Chef de Cuisine

BASIC SUMMARY:

Fiddler’s Creek, an award-winning, private, master-planned community in Naples, Florida, is seeking a motivated, responsible, and creative Chef de Cuisine. The candidate needs to have experience leadin active a la carte dining programs as well as banquet events simultaneously. If you have a track record of leading high quality, creative and consistent operations, as well as a passion for hospitality and training and mentoring future culinarians, look no further than this Chef de Cuisine opportunity at The Club & Spa at Fiddler’s Creek.

Extensive knowledge of ingredients and food preparation/ modern cooking techniques are a must. Candidate must have the ability to handle line service/ expediting and manage the restaurant culinary team. A strong knowledge of prep, butchery and cooking are very important. The ability to work cleanly, follow and execute the executive chef's orders are a must. Must work well with others and have great leadership skills.

Job responsibilities include food preparation, preparing sauces and various appetizers, line service and cleaning of the station and other designated areas. Maintaining all food cost, inventory and sanitation standards, management of kitchen personnel and developing new menus with Executive Chef.

POSITION RESPONSIBILITIES:

• Plan, staff, organize and coordinate the preparation of all meals.
• Ensure compliance with guests’ dietary restrictions.
• Observe employees engaged in preparing, portioning, and garnishing foods to ensure that methods of cooking and garnishing and sizes of portions are as prescribed.
• Give instructions to cooking staff in fine points of cooking.
• Practice safe and sanitary food handling.
• Maintain adequate and balanced food inventory.
• Manage department expenses not to exceed budgetary guidelines.
• Practice all safety and loss prevention procedures.
• Prepare daily meals for family members’ and guests.
• Coordinate cooking and serving times.
• Plan and shop for meal preparation.
• Maintain clean working environment.
• Anticipate family members’ needs.
• Create high-quality, nutritious meals.
• Work within the household budget.
• Serve as a caterer for special events and holidays.
• Ensure that the freshest ingredients are used.
• Properly store ingredients and leftovers.
• Keep records and receipts of all food purchased.
• Maintain all kitchen equipment.
• Facilitate menu planning.

Education/CERTIFICATES/Experience

• High School diploma required.
• Culinary degree preferred.
• ACF designation preferred.
• Minimum 5 years’ experience in the culinary industry as a Sous Chef, with positive progression in the industry preferred.
• Sanitation Certificate highly desirable.
• Manager Food Handler Certificate.
• Proficient in Microsoft Office (Word and Excel), payroll management and point of sale systems.

Other Requirements – ABILITY TO:

• Communicate in English both verbally and in writing.
• Perform job functions with attention to detail, speed and accuracy.
• Prioritize and organize, delegate work and follow through.
• Be a clear thinker, remain calm and resolve problems using good judgment.
• Work in a fast-paced team environment.
• Achieve positive guest relations and maximize guest satisfaction.
• Work with all products and food ingredients involved.
• Expand and convert recipes.
• Work without direct supervision.

PHYSICAL DEMANDS – ABILITY TO:

• Grasp, lift, push/pull, carry or transport up to 50 lbs.
• Push/pull wheeled carts weighing up to 100 lbs.
• Work extended hours in hot, noisy and sometimes close conditions.
• Bend, stoop, kneel, and reach with hands and arms.
• Stand for length of scheduled shift.
• Express and exchange ideas by means of the spoken word accurately, loudly and quickly.
• Perceive the nature of sounds at a normal speaking level and make fine discriminations in sound.
• Have visual acuity to determine accuracy, neatness and thoroughness of the work assigned.

DWP/ EOE