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Job Description

JOB TITLE:                     Sous Chef

REPORTS TO:                Executive Chef

FLSA STATUS:             Non-Exempt

                       

 

OVERVIEW:  The Sous Chef is responsible for the management of the Tara’s culinary assets and staff in such manner to supply the membership with the quality of food they like in a timely fashion while staying within the budget parameters set for the department. The Sous Chef position is responsible for coordinating the kitchen, ordering, prep, cooking and presentation for ala carte service and banquets. Coordinates activities of the kitchen workers engaged in preparing and cooking foods to ensure an efficient and profitable food service by performing the following duties personally or through subordinate staff.

 

ESSENTIAL DUTIES AND RESPONSIBILITIES:

 

  • Ensure kitchen meets all health codes, safety standards, club standards and related laws
  • Ensure kitchen meets food quality standards including temperature, taste, presentation, consistency and freshness
  • Work with Executive Chef, and Club House Manager on budgets, pricing, purchasing and related tasks as needed
  • Help complete month end inventory as requested
  • Assist in ordering all necessary food products for outlets through Executive Chef
  • Responsible for cleaning, cutting and portioning all high dollar food items
  • Organize and delegate daily prep sheet.
  • Ensure dining room/area is ready for all buffet service including all chaffing dishes, cutting boards, utensils, heat lamps etc.
  • Ensure all supplies are stored properly and all stock is rotated
  • Assist with service wherever needed, sauté, grill, expediting etc. as requested
  • Ensure proper closing procedures are completed
  • Delegate or complete cleaning responsibilities
  • Adhere to the club’s employee policies and code of conduct
  • Adhere to the club’s general rules
  • Use your personal and professional expertise to assist the club, especially your department, to achieve its mission and vision
  • Assist the club in maintaining its stated values.
  • Be available for and work your scheduled hours
  • Be prepared and capable of assisting with an emergency situation, including using the AED and/or performing CPR

 

 

Menus

  • Prepare and cost out menus for upcoming events and confirming with the Executive Chef.
  • Work with management to ensure daily menus are current, complete and as requested
  • Ensure Rotation of foods, soups, vegetables, starches

 

Staff 

  • Supervise all staff to ensure that all food safety, quality and consistency are being followed
  • Conduct pre-event planning meeting with kitchen staff for events
  • Ensure all staff take their breaks when scheduled

 

        Food storage

  • Ensure food properly stored
  • Ensure food is labeled and dated
  • Ensure proper sanitation
  • Meet all costs per budget
  • Various other related duties

 

SUPERVISORY RESPONSIBILITIES:

Directly supervises kitchen employees working on the line & banquets, Carries out supervisory responsibilities in accordance with the organization’s policies and applicable laws. Responsibilities include training employees as needed; planning, assigning, and directing work; rewarding and disciplining employees with the assistance of the Executive Chef; addressing complaints and resolving problems with the assistance of the Executive Chef as needed.

KNOWLEDGE:

  • Knowledge of principles and processes for providing customer and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction.
  • Knowledge of the structure and content of the English language including the meaning and spelling of words, rules of composition, and grammar.
  • Club policies both overall and Food & Beverage
  • Emergency equipment location, policies and procedures
  • Employee policies
  • Food & Beverage Departmental Procedures Manual

 

SKILLS:

  • Gives full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times.
  • Works within approved budget; develops and implements cost saving measures; contributes to profits and revenue; conserves organizational resources
  • Teaches others how to do something.
  • Shares expertise with others.
  • Manages difficult or emotional customer situations; conflict resolution.
  • Responds to requests for service and assistance.
  • Meets commitments.
  • Commits to long hours of work when necessary to reach goals

ABILITIES:

 

  • Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals.
  • Identifies and resolves problems in a timely manner; gathers and analyzes information skillfully; develops alternative solutions
  • Ability to write routine reports and correspondence.
  • Ability to speak effectively before groups of customers or employees of organization.
  • Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals.
  • Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form.
  • Ability to deal with problems involving several concrete variables in standardized situations.
  • Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.

