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
Life insurance
Professional Development
Job Description
Bernardus Lodge & Spa is a prestigious luxury resort and spa known for its exceptional hospitality, exquisite culinary offerings, and serene environment. This Forbes triple Four-Star property provides guests with an unmatched experience by combining refined comfort with world-class amenities. Located in an idyllic setting, Bernardus Lodge & Spa prides itself on delivering bespoke guest services, including fine dining experiences that highlight fresh, locally sourced ingredients and innovative culinary techniques. The establishment values creativity, professionalism, and a commitment to excellence in all aspects of its operations, establishing it as a premier destination for discerning travelers.
The role of Ch... Show More
The role of 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
- food handler certificate
- 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
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
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 mise 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 front and back of the house
- ensure all necessary reports and forms are completed daily
- possess and maintain through understanding of industry and stay abreast of industry trends
- 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
OysterLink focuses on restaurant and hospitality jobs.
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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