Leadership to front and back house and guidance to stewarding pertaining to Nelson's. Creating & implementing menus with the proper approval routing, geared towards concept Creating the description for all written menus. Seasonal Menus that reflects local and California ingredients. Create menus for various special events. Daily special creation Ordering of par levels according to the mise en place and menu description. All mise en place must be rotated daily to assure 100% freshness. Keeping al... more details
Chef de Cuisine - catalina kitchen
Job LocationsUS-CA-Rancho Palos Verdes
ID2024-6506
Category
Culinary
Position Type
Regular Full-Time
Min
USD $80,000.00/Yr.
Max
USD $90,000.00/Yr.
Overview
Oversee Catalina Kitchen culinary operations.
Maximize net operating income and owner’s equity through sales generation and cost control procedures.
Responsible for leadership of direct reports and all of their employees.
Responsibilities
Leadership to front and back house and guidance to stewarding pertaining to Nelson’s
Creating & implementing menus with the proper approval routing, geared towards concept
Creating the description for all written menus
Seasonal Menus that reflects local and California ingredients
Create menus for various special events
Daily special creation
Ordering of par levels according to the mise en place and menu description.
All mise en place must be rotated daily to assure 100% freshness
Keeping all standards in place, as created for our menu’s
Coordination & creation of opening & closing procedures
Develop job description & sop’s accordantly to create effective levels of quality & efficiency
Execute all mise en place functions from set up to scheduling, ordering and receiving.
Communicate effectively with peers, management, line and front of the house employees
Conduct and attend meetings including: daily communication, service, culinary line up, chef’s meeting, weekly staff meeting, monthly department meetings
Maintain all sanitation and HACCP documentation in accordance California
Superior cleanness throughout all F&B departments
Guiding & supporting the team to exceed our guest satisfaction goals
Weekly scheduling according to forecast
Able to clearly understand and effectively manage all aspects food, labor and operational cost.
Relieving cooks & chef’s for various shifts
Being an effective listener before acting is essential. (seek to understand)
To communicate popular & un popular content effectively
Use the associates handbook and Terranea philosophy as a tool to effectively coach employees
Create professional working relationships amongst all Terranea Resort associates
Effectively motivate associates and to maintain a cohesive team
Ensures the accurate maintenance of the menu and recipe database
Performs related duties as required
Being supportive to the team, learn and teach
Additional Duties & Responsibilities:
Provides essential hands on leadership to ensure functional food & beverage operations throughout Terranea Resort with a view of improving guest satisfaction, brand presence and effectiveness.
In conjunction with Food & Beverage Operations, develops clear, concise and detailed equipment specifications, to provide production efficiencies, compliance and safety assurance for all employees operating the equipment.
Reviews and analyzes operational workflow, equipment needs, safety & environmental compliance and efficient production in all venues.
Must be able to speak, hear, understand, read, and write the English language
Must have a strong customer service aptitude.
Must have good verbal and written communication skills
Ability to implement and uphold service standards
Ability to prioritize and organize work assignments
Ability to interact with all associates and guests of the resort
Ability to work well in stressful, high-pressure situations
Must be able to exert up to 50 pounds of force occasionally and able to constantly lift, carry, pull or push up to 20 pounds of force
Must be able to stand or walk for long periods of time
Experience, Education, & Licensure:
Must have a minimum of 3 years culinary management 5 experiences in upscale three meal restaurants that have focus on California Mediterranean cuisine.
Culinary Arts degree desired
Serve Safe, Sanitation and HACCP proficiency
Compensation
Base Pay Start Rate: $80,000 - $90,000/Yr.
We offer a competitive benefit package for full-time, regular team members that includes: group medical, dental, vision, life, disability benefits, and an employee assistance program. We have paid time off/sick time and are proud to offer participation in a 401(k) plan with a company match!
We also offer great perks such as, Team Member Rates at CoralTree properties, Complimentary Room Night Program for both you and your immediate family members, complimentary monthly golf, discounts at our retail, spa, and dining outlets.
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