Executive Chef

 Epping Forest Yacht Club is one of the most premier places to work in Northeast Florida.  Apply today and take advantage of a unique opportunity to work at this historic property.  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.  Culinary classes ending with Executive Chef Certification.  Ability to speak, read, write, and comprehend the English language at a level sufficient to communicate effectively with staff.

TRAINING & EXPERIENCE:  5 years as Executive Chef working in a professional kitchen.

JOB KNOWLEDGE:  Must have working knowledge of all kitchen operations; to include: menu planning, banquet presentations, buffets, fine dining food preparations, ice carvings, planning special events, staff administration, cost control systems (food and labor costs and their daily maintenance), budgets, vendor selection and relations, members and guest relation, sanitation standards as outlined by the Health Department, use of all kitchen equipment, accompanying safety features, and all kitchen safety standards.

JOB SUMMARY: This dynamic individual will be a creative collaborator who fosters an environment of learning and positivity. Direct the effective and efficient operation of the kitchen at the Club in a manner and variety most pleasing to the members and guests and in accordance with the Food and Beverage Budget.

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

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 Sous and Pastry Cook daily and regularly on menus, daily special’s preparation, and any new and innovative ideas.
8. Meet regularly with Director of Food & Beverage to coordinate efforts to exceed members and guests expectations.
9. Consult weekly with General Manger and all other managers to discuss Club status.
10. Oversee kitchen staff to be certain production is up to standards.
11. Maintain high sanitation and safety standards, by training and working daily with staff.
12. Ensure all staff are properly trained on all appropriate equipment and accompanying safety features.
13. Determine and ensure consistent and appropriate techniques of preparation and cooking of foods.
14. Exercise portion control over all food items served.
15. Continually evaluate new techniques for food preparation and presentation to both improve member and guest satisfaction and reduce food costs.
16. Circulate regularly throughout the Club kitchen during primary service times ensuring standards of quality and performance are being met and members and guests are pleased with the food.
17. Handle complaints of members and guests regarding food and food preparation and inform Director of Food & Beverage of special situations.
18. Employ, train, schedule, supervise, recommend salary levels, and terminate all food preparation staff following Club guidelines.
19. Work with all cooks in rotation of food for daily specials and staff meals.
20. Attend and participate in Food and Beverage weekly staff meetings.
21. Coordinate with Director of Food & Beverage regarding food preparation matters.
22. Accountable for the security and proper use of all equipment and foods in the kitchen.
23. Responsible for supervising all food-related events to ensure they are handled with quality and cost consciousness and are completed through breakdowns and clean up.
24. Responsible for maintaining proper inventory controls and counts; food cost.
25. Liable for kitchen labor costs.
26. Execute the general responsibilities common to all Club management staff in minimizing the costs of unit operations and in safeguarding the property and reputation of the Club.
27. Responsible for knowledge of Material Safety Data Sheets and proper labeling issues.’
28. Regularly update all banquet, wedding and a la carte menus.
29. Perform any other job that will assist in a quality product as assigned by the Food and Beverage Director.

Benefits

• Vacation Pay, Holiday Pay, Sick Pay
• 401(k)
• Medical/Dental/Vision/Short Term Disability/Long Term Disability/Life Insurance

GATE Hospitality 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.