Job Description
Job Description
The Cabana Chef is responsible for overseeing all back of house operations for The Cabana kitchen at The Park. Actively lead by example, inspire, and teach skills that will elevate the guest experience and the team.
Duties and Responsibilities
The primary duties and responsibilities include, but are not limited to the following:
- Oversee all food preparation of Cabana Kitchen.
- Be flexible with work schedule when business demands.
- Ensure all food prep is – fresh, correctly prepared, stored correctly, labeled, rotated, and to a volume that minimizes waste.
- Ensure all food orders are executed correctly, to established standards, and within the 15 minute timing standards.
- Maintain communication with the management team regarding all challenges.
- Keep all Cabana kitchen food storage and preparation areas clean, organized, and abide by all Board of Health guidelines and expectations.
- Maintain an exemplary attendance record, with minimal to no tardiness or absenteeism.
- Assist in development and implementation of new menu items.
- Communicate on a daily basis with chef management team in regard to food and equipment ordering needs, maintenance, pest control, administrative support, and product quality concerns.
- Resolve challenges that arise in the Cabana kitchen and seek solutions in a timely manner to ensure the highest level of Guest experience.
- Work with chef management team to manage food and labor costs at The Cabana.
- Ensure all BOH staff working in The Cabana kitchen are adequately trained and maintaining standards.
- Be a role model and lead by example in terms of professionalism, positive attitude, work ethic, and performance.
- The Cabana Chef role is not limited to the position title or job description, assistance in any area is expected when needed to ensure the successful operation of The Park.
The Cabana Chef will execute meal service from open until close, 5 days per week.
Position requirements
- 5+ years of culinary experience in a high-volume, full-service food operation. 1-3 years’ management experience preferred.
- AS Culinary Degree is preferred.
- Experience creating and preparing new menu items.
- Ability to manage employees.
- High level of creativity and reliability.
- Flexible with schedule, when required.
- Familiar with food costing procedures.
- Accept direction and constructive criticism from management.
- Commitment to quality, accuracy, timeliness, and results.
Compensation & Benefits
- Competitive salary, based on experience.
- Health, dental, and vision insurance plans available.
- 401k retirement plan with company match.
- Paid time off and holiday pay.
- Opportunities for professional development and advancement.