The Lodge & Club
Chef Tournant / Production
The Lodge & Club, Ponte Vedra Beach, Florida, United States, 32082
About the role
Supervise and oversee the preparation of breakfast, lunch, and dinner food items per guest orders or as assigned by kitchen management in accordance with production requirements and quality standards while maintaining a safe, sanitary work environment.
What you will do ESSENTIAL FUNCTIONS:
Participates in the preparation of food items according to guest orders of consistent quality following recipe cards, as well as production, portion, and presentation standards; complete mis en place and set-up station for breakfast, lunch, and/or dinner service.
Start food items that are prepared ahead of time, making sure not prepare beyond estimated needs.
Train, motivate, recommend discipline, and supervise the work of kitchen employees ensuring that all cultural and core standards are met.
Operate, maintain and properly clean kitchen equipment, including deep fryer, broiler, stove, steamer, food processor, mixer, slicer, oven, steam table, tilt kettle, waffle iron, and flat top grill.
Date all food containers and rotate as per policies, making sure that all perishables are kept at proper temperatures; check pars for shift use, determine necessary preparation, freezer pull and line set up; note any out-of-stock items or possible shortages; return all food items not used to designated storage areas, being sure to cover/date all perishables; assist in setting up plans and actions to correct any food cost problems; control food waste, loss and usage per policies.
Work harmoniously and professionally with co-workers and supervisors.
NON-ESSENTIAL FUNCTIONS:
Assist in prep work of vegetables and condiments as required for the next shift.
What you bring
High school education, cooking school or culinary institute education or equivalent experience
Minimum two years culinary or related work experience. Advanced culinary knowledge is expected for this position. Previous supervisory experience is preferred.
Average reading, writing, and oral proficiency in the English language
Compensation
Commensurate with experience
Schedule
Varied schedule including weekdays, weekends, and holidays.
Full Time
Benefits
Paid Vacation
10 days after 1st year
Paid Sick Leave
6 days per year
Medical Insurance
Dental Insurance
Disability Insurance
Life Insurance
Vision Insurance
Employee Funded 401(k) with matching
The Lodge & 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.
Thank you for your interest!
Source: Hospitality Online
#J-18808-Ljbffr
What you will do ESSENTIAL FUNCTIONS:
Participates in the preparation of food items according to guest orders of consistent quality following recipe cards, as well as production, portion, and presentation standards; complete mis en place and set-up station for breakfast, lunch, and/or dinner service.
Start food items that are prepared ahead of time, making sure not prepare beyond estimated needs.
Train, motivate, recommend discipline, and supervise the work of kitchen employees ensuring that all cultural and core standards are met.
Operate, maintain and properly clean kitchen equipment, including deep fryer, broiler, stove, steamer, food processor, mixer, slicer, oven, steam table, tilt kettle, waffle iron, and flat top grill.
Date all food containers and rotate as per policies, making sure that all perishables are kept at proper temperatures; check pars for shift use, determine necessary preparation, freezer pull and line set up; note any out-of-stock items or possible shortages; return all food items not used to designated storage areas, being sure to cover/date all perishables; assist in setting up plans and actions to correct any food cost problems; control food waste, loss and usage per policies.
Work harmoniously and professionally with co-workers and supervisors.
NON-ESSENTIAL FUNCTIONS:
Assist in prep work of vegetables and condiments as required for the next shift.
What you bring
High school education, cooking school or culinary institute education or equivalent experience
Minimum two years culinary or related work experience. Advanced culinary knowledge is expected for this position. Previous supervisory experience is preferred.
Average reading, writing, and oral proficiency in the English language
Compensation
Commensurate with experience
Schedule
Varied schedule including weekdays, weekends, and holidays.
Full Time
Benefits
Paid Vacation
10 days after 1st year
Paid Sick Leave
6 days per year
Medical Insurance
Dental Insurance
Disability Insurance
Life Insurance
Vision Insurance
Employee Funded 401(k) with matching
The Lodge & 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.
Thank you for your interest!
Source: Hospitality Online
#J-18808-Ljbffr