Chef de Cuisine

At Holiday Inn Club Vacations, we believe in strengthening families. And we look for people who exhibit the courage, caring and creativity to help us become the most loved brand in family travel. We’re committed to growing our people, memberships, resorts, and guest love. That’s why we need individuals who are passionate in life and bring those qualities to work every day. Do you instill confidence, trust, and respect in those around you? Do you encourage success and build relationships? If so, we’re looking for you.                                

This position is responsible for creating positive guest experiences through the leadership, direction, administration and support of Food and Beverage operations. They will prepare and execute on menu items as ordered by customers, maintain clean and safe work environments and manage food costs through proper food preparation technique. This position is responsible for menu development for food and beverage operations. This position operates with limited supervision by senior resort leadership.

COMPANY BENEFITS: 

• Matching 401K 
• Growth & Developmental Opportunities
• Comprehensive Medical, Dental & Vision Benefits
• EAP – Employee Assistance Program
• PTO - Paid Time Off
• Travel Benefits, Discounts & FREE Vacations points through our ClubGo Program
• Tuition Reimbursement & Continuing Education Courses
• Outstanding Company Culture

SUPERVISORY RESPONSIBILITIES:

• Degree in Culinary Arts
  • 7+ years Food and Beverage leadership experience (may include formal culinary education)
  • Ability to work in a high-pressure environment
  • Ability to speak, read and write in English

CERTIFICATES, LICENSES, REGISTRATIONS:  

• Ability to speak, read and write in English.
• Must be able to monitor food cost daily, inventories.
• Adhere to brand standards – correction, motivation, development – rectify discrepancies.
• Excellent organizational/time management skills.
• Able to create partnership with FOH Managers.
• Must have experience Establish and Maintain Par levels.
• Able to analyze and interpret safety and incident reports.
• Ability to develop and implement menus.
• Ability to review, analyze and evaluate the effectiveness of work systems and processes.
• Ability to identify problems and develop or recommend appropriate solutions.
• Ability to handle payroll processing.
• Knowledge of kitchen equipment required.
• Knowledge of soup, sauce, meat, fish, poultry, casserole, and vegetable preparations.
• Ability to work in a high-pressure environment.
• Ability to supervise individual staff and work teams, effectively and in accordance with established human resources policies and procedures.

While performing the duties of this job the employee may be required to sit or stand for extended periods of time. Will be required to bend, twist, reach, push, pull, and operate office machinery. Must be able to lift to thirty pounds. Specific work assignments may change without notice. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of the job.