Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $85,000.00 - $95,000.00
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Tuition Reimbursement
wellness programs
Job Description
Bernardus Lodge & Spa is a renowned luxury resort situated in the picturesque Carmel Valley, California. Known for its stunning vineyard views and sophisticated ambiance, Bernardus Lodge & Spa has earned prestigious accolades, including Forbes Four Star ratings, establishing it as a premier destination for guests seeking a refined and exceptional hospitality experience. The property combines rustic elegance with modern comforts, offering an immersive escape with high-quality amenities, exquisite dining, and personalized service. Bernardus Lodge & Spa prides itself on creating memorable guest experiences through attention to detail, exceptional service standards, and a commitment to culinary excellence.
The Ch... Show More
The Ch... Show More
Job Requirements
- Graduate of an accredited culinary program or apprenticeship
- Certification by the American Culinary Federation preferred
- High school diploma or equal to a GED
- Two to four years related experience or equivalent
- Must provide valid document(s) to work in the US
- Must meet legal age requirements for the position
- Must be able to speak, read, write, and understand the primary language(s) used in the workplace
- Must speak and communicate in English
- Must be able to lift 25 lbs
- Must be able to stand and walk for long periods of time
- Possession of a Food Handler Certificate
Job Qualifications
- Two to four years related experience or equivalent
- Thorough knowledge of all food preparation techniques and styles
- Demonstrated proficiency in supervising and motivating subordinates
- Basic competence in subordinates’ duties and tasks
- Good judgement with the ability to make timely and sound decisions
- Must be able to speak, read, write, and understand the primary language(s) used in the workplace
- Commitment to excellence and high standards
- Passion, enthusiasm, focus, creativity, and a positive outlook
- Versatility, flexibility, and a willingness to work within constantly changing priorities with enthusiasm
- Acute attention to detail
- Strong organizational, problem-solving, and analytical skills
- Ability to manage priorities and workflow
- Ability to effectively communicate with people at all levels and from various backgrounds
- Bilingual skills a plus
- Must provide valid document(s) to work in the US
- Must meet legal age requirements for the position
- Graduate of an accredited culinary program or apprenticeship
- Certification by the American Culinary Federation preferred
- High school diploma or equal to a GED
Job Duties
- Oversee the activities of kitchen staff with awareness of quality and cost
- Assist the Executive Sous Chef with a weekly schedule for cooks in accordance with business needs, avoiding over staffing and overtime
- Maintain and review the prep lists for all stations
- Inspect and approve presentation of food items to ensure that quality standards are met
- Check completeness of mis en place of each station before service
- Prepare daily food orders
- Approve daily specials before service
- Provide staff and executive chef with recipe cards of all food produced
- Prepare and submit daily requisitions
- Train all kitchen employees in their individual duties, required knowledge and skills
- Counsel, discipline and evaluate kitchen employees
- Ensure the overall cleanliness and order of kitchen
- Control waste and spoilage through constant attention to detail
- Assist in periodic menu review and revisions
- Prepare and cook food
- Report any faulty equipment or unsafe conditions directly to the Engineering Department
- Communicate effectively with staff from both the front and back of the house
- Ensure all necessary reports and forms are completed daily
- Possess and maintain thorough understanding of industry and stay abreast of industry trends, communicate/incorporate information to ensure kitchen remains current
- Provide day-to-day guidance and oversight of subordinates
- actively work to promote and recognize performance
- Keep up to date on overall activities of the team, identify problem areas and take corrective actions
- Perform other duties as assigned by manager
OysterLink supports hiring across hospitality industries.
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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