Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $46,300.00 - $62,500.00
Work Schedule
Flexible
Weekend Shifts
Split Shifts
Benefits
Paid vacation
Medical insurance
Dental Insurance
Disability insurance
Life insurance
Vision Insurance
Dry cleaning
Free parking
Employee cafe
401k
Employee room discount
Employee Store Discount
Job Description
The Ponte Vedra Inn & Club, located in Northeast Florida, is a premier luxury resort known for its rich history, exceptional guest services, and beautiful, upscale accommodations. This esteemed establishment offers a unique and rewarding work environment where hospitality professionals can flourish and contribute to maintaining their reputation as one of the top destinations in the region. With a commitment to excellence and a focus on employees as their greatest asset, the Ponte Vedra Inn & Club fosters a sense of pride and dedication among its staff, making it an enviable place to work in the hospitality industry.
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Job Requirements
- high school diploma or equivalent
- minimum 5 years cooking experience
- minimum 2 years management experience in upscale luxury hotel or restaurant
- knowledge of 5 basic sauce groups soup preparations food products cooking temperatures banquet production sanitation standards and kitchen equipment safety
- ability to speak read write and comprehend English effectively
- physical ability to work on feet for long hours move quickly lift and move 50 pounds use cleaning chemicals as needed
- flexible schedule availability including weekends holidays and split shifts
- maintain proper uniform grooming and hygiene standards
- attend trainings safety courses and meetings as required
- obtain Certified Professional Food Manager certification
- understand and comply with Material Safety Data Sheets and labeling regulations
Job Qualifications
- high school diploma or equivalent
- 5+ years cooking experience including saucier prep banquet pantry and hot line
- 2 years management experience in upscale luxury hotel or restaurant
- working knowledge of 5 basic sauce groups soup preparations food products cooking temperatures banquet production sanitation standards and kitchen equipment safety
- ability to communicate effectively in English
- Certified Professional Food Manager certification or willingness to obtain
Job Duties
- work a flexible schedule including weekends holidays and split shifts
- arrive on time consistently
- maintain proper uniform and grooming standards
- attend required training safety courses and meetings
- report safety hazards and ensure corrections
- consult with Executive Chef daily on menus specials and cost control
- oversee kitchen staff to ensure production quality
- maintain high sanitation and safety standards by training staff
- ensure staff are trained on equipment and safety features
- manage food and labor costs with Executive Chef
- exercise portion control over food items
- work with line cooks on food rotation for specials and staff meals
- assist in any kitchen area as needed including pantry and dishwashing
- direct Utility staff cleaning activities
- oversee Server activities in kitchen
- inform Servers about menus and specials
- ensure security and proper use of kitchen equipment and foods
- be accountable for kitchen closing procedures including locking and cleaning
- supervise food events in Executive Chef absence ensuring quality and cost control
- assist with food inventory maintenance and count
- help with staff scheduling and labor cost management
- order all produce
- obtain Certified Professional Food Manager certification
- understand and manage Material Safety Data Sheets and labeling
- perform additional tasks as assigned by Executive Chef
OysterLink simplifies hospitality hiring.
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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