 

EDUCATION, EXPERIENCE, and TRAINING:

  • Associate’s degree (A. A.) or equivalent from two-year college or technical school preferred, but not required.
  • Two to four years related experience and /or training: or equivalent combination of education and experience.
  • Club specific areas of knowledge and competency are not required for hiring but must be attained to receive a satisfactory 90 day review.

 

CERTIFICATES, LICENSES, REGISTRATIONS:

ACF Certification , Food Handlers Certification

 

PHYSICAL DEMANDS: 

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

  • The employee must occasionally lift and/or move up to 50 pounds.
  • Must be able to work in extreme hot and/or humid conditions
  • Specific vision abilities required by this job include distance vision and ability to adjust focus.
  • The employee is regularly required to talk or hear.
  • The employee is frequently required to stand; walk; use hands and fingers to handle, or feel; reach with hands and arms and taste or smell.
  • The employee is occasionally required to sit; climb or balance and stoop, kneel, crouch, or crawl.

 WORK ENVIRONMENT:

The noise level in the work environment is usually loud.

 

WORK SCHEDULE:

 

The Sous Chef is expected to work an average of 50-55 hours per week.  The hours and schedule to achieve your commitment will be determined by Executive Chef and may change as needed.

 

Note: Nothing in this job specification restricts management’s right to assign or reassign duties and responsibilities to this job at any time. Critical features of this job are described under various headings above. They may be subject to change at any time due to reasonable accommodation or other reasons.  The above statements are strictly intended to describe the general nature and level of the work being performed. They are not intended to be construed as a complete list of all responsibilities, duties, and skills required of employees in this position.

 


Quail West Golf & Country Club is looking for an experienced executive chef that is successfully leading culinary operations for multiple a la carte and banquet venues. The next executive chef at Quail West will be a strong, energetic, detail-oriented team leader with a passion for their craft, an employee and member-centric focus and the demonstrated ability to deliver an exceptional culinary experience. He or she will be joining a high performing team of department managers and integral in the club’s fast-growing food and beverage operations.

Quail West is a private, gated residential community with amenities that include two 18-hole championship golf courses and full practice facility; eight clay tennis courts; an Olympic-sized swimming pool and solarium; a 100,000-square-foot, newly renovated and expanded clubhouse including two newly renovated kitchens; and a brand new, state-of-the-art wellness/fitness center and spa/salon. The GM/COO was a past president of the national Club Managers Association of America, is an excellent mentor and leader, and will be very supportive of the executive chef and culinary team.

The ideal candidate should be at an appropriate point in his or her professional trajectory – accomplished, yet well-positioned to learn and grow and reach the pinnacle of his or her career while in the club’s employ.

For more information about the club, the position, and how to apply click the link below:

Candidate position profile: http://bit.ly/quailwest-ec  (we have also attached a PDF file of the position description)

Also, here is a link to a brief video about the opportunity: http://bit.ly/quailwest-ec-video.

Quail West offers an excellent salary, bonus and benefits package including professional development. Salary is commensurate with experience.


Line Cook

Location

Treasure Island, FL

Job Type

Full-time

Salary

Salary: $13.00-$15 /hour

Benefits, Personal, Sick and Vacation Time, Ability for Promotion

SUMMARY OF POSITION:

As a Line Cook you will be responsible for prepping ingredients and preparing dishes for the members of our private yacht and tennis club.

DUTIES & RESPONSIBILITIES:

  • Follow the methods of food preparation, cooking, portion sizing, mixing of sauces, seasoning, and garnishing of to ensure food is prepared in an approved manner as prescribed by the Executive Chef and/or Sous Chef.
  • Know the proper techniques of cooking seafood, meat and vegetables.
  • Follow and comply with established procedures, including Weights and Measures, health and sanitation, and adhere to safe work practices.

QUALIFICATIONS:

  • Ability to obtain and maintain a valid food service certification card.
  • Minimum 3 years as a Line Cook.
  • Restaurant experience preferred.

LANGUAGE SKILLS:

Ability to read and understand English.

