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
Professional development opportunities
wellness programs
Job Description
Bernardus Lodge & Spa is a distinguished luxury resort located in Carmel Valley, California, renowned for its exceptional hospitality, upscale accommodations, and exquisite dining experiences. As a celebrated Forbes Travel Guide Four Star property, the lodge offers guests an immersive retreat showcasing refined comfort, personalized service, and a serene environment that combines natural beauty with sophisticated design. Featuring a luxurious spa, world-class amenities, and impeccable attention to detail, Bernardus Lodge & Spa is dedicated to delivering an unrivaled guest experience that reflects the high standards of its prestigious reputation.
The role of Chef de Cuisine at Bernardus L... Show More
The role of Chef de Cuisine at Bernardus L... Show More
Job Requirements
- Must be able to lift 25 lbs
- Must be able to stand and walk for long periods of time
- Must speak and communicate in English
- Must be able to clearly communicate with guests management and coworkers
- Must have food handler certificate
- Must provide valid document(s) to work in the US
- Must meet legal age requirements for the position
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 identifying problem areas and taking corrective actions
- Perform other duties as assigned by manager
A simple hiring platform for hospitality businesses.
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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