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    Chef de Cuisine - West Palm Beach, United States - Concord Hospitality

    Concord Hospitality
    Concord Hospitality West Palm Beach, United States

    3 weeks ago

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    Description

    We are hiring a Chef de Cuisine-Spruzzo Rooftop Restaurant & Bar

    TITLE: Chef de Cuisine-Spruzzo Rooftop Restaurant & Bar

    PAY: $80,000 salary (starting) with 25% bonus paid quarterly

    DEPARTMENT: Culinary

    SUPERVISOR: Director of Culinary

    Qualifications: A minimum of 5 years' experience as a CDC or similar position. Luxury hotel experience preferred or fine dining restaurants.
  • Degree/diploma in Culinary Arts or an equivalent combination of education and experience that provides knowledge, skills, and ability sufficient to successfully perform the duties of the position.
  • Working knowledge of local hospitality industry and culture; work experience in country preferred.
    SUMMARY: The Chef de Cuisine is a pivotal role responsible for maintaining the quality, consistency, and innovation of culinary offerings at our rooftop Spruzzo venue. Reporting directly to the Director of Culinary, this position oversees food production across various areas including the dining room, pool and cabana deck, bar, restaurant private events, and private dining. A strong commitment to food safety, sustainability, and customer satisfaction is paramount for success in this role.

    RESPONSIBILITIES:
    • Collaborate with F&B corporate team, F&B Director, and the Director of Culinary to develop and execute menus reflecting the venue's concept and utilizing local and sustainable ingredients.
    • Showcase creativity by developing inspired dishes aligned with the approved concept.
    • Lead and manage all kitchen operations, ensuring consistent, high-quality food presentation.
    • Supervise food production and plating, maintaining adherence to established standards.
    • Implement purchasing, receiving, and storage guidelines to minimize costs and ensure optimal inventory levels.
    • Test and evaluate products for quality, yield, and cost-effectiveness.
    • Create recipes, production methods, and standards to maintain consistency.
    • Recommend daily and seasonal menu items, estimating production needs accordingly.
    • Promote in-house sales activities and culinary events to enhance guest experience and drive revenue.
    • Foster a positive work environment, providing training, coaching, and recognition to staff.
    • Ensure compliance with food safety regulations and sanitation guidelines.
    • Address guest complaints promptly and implement corrective actions as needed.
    • Maintain relationships with vendors and oversee quality assurance.
    • Develop and implement strategies to maximize departmental performance and achieve financial goals.
    • Stay informed about industry trends and regional preferences.
    • Participate in meetings and training sessions as required.
    • Uphold brand standards and promote a professional image of the property.
    • Complete any task assigned by management.
    Qualifications:
    • Minimum 5 years of experience as a Chef de Cuisine, preferably in luxury hotels or fine dining restaurants.
    • Degree or diploma in Culinary Arts or equivalent combination of education and experience.
    • Working knowledge of the local hospitality industry and culture.
    • High energy with effective leadership and interpersonal skills.
    • Ability to multiprioritize in a fast-paced environment.
    • Strong communication skills in English; additional languages preferred.
    • Proficiency in Microsoft Office applications.
    • Legal requirements for any necessary licensing.
    • Flexibility to work evenings, weekends, and holidays, and travel occasionally.
    Physical Demands:
    • Ability to stand, walk, bend, and lift objects up to 50 pounds.
    • Manual dexterity and hand-eye coordination.
    • Tolerance for exposure to heat, cold, chemicals, and loud environments.
    • Ability to operate potentially hazardous equipment.
    This job description outlines essential functions and may not encompass all assigned tasks. The ideal candidate will demonstrate a passion for culinary innovation, exemplary leadership qualities, and a dedication to exceeding guest expectations.

    Benefits:

    We offer competitive wages. Full-time associates are eligible to participate in a comprehensive benefit package, which includes medical/dental/vision plans, life insurance, ST/LT disability options, 401K options, tuition assistance, discounted room rates at Concord managed hotels, plus training & development and career advancement opportunities.

    Why Concord?

    Concord Hospitality invests in its associates by providing training and development at all levels, from interns to executive leaders. Our "Associate First" culture supports and inspires personal development both within the workplace and beyond. Our associates are what our company is built on, and we are proud to recognize them for their hard work, dedication, and commitment to excellence. We value work life balance, diversity, and our commitment to provide the best customer service and quality accommodations in every market we exist. Concord is built on 5 cornerstones: Quality, Integrity, Community, Profitability and FUN Our associates say it best with our national company cheer heard throughout North America

    "We Are Concord" We support diversity and inclusion through our mission to be a "Great Place to Work for All."
    • Source: Concord Hospitality
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