CHEF TOURNANT/PRODUCTION

GATE HR•Jacksonville, FL

About The Position

Thank you for applying to one of the most premier places to work in the Northeast Florida! People are our greatest asset and we are currently seeking people like you who have a desire to join our team. Epping Forest Yacht & Country Club is one of the most premier places to work in Northeast Florida. People are our greatest asset, and we are currently seeking people like you who have a desire to join our team. What's in it for you? Top pay - Flexible scheduling - Company provided uniforms and dry cleaning benefits - Company provided training & certifications . . . and so much more! Apply today and take advantage of a unique opportunity to work at this historic property! EDUCATION: High school diploma or equivalent is required. Ability to speak, read, write and comprehend the English language at a level sufficient to communicate effectively with clients, members, guests and co-workers. TRAINING & EXPERIENCE: Must have 3 years of cooking experience in a professional kitchen; to include each of the following areas: saucier, prep, banquet, pantry and hot line. JOB KNOWLEDGE: Must have working knowledge of 5 basic sauce groups, soup preparations, food product, cooking temperatures, banquet production, sanitation standards as outlined by the Health Department, use of all kitchen equipment and accompanying safety features. JOB SUMMARY: To ensure the food production of the kitchen satisfactorily meets the specifications of the Executive Chef with regard to quality, presentation, sanitation and cost control. PHYSICAL ABILITIES: Must be able to work on feet, moving about at a quick pace for long hours. Must be able to lift and move 50 pounds. Must be able to work in a hot environment.

Requirements

High school diploma or equivalent is required.
Ability to speak, read, write and comprehend the English language at a level sufficient to communicate effectively with clients, members, guests and co-workers.
Must have 3 years of cooking experience in a professional kitchen; to include each of the following areas: saucier, prep, banquet, pantry and hot line.
Must have working knowledge of 5 basic sauce groups, soup preparations, food product, cooking temperatures, banquet production, sanitation standards as outlined by the Health Department, use of all kitchen equipment and accompanying safety features.
Must be able to work a flexible schedule, to include weekends, holidays and split shifts.
Arrive to work on time, consistently.
Upon entering the property, arrive in proper uniform, crisp, clean and in good repair.
Hair must be clean and cut in a becoming style; management has final approval.
Attend all required training, safety courses; attend office and departmental meetings.
Report any safety hazards, follow up that hazard has been corrected, and assist with providing a safe work environment.
Must be able to work on feet, moving about at a quick pace for long hours.
Must be able to lift and move 50 pounds.
Must be able to work in a hot environment.

Responsibilities

Consult with Executive Chef daily on menus and daily specials preparation.
Consult with Executive Chef regularly on new ideas for the kitchen; to include menu items, daily special items, ways to reduce costs, etc.
Oversee kitchen personnel to be certain production is up to standards.
Maintain high sanitation and safety standards by training and working daily with staff.
Ensure all personnel are properly trained on all appropriate equipment and accompanying safety features.
Along with the Executive Chef, responsible for food and labor costs.
Exercise portion control over all food items served.
Work with line cooks in rotation of food for daily specials and employee meals in the event the Executive Chef is not available.
Work in any area or department where needed; i.e. pantry, dish washing, etc.
Direct activities of utility personnel to ensure that the daily required cleaning is done and any extra cleaning is performed when time allows.
Direct activities of servers in the kitchen to ensure proper procedures and pick up is handled promptly.
Inform all servers of information pertaining to menu and specials.
Responsible for the security and proper use of all equipment and foods in the kitchen.
Responsible for the closing of the kitchen ensuring that all food storage areas are locked and all work areas are clean.
Responsible, in the absence of the Executive Chef, for supervising all food related events to ensure they are handled with quality and cost consciousness and are completed through breakdowns and clean up.
Assist the Executive Chef in food inventory, the daily maintenance and the actual count.
In the Executive Chef’s absence, ensure accuracy of payroll.
Assist in the scheduling of personnel as necessary. Help with maintaining a low kitchen labor.
Order all produce.
Become a “Certified Professional Food Manager”; per N.A.I.
Perform any other jobs that will assist in a quality product as assigned by the Executive Chef or Director of Food and Beverage.