The Chef de Cuisine will direct, enhance, and refine the culinary experience through driving quality innovation, execution, and consistency in the resort restaurant. The Chef de Cuisine will function as the business leader of the culinary operations to ensure profitability along with consistency and quality. As the Chef de Cuisine, it is important to be visible to members and guests and become the personality of the resort restaurant by representing the culinary team for public relations and advertising efforts. Management-level associates are expected to work as much of each workday as is necessary to complete their job responsibilities; for OEM associates, overtime does apply and is calculated accordingly.

Exempt managers must customarily and regularly direct the work of at least three full-time associates or their equivalents. Primary duties must consist of administrative, executive, or professional tasks more than 50 percent of the time and job duties must also involve the use of discretion and independent judgment more than 50 percent of the time.

Responsibilities:

• Develop meaningful relationships with the discerning members of the resort restaurant through understanding menu preferences and dietary needs.
• Develop menus for all meal periods that will allow for consistency and simplicity while using only the finest ingredients available.
• Consistently direct the complete sanitation and safety efforts for culinary offerings and environment.
• Manage all business aspects of culinary operations including revenue maximization and expense control.
• Utilize reports to actively manage and take corrective action to ensure results are within budget.
• Monitor schedules for culinary department in line with budgeted parameters.
• Work closely with the Director of Food & Beverage and Resort Executive Chef to execute memorable dining experiences.
• Be visible for members and resort guests as requested to become another “face” of the restaurant.
• Maintain excellent knowledge of current industry trends for plate presentations and menu execution.
• Coach the service team on food knowledge to accurately describe all menu items.
• Responsible for ordering and use of only the freshest food products from local vendors.
• Monitor product to ensure proper receiving and storage to comply with health regulations.
• Perform daily line checks to ensure kitchen equipment is clean and in proper working condition.

Property Details:

Nestled on a stretch of unspoiled beach along the Atlantic Coast in Palm Coast, Florida, Hammock Beach Resort is an extraordinary treasure. Families have been making special memories for years capturing them in pictures and videos. Whether it’s a first trip to our beautiful beaches or a relaxing spa weekend, take a look at what makes Hammock Beach Resort so special.

So much more than a hotel room — Hammock Beach Resort is designed for gatherings of friends and families, with villas and suites ranging from 700 to 2,350 square feet. Unlike standard hotels, our multi-bedroom villas and suites allow you to experience resort living while still enjoying the comforts of home.

At Hammock Beach, it is our mission to ensure our guests experience a rich and carefree stay. We offer services that are truly unique to Hammock Beach.

Company Overview:

As the global leader in third-party hotel management, our growing portfolio represents over 1,550 hotels in all 50 states and 22 countries, from top international lodging brands to luxury hotels, destination resorts, and lifestyle hotels. Our associates around the globe are passionate about serving our guests, driving exceptional results, and thriving in a culture where everyone is inspired to be the best. Join a world of possibility with Aimbridge Hospitality.

• Now offering Daily Pay!
• Medical, Dental, and Vision Coverage.
• Short-Term and Long-Term Disability Income.
• Term Life and AD&D Insurance.
• Paid Time Off.
• Employee Assistance Program.
• 401k Retirement Plan.

• Minimum of three to five years experience as Sous Chef or one to three years as a Chef de Cuisine.
• Certified food manager certification within 30 days of employment.
• Good communication skills both verbal and written.
• Basic mathematics skills and moderate computer-based abilities.
• Ability to apply critical thinking and make sound decisions.
• Ability to physically handle kitchen equipment and transport items up to 50 pounds.
• Experience in creating and maintaining menu specifications and recipe cards.