Head Chef at Burnt Pine Country Club, Sandestin

A premier destination in Northwest Florida! Sandestin Golf and Beach Resort is located on 2,400-acres between the beautiful emerald green waters of the Gulf of Mexico and the shoreline of the Choctawhatchee Bay. Work amongst the most gorgeous backdrops with a company that not only provides a commitment to excellence to guests but also to our people that deliver this experience. Are you the next great addition to the team? Come make memories with us!

Position Overview:

As a Chef at Beach Club at Sandestin Golf & Beach Resort, you will be responsible for overseeing the culinary operations and ensuring the delivery of exceptional dining experiences to guests. You will lead a team of culinary professionals and collaborate with various departments to maintain high standards of food quality, presentation, and service.

Key Responsibilities:

Menu Planning and Development:

Design menus that showcase a variety of culinary offerings, taking into consideration guest preferences, dietary restrictions, and seasonal availability of ingredients.

Continuously innovate and create new dishes, incorporating local flavors and contemporary culinary trends.

Food Preparation and Production:

Oversee the preparation, cooking, and presentation of food items to ensure consistency, quality, and adherence to established standards.

Monitor portion control, food waste, and kitchen efficiency to optimize resources and minimize costs.

Ensure compliance with all food safety and sanitation regulations.

Team Leadership and Development:

Recruit, train, and supervise a team of chefs, cooks, and kitchen staff.

Foster a positive work environment, promoting teamwork, professional growth, and high morale.

Provide guidance and feedback to enhance individual and team performance.

Inventory and Cost Management:

Manage food inventory levels, ordering, and storage to minimize waste and maintain optimal stock levels.

Control food costs through effective portion control, minimizing theft, and implementing cost-saving measures.

Collaborate with suppliers to source high-quality ingredients while maintaining budgetary considerations.

Guest Satisfaction:

Ensure exceptional guest experiences by consistently delivering high-quality food and service.

Address guest feedback, concerns, and special requests promptly and professionally.

Work closely with the front-of-house staff to ensure seamless coordination between the kitchen and dining areas.

Collaborative Partnerships:

Collaborate with other departments, such as banquet operations, catering, and special events, to ensure successful execution of culinary requirements.

Coordinate with the executive chef and other chefs to maintain consistency in culinary standards and share best practices.

Qualifications:

Proven experience as a chef, sous chef, or in a similar culinary leadership role.

Culinary degree or equivalent professional certification is highly desirable.

Extensive knowledge of various cooking techniques, cuisines, and culinary trends.

Strong leadership and managerial skills to effectively lead and inspire a team.

Excellent organizational, communication, and interpersonal skills.

Ability to work in a fast-paced environment and handle multiple priorities.

Knowledge of food safety and sanitation regulations.

Flexibility to work evenings, weekends, and holidays as required.

Basic Required Skills:

Must be able to speak, read, write and understand the primary language(s) used in the workplace.

Must be able to read and write to facilitate the communication process. Requires good communication skills, both verbal and written.

Physical Demands:

Most work tasks are performed indoor where temperature is moderate and controlled by environmental systems. Some outside tasks will be required as well.

Must be able to sit at a desk for up to 5 hours per day. Walking and standing are required the rest of the working day. Length of time of these tasks may vary from day to day and task to task.

Must be able to bend, stoop, squat, and stretch to fulfill cleaning tasks.

Must be able to exert a well-paced ability to maneuver between functions occurring simultaneously.

Must be able to lift items weighing up to 25-50 lbs. as needed.

Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability, and visual acuity.

Talking and hearing occur continuously in the process of communicating with guests, supervisors, and other employees.

Vision occurs continuously with the most common visual functions being those of near vision and depth perception.

Requires manual dexterity to use and operate all necessary equipment. EOE M/D/F/V