Banquet Chef | Playa Largo Resort & Spa

Shaner Group; Key Largo (FL); On-site; USD 32,000 - 48,000; Full time

Job summary

Shaner Group in Key Largo, FL is seeking an experienced Line Cook with supervisory experience to join our hotel kitchen. Plan, prep, set up and provide quality service in all designated outlets, following standards and plating guides while maintaining organization and sanitation throughout the work area.

You will oversee food production during service and ensure consistency and speed. You will train and monitor kitchen staff, manage performance, address guest feedback, and uphold safe food

Qualifications

• Minimum of three years of experience as a line cook with supervisory experience preferred.
• Ability to satisfactorily communicate with guests, management, and co-workers.
• High school diploma or equivalent; culinary training preferred.
• Safe food handling certification; bilingual a plus.

Responsibilities

• Plan, prep, set up and provide quality service in all outlets; follow plating guide specifications.
• Direct, train and monitor performance of kitchen staff.
• Maintain organization, cleanliness and sanitation of work areas and equipment.
• Handle guest complaints ensuring guest satisfaction.

Skills

Communication skills

Team leadership

Bilingual English/Spanish

Education

High school diploma or equivalent

Culinary training certification

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.