Chef Placed

Chef de Cuisine, Grey Oaks Country Club, Naples, FL

Chef de Cuisine, Grey Oaks Country Club, Naples, FL

Grey Oaks is a remarkable club with a highly regarded culinary program led by American Master Chef and Pastry Chef Derin Moore and Tom Vaccaro.  The club is one of Naples premier club.

The club’s impressive facilities include two clubhouses and three championship golf courses.  It is an inviting blend of elegance, congeniality, and superb service provided by a personable caring staff. The Club is the ideal centerpiece to the membership experience at Grey Oaks providing professional service, warm hospitality, social opportunities, and recreational amenities.

Duties and Responsibilities:

  • Plan for and schedule manpower, equipment, and supply requirements for the department and maintain accountability for the cost, utilization, and performance of employees and equipment.
  • Maintain responsibility for the hiring, training, and proficiency of employees in the kitchen department.
  • Prepare and produce menu items; responsible for garnishing of dishes, and portion control.
  • Oversee menu development that ensures a diverse and high-quality menu selection that is responsive to the desires of membership.
  • Develop a menu program to reflect seasonality, diversity, and reflects the direction of the culinary program.
  • Instruct cooks in the details of preparing menu items.
  • Instructs dishwashers in details of using dish machine to ensure high quality of sanitation standards.
  • Ensure that high standards of sanitation and cleanliness are maintained throughout the kitchen and dumpster areas at all times and ensure all Health Department standards are met.
  • Maintain preventative equipment maintenance and procedures.
  • Develop a sound working rapport with the Club membership by direct interaction during member events and daily operations.
  • Work with the Executive Chef and front of house manager to develop Club function and private function business, assisting in menus and in all food service-related areas.
  • Maintain breakage, spoiling, and refrigeration temp logs daily. Financial & HR Responsibilities:
  • Assist Executive Chef in development of the annual F&B budget.
  • Maintain internal controls for the Culinary Department.
  • Uphold company payroll policies, procedures, and controls.
  • Maintain proper food and labor cost for the Department.
  • Manage purchase order system/bid sheets and requisitions.
  • Implement and maintain par-stock levels on food inventory.
  • Maintain ordering and receiving program to ensure proper quality and price on all purchases.
  • Hold responsibility for sales, expenses, and profit goals as outlined in the food and beverage operating budget/plan.
  • Operate under all guidelines, policies, and standards set by Grey Oaks Country Club.
  • Responsible for attending all Grey Oaks Country Club training seminars and manager meetings.
  • Actively demonstrate, encourage, train, and model safety rules, and guidelines in accordance with company, OSHA, EPA, DNR, and other State and Federal law requirements.
  • Demonstrate and document safety training and orientation for all employees.
  • Take personal responsibility for safety every day.
  • Maintain all HR responsibility, including reviews, employee recognition, and counseling.

Qualifications/Requirements/Experience/Education:

  • Previous experience as a full-service chef in a restaurant, hotel or club environment
  • Culinary school graduate or demonstrated talent and success in a progressive position as a Sous Chef or Chef de Cuisine.
  • Full knowledge and ability to safely produce food for allergies and dietary preferences.
  • Ability to lead, train, and motivate.
  • Must have outstanding organizational and communication skills.
  • Valid ServeSafe certification card required on duty.

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