Kitchen ManagerHead Chef

The Oasis Club at Championsgate located in Davenport FL is pleased to announce an excellent career opportunity for aâFull-Time Kitchen Manager/Head Chef! We are seeking a driven individual who is eager to learn contribute and grow within a fast-paced hospitality-focused property organization. As part ofâTroon you will contribute to a global leader in golf and community management.

General Purpose:
Assists in the execution of the propertys culinary strategy. Responsible for the overall operations of the back of house and kitchen area. The Kitchen Manager/Lead Chef hires and develops staff purchases food and supplies monitors inventory rotation and cleanliness processes and ensures all team members are trained on proper food preparation and kitchen safety techniques.

Essential Duties:

• Prepares and oversees food orders in a timely manner to ensure proper stocking and meet operational demand.
• Expedites orders and facilitates efficient workflows to ensure guest order accuracy and timeliness.
• Assists in the development of menu items and recipes.
• Develops and maintains food prep lists.
• Maintains and monitors budgeted food costs.
• Maintains sanitation standards and assists with health department inspections.
• Conducts monthly inventory of food and other supplies.
• Monitors and receives all ordered food products and supplies; ensures proper storage.
• Assists the department manager in interviewing training planning assigning and directing work.
• Makes recommendations when hiring evaluating performance rewarding and disciplining associates.
• Addresses complaints and resolves problems in a timely and professional manner.
• Assists in the coordination of department members including but not limited to: Cooks Lead Cooks and Pantry Cooks.
• Assists in monitoring business volume forecasts and plans accordingly in areas of manpower productivity costs and other expenses.
• Incorporates safe work practices in all aspects of job performance.
• Regular and reliable attendance.
• Performs other duties as required.

Minimum Requirements:

• Related experience and/or training in a culinary or food service environment; or an equivalent combination of education and experience.

Physical Demands:

• Frequently stands walks and uses hands to finger feel or handle objects; reaches with hands and arms.
• Regularly talks or hears.
• Occasionally sits climbs balances stoops kneels crouches crawls tastes or smells.
• Frequently lifts up to 25 pounds; regularly lifts up to 50 pounds.

Environment/Noise:

• Frequently works in extreme heat (non-weather) in areas with moving mechanical parts and with toxic or caustic chemicals.
• Occasionally works in extreme cold (non-weather).
• Noise level is moderate.

Certificates/Licenses:

• Associates degree (AA) or equivalent from a two-year college or technical school in hotel and restaurant management preferred; a combination of practical experience and education will be considered as an alternative.
• Must be ServSafe Certified (Food Manager & Alcohol) or TIPS equivalent.
• Working knowledge in the following areas of restaurant operations: food planning and preparation purchasing sanitation security company policies and procedures personnel management recordkeeping and report preparation.
• Applicable Sanitation Training required.

Job Knowledge Skill and Ability Preferences:

• Excellent leadership ability including the skills to communicate and express ideas and directives clearly to associates.
• Strong problem analysis and resolution skills at both a functional and team level.
• Strong multi-tasking organizational and time management skills to ensure a quick response to client and operational needs.
• Strong written and verbal communication skills.
• Professional and courteous demeanor.
• Ability to build high-performance teams and function as a strong team player.
• Demonstrated commitment to company values and organizational development with a focus on individual and team advancement.
• Computer proficiency in Microsoft Office products including Word Excel PowerPoint and Outlook.
• Budget and forecasting knowledge with the ability to create and maintain effective financial accountability to the company and ownership.
• Complete and comprehensive understanding of physical infrastructure food and beverage controls and financial back-office systems within a hospitality or food service environment.
• Working knowledge of food and beverage service equipment and current industry trends.
• Exceptional personal hygiene and positive representation of the organization to Troon employees clients and vendors.
• Fluent in English speaking writing and comprehension.
• Ability to read and speak English may be required in order to perform the duties of the job (e.g. associates may be required to communicate with English-speaking customers or co-workers; equipment manuals are in English).
• Must have 7 years of Resort / Restaurant kitchen management experience. Must be able to workdays nights weekends and holidays. Dining service hours 9a-9p.