Head Chef - Wyndham Deerfield Beach Resort

Wyndham Deerfield; Florida; On-site; USD 60,000 - 90,000; Full time

Job summary

Wyndham Deerfield in Florida seeks a Head Chef to oversee the kitchen and gelateria/patio bar operations, lead kitchen staff, and manage budgets for daily operations and safety standards.

You will supervise food preparation, maintain compliance with health codes, and collaborate with pastry chefs to design desserts, while driving cost controls and quality across the dining outlets.

Qualifications

• Two years of culinary managerial experience.
• Degree or certificate in culinary arts preferred.
• Knowledge of health, safety, and hygiene codes.

Responsibilities

• Oversee kitchen and back-of-house operations to ensure safety, efficiency, and adherence to specifications.
• Develop and modify the restaurant’s menu based on trends, costs, and patron requests.
• Oversee stocking, ordering, and purchasing of ingredients, minimizing waste.
• Maintain kitchen budget and set prices for food items on the menu.
• Collaborate with pastry chefs on dessert items.
• Perform other related duties as assigned.

Skills

Staff management

Menu development

Time management

Communication skills

MS Office (365)

Tools

MS Office 365

Job description

Description

Oversee and manage the entire kitchen staff. Responsible for all aspects of food preparation, staff management, menu development, and financial oversight. Follows all food health and safety requirements. Assist in the development of kitchen staff by performing periodic performance reviews. Oversee daily operations of the Gelateria and Patio Bar & Grill, ensuring quality, consistency, and efficiency while also managing budgets and collaborating with management.

Requirements

Head Chef Job Requirement's:

• Trains and/or oversees training of kitchen staff.
• Schedules kitchen staff, assigning roles based on experience and skills.
• Supervises work product from kitchen and back-of-house staff.
• Conducts performance evaluations that are timely and constructive.
• Handles discipline and termination of employees as needed and in accordance with restaurant policy.

Head Chef Duties/Responsibilities

• Oversees the operations of the kitchen and back-of-house, ensuring that food is prepared safely, efficiently, and according to specifications or request.
• Ensures kitchen runs in accordance with all applicable health, safety, and hygiene codes and standards.
• Creates and modifies the restaurant’s menu based on food trends, food costs, patron requests, and seasonal availability.
• Oversees stocking, ordering, and purchasing of ingredients, ensuring that necessary ingredients are available and as fresh as possible while also minimizing spoilage and waste.
• Maintains and inspects kitchen equipment and utensils, recommending repairs or replacements as needed.
• Maintains kitchen budget.
• Sets prices for food items on the menu.
• Collaborates with specialty chefs on menu items—for example, works with pastry chefs to design an innovative, appealing, and complementary dessert menu.
• Performs other related duties as assigned.

Head Chef Required Skills/Abilities

• Ability to produce an excellent culinary and restaurant experience for patrons.
• Extremely creative.
• Excellent verbal and written communication skills.
• Excellent time management, scheduling, managerial, and organizational skills.
• Excellent interpersonal skills with the ability to work well with a variety of personalities and under pressure.
• Ability to utilize and navigate Microsoft Office 365 - Outlook, Work, PowerPoint and Excel is necessary.

Education and Experience

• Relevant experience or training, which may be demonstrated via degree or certificate, completion of apprenticeship, or other experience necessary to become trained as a highly skilled professional cook.
• At least two years of culinary managerial experience required.
• Business experience preferred.

Physical Requirements

• Prolonged periods standing and preparing and cooking food.
• Must be able to lift up to 25 pounds at times.
• Must be able to work in a kitchen environment that may involve exposure to extreme heat or cold.