Executive Chef

Port St. Lucie, FL

BLU-Ocean Grille is looking for a full-time Executive Chef to join their team in Port St. Lucie, Florida! The Executive Chef’s primary responsibility will be to oversee the overall success of the food program and culinary functions, including but not limited to all phases of planning, ordering, inventory, and food preparation.

What We Can Offer YOU:

• Life insurance
• Dental insurance
• Vision insurance
• 401k
• Paid time off
• Pay: Dependent on experience

The right candidate will have:

• High School Diploma (or GED or High School Equivalence Certificate)
• Minimum of 5 years in restaurant kitchen experience preferred or equivalent combination of education and experience
• Food Handler’s Card required
• Ability to read, analyze, and interpret common scientific and technical journals, financial reports, and legal documents
• Ability to respond to common inquiries or complaints from customers, regulatory agencies, or members of the business community
• Ability to effectively present information to management, public groups, and/or board of directors
• Ability to interact clearly and effectively, in both written and oral communication, with supervisor, clients, staff, vendors, etc.
• Ability to apply concepts such as fractions, percentages, ratios, and proportions to practical situations
• Proficiency in personal computer skills including electronic mail, record keeping, routine database activity, word processing, spreadsheet, graphics, etc.
• Average knowledge of Microsoft Office
• Must have excellent communication skills with guests, customers, and management
• Knowledge of County/State/Federal health and safety codes and regulations pertaining to food service operations, safe operation of commercial food service equipment, including deep fryers, ovens, cook tops, slicers, etc. is required.
• Thorough knowledge of food products, standard recipes, and proper preparation
• Knowledge of menu development, insight to marketing, cost, and wage control
• Ability to maintain any government required license or certificate

Our Executive Chef will:

• Create an overall vision and plan for the hotel restaurant
• Maintain the highest level of food quality attainable
• Utilize recipe cards/cost sheets for all food production items
• Account for every food item used, controlling, and limiting wastes
• Maintain a clean, organized, and safe kitchen
• Maintain and abides by state and OSHA safety, sanitation, and health regulations as well as company and brand requirements
• Maintain all kitchen equipment and utensils
• Assist with plating banquet meals as needed
• Create, review, and update menu items on a as needed basis
• Supervise Line Cooks, Prep Cooks, Kitchen Stewards, Breakfast Attendants, Sous Chefs, Breakfast Cooks, and Dishwashers

Does this sound like the job for you? Apply with a current resume today!