Chef de Cuisine

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TPC Sawgrass, located in Ponte Vedra Beach, Florida, is the birthplace of the TPC Network and the backdrop to PGA TOUR headquarters. Within the Mediterranean-Style, 77,000 square foot clubhouse, we provide our PGA TOUR Players, Families, Executives, Members and Guests with truly memorable culinary and service experiences in multiple dining outlets, beautifully appointed banquet and meeting spaces, and an expansive gallery. For the golf enthusiast, we provide a world class golf experience on either of our two PGA TOUR championship courses, including the famous Stadium Course, home to THE PLAYERS Championship. If you are looking to improve your game, our PGA TOUR's Performance Center offers lessons from the top PGA instructors in the industry as well as club fitting and fitness.

Tee up your career as a part of our team with the TPC Network!

The Chef de Cuisine utilizes personal, creative talent to create original, creative menu items and displays. Performs creative methods of cooking, portion control, and garnish. Assists in the planning and scheduling of the kitchen staff and supply requirements for the culinary department. Maintains accountability for cost, utilization, and performance of employees and equipment in accordance with standards.

QUALIFICATIONS

• High school diploma or equivalent education
• Culinary degree or equivalent training
• Thorough knowledge of culinary concepts, practices, and procedures as well as food preparation and kitchen maintenance operations procedures as would normally be acquired through at least five years' culinary experience in progressively responsible positions
• Prior supervisory experience required

RESPONSIBILITIES/DUTIES

• Take responsibility for the creation and execution of various menu items for a la carte menus and assist Executive Chef with banquet menus and execution
• 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
• Create daily specials that reflect the operating concept and demonstrate creative use of food, materials and equipment
• Create imaginative and artistic theme decorations for banquets and buffets
• Prepare and produce all menu items according to standard recipes and ensure that they are presented to standards established by PGA TOUR Golf Course Properties, Inc. to ensure member/guest satisfaction
• Lead and direct the work of others which includes, recruiting, hiring, training, scheduling and performance reviews of the ala carte kitchen staff
• Train and supervise cooks in preparing menu items according to recipes cards and plating specifications
• Train and supervise ware washers in operating and using dish machine to ensure high quality of sanitation standards
• Train and supervise all kitchen staff to maintain high sanitation and safety standards ensuring that cleanliness and safety is maintained throughout the kitchen and dumpster areas
• Develop Executive Sous Chef and Sous Chef and evaluate performance with Executive Chef
• Maintain high standards of quality of food production to ensure member/guest satisfaction
• Use and operate large mixers and meat slicers
• Assist in the implementation and maintenance of purchasing procedures to ensure that proper quantities of product are on hand and that food products are maintained at established levels
• Assist in maintaining internal controls for the Food & Beverage Department. Conduct or supervise monthly food and beverage inventories
• Utilize Cheftec to manage food inventory and production
• Assist in maintaining internal controls for food & beverage department
• Conduct or supervise monthly food & beverage inventories
• Assist in the development and maintenance of the marketing and promotional programs as related to the Food & Beverage Department
• Assume responsibility as the kitchen supervisor during all meal periods, including banquets, in the absence of the Executive Chef
• Assist the Executive Chef in the implementation of training programs which continue to strengthen and improve the skills of all kitchen employees
• Oversee the set-up and break-down of buffet tables and carving stations for special functions
• Work with service staff to improve speed and consistency of service relating to food pick up
• Participate in pre-meal meetings so as to maintain positive/constructive communication with Front of House staff
• Maintain responsibility for the Food & Beverage sales, expenses, and profit goals as outlined in the Food & Beverage Operating Plan/Budget
• Answer telephone and communicate information to callers in a pleasant and professional manner
• Pleasantly greet members and guests and consistently demonstrating our Service Excellence philosophies
• Operate within all established guidelines, policies, standards, and constraints as set by PGA TOUR Golf Course Properties, Inc
• Special projects or other duties as assigned

PHYSICAL DEMANDS AND WORKING ENVIRONMENT

This job operates in a professional work environment and routinely uses standard office equipment. While performing the duties of this job, the employee is regularly required to stand; walk; sit; kneel; use hands to handle or feel; and talk or hear. The employee must regularly lift and/or move up to 25 pounds. Specific vision abilities required by this job include close vision, depth perception, color vision, distance and peripheral vision, and ability to adjust focus.

An essential function of the job is to be able to comply with all applicable federal, state and local safety and health regulations that would apply to this job.

This job description reflects the assignment of essential functions and may be modified as needed; it does not proscribe or restrict the tasks that may be assigned. The information contained herein is not intended to be an all-inclusive list of the duties and responsibilities of the job, nor is it intended to be an all-inclusive list of the skills and abilities required to do the job.

Travel

• Travel is not expected for this position

Work Schedule Expectations

• This position requires shifts as necessary based on business levels

Supervisory Responsibility

• This position manages employees and is responsible for the performance management and hiring of the employees within the department

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