Contact:

Paul J. Liptak C.E.C. By E-Mail

pliptak@tiytc.com

The Club at Treasure Island


The Preserve at Clearwater has the following three openings:

Executive Chef/Culinary Director

Is sought to oversee the Day to Day operations of our Culinary Department.

Ensure Department is in compliance with nutritional safety, sanitation, quality

Standards and state and federal requirements.

Responsibilities: Hands-on in kitchen fill the lead position as scheduled, managing the culinary operations, coordinate food and equipment orders

Check and maintain the quality of all food items to set standards by management.

Assist in the development of menu items, standardize recipes and plate presentation.

Work with management to create a memorable experience for our residents and Guests.

Qualifications: experience in similar setting culinary Arts Background strong cooking skills.

Knowledge of cost and labor systems

Passion for food and cooking

Strong leadership Qualities

Reports to Ownership and Administration

 

Utility worker: prep /dishroom 
Assist the chef and accomplish all daily assignments.
Call:
For information.

Line cook: experience

With background in Retirement/
Club clientele food service to
Assist the chef and accomplish 
All duties assigned.

Contact person :Niki Plummer , Executive Director

The preserve at Clearwater

2010 Greenbriar Blvd Clearwater FL33763

727-735-6221

727-735-6200

727-733-4258


Grandfather Golf & Country Club is looking for a true leader to manage its culinary operations, lead its heart-of-the-house team, and join its club family. This is an excellent, full-time opportunity to work at a seasonal, high-end, family-centric club in a beautiful setting. Noteworthy highlights include:

  • Managing multiple venues – from casual to fine dining
  • Being an integral part of a high-performing team
  • Working with a brand-new kitchen

We are looking for a detail-oriented executive chef who is also a visionary leader and has a track record of successfully managing multiple a la carte and banquet venues simultaneously. This is an amazing opportunity for candidates with strong leadership and culinary skills to play a integral part in delivering “the Grandfather Golf & Country Club Experience.”

For more information about the Club, the position, and how to apply click the link below:

Candidate position profile: http://bit.ly/grandfathergcc-ec  (we have also attached a PDF file of the position description)

Also, here is a link to a brief video about the opportunity: http://bit.ly/grandfathergcc-video

Salary is commensurate with experience and the position offers a great benefits package including professional development.

As you may know, KOPPLIN KUEBLER & WALLACE specializes in executive placement in the private club and resort industry. We are a member of the ACF and a sponsor of Club & Resort Business magazine’s annual “Chef to Chef Conference” which takes place next month.


Wright’s Gourmet House- Operations Supervisor

Tampa’s premier cafe, bakery, deli and catering company since 1963–we’re known for…Fresh ingredients. Hearty Servings. Some prepared traditionally. Some found nowhere else. All made with our signature touch.


Our talented Operations Supervisors know how to keep customers coming back again and again.

Responsibilities include:

  • Planning, organizing, and supervising all day-to-day operations: take-out, on-premise dining & catering, and off-premise catering delivery
  • Upholding Wright’s standards of excellence in food, service, and atmosphere
  • Recruiting, training, and retaining a friendly, eager-to-please, energetic, talented staff
  • Creating an organization that provides a positive Wright’s experience for all parties: customers, staff, neighbors, and vendors
  • Marketing
  • Evaluating the organization, proposing improvements, and implementing those recommendations
  • Increasing sales and profits


We offer some of the best salary and bonus pay around.

Benefits include:

  • Two weeks vacation pay
  • Employee discounts
  • Closed on Sundays (so you’ll have time for family, rest, recreation or worship).

Plus we offer a comprehensive benefit plan for our managers that includes:

  • Individual medical coverage (Healthcare reform compliant) with a substantial employer contribution
  • 401k plan with a company match. Dollar for dollar up to 4%

Also available through payroll deduction at very competitive rates: life, disability, dental, and, vision.


Wright’s generally operates Monday through Saturday from 4 A.M. to 11 P.M. We expect our Operations Supervisors to be available to work during those times.

The Operations Supervisor is expected to work an average of 50-55 hours per week. 
 

During the initial training period the Operations Supervisor will be training during daytime hours and some overnight training.

