The Chef de Cuisine of Grapefruit Basil, Tommy Bahama Miramonte Resort and Spa is a truly dynamic position giving an exceptional candidate a truly unique opportunity, to, lead a sizable and varied team, and operate a nationally renowned Lifestyle brand Tommy Bahama Miramonte Resort and Spa. The focus will be on two ownable meal: An energetic Brunch a dynamic dinner anchored by an all-day high energy bar, cutting-edge casual dining. Supervision of the kitchen staff: setting a team-oriented work environment, ensuring overall food quality meets Tommy Bahama brand standards, creating a safe and sanitary work environment and effectively communicating with FOH. 

Salary Range $95,000/year - $100,000/year

Duties and Responsibilities:

• A warm personality, attentive, and presentable.
• Committed to delivering high levels of customer service.
• Responds courteously and efficiently to queries and problems from guests, and all staff.
• Champion, within the organization, a commitment to honesty, integrity, and responsible corporate behavior.
• Create a compliance culture within the organization and foster an environment where team members feel comfortable reporting potential violations or misconduct.
• Work closely with FOH staff to ensure effective communication and delivering on an exceptional guest experience
• Ensure quality food product and presentations meets Tommy Bahama brand standards
• Continues improvement of the operation with a focus on training and developing new talent
• Stringent expense management with a focus on food cost and labor management to meet budget targets
• Meets attendance guidelines and adheres to regulatory, departmental and Company policies.
• Strong leadership and problem-solving skills to react quickly to a changing environment
• Support and foster loyalty and conduct business in a professional manner at all times.

Qualifications:

• Must have experience in a senior kitchen leadership position with proven results
• Must have previous experience in a high-volume environment with a minimum of three years as a specialty chef in a high volume area
• Able to manage large diverse team.
• Communication and administration skills
• Passion for learning, training and teaching from food trends and food styling.
• Ability to maintain and further develop the standards set by Tommy Bahama.
• Work requires effective communication in English, both verbal and written form in a professional manner.
• Must present a neat and professional appearance.
• Flexibility with working various shifts

Prerequisites:

• Excellent communication and listening skills.
• Ability to work under pressure.
• Excellent organizational and prioritization skills, attention to detail, and problem-solving skills.
• Must be mature, pleasant, courteous, cooperative and an enthusiastic team player who displays good human relations’ skills.
• Must be flexible in working hours, including weekends, evenings and holidays.

 Physical Requirements:

The physical requirements are representative of those that must be met by the team member to successfully perform the essential functions of this job.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Ability to lift and carry large, heavy banquet trays and beverage trays weighing up to 30 lbs.
• Ability to grasp, hold, reach, bend, push-pull, use a step stool, have hand-eye coordination
• Ability to constantly walk and stand during shift
• Mobility to move quickly and easily throughout the restaurant and kitchen areas
• Ability to hear and use visual inspection

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