Ocean Edge Resort & Golf Club is hiring a Resort Chef de Cuisine. The Resort Chef de Cuisine is responsible for monitoring and ensuring that company systems and standard operating procedures are met for all areas that directly report to him/her. He/she has the human resource, financial and administrative responsibilities as they pertain to his/her direct reports. In addition, he/she is also responsible for working closely with the Executive Chef to assure standards are being met in all other aspects of the restaurant operation.
ESSENTIAL FUNCTIONS:
- Visually inspect, select, and use only the freshest fruits, vegetables, meats, fish, and other food products in the preparation of all menu items.
- Assist with the planning and creation of menus and meals; writes and maintains all menu specifications, recipes and pictures, and production forecasts.
- Participate in production of all food items necessary for operation.
- Hire, train, and supervise kitchen staff in the proper preparation of menu items and equipment & safety measures.
- Evaluate performance, give guidance and discipline as necessary to produce quality products.
- Enforce and monitor practices to ensure proper receiving, storage and rotation of food products so as to comply with health department regulations including: covering, labeling, dating, and proper storage to ensure product freshness.
- Assign, in detail specific duties to all employees under his/her supervision for efficient operation of kitchen and service.
- Ensure quality of food, method of cooking, and presentation are held and maintained to the highest standard.
- Schedule culinary staff so that proper coverage is maintained while keeping payroll costs in line.
- Continue professional relationships with vendors.
- Perform other duties as required including but not limited to: special orders, buffet presentations, VIP events, and creating specialty menus for resort and community promotions.
- Estimates food consumption in order to purchase the appropriate amount of ingredients for preparation and recipe standards for each meal.
REQUISITE SKILLS:
The Chef de Cuisine must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he/she can perform the essential functions of the job, with or without reasonable accommodation:
- Thorough knowledge of hot and cold food preparation.
- Thorough knowledge of accepted sanitation standards and state health codes for Massachusetts.
- Extensive skill in usage of kitchen equipment i.e. slicers, mixers, food processors, stoves, steamers, grills, fryers, ovens, kettles, etc.
- Basic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes.
- Ability to read, write and understand the English language in order to complete requisitions read recipes and communicate with other employees and managers.
- Sufficient manual dexterity of hands in order to use all kitchen tools, i.e. knives, spoons, spatulas, tongs, etc.
- Ability to perform duties in small spaces.
- Ability to perform duties within extreme temperature ranges.
- -Other duties as assigned
Job Type: Full-time
Pay: From $90,000.00 per year
Benefits:
- 401(k)
- Dental insurance
- Health insurance
- Paid time off
- Vision insurance
Shift:
Ability to Relocate:
- Brewster, MA 02631: Relocate before starting work (Required)
Work Location: In person
