Polo Club of Boca Raton Chef of Restaurant in Boca Raton, Florida
Manages and coordinates the activities of Line Cooks, Pantry Cooks, and Restaurant Stewards in receiving, preparing, and cooking all food items for ala carte for all events in the restaurants.
Manages hourly staff and sous chefs of the restaurant. Is responsible for the overall direction, coordination, management and evaluation of the restaurant with the senior chef.
Responsibilities include interviewing, training employees; planning, assigning, inspiring, mentoring, directing work, addressing and resolving issues. Makes hiring and termination recommendations and suggestions, if needed. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws.
Supervises workers engaged in preparing, portioning, cooking, & garnishing foods to ensure that methods of cooking and garnishing and sizes of portions are as prescribed and the quality and consistency are at a high level of standards for restaurant menu.
Over sees and manages the pass at all times being the guardian of standards during service, when needed cooks and helps the line during rush periods.
Assumes responsibility for the kitchen from setup, mis en place and service delivery.
Supervises, coaches and counsels all culinary team employees in the restaurant.
Assists Executive Chef and/or Senior Chef in planning, preparing and serving of all food items and menus. Creates menus as requested, daily specials and trains employees on the execution of said items to meet the standard of the chef and the Polo Club.
Creates special dishes and recipes for tasting and events as requested by the chef.
May create or cook certain dishes using alcoholic beverages as an ingredient which may require sampling (a small portion of an item) to determine if the food is prepared and tastes appropriately.
May have to taste (taste is defined as sampling a small portion of an item) a member’s food item which contains alcohol as an ingredient in response to a member complaint regarding the food item.
Maintains high levels of Sanitary Codes set forth by Federal, State and Local agencies as well as The Polo Club.
Schedules staff to ensure appropriate coverage and reviews employee time records and submits to payroll.
Checks all walk-in coolers and freezers daily to insure proper rotation, storage and usage of all food items and is responsible for the restaurant coolers and equipment.
Assists in monthly inventory, physical count and organization of all food areas.
Assists Executive Chef and or senior Chef in planning of annual budget, cost and capital budget. Instills budgetary controls using established budget on a daily basis.
Oversees all deliveries from purchasing department to ensure items are received at the proper price, quantity and quality.
Monitors and works together with the restaurant team to develop and implement proper cleaning of all kitchens and storerooms.
Monitors and works together with chef to develop and implement proper training for all culinary team members
Meets with the Director of Culinary/Executive Chef & Executive Sous Chef to coordinate operations and review member satisfaction issues as well as plan events, ways to raise the bar and fully ensure the culinary pride program is adhered to.
Attends FOH pre service and reviews menu items and the specials. Prepares a tasting when possible for both FOH and culinary team.
Implements and enforces employee policies according to the Employee handbook and Food and Beverage.
Communicates with members, coworkers, management, staff and the general public in a courteous and professional manner.
Conforms with and abides by all regulations, policies, work procedures and instructions.
Exhibits and maintains a professional demeanor to reflect a positive image of The Polo Club.
Performs other duties as assigned by the Senior Chef & Executive Chef as needed and assist the banquet kitchen as requested with team members or him or herself during restaurant down time or off hours.
Requires excellent culinary skills especially in hot cuisine and cold plate preparation.
Ability to manage the pass at all business levels ensuring consistent and good tasting food is delivered even during rush hour while maintaining a calm and cool demeanor
Ability to use all kitchen equipment.
Requires very good people skills.
Ability to inspire and motivate and create a culinary team with a culture of excellence.
Ability to plan and execute menus and functions.
Ability to analyze data and prepare reports.
Ability to communicate well verbally, in writing, understand and carry out verbal and written instructions.
Ability to interact professionally and maintain effective working relationships with management, co-workers and members.
Must be able to multi-task and work in a fast paced environment.
Culinary Diploma from a Vocational school or culinary college, Associate degree (AOS) or equivalent from two-year college, a two year apprentice program at a 4/5 star property or technical school; or six months to one year related experience and/or training; or equivalent combination of education and experience.
Three to five years or more in a four or five star rated resort, club or hotel restaurant as its chef de cuisine, sous chef de cuisine or three years as a kitchen sous chef in Michelin star restaurant, or working under a certified master chef in a ala carte setting, or one of the top hotels in signature restaurants.
External Company Name: The Polo Club of Boca Raton
External Company URL: http://www.poloclub.net/