Chef de Cuisine

The Bay Club; Southport (NC); On-site; USD 45,000 - 65,000; Full time

Job summary

A premier hospitality club seeks a Chef de Cuisine to ensure the highest standards in food preparation and team management. The role demands strong organizational and interpersonal skills, with responsibilities including menu specification, staff training, and compliance with health regulations. Ideal candidates will possess an associate's degree and relevant supervisory experience.

Benefits

Medical

Dental

Vision

401K

EAP

Life Insurance

Disability Insurance

Paid Time Off

Pre-paid Legal

Qualifications

• Associates degree plus 6-12 months experience in supervising high volume facilities.
• Food Safety and Applicable Sanitation Training required.

Responsibilities

• Ensures proper preparation of menu items and quality control.
• Responsible for training, managing, and evaluating culinary team members.
• Monitors business volume forecasts and plans manpower accordingly.

Skills

Strong organizational skills

Interpersonal skills

Education

Associates degree

Tools

Food Safety and Applicable Sanitation Training

Job description

Description
The Clubs at St. James in Southport, NC is excited to announce the exceptional career of opportunity of Chef de Cuisine. Qualified candidates will thrive in a hospitality environment and be highly focused on providing superior service.

Key Responsibilities of the Chef de Cuisine:
• Ensures proper preparation of menu items.
• Inspects, selects and uses only the freshest fruits, vegetables, meats, fish, fowl and other food products in order to maintain the highest standard in the preparation of all menu items.
• Writes, maintains and updates all menu specifications, recipes and pictures, and production forecasts.
• Prepares requisitions for supplies and food items for production.
• Observes production flow and make adjustments in order to adhere to control procedures for cost and quality.
• Ensures proper receiving, storage (including temperature setting) and rotation of food products in compliance with health department regulations, including coverage, labeling, dating and placing items in proper containers of kitchen and service.
• Monitors that all equipment in the kitchen is clean and in proper working condition. Identifies need for repairs and ensures that repairs are made in a timely manner.
• Responsible for interviewing, hiring, training, planning, assigning, and directing work, evaluating performance, rewarding, and disciplining associates; addressing complaints and resolving problems.
• Manages department members that may include, but is not limited to: Chefs and Cooks.
• Assures that effective orientation and training are given to each new associate.
• Develops ongoing training programs.
• Monitors business volume forecast and plans accordingly in areas of manpower, productivity, costs and other expenses.
• Incorporates safe work practices in job performance.
• Performs other duties as required.

Minimum Qualifications for the Chef de Cuisine:
• Associates degree plus six months to one year experience in supervising high volume facilities.

Other Qualifications:
• Must have Food Safety and Applicable Sanitation Training.
• Regular and reliable attendance.
• Strong organizational and interpersonal skills.

• Eligible Employee Benefits:
*Medical
*Dental
*Vision
*401K
*EAP
*Life Insurance
*Disability Insurance
* Paid Time Off
* Pre-paid Legal

Equal Opportunity Employer
This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.