CHEF TOURNANT/PRODUCTION

Gate Hospitality Group; Jacksonville (FL); Hybrid; USD 48,000 - 64,000; Full time

Benefits offered by this job

Paid Vacation

Paid Sick Leave

Medical Insurance

Dental Insurance

Vision Insurance

Disability Insurance

Life Insurance

Employee Funded 401(k) with matching

Job summary

Epping Forest Yacht & Country Club in Jacksonville, FL is seeking a dedicated kitchen professional to ensure high-quality food production, cost control, and sanitation. The role requires 3 years of cooking in a professional kitchen, including saucier, prep, banquet, pantry and hot line experience.

As a member of a premier team, you will collaborate with the Executive Chef, supervise kitchen staff, oversee safety, and participate in scheduling, training, and inventory processes to deliver

Qualifications

• Must have 3 years of cooking experience in a professional kitchen.
• Experience across saucier, prep, banquet, pantry and hot line.
• Working knowledge of basic sauce groups and banquet production.
• Understanding of sanitation standards per Health Department.

Responsibilities

• Ensure food production meets Executive Chef specifications in quality, presentation, sanitation and cost control.
• Oversee kitchen personnel to maintain production standards.
• Train staff on equipment safety and proper usage.
• Assist with inventory, payroll accuracy and scheduling.
• Manage food and labor costs and exercise portion control.
• Coordinate with Executive Chef on menus, specials and cost-saving ideas.
• Direct cleaning and safety practices across kitchen areas.
• Handle events and daily operations in absence of the Executive Chef.

Skills

Cooking

Saucier

Banquet cooking

Food safety

Education

High school diploma or equivalent

Job description

Epping Forest Yacht & Country Club is one of the most premier places to work in Northeast Florida. People are our greatest asset, and we are currently seeking people like you who have a desire to join our team.

What's in it for you? Top pay - Flexible scheduling - Company provided uniforms and dry cleaning benefits - Company provided training & certifications . . . and so much more!

EDUCATION: High school diploma or equivalent is required. Ability to speak, read, write and comprehend the English language at a level sufficient to communicate effectively with clients, members, guests and co-workers.

TRAINING & EXPERIENCE: Must have 3 years of cooking experience in a professional kitchen; to include each of the following areas: saucier, prep, banquet, pantry and hot line.

JOB KNOWLEDGE: Must have working knowledge of 5 basic sauce groups, soup preparations, food product, cooking temperatures, banquet production, sanitation standards as outlined by the Health Department, use of all kitchen equipment and accompanying safety features.

JOB SUMMARY: To ensure the food production of the kitchen satisfactorily meets the specifications of the Executive Chef with regard to quality, presentation, sanitation and cost control.

PHYSICAL ABILITIES: Must be able to work on feet, moving about at a quick pace for long hours. Must be able to lift and move 50 pounds. Must be able to work in a hot environment.

DUTIES AND FUNCTIONS

1. Must be able to work a flexible schedule, to include weekends, holidays and split shifts.

2. Arrive to work on time, consistently.

3. Upon entering the property, arrive in proper uniform, crisp, clean and in good repair.

4. Hair must be clean and cut in a becoming style; management has final approval.

5. Attend all required training, safety courses; attend office and departmental meetings.

6. Report any safety hazards, follow up that hazard has been corrected, and assist with providing a safe work environment.

7. Consult with Executive Chef daily on menus and daily specials preparation.

8. Consult with Executive Chef regularly on new ideas for the kitchen; to include menu items, daily special items, ways to reduce costs, etc.

9. Oversee kitchen personnel to be certain production is up to standards.

10. Maintain high sanitation and safety standards by training and working daily with staff.

11. Ensure all personnel are properly trained on all appropriate equipment and accompanying safety features.

12. Along with the Executive Chef, responsible for food and labor costs.

13. Exercise portion control over all food items served.

14. Work with line cooks in rotation of food for daily specials and employee meals in the event the Executive Chef is not available.

15. Work in any area or department where needed; i.e. pantry, dish washing, etc.

16. Direct activities of utility personnel to ensure that the daily required cleaning is done and any extra cleaning is performed when time allows.

17. Direct activities of servers in the kitchen to ensure proper procedures and pick up is handled promptly.

18. Inform all servers of information pertaining to menu and specials.

19. Responsible for the security and proper use of all equipment and foods in the kitchen.

20. Responsible for the closing of the kitchen ensuring that all food storage areas are locked and all work areas are clean.

21. Responsible, in the absence of the Executive Chef, for supervising all food related events to ensure they are handled with quality and cost consciousness and are completed through breakdowns and clean up.

22. Assist the Executive Chef in food inventory, the daily maintenance and the actual count.

23. In the Executive Chef’s absence, ensure accuracy of payroll.

24. Assist in the scheduling of personnel as necessary. Help with maintaining a low kitchen labor.

25. Order all produce.

26. Become a “Certified Professional Food Manager”; per N.A.I.

27. Perform any other jobs that will assist in a quality product as assigned by the Executive Chef or Director of Food and Beverage.

Compensation

• Commensurate with experience

Schedule

• Varied schedule including weekdays, weekends, and holidays.
• Full Time

Benefits

• Paid Vacation
• 10 days after 1st year
• Paid Sick Leave
• 6 days per year
• Medical Insurance
• Dental Insurance
• Disability Insurance
• Life Insurance
• Vision Insurance
• Employee Funded 401(k) with matching

Epping Forest Yacht & Country Club is an Equal Opportunity Employer and a Drug-Free Workplace. We provide equal opportunity without regard to race, color, national origin, religion, sex, age, marital status, or disability.