Head Chef
Head Chef
Posted on :
01-06-2025
Employer Active
1 Vacancy
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Monthly Salary
Not Disclosed
Salary Not Disclosed
Vacancy
1 Vacancy
Posted on :
01-06-2025
Job Description
JOIN OUR TEAM AT THE FLORIDIAN CLUB!
The Floridian Club is the pinnacle of private beach clubs in SWFL. We are seeking an experienced Executive Chef to lead our kitchen team. This is an active working chef role. The ideal candidate will have experience in the planning and execution of not only an elevated lunch and dinner menu but also have experience performing banquets and special events. We provide a great work environment with a strong family-oriented culture shared amongst both our staff and our membership. A positive demeanor and teamwork lead leadership is essential. This is an amazing opportunity to join one of the leaders in the hospitality world.
Join Soave Hospitality Group Inc. Our collection of private beach clubs: The Floridian Club The Club at Kalea Bay The Club at Moraya Bay and Kinsale Golf Club host amenities befitting a five-star resort. Dreaming of a career in the hospitality industry We always look for exceptional individuals to join our growing team. Soave Hospitality Group is committed to fostering a creative inclusive and compassionate culture that welcomes team members from all walks of life.
Summary: Under the direction of the Club General Manager the Executive Chef oversees all aspects of food production for both restaurant and banquet services. This includes menu development creating food purchase specifications and designing recipes. The Executive Chef is responsible for supervising kitchen staff as well as developing and managing the departments food and labor budgets. Ensuring the highest standards of food quality and sanitation is a key priority.
Essential Duties and Responsibilities include the following other duties may be assigned:
- Plans menus for all club events.
- Schedules and coordinates the work of chefs cooks and other kitchen employees to ensure that food preparation is economical and technically correct and within budgeted labor cost goals.
- Approves the requisition of products and other necessary food supplies.
- Conducts monthly food inventories and quarterly china and silverware inventories.
- Ensures that high standards of sanitation cleanliness and safety are maintained throughout all kitchen areas at all times.
- Establishes controls to minimize food and supply waste and theft.
- Safeguards all food preparation employees by implementing training to increase their knowledge about safety sanitation and accident prevention principles.
- Develops standard recipes and techniques for food preparation and presentation which help to assure consistently high quality and to minimize food costs; exercises portion control for all items served and assists in establishing menu selling prices.
- Prepares necessary data for applicable parts of the budget; projects annual food labor and other costs and monitors actual financial results; takes corrective action as necessary to help assure that financial goals are met.
- Attends food and beverage staff and management meetings.
- Consults with the General Manager and Food and Beverage Director about food production aspects of special events being planned.
- Cooks or directly supervises the cooking of items that require skillful preparation.
- Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability.
- Evaluates food products to assure that quality standards are consistently attained.
- Interacts with food and beverage management to assure that food production consistently exceeds the expectations of members and guests.
- In conjunction with F&B management team assist in maintaining a high level of service principles in accordance with established standards.
- Evaluates products to assure that quality price and related goods are consistently met.
- Develops policies and procedures to enhance and measure quality; continually updates written policies and procedures to reflect state-of-the-art techniques equipment and terminology.
- Establishes and maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment.
- Provides training and professional development opportunities for all kitchen staff.
- Ensures that representatives from the kitchen attend service lineups and meetings.
- Periodically visits dining area when it is open to welcome members.
- Support safe work habits and a safe working environment at all times.
- Perform other duties as directed.
Salary:$80k per year plus annual bonus Exempt position
We offer our employees a competitive benefits package that includes:
- Medical Insurance (two plans)
- Dental Insurance (two plans)
- Vision Insurance
- Employer-paid Life and AD&D insurance
- Short Term and Long Term Disability insurance
- 401(k) Retirement with company match
- Vacation and personal time off
- 6 Paid holidays
- Employee Meals
- 24/7 Employee Assistance Program (EAP)
- Employee referral bonus
- The employee of the quarter program
- Legal Shield/ID Shield
- Training and Development
Soave Enterprises is an equal opportunity employer and committed to providing a safe and drug-free workplace for all employees and applicants without regard torace religion color sex age national origin creed ancestry mental or physical disability gender identity/expression military status marital status pregnancy or breastfeeding condition height weight or genetics or any other categories protected by applicable law.
Employment Type
Full-Time
Key Skills
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