Job Description
The place to stay, the place to work. Treating people well is what we do. Come work with us. Bernardus Lodge & Spa is nestled in sunny Carmel Valley on the famed Monterey Peninsula. We are a Forbes triple-four-star hotel, one of only five hotels in California and eleven in the country with this rating. Not far from the bustle of the city, escape to our near-perfect climate, tranquil setting and rich sense of place within one of Northern California's most artistic towns, surrounded by the picturesque Santa Lucia Mountains. We are looking for exceptional individuals looking for a challenging and exciting opportunity. We offer competitive pay and industry perks for all employees. Full-time employees are eligible for medical benefits, paid holidays and 401k saving retirement plan with an employer match. Join our award-winning team. Conde Nast's #8 resort in Northern California wants you to work with us. SUMMARY: Oversees and coordinates daily activities and operations of cooks and other employees engaged in preparing and cooking food products; maintains the quality, presentation, professional attitude, and sanitation of the kitchen. DUTIES AND RESPONSIBILITIES: Management may assign or reassign duties and responsibilities to this job at any time due to reasonable accommodation or other reasons. · Trains and develops kitchen staff; trains cooks/kitchen staff in the importance of consistency in preparation and presentation. · Ensures that level of quality, portion control, and plate presentation is adhered to consistently. · Monitors and maintains line plating and quality. · Prepares a variety of cuisine utilizing skill and creativity. · Coordinates with wait staff to ensure guest expectations are met or exceeded. · Maintains a clean, organized, and safe kitchen; ensures all sanitation procedures are being followed. · Monitors and maintains proper inventory levels. · Assists executive sous chef as needed. · Skillfully utilizes hand tools or machines required, reads recipes, measures, cuts, and otherwise works on materials with great precision. · Establishes procedures, prepares and coordinates schedules, and expedites workflow. · Possesses and maintains through understanding of industry and stays abreast of industry trends; communicates/incorporates information to assure kitchen remains current. · Other duties and jobs may be assigned as needed by manager. · Support safe work habits and a safe working environment at all times. · Hires, trains, supervises, motivates, and develops kitchen staff; manages schedules and workflow. · Provides day-to-day guidance and oversight of subordinates; actively works to promote and recognize performance. · Keeps up to date on overall activities of the team, identifying problem areas and taking corrective actions. · Provides timely performance evaluations and makes recommendations for pay increases. QUALIFICATIONS: · Graduate of a culinary school preferred. · Five to six years related experience or equivalent. · Current knowledge of regional and national trends in food and beverage. · Thorough knowledge of all food preparation techniques and styles. · Demonstrated proficiency in supervising and motivating subordinates · Basic competence in subordinates’ duties and tasks · Good judgement with the ability to make timely and sound decisions · Commitment to excellence and high standards · Passion, enthusiasm, focus, creativity, and a positive outlook. · Versatility, flexibility, and a willingness to work within constantly changing priorities with enthusiasm · Acute attention to detail · Strong organizational, problem-solving, and analytical skills · Ability to effectively communicate with people at all levels and from various backgrounds. · Bilingual skills a plus. · Must be able to work independently. · Must provide valid documents(s) to work in the US. · Must meet legal age requirements for the position. EDUCATION: · High school diploma or equal to a GED. PHYSICAL DEMANDS: The physical demands described here are representative of those that must be met successfully to perform the essential functions of this job. Reasonable accommodations made to enable individuals with disabilities to perform the essential functions. · Must be able to lift 50 lbs. · Must be able to stand and walk for long periods of time. LANGUAGE SKILLS: · Must speak and communicate in English. · Must be able to clearly communicate with guests, management and coworkers. CERTIFICATES & LICENSES: