JOBS

– Job Postings – 

Pelican Golf Club in Belleair, FL is currently adding to the culinary team a strong Chef de Cuisine / Restaurant Sous Chef. The person must be not only a strong cook but have a solid culinary foundation. Must have the ability to lead, coach, train a team of 8-10. Oversee the clubs new kitchen operation that is open 6 days a week breakfast, lunch and dinner closed Monday. The right candidate will be up to date on current food menu trends and thinking outside the box daily. Current menus change weekly so the ability to be creative is a must have. This person will work the dinner line with 2 cooks nightly. We aren’t looking for someone to prep or expo food we are seeking a talented cook. You will develop a good work-life balance and will be supported by the EC, Executive Sous Chef, Banquet Chef, and another Sous Chef. A strong team is in place currently. We will open the main clubhouse with an additional restaurant, banquets, pastry shop, and wine cellar with private chefs table in the next 10 months. Team players who have something to bring to the table only apply must be a real FOODIE. Be prepared to be challenged and held accountable the BAR here is higher than the normal. Only qualified chefs with solid professional kitchen experience preferred. Culinary degree with certification is preferred or working towards certification. A great new club with all the right tools and a state of the art kitchen to make the right fit successful. Email a professional resume and references to Chef Ramsey.  Also seeking Full Time Cooks for AM and PM shifts.

The Pelican Golf Club is currently also searching for a Pastry Chef. This person will have the opportunity to open a state of the art/brand new pastry shop in the new build clubhouse. The shop will have its own walk-in cooler, freezer, combi, blast chiller, mixers, etc. There is still an opportunity here to make changes and additions to the kitchen. There is currently a small grill restaurant and the main clubhouse will open end of the year. Pastry shop will bake breads, and all pastries for 2 restaurants and banquets from scratch. This is a great opportunity to open a brand new kitchen and be supported by 2 other pastry cooks.

Pelican_EmailSignatures_Fred-10 (2)

Email Fred Ramsey: framsey@pelicangolfclub.com

Sekushi on the Beach is hiring.  See below for postings.

Email Resumes to: Info@SekushiOnTheBeach.com

Restaurant Address: 524 Mandalay Ave, Clearwater, FL 33767

Restaurant Number is 727.474.2453.

website www.sekushionthebeach.com

Facebook: SekushiSushi

Instagram: SekushiOnTheBeach

Twitter: SekushiTampaBay

Sushi Chef:

Job Description

2+ years of Sushi Experience is Required

5+ years of Sushi Experience is Preferred

Basic Cooking Skills are Required (i.e. sauting, grilling, frying)

Knowledge of Protein Cooking Temperature is Required (i.e. Rare, Medium Rare, Medium, etc…)

Line Cook Experience is Preferred

Must have extensive knowledge of both Japanese and Classic Culinary Terminology

Must have a proven track record of timeliness and efficiency

Must have proper kitchen equipment and tools (i.e. chef knives, yanagi, usuba, etc…)

State or National Approved Food Handler Certificate is Preferred

Must have proficiency of proper knife handling skills and protein fabrication including but not limited to: proper breakdown of whole chicken in a timely fashion, fabrication of whole fish such as salmon, grouper, tuna and more with minimal or little waste, and other proteins utilized in the restaurant

Proficient knowledge of both Japanese and Classical Sauce making is Preferred (i.e. kabayaki, béchamel, ponzu, or béarnaise)

High School Diploma or Equivalent is Required

Culinary Degree is Preferred

Job Types: Full-time, Part-time

Line or Prep Cook:

Job Description:

2+ years of Line Cook Experience is Required

Sushi Experience is Preferred

Basic Cooking Skills are Required (i.e. sauting, grilling, frying)

Knowledge of Protein Cooking Temperature is Required (i.e. Rare, Medium Rare, Medium, etc…)

Must have extensive knowledge of both Japanese and Classic Culinary Terminology

Must have a proven track record of timeliness and efficiency

Must have proper kitchen equipment and tools (i.e. chef knives, yanagi, usuba, etc…)

State or National Approved Food Handler Certificate is Preferred

Must have proficiency of proper knife handling skills and protein fabrication including but not limited to: proper breakdown of whole chicken in a timely fashion, fabrication of whole fish such as salmon, grouper, tuna and more with minimal or little waste, and other proteins utilized in the restaurant

Proficient knowledge of both Japanese and Classical Sauce making is Preferred (i.e. kabayaki, béchamel, ponzu, or béarnaise)

High School Diploma or Equivalent is Required

Culinary Degree is Preferred

Job Types: Full-time, Part-time

Server or Bartender:

Job Description

Experience in Asian Cuisine is Required

Basic Knowledge of Asian Ingredients is Required (i.e. miso, fish sauce, hoisin, wasabi)

Basic Knowledge of Alcoholic Beverages is Highly Preferred (craft vs domestic beers, ale vs lager, old world vs new world wines)

Basic Knowledge of Sake is Required

1+ years of Front of House Operations is Required

Knowledge of Protein Cooking Temperature is Required (i.e. Rare, Medium Rare, Medium, etc…)

Knowledge of both Japanese and Classic Culinary Terminology is Preferred

Must have a proven track record of timeliness and efficiency

State or National Approved Food Handler Certificate is Preferred

Proficient knowledge of both Japanese and Classical Sauce making is Preferred (i.e. kabayaki, béchamel, ponzu, or béarnaise)

Communication Skills and Interpersonal Relationships Skills are Highly Preferred

High School Diploma or Equivalent is Required

Culinary Degree is Preferred

Job Types: Full-time, Part-time


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