Chef de Cuisine - Flagler Steakhouse

Department: Culinary

Job Summary:
The Chef de Cuisine at Flagler Steakhouse is responsible for overseeing the kitchen operation in a luxury resort food and beverage outlet. This individual will direct food preparation, manage food and labor costs, train and evaluate cooks, and ensure the quality of all food served. The Chef de Cuisine must possess excellent communication, decision-making, and guest relation skills while upholding hotel policies and culture. Knowledge of meat and fish fabrication, stock and sauce production, and a flexible schedule are required.

Responsibilities:
- Direct and coordinate food preparation
- Manage food and labor costs
- Train and evaluate kitchen staff
- Ensure quality preparation and service of all food
- Maintain good communication and guest relations
- Uphold hotel policies and culture
- Coach, counsel, and train team members
- Conduct team meetings covering various topics
- Monitor kitchen associates for adherence to food codes
- Provide a safe work environment and report accidents
- Manage job assignments, food/equipment requisitioning, and standardized recipes
- Offer creative daily specials and oversee menu planning
- Attend meetings and maintain budgeted guidelines for food and labor costs

Qualifications:
- Previous culinary management experience
- Extensive knowledge of all kitchen stations
- Strong decision-making skills
- Ability to work a flexible schedule
- Excellent communication and guest relation skills
- Knowledge of basic meat and fish fabrication
- Understanding of stock and sauce production
- Ability to mentor and develop culinary team members
- Familiarity with HACCP guidelines and food safety standards
- Strong organizational and leadership abilities
- Willingness to learn and adapt for continuous improvement

This position requires an individual who is dedicated to ensuring high food quality and guest satisfaction while fostering a positive work environment for the culinary team.