Culinary Agents is working with the team at Ocean Reef Club to connect them with talented hospitality professionals.
Ocean Reef Club - Now Hiring: Chef de Cuisine
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Ocean Reef Club is the premier luxury platinum private club within the United States; situated in picturesque Key Largo Florida. Located 1 hour from downtown Miami, Ocean Reef Club is constantly evolving to continue to offer the best experiences within our stunning 2000-acre property. SUMMARY: Seeking a polished, professional, knowledgeable and energetic in-depth regional Italian cuisine Chef to create elevated seasonal recipes and menus. If you share our passion for quality, team development & great guest food experiences, we would love to speak with you. Seeking a chef with extensive experience in highly rated and successful Italian restaurant, serving authentic and from scratch regional Italian Cuisine. The right chef would have the ability to define Italian products and prepare regional foods that are flavorful and cater to our membership. This Chef would prioritize the importance of working and communicating cohesively with FOH staff to attain goals and exceed member experience. JOB SPECIFIC: To perform this job successfully, an individual must be able to exceed each essential duty. The requirements listed below are representative of the knowledge, skill and /or ability required for this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Create, and implement creative, well-executed authentic Italian menus & recipes for ORC Italian flagship restaurant. Plan all menus consistent with traditional Italian scratch cooking. Coach, supervise, and assist (1) sous chef, (15) culinarians and (6) steward associates in their daily work & assignments. To attend all FOH pre-meal meetings and conduct service staff tastings with daily specials or menu changes and assist with FOH trainings for complete menu comprehension. To establish a high level of consistency in the preparation and presentations of all meals. Collaborates professionally with all staff members throughout the entire property. Design and maintain adherence to all food inspection and food receiving standards. Ensure that kitchen team members have all required equipment and supplies. Maintain the excellent condition of all kitchen equipment with regular cleaning, inspection, & maintenance schedules. Report any equipment irregularities or defects to engineering department. Implement recipe standards and training for consistent, well executed cuisine. Organizes, supervises, and ensures safe, efficient, and sanitary production of all menu items. Manage regular safety, sanitation and general tours of all kitchen and storage areas to ensure safe and efficient production and storage in accordance with all club standards and health regulations. Conduct a daily kitchen meeting reviewing HR matters, safety, sanitation, business levels, and successes. To observe and supervise that all kitchen and stewarding staff uniforms are worn properly while in the kitchen Forecast labor and food costs. Create a weekly associate schedule based on business volume and budgeting guidelines, manage payroll. Train, communicate and support all policies, programs and benefits from the ORC Associate Handbook. Work in kitchens with temperatures above the norm, semi tropical environment. Extensive knowledge of Italian cuisine, food products, recipes making, preparations and presentations. Extensive knowledge of fresh pasta, stuffed pastas and sauces. Using pasta extruder and drying pasta. Extensive knowledge with Italian food products, sourcing and seeking best quality food(s). Understand financial statements, spreadsheets, and other programs used by ORC to conduct business Knowledge of wood burning ovens for: pizzas, bread, pastas and other preparations. Capable of working and exceling in high paced kitchen with daily cover counts 250-300. Ability to write, read & speak English to comprehend and communicate job functions. Profound knowledge of menu development, cost and wage controls. Ability to grasp, lift and/or carry any cooking equipments or any utensils up to 50 lbs, or otherwise push goods weighting a maximum of 100 lbs. with a cart. Supervise a large staff, train all members within culinary operation, accomplish goals. Conduct meetings, menu briefings, tastings, interviews and coach & counseling with documentation. Ability to effectively interact with associates, members and subordinates some of whom will require high levels of patience tact and diplomacy and collect accurate information to resolve conflicts. Experience and education Must have a minimum of 5 years prior experience as a Sous Chef and/or Executive Chef position in an acclaimed upscale Italian restaurant, or has mastery with preparing Italian foods. Exceptional creative abilities, menu planning and execution. Capable of standard email, MS Word, MS Excel, Outlook. Must have a minimum of 5 years knowledge and experience in managing multiple associates during different shifts.
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