During the peak holiday season (November 1 to December 31), Wright’s operates around the clock on some—but not all—days. We expect our operations supervisor to be available to work during those extended times.



We seek talented managers who:

  • Must have strong BOH Food Service Production experience and FOH experience and skills.
  • Work currently (or most recently) in a management role (chef, manager, etc) for at least the past two (2) years in a high-volume operation (restaurant, hotel, banquet, catering or similar) that has a high-volume scratch kitchen.
  • Welcome the challenges of leading a diverse, thriving company
  • Have good communication skills (both verbal and written) as well as strong analytical abilities. Ability to use Word and Excel required.
  • Know food and can work quickly and precisely in a kitchen.
  • Thrive in a busy, organized environment
  • Seek long-term employment
  • Understand that hospitality staff works when others are playing, especially Saturdays and the Holiday Season (Nov. 1 through Dec. 31)
  • Welcome a drug-free, smoke-free environment
  • Agree to a pre-employment background check (criminal, driving, and credit)
Individuals that are interested in this position would need to apply through our company website: jobs@wrightsgourmet.com.  There potential candidates will be able to read about the company, our products and services and apply.

Needed: 40 cooks for all restaurants at the Seminole Hard Rock and Casino Tampa

Qualifications

  • Basic food preparation knowledge and line work experience.
  • Must be able to obtain and maintain all licenses / certifications per Federal, State, and Gaming regulations.
  • These skills are typically acquired through a minimum of one-year prior experience as a Cook Trainee or line cook, and/or through the completion of a degree in culinary arts or recognized apprenticeship
  • Fine dining culinary experience preferred.

 

Work Environment:

While performing the duties of this job, the employee is frequently required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms, talk or hear; and taste or smell. The employee must frequently lift and/or move up to 50 pounds. Specific vision abilities required by this job include close, distance, color, and peripheral vision, depth perception and ability to adjust focus.
The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job.


As you may know, Hudson National Golf Club is one of the premier private golf clubs in New York State. This property combines the history and beauty of the area with a Tom Fazio-designed golf course and an elegant clubhouse offering the best in service and dining; making it one of America’s top 100 golf clubs.

We are looking for an exceptional, high-end restaurant executive chef who is passionate about the culinary craft, creating and executing quality dining experiences, and mentoring and developing a high-performing team. This is an amazing opportunity for candidates with strong leadership and culinary skills to play a crucial part in delivering “the Hudson National Experience.”

For more information about the club, the position, and how to apply click the link below:

Candidate position profile: http://bit.ly/hngc-ec  (we have also attached a PDF file of the position description)

Also, here is a link to a brief video about the opportunity: http://bit.ly/hngc-video

Salary is commensurate with experience and the position offers a great benefits package including professional development.

As you may know, KOPPLIN KUEBLER & WALLACE specializes in executive placement in the private club and resort industry. We are a member of the ACF and a sponsor of Club & Resort Business magazine’s annual “Chef to Chef Conference.” We also organize and host the Culinary Leadership Summit which focuses on leadership training for club culinarians.


Executive Chef Needed
Tampa area (1 mile from downtown) restaurant seeking a qualified Chef.  Must have experience as an executive chef.  Menu planning, design and recipe development experience a must. Salary based upon experience.
Hiring Now.  References a must and will be qualified.
 

 

E-mail me at steve.afflixio@usfoods.com or call me at 813-781-3920.

Hillsborough County Public Schools

(3) Positions. 7 hour assistants(cooks) needed for the Core Catering team. Food service experience preferred. Must be willing to work a flexible schedule to include occasional nights and/or weekends.   35hrs minimum/wk.  Internal catering for Hillsborough County Public Schools.  Daytime hours, off by 2:30pm      Send resumes to Chef Vanessa Marquis: vanessa.marquis@sdhc.k12.fl.us

JOB CODE: 50670
Pay Grade: 15
Step and Grade Schedule: NI-HSEF
Phone Number:
Requisition Number: 58105


 See link below for an opportunity with TPC Sawgrass as an executive chef

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