guidelines.
May be required to work varying schedules to reflect the business needs of the property.
Must possess basic computational ability.
Focus and maintain attention to tasks, and complete work assignments on time despite frequent interruptions.
Ability to maintain excellent relationships with staff and maintain staff and guest confidentiality at all times.
Ability to participate in, and at times lead departmental and/or hotel team meetings.
Physical Requirements
Sit, stand and walk for varying lengths of time, often for extended periods of time.
Lift and carry heavy objects weighing approximately thirty (30) to forty (40) pounds.
Good communication skills, both written and verbal.
Grasping, writing, standing, sitting, walking, repetitive motions, pulling, pushing, listening and hearing ability and visual ability.
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Efficiently supervise, guide and train kitchen associates to provide quality food production for both restaurants and banquets, focusing especially on timing, portions, food quality and sanitation/cleanliness.
Schedule, evaluate, supervise and direct all kitchen personnel, including utility and sanitation as well as the employee cafeteria, providing disciplinary action if necessary.
Ensure appropriate inventory of supplies and materials needed for associates to perform their jobs.
Establish, direct and review performance standards in food preparation, purchasing and production to ensure effective, controlled and coordinated efforts are achieved.
Monitor, direct and coordinate effective sanitation, cleanliness and organization efforts in food and beverage areas.
Responsible for the review and accomplishment of cost goals in the area of food cost, kitchen labor and related expenses.
Manage kitchen to adhere to OSHA and Food Handling Regulations.
Create menus and design menu items.
Other duties as assigned to ensure effective operation of the overall hotel.
Qualifications
Have a minimum 3 years’ experience as Head Chef, including record of menu design and recipe creation.
Knowledge of federal, state and local laws and regulations as it relates to food handling and food production.
Strong business communication and presentation skills, both verbal and written.
Proven leadership experience.
High work ethic and self-initiative regular attendance according to established guidelines.
May be required to work varying schedules to reflect the business needs of the property.
Must possess basic computational ability.
Focus and maintain attention to tasks, and complete work assignments on time despite frequent interruptions.
Ability to maintain excellent relationships with staff and maintain staff and guest confidentiality at all times.
Ability to participate in, and at times lead departmental and/or hotel team meetings.
Physical Requirements
Sit, stand and walk for varying lengths of time, often for extended periods of time.
Lift and carry heavy objects weighing approximately thirty (30) to forty (40) pounds.
Good communication skills, both written and verbal.
Grasping, writing, standing, sitting, walking, repetitive motions, pulling, pushing, listening and hearing ability and visual ability.
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