Chef, Restaurant

FirstService Residential; Florida; Presencial; USD 110.000 - 120.000; Jornada completa

Ventajas ofrecidas por este puesto de trabajo

Medical

Dental

Vision

401k with company match

Paid holidays

Time off

Descripción de la vacante

FirstService Residential in Florida seeks an Executive Chef to oversee the entire food service operation, including purchasing, storage, sanitation, cost control, menu cycles, presentation, inventories, and scheduling. You will hire, train, and evaluate kitchen staff from sous chefs to dishwashers, ensuring top quality and consistency.

Responsibilities include preparing food to specifications, maintaining temperatures, managing waste, and ensuring health regulations are followed.

Formación

• Minimum two years of formal culinary or foodservice management training or equivalent experience.
• Minimum two years of culinary preparation experience.
• Minimum two years of culinary management experience in a high-volume setting.
• Must have or be able to obtain a food workers card if required.
• Experience with Microsoft Word and Excel in a computer network environment.

Responsabilidades

• Prepare food according to specifications before and during operations.
• Measure and portion all food items properly, complying with standards and policies.
• Cook all food to proper specifications in a timely manner.
• Utilize kitchen equipment such as knives, slicers, pots, pans, ovens, etc.
• Maintain proper food temperatures and storage.
• Ensure freshness and quality of all menu items.
• Package products according to specifications.
• Perform opening, closing, and side work duties as instructed.
• Keep workstation and equipment clean, organized, and sanitized.
• Follow all health and sanitation regulations.
• Set up and operate kitchen equipment.
• Manage waste control and record spoilage.
• Work varied hours, including nights, weekends, and holidays.
• Perform other duties as assigned.

Conocimientos

Culinary management

Culinary preparation

Food safety

Microsoft Word

Microsoft Excel

Herramientas

Microsoft Word

Excel

Descripción del empleo

Description

Job Overview

The Executive Chef is responsible for the entire food service operation, including food and non-food purchasing, storage, sanitation, cleanliness, cost control, quality control, portion control, recipe files, menu cycles, food presentation, inventories, and scheduling. The role involves overseeing the preparation of all food items for various dining settings while maintaining high standards for quality and presentation. The Executive Chef must employ, train, and evaluate all kitchen personnel, including sous chefs, bakers, cooks, and dishwashers.

Your Responsibilities

1. Prepare food according to specifications before and during operations.
2. Measure and portion all food items properly, complying with standards and policies.
3. Cook all food to proper specifications in a timely manner.
4. Utilize kitchen equipment such as knives, slicers, pots, pans, ovens, etc.
5. Maintain proper food temperatures and storage.
6. Ensure freshness and quality of all menu items.
7. Package products according to specifications.
8. Perform opening, closing, and side work duties as instructed.
9. Keep workstation and equipment clean, organized, and sanitized.
10. Follow all health and sanitation regulations.
11. Set up and operate kitchen equipment.
12. Manage waste control and record spoilage.
13. Work varied hours, including nights, weekends, and holidays.
14. Perform other duties as assigned.

Skills & Qualifications

• Minimum two years of formal culinary or foodservice management training or equivalent experience.
• Minimum two years of culinary preparation experience.
• Minimum two years of culinary management experience in a high-volume setting.
• Must have or be able to obtain a food workers card if required.
• Experience with Microsoft Word and Excel in a computer network environment.

Physical Requirements

• Ability to lift 30–50 lbs.
• Stand or sit for long periods.
• Reach with hands and arms.
• Communicate effectively in spoken and written word.

Supervisory Responsibilities

Plan and schedule food production and sanitation staff, hire, discipline, and recommend terminations as needed.

Additional Information

• Schedule varies.

What We Offer

• Full-time benefits including medical, dental, vision, paid holidays, time off, and a 401k with company match. Occasional travel may be required.

Compensation

$110,000 - 120,000 annually

Disclaimer

This job description is not exhaustive; management may assign additional duties as needed.

Seniority level

Mid-Senior level

Employment type

Full-time

Job function

Management and Manufacturing

Note: The job posting does not indicate that it is expired.