Chef de Cuisine

The Wyndham Grand Jupiter is seeking a skilled and motivated Chef de Cuisine to lead our kitchen team and deliver exceptional culinary experiences. This role is key in maintaining high food quality, training and mentoring staff, and ensuring smooth kitchen operations while upholding our standards and values. Such as the following:

• Oversee all aspects of daily kitchen operations, including hot food (main kitchen/bakery), cold food (pantry), and all hotel-related functions on a.m./p.m. shifts

• Responsible for the kitchen in the Chef's absence

• Establish preparation methods, cooking techniques, and portioning standards; ensure food preparation is economical and technically correct

• Assess food portion size, visual appeal, taste, and temperature of items served

• Bear responsibility for the final food product served and oversee food preparation

• Make cooks aware of daily forecasts and customer counts to ensure timely service

• Prepare daily food production sheets and production lists for food cost control

• Cut meat, poultry, and seafood according to daily business needs

• Direct efficient use of leftovers

• Actively supervise buffets, buffet presentation, and showpieces

• Understand, implement, and monitor corporate promotions, buffet standards, and three-meal concept standards

• Work with direct reports to create and implement menus

• Operate with in the health and wellness vision of the hotel driving whole food preparations

• Embrace a farm-to-table philosophy utilizing responsibly sourced proteins and produce from local farms and purveyors

• Stay connected with seasonal availability of ingredients and wellness trends while cultivating menus around them

• Assist with building and maintaining in-house menu specifications

• Maintain appropriate menu and banquet files

• Know how to compute daily food cost

• Check food purchases for proper ordering, quality, and price structure

• Supervise requisitioning of food to prevent stockpiling and losses due to spoilage

• Ensure compliance with requisition procedures

Sanitation, Safety & Compliance

• Know and enforce all local health department sanitation laws

• Responsible for hygiene, safety, and sanitary conditions throughout the back-of-house

• Check all stations at the end of every shift for proper food storage and sanitation

• Bear responsibility for physical working conditions, including kitchen tools and equipment

• Ensure compliance with SOPs in all outlets

• Coordinate and monitor all phases of Loss Prevention in kitchen areas

• Conduct staff performance reviews in accordance with Wyndham standards

• Recommend hiring, separation, and issuance of disciplinary action as required

• Prepare and submit required reports in a timely manner (Wage Progress, payroll, revenue, employee schedules, quarterly action plans, log-on reports, food cost reports, daily inventories)

• Monitor quality of all food product and presentation

• Work with other F&B managers and keep them informed of F&B issues as they arise

• Keep immediate supervisor fully informed of all problems or matters requiring attention

• Coordinate inter-departmental correspondence with catering, sales, purchasing, room service, engineering/maintenance, human resources, and security

• Respond to guest complaints in a timely manner

• Keep abreast of the culinary market; participate in professional organizations and in the education of culinary externs and apprentices

Our culture is built on our five Cornerstones: Quality, Integrity, Community, Profitability, and Fun. We provide a supportive, inclusive, and rewarding workplace where associates are valued, trained, and given opportunities to grow.

We are an equal opportunity employer and strongly support diversity and inclusion through our mission to be a “Great Place to Work for All.”