Chef de Cuisine job signature Italian restaurant AAA 4 Diamond hotel Naples FL

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Chef de Cuisine job signature Italian restaurant AAA 4 Diamond hotel, Naples, Florida

  • Signature Sale e Pepe Italian fine dining Restaurant
  • salary to $90K+ and bonus opportunity MORE for exceptional candidates
  • relocation assistance provided
  • Overlooking the Gulf of Mexico, the Sale e Pepe dining room offers gourmet Italian cuisine and authentic ambiance that are simply sublime. The dining experience transports you to romantic Italy with surroundings of aged stone, marble floors, arabesque walls, and hand-painted frescoes.
  • ONLY USA residents will be considered
  • Florida has NO state income tax
  • position reports to the Corporate Executive Chef who is American and was recruited by me from fine Italian dining in London, UK
  • Naples, Florida, is a perfect place to raise a family

CLICK THE LINK BELOW to See their website

http://sale-e-pepe.com/

Before applying scroll down and read the Job Description

To APPLY eMail your Resume or CV to Florida Fine Dining Italian Chef Recruiter Modris Reinbergs modris@gmail.com Mobile 310-691-2586 

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JOB DESCRIPTION

Fine Dining, Italian Restaurant is seeking a motivated, responsible, and creative Chef de Cuisine. The candidate needs to have a minimum of 5 years’ experience in fine dining and have worked in ITALY or France.
Extensive knowledge of ingredients and food preparation/ modern cooking techniques are a must. Candidate must have the ability to handle line service/ expediting and manage the restaurant culinary team. A strong knowledge of prep, butchery and cooking are very important. The ability to work cleanly, follow and execute the executive chef’s orders are a must. Must work well with others and have great leadership skills. Job responsibilities include food preparation, preparing sauces and various appetizers, line service and cleaning of the station and other designated areas. Maintaining of all food cost, inventory and sanitation standards, management of kitchen personnel and developing new menus with Executive Chef.
POSITION RESPONSIBILITIES:
 Plans, staffs, organize and coordinate the preparation of all meals.
 Ensures compliance with guests’ dietary restrictions.
 Observes employees engaged in preparing, portioning, and garnishing foods to ensure that methods of
cooking and garnishing and sizes of portions are as prescribed.
 Gives instructions to cooking staff in fine points of cooking.
 Practices safe and sanitary food handling.
 Maintain adequate and balanced food inventory.
 Manage department expenses not to exceed budgetary guidelines.
 Practices all safety and loss prevention procedures.
 Prepares daily meals for family members’ and guests.
 Coordinates cooking and serving times.
 Plans and shopping for meal preparation.
 Maintains clean working environment.
 Anticipates family members’ needs.
 Creates high-quality, nutritious meals.
 Works within the household budget
 Serves as a caterer for special events and holidays.
 Ensures that the freshest ingredients are used.
 Properly stores ingredients and leftovers.
 Keeps records and receipts of all food purchased.
 Maintains all kitchen equipment.
 Facilitates menu planning.
Other:
Due to the cyclical nature of our industry, the position may be required to work varying schedules to reflect the business needs. Due to the hospitality nature of our industry, the incumbent may be required to work on week-ends and/or on observed holidays.
SUPPORTIVE FUNCTIONS:

In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions at the discretion of the supervisor based on business needs:
 Assist in all areas of the Restaurant and Club Operations as requested
 Assist other operations with special projects
Education/CERTIFICATES/Experience
 Culinary degree preferred.
 ACF designation preferred.
 Highly proficient with a variety of cuisines such as seafood, Mediterranean, Italian, Asian, French.
 Sanitation Certificate highly desirable.
 Manager Food Handling Certificate.
 Minimum 5 years’ experience in the culinary industry as a Sous Chef, with positive progression in the
industry preferred.
 Proficient in Microsoft Office (Word and Excel), payroll management and point of sale systems.

end of Chef de Cuisine job Italian hotel restaurant Naples, FL Florida.