Head Chef - Wyndham Deerfield Beach Resort

Wyndham-Deerfield-Beach-Resort; Ocean Vue (FL); On-site; USD 65,000 - 90,000; Full time

Job summary

Wyndham-Deerfield-Beach-Resort is seeking a Head Chef to oversee the entire kitchen and back-of-house operations, ensuring safe, efficient, and high-quality food preparation while managing staff and budgets. The role involves menu development, collaboration with pastry chefs, and maintaining standards across the Gelateria and Patio Bar & Grill.

Candidate should have culinary managerial experience, strong leadership, and a proven ability to control costs and maintain hygiene compliance in a busy

Qualifications

• Two years of culinary managerial experience required.
• Experience in menu development and cost control.
• Ability to lead a busy kitchen and manage staff under pressure.
• Familiarity with health, safety, and hygiene codes.

Responsibilities

• Oversee the operations of the kitchen and back-of-house, ensuring that food is prepared safely, efficiently, and according to specifications or request.
• Ensure kitchen runs in accordance with all applicable health, safety, and hygiene codes and standards.
• Create and modify the restaurant’s menu based on food trends, food costs, patron requests, and seasonal availability.
• Oversee stocking, ordering, and purchasing of ingredients, ensuring that necessary ingredients are available and as fresh as possible while minimizing spoilage and waste.
• Maintain and inspect kitchen equipment and utensils, recommending repairs or replacements as needed.
• Maintain kitchen budget.
• Set prices for food items on the menu.
• Collaborate 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.

Skills

Staff training

Staff scheduling

Performance evaluations

Disciplinary actions

Kitchen supervision

Menu development

Education

Culinary degree or certificate

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

• 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.