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Opportunities at AHTA

Chef de Cuisine - Member's Club Restaurant

Sunriver Resort

Sunriver Resort

Fort Lauderdale, FL, USA
Posted on Thursday, February 29, 2024

Chef de Cuisine - Member's Club Restaurant

Job Locations US-FL-Fort Lauderdale
ID 2024-5380
Category
Culinary
Position Type
Regular Full-Time

Overview

South Florida’s beacon of hospitality, Pier Sixty-Six Resort is returning to Fort Lauderdale with an opening date of October 2024. From the famed superyacht marina to the iconic spires of the rotating Pier-Top lounge, a new world of elevated experiences is set to unfold around it. The lush 32-acre waterfront enclave will be home to the extraordinary luxury resort hosting 325 guest rooms, suites and villas, plus an exclusive collection of 91 Private Resort Residences, 12 restaurants and lounges, a luxurious spa, curated pool options and a waterfront promenade with retail and dining. Every space is impeccably designed to both inspire and relax. All met with exceptional service and refined touches that result in truly extraordinary experiences. The Resort will assemble over 600 diverse and talented Team Members to bring Pier Sixty-Six to life and create a new legacy by providing memorable experiences and stellar service to our guests and residents. We aspire to create a caring culture for our team, with state-of-the-art facilities, a first-class employee dining room and most importantly a focus on you as an individual, including your welfare and wellbeing. Pier Sixty-Six invites dedicated, energetic and polished hospitality enthusiasts eager for growth and stardom to join our team, and enjoy highly competitive wages, comprehensive benefits and a culture that honors and respects you.

We currently have an opportunity for a well-rounded and seasoned Chef de Cuisine for our Members Club Restaurant to join our Pier Sixty-Six Resort opening team!

Reporting into the Executive Chef, you will be accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the team and managing all food related functions. Works to continually improve guest and team member satisfaction while maximizing the financial performance in all areas of responsibility. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing team including direct reports. Must ensure sanitation and food standards are achieved

Responsibilities

Provides direction for all day-to-day operations:

  • Oversees and develops menu and restaurant concept.
  • Provides guidance and direction to team members, including setting performance standards and monitoring performance.
  • Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
  • Encourages and builds mutual trust, respect, and cooperation among team members.
  • Serving as a role model to demonstrate appropriate behaviors.
  • Ensures property policies are administered fairly and consistently.
  • Recruits and hires staffing levels to ensure that guest service, operational needs and financial objectives are met.
  • Establishes and maintains open, collaborative relationships with team members and ensures team members do the same within the team.
  • Solicits team member feedback, utilizes an "open door" policy and reviews team member satisfaction results to identify and address team member problems or concerns.
  • Supervises and coordinates activities of cooks and team members engaged in food preparation.
  • Demonstrates new cooking techniques and equipment to the team.
  • Develops and implements guidelines and control procedures for purchasing and receiving areas.
  • Establishes goals including performance goals, budget goals, team goals, etc.
  • Communicates the importance of safety procedures, detailing procedure codes, ensuring team member understanding of safety codes, monitoring processes and procedures related to safety.
  • Manages department controllable expenses including food cost, supplies, uniforms and equipment.
  • Participates in the budgeting process for areas of responsibility.

• Knows and implements the brand's safety standards

Qualifications

  • High school diploma or GED; 6 years of experience in the culinary, food and beverage, or related professional area.

OR

  • 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 4 years of experience in the culinary, food and beverage, or related professional area

As a valued member of the CoralTree team, you'll receive a comprehensive benefits package that includes:

  • Group medical, dental, vision, life, and disability benefits
  • Participation in a pre-tax flexible benefit plan for healthcare and dependent care reimbursement
  • An employee assistance program
  • Paid time off/sick time
  • Participation in a 401(k) plan with a company match
  • Complimentary team member meals
  • Complimentary room nights at CoralTree Hospitality managed properties

Join us in creating unforgettable experiences for our guests, building vibrant communities, and shaping the future of travel and hospitality. #piersixtysixresort

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