Kitchen Chef

Job Description:
Location : US-FL-Duck Key # of Openings : 1 Category : Kitchen Position Type : Regular Full-Time FLSA Status : Non-Exempt About Us Since opening in 1984, Hawks Cay Resort has been seen as a leader in the hospitality industry providing Great Service, for a Great Stay.
Today, Hawks Cay Resort is working to become widely recognized and admired as a world class ICONIC resort.
This is made possible by the result of our Crew Members staying true to our Vision, Mission, and Values.
Specifically, we look for demonstration of the following Values: Teamwork - We work together to achieve a common goal.
Respect - We care about the feelings and beliefs of others.
Integrity - We conduct our work and relationships in an honest and fair manner.
Creativity - We change what exists into something better.
Excellence - We want our resort to be iconic - set the standard.
Passion - We love what we do and it shows! In addition, we look for the demonstration of the following key attributes in our Crew Members: o Caring o Reliable o Energetic o Wow our Guest WHAT CAN YOU EXPECT FROM HAWKS CAY RESORT? Hawks Cay Resort is committed to providing a comprehensive benefits plan that offers you choices for your physical, mental and financial wellness, creating value in your most important investment - you! For your physical and mental wellness we offer competitive Medical, Dental and Vision Insurance programs geared to you and your family's needs as well as Vacation/Holiday benefits.
For your financial wellness Hawks Cay Resort provides a wide array of coverage, including Supplemental, Spousal and Child Life Insurance and Short and Long-Term Disability.
In addition, our 401(k) Savings Plan with matching funds, and discounts through our 'YouDecide' and Hotel Room Discount programs provide additional incentives for choosing Hawk Cay Resort as the employer of your future.
We also look to support every Crew Member in a safe work environment, Hawks Cay Resort has dedicated Leaders who will train all Crew Member on safety awareness and prevent accidents in the workplace.
Ultimately, maintaining a safe environment is a team effort.
Overview Plan and manage the kitchen staff in the procurement, production, preparation and presentation of all food for the hotel in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products.
Responsibilities Manage the daily production, preparation and presentation of all food for the hotel's restaurant(s) and room service to ensure a quality, consistent product is produced which conforms to all HEI Franchise standards.
Manage Human Resources in the production and preparation areas of the kitchen in order to attract, retain and motivate the associates while providing a safe work environment; interview, hire, schedule, train, develop, empower, coach and counsel, recommend and conduct performance and salary reviews, provide open communication vehicles, recommend discipline and termination, as appropriate.
Schedule and manage the maintenance/sanitation of the kitchen, equipment and related areas to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations.
Monitor, analyze and control all labor and food costs; prepare the appropriate reports, charts and schedules to ensure budgets are met/exceeded while quality is maintained/improved.
Promote the Accident Prevention Program to minimize liabilities and related expenses.
Assist the Executive Chef in the creation, costing and implementation of seasonal and special menus.
Should assume the responsibilities of the Executive Chef in his/her absence.
Comply with attendance rules and be available to work on a regular basis.
Perform any other job related duties as assigned.
Qualifications Two+ years of post high school education, culinary education is desirable.
Five+ years of employment in a related position.
Hotel experience preferred.
Requires advanced knowledge of the principles and practices within the food profession.
This includes experiential knowledge required for management of people and/or complex problems and food and beverage management.
Knowledge of hotel operations, including marketing plans, security and safety programs, personnel and labor relations, preparation of business plans, repairs, maintenance, budget forecasting, quality assurance programs, hospitality law, and long-range planning.
Leadership skills to motivate and develop staff and to ensure accomplishment of goals.
Ability to work effectively under time constraints and deadlines.
Effective verbal and written communication skills.
Ability to adapt communication style to suit different audiences, such as effectively communicating with supervisors, coworkers, public etc.
Benefits Since opening in 1984, Hawks Cay Resort has been seen as a leader in the hospitality industry providing Great Service, for a Great Stay.
Today, Hawks

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