Caribbean Resort Chef de Cuisine — Lead & Elevate Menus

The Westin at Frenchman's Reef; Charlotte Amalie (United States Virgin Islands); On-site; USD 70,000 - 110,000; Full time

Benefits offered by this job

Medical coverage

Dental & Vision

Teledoc service

Pet Insurance

Hotel Discounts

Tuition Reimbursement

Paid Time Off

401K Match

Job summary

The Westin at Frenchman's Reef in St. Thomas is seeking a Chef de Cuisine to lead and coordinate all aspects of kitchen operations, from menu planning to cost control. You will supervise kitchen, pantry, and storeroom personnel and collaborate with the Executive Chef to deliver world-class cuisine.

Ideal candidates have 5+ years of cooking experience, 2+ years of kitchen management, and a strong background in banquet service. A culinary degree or certification is preferred.

Qualifications

• Read, write and understand English.
• Ability to understand financial goals and accomplish them.
• Minimum 2 years Banquet Chef experience preferred.
• Minimum 5 years cooking experience.
• Food/Beverage Service Worker Permit, where applicable.
• Ability to communicate effectively with the public and other employees.
• Meet minimum age requirement of jurisdiction.
• Minimum 2 years kitchen management experience.
• College degree or certification in culinary field/hospitality field preferred.
• No employee will pose a direct threat to the health/safety of self or others

Responsibilities

• Supervise and coordinate activities of kitchen staff and kitchen operations.
• Purchase and requisition ingredients, kitchen supplies and equipment.
• Plan menus, portion and control costs.
• Oversee Stewarding for cleanliness of kitchen and equipment.
• Oversee cooks and inventory, storage, and distribution of food

Skills

English proficiency

Communication skills

Financial goals understanding

Kitchen management

Education

College degree or culinary/hospitality certification

Job description

The Westin at Frenchman's Reef in St. Thomas is seeking a Chef de Cuisine to lead and coordinate all aspects of kitchen operations, from menu planning to cost control. You will supervise kitchen, pantry, and storeroom personnel and collaborate with the Executive Chef to deliver world-class cuisine.

Ideal candidates have 5+ years of cooking experience, 2+ years of kitchen management, and a strong background in banquet service. A culinary degree or certification is preferred.