Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $47,800.00 - $64,500.00
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Employee Discounts
opportunities for professional development
Retirement plan options
supportive work environment
Job Description
Tower Club Fort Lauderdale is a distinguished private club located in Fort Lauderdale, Florida, known for its exceptional services, elegant ambiance, and culinary excellence. As part of the Invited family of clubs, Tower Club upholds a tradition of impeccable hospitality, refined dining experiences, and a commitment to fostering a welcoming environment for its members and guests. The club offers a wide range of amenities including exquisite dining options, state-of-the-art event spaces, and personalized services that cater to the needs of a sophisticated clientele. With a focus on quality and attention to detail, Tower Club Fort Lauderdale has earned its reputation... Show More
Job Requirements
- Culinary degree or equivalent
- minimum 3 years banquet or high-volume kitchen experience
- leadership skills
- knowledge of food safety laws and standards
- ability to comply with company policies
- strong communication skills
- ability to work flexible hours including extended shifts
- commitment to maintaining a harassment-free workplace
- proficiency in kitchen equipment use and upkeep
- capability to manage food and labor costs effectively
Job Qualifications
- Culinary degree or equivalent experience
- minimum of 3 years of experience in banquet or high-volume culinary operations
- strong leadership and team management skills
- knowledge of food safety and sanitation standards
- experience with menu development and recipe adherence
- excellent organizational and communication skills
- ability to lead by example and maintain a positive work environment
- proficiency in inventory and cost control management
- ability to train and mentor culinary staff
- knowledge of kitchen equipment operation and maintenance
Job Duties
- Follow all standards set by the Executive Chef
- handle all food products with respect and follow all food safety laws and guidelines
- follow all Invited policies and standards
- lead by example
- be an active and positive member of the culinary team
- ensure employees are punching in/out at the correct times
- create and maintain schedules for all kitchen employees in coordination with the Executive Chef
- train all new and current employees on proper techniques, plating, and organization
- assist with providing a safe and comfortable work environment free of harassment
- solicit feedback and input on operational, employee, and guest service matters
- responsible for food quality and consistency of the highest possible standard
- assist in creating new seasonal Banquet/Event menu items in coordination with the Executive Chef
- oversee prep production and delegate tasks as needed
- oversee line prep and production ensuring cooks are organized and on task
- conduct pre-service walk-throughs to ensure readiness
- coordinate service, overseeing quality and consistency during Banquet/Event
- organize and delegate tasks to maintain a clean and efficient kitchen
- ensure departmental ingredients are ordered, received, and maintained according to policy and par levels
- participate in a culture promoting positive attitude and team building
- be available to work beyond scheduled hours when needed
- adhere to company uniform standards
- communicate any receiving or prep issues
- execute specific duties assigned by the Executive Chef
- adhere to health department regulations related to proper food handling
- keep all kitchen areas clean and organized
- assist with safety, sanitation, and organizational aspects of the kitchen
- manage and control kitchen equipment use and upkeep
- help maintain targeted food and labor costs
- properly store and rotate product to reduce waste and ensure freshness
- adhere to portion control standards
- minimize waste during prep and service
- communicate operational information, staffing needs, and guest or employee feedback to management
- maintain personal contact with employees and guests
- solicit feedback to improve operations and marketability
Job Location
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