Banquet Chef | Playa Largo Resort & Spa

Playa Largo Autograph; Key Largo (FL); On-site; USD 35,000 - 52,000; Full time

Job summary

Playa Largo Autograph in Key Largo, FL, seeks an experienced line cook with leadership responsibilities to plan, prep, and provide quality service in all kitchen outlets.

You will direct, train, and monitor kitchen staff, ensure cleanliness, safety, and sanitation, and maintain consistent plating standards.

Qualifications

• Minimum of three years as a line cook; supervisory experience preferred.
• Ability to clearly communicate with guests, mgmt, and co-workers.
• High school graduate or equivalent; culinary training preferred.
• Safe food handling certificate.
• Ability to read and interpret BEOs, safety rules, and manuals.

Responsibilities

• Plan, prep, set up and provide quality service in all areas of food production for menu items and specials.
• Direct, train and monitor performance of kitchen staff.
• Maintain organization, cleanliness and sanitation of work areas and equipment.

Skills

Communication

Supervisory experience

Bilingual (English/Spanish)

Education

High school diploma

Job description

• Maintain and strictly abide by state sanitation/health regulations and hotel requirements.
• Be available to work a flexible schedule, including weekends, holidays, and varied shifts.
• Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly and safely.
• Establishes, maintains, and trains standards and procedures for operations and safe working conditions in the department.
• Hiring and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.
• Handle guest complaints ensuring guest satisfaction.
• Other duties as assigned.

Responsibilities

Plan, prep, set up and provide quality service in all areas of food production for menu items and specials in the designated outlets in accordance with standards and plating guide specifications. Direct, train and monitor performance of kitchen staff. Maintain organization, cleanliness and sanitation of work areas and equipment.

Qualifications

• Minimum of three years of experience as a line cook; prior supervisory experience preferred.
• Ability to satisfactorily communicate with guests, management, and co-workers to their understanding.
• High school graduate or equivalent, certification of culinary training preferred.
• Safe food handling certificate.
• Ability to read and interpret documents, such as B.E.O.'s, safety rules, procedure manuals.
• Bilingual English/Spanish a plus.