Caribbean Chef

He/she will Lead kitchen operations to deliver high-quality, delicious meals while ensuring strict adherence to health, safety, and sanitation standards.
 

This individual will foster a productive, efficient kitchen environment that maximizes resources and supports team development. 

Core Duties:

– Oversee Daily Kitchen Operations: Lead and manage the kitchen staff to ensure smooth, efficient operations during all meal periods, including proper food preparation, cooking, and presentation.
– Ensure Food Safety and Sanitation: Monitor sanitation practices and ensure that the kitchen meets all health and safety regulations.
– Quality Control: Inspect raw and cooked food items to guarantee the highest quality and consistency.
– Inventory and Stock Management: Manage kitchen inventory levels, order supplies from onsite storeroom, and oversee order pick up.
– Menu Planning and Development: Collaborate with the Food and Beverage Manager to develop and refine menus. 
– Cost Control: Monitor food costs and implement strategies to reduce waste and maximize profitability. 
– Training and Development: Train kitchen staff on new recipes, cooking techniques, and safety procedures. 
– Scheduling and Staff Management: Create and manage staff schedules, ensuring adequate coverage for all shifts. 
– Collaboration with Other Departments: Work closely with front-of-house staff and other departments to ensure seamless service delivery. 
– Monitor Kitchen Equipment and Maintenance: Regularly check kitchen equipment to ensure it is in good working order. 
– Customer Interaction: Occasionally interact with guests to receive feedback on food quality and service. 
– Additional Responsibilities: Perform any other related duties as assigned by management to meet operational needs and ensure guest satisfaction.

Minimum Qualifications – Education and Experience:

– Minimum 1 Year experience in similar or related role. 
– Completed ServSafe Food Certification
– CPR and First Aid Certified (or willingness to obtain certification).

Required Competencies

The competencies and capabilites required for success in the role include:

– Leadership and Management 
– Strong Communication Skills 
– Working With A Team 
– Strong Customer Service Orientation 
– Commitment to Learning & Development 
– Maintenance of Physical Energy
– Recipe Development and Monitoring 
– Kitchen Equipment Care & Management 
– Food Cost Management & Budgeting 
– Detail Orientation