Top 2 Chef de cuisine Jobs in Beaufort, Sc

Chef De Cuisine
Bakers Bay Golf & Ocean Club —Marsh Harbor, SC
- Full-time
- Microsoft Word
- ServSafe
- Computer literacy
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Chef de Cuisine
PALMETTO BLUFF INVESTMENTS LLC —Bluffton, SC
- $55,000 - $75,000 a year
- Full-time
- 3 years
- Mentoring
- Recruiting
- Disability insurance
- Health insurance
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Chef De Cuisine
Bakers Bay Golf & Ocean Club —Marsh Harbor, SC
Ability to connect and engage with members and guests. Effectively creates menu items that are well thought out and appealing to the guests.
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Chef de Cuisine
Shokudo —Charleston, SC
As the Chef de Cuisine you’ll encourage staff development and promote a positive experience for staff and guests to achieve P&L goals. We want to meet you.
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Chef De Cuisine

Bakers Bay Golf & Ocean Club
Marsh Harbor, SC

Quick Apply

Job Details

Full-time

Qualifications

Customer communication
Customer relationship building
Budget control
Entrepreneurship
Kitchen cost control
Increasing sales revenue
Profit & Loss statement
Managing kitchen staff
Guest rapport building
Business operations
Restaurant cost management
Communication with kitchen staff

Full Job Description

The Market Chef de Cuisine will be responsible for managing the Market Kitchen and stewarding team, ensuring the quality and consistency of production of all output, and proper handling and storage of all food items in accordance with the health department and property standards. He/ She will also manage food and labor costs and develop menu items for the restaurant. In addition to daily back-of-house management, the Market Chef de Cuisine will work as part of the management team to build sales and grow the business. The position requires excellent communication and team management skills, professional appearance, and the ability to maintain the highest of culinary standards. The Market Chef de Cuisine must display initiative, dedication, and a true passion for both hospitality and fine cuisine. Must work well under pressure, possess great organizational skills, be a team player, be self-motivated, willing to work long hours, and be an exceptional leader.

QUALIFICATIONS AND EXPERIENCE

Candidate that has worked in a similar environment.
Experience in a high-end Café/Bistro/Retail like Jones the Grocer, Eataly, or Dean and Deluca is preferable
Young, Energetic, resilient. Ability to deal with remote living.
Ability to train and inspire a local team.
Entrepreneurial. Expected to manage P&L and help grow revenues. Contributes to takeaway and retail selection
Experience with specialty coffees and bakery retail is a plus.

Graduate of an accredited 18-month Culinary program or another culinary vocational program.
Ability to work all kitchen stations. Hands-on in the operation with the ability to prepare all dishes
Exceptional organizational and communication skills
Experience in food cost management
Strong coaching and development skills
Excellent customer service skills
Ability to connect and engage with members and guests
Ability to lead and mentor a team
Serv Safe/Food Handlers certification
Basic command of computer skills that include Word and Excel.

Responsibilities:

Effectively manages and leads all kitchen staff and all culinary operations for assigned shifts.
Maintains working knowledge of kitchen operation’s internal policies/procedures and takes the initiative to convey pertinent information to employees regarding policy changes.
Ensures efficiency and accurate performance standards are met by maintaining communication with all work areas to verify paperwork and inventory controls.
Consistently maintains professional rapport and discretion in communicating with other departments as required by procedure.
Takes responsibility for ensuring that employees are trained and oriented in kitchen operations and monitors business flow to develop efficient training, break and shift schedules.
Is always willing to assist F&B employees at designated outlet locations as needed.
Regularly monitors the inventory of the kitchen supplies and order supplies as needed. Always complete and sign for all stock requisitions and continually monitors inventory costs against budget.
Consistently monitors staffing needs and follows appropriate procedures for interviewing and selection.
Maintains a constant awareness of all events and related functions scheduled for the Club.
Effectively creates menu items that are well thought out and appealing to the guests. Trains staff appropriately to ensure consistency.
Demonstrates the ability to accurately analyze requisitions while determining adequate quality control measures against product cost.
Responsibility to carry out 6 months appraisals to line staff & to ensure disciplinary actions are up held in-regard to company policies.
Participate as a team player with other key team members.
Provide constructive feedback to all departments including culinary, operations, and sales and marketing staff.
Be a leader and role model to all employees.
Additional duties as necessary and assigned.

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