Job Description

Are you outgoing, energetic, passionate, and authentic? Enchantment Resort is the perfect spot for you!

At Enchantment, we work together to create and deliver extraordinary experience for all guests and team members here at the resort. Our culture is fast-paced, collaborative, inclusive, engaging, and we have one of the best views you’ll ever find! Come join us!

How you will enjoy your day:

The Clubhouse Chef is responsible for all food production including all items produced for restaurants at the Clubhouse, including the pool and The Market. Menu development, food purchase, specifications, standardized recipes, and inventory control. Development and monitoring of food and labor budgets for the Clubhouse also fall within this individual’s purview, as does staff supervision. Furthermore, the Clubhouse Chef if responsible for maintaining the highest food quality and hygiene standards throughout the Clubhouse. Responsible for creating and enhancing proper work environment and teamwork between service and culinary teams. 

Work Performed:

  1. Produce high quality food products at a cost level consistent with resort objectives
  2. Foster a work environment of teamwork and mutual service by assisting co- workers and other departments as necessary to ensure guest satisfaction
  3. Implement food guidelines based on Forbes Standards to achieve a score of 90 and above during Forbes inspections in the Clubhouse area
  4. Order and maintain pars in the kitchen 
  5. Supervise the Clubhouse kitchen to ensure compliance with the resort’s objectives and the health and safety of all employees and guests
  6. Train and supervise all culinary staff in the proper techniques of food handling, food preparation and cost control of all food products
  7. Interview, hire, train, and review performance of culinary and utility personnel
  8. Provide training and counseling for all employees to develop staff to their fullest capabilities
  9. Observe safety and legal requirements as to the health and labor departments, always maintain all kitchen areas in the highest standards of cleanliness
  10. In collaboration with Chefs