Chef de Cuisine

Orlando, FL, USA|Onsite

Job Overview

Employment Type

Full-time

Work Schedule

Flexible

Benefits

Health Insurance

Dental Insurance

Vision Insurance

Life insurance

Disability insurance

Paid Time Off

401(k) Plan

Job Description

Aloft Lake Nona is a vibrant and contemporary hotel designed to cater to global travelers who appreciate open spaces, modern style, and a dynamic social scene. Part of the renowned CoralTree Hospitality family, Aloft Lake Nona stands out by encouraging open thinking and expression, creating a welcoming environment where guests can enjoy connectivity and a progressive atmosphere. This establishment offers an exciting and energetic setting that combines comfort and style, making it an ideal destination for travelers who seek both relaxation and engagement in a lively environment.

At the heart of Aloft Lake Nona’s exceptional guest experience is its ... Show More

Job Requirements

Two-year culinary arts degree
Minimum of three years of related experience as a sous chef or chef de cuisine
Three to five years supervisory experience
Knowledge of food safety and sanitation
Serve safe certificate
Ability to work flexible hours and days
Previous experience in hotel restaurant setting preferred

Job Qualifications

Able to work flexible hours and days
Two-year culinary arts degree required
Minimum of three years of related experience as a sous chef or a chef de cuisine
Three to five years of supervisory experience
Knowledge of food safety, sanitation, food products, and food service equipment
Previous experience maintaining professional and respectful work relationships
Previous experience in restaurant setting preferably in a hotel environment
Must have serve safe certificate

Job Duties

Ensures the highest standard of quality control and menu development for the restaurant, lounge, and other support areas
Supervises restaurant kitchen shift operations and ensures compliance with all culinary policies, brand standards and procedures
Maintains food preparation handling and correct storage standards
Recognizes superior quality products, presentations and flavor
Plans and manages food quantities and plating requirements for the restaurant
Communicates production needs to key personnel
Assists in developing daily and seasonal menu items for the restaurant
Ensures compliance with all applicable laws, regulations, and brand standards
Follows proper handling and right temperature of all food products
Prepares and cooks foods on the line with the team regularly
Checks the quality of raw and cooked food products to ensure that standards are met
Determines how food should be presented and creates decorative food displays
Responsible to lead opening for service and closing duties
Supervises and coordinates activities of cooks and workers engaged in food preparation
Utilizes interpersonal and communication skills to lead, influence, and encourage others
Leads shift teams while personally preparing food items and executing requests based on required specifications
Supervises and manages restaurant kitchen team members
Manages all day-to-day operations
Has working knowledge of all kitchen stations well enough to perform duties in team member' absence
Encourages and builds mutual trust, respect, and cooperation among team members
Serves as a role model to demonstrate appropriate behaviors
Ensures and maintains the productivity level of team members
Ensures each team member is trained to support successful kitchen operations
Offers adequate on-boarding experience to new hires ensuring team members understand job expectations and are properly trained to deliver a seamless guest dining experience
Establishes and maintains open, collaborative relationships with team member and ensures team members do the same within the team
Sets and supports achievement of kitchen goals including performance goals, budget goals, team goals, etc
Develops specific guidance and plans to prioritize, organize, and accomplish daily kitchen operations work
Understands the impact of kitchen operation on the overall property financial goals and objectives and manages to achieve/exceed budgeted goals
Effectively investigates, reports and follows-up on team member accidents
Knows and implements company safety standards
Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills
Participates in training restaurant staff on menu items including ingredients, preparation methods and unique tastes
Manages team member progressive discipline procedures
Participates in the team member performance appraisal process, providing feedback as needed
Uses all available on the job training tools for team member
Assists as needed in the interviewing and hiring of team member team members with appropriate skills
Provides all applicable restaurant information to supervisors, co-workers, and subordinates and to the front of the house leadership team and staff effectively
Analyzes information and evaluating results to choose the best solution and solve problems
Control labor and operating expenses through effective planning, budgeting, purchasing decisions, policy making, and inventory control while focusing on creative cost control and revenue generation solutions to maximize profit in the division and hotel
Recognize and maintain relationships with regular guests and cultivate relationships with new patrons through effective marketing and personal relationships
Communicate with team member and managers to ensure operational needs are met and attend regular operational meetings to ensure effective coordination and cooperation between departments
Is a champion of change and a role model for innovation

Job Qualifications

Experience

Mid Level (3-7 years)

Job Location

We didn't receive the exact location for this job posting,

please contact the employer.

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