Executive Chef - Palm Tree Club

Cordish Companies; Orlando (FL); On-site; USD 50,000 - 85,000; Full time

Job summary

A leading company in the restaurant industry is seeking an Executive Chef for the Palm Tree Club in Orlando. The ideal candidate will oversee culinary operations and manage kitchen staff to ensure high-quality food service. Responsibilities include inventory management, staff training, and maintaining health standards. Candidates should have supervisory experience in high-volume settings and strong people management skills.

Qualifications

• 2-4 years experience supervising kitchen staff in high-volume settings.
• Confidence in cooking skills and attention to detail.

Responsibilities

• Control day-to-day culinary operations within company policies.
• Recruit, interview, hire, train, and supervise staff.
• Resolve employee conflicts and customer complaints.

Skills

People management

Communication

Organizational skills

Cooking skills

Attention to detail

Education

High school diploma or GED

Culinary certifications

Job description

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Chef Responsibilities Include, But Are Not Limited To

1. Control the day-to-day culinary operations of the venue within company policies, including staffing levels.
2. Maintain a professional image, including kitchen cleanliness, uniforms, and appearance standards.
3. Keep updated and accurate costing and documentation of all dishes.
4. Establish procedures and timeframes for inventory management, including minimum and maximum stock levels.
5. Ensure security and proper storage of food, beverages, inventory, and equipment; replenish supplies timely; minimize waste and pilferage.
6. Maintain all kitchen equipment and cleanliness according to health standards; report maintenance needs immediately.
7. Resolve employee conflicts, customer complaints, and stock issues promptly.
8. Lead staff during busy periods, resolve conflicts, and ensure service quality.
9. Interact courteously with guests to resolve issues.
10. Ensure consistent quality and service standards from kitchen staff.
11. Control food costs through proper ordering, inventory, and financial review.
12. Communicate standards and cooking methods clearly; give orders effectively.
13. Maintain a safe working environment and kitchen organization.
14. Create and manage work schedules, shipments, and cleaning routines.
15. Recruit, interview, hire, train, and supervise staff; take disciplinary actions when necessary.
16. Lead by example and mentor staff.

Chef Qualifications

1. High school diploma or GED required; culinary certifications preferred.
2. 2-4 years experience supervising kitchen staff in a high-volume setting.
3. Confidence in cooking skills and attention to detail.
4. Strong people management, communication, and organizational skills.
5. Ability to work evenings, weekends, and holidays.

Physical and Safety Requirements

• Lift items up to 75 pounds.
• Move safely within the kitchen environment.
• Handle food and utensils effectively and safely.
• Bend, stoop, stand, and kneel as needed.
• Adapt to climate temperature changes in the work area.

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

Job Details

• Industry: Food & Restaurant
• Seniority level: Mid-Senior level
• Employment type: Full-time
• Job function: Management, Manufacturing
• Industry: Entertainment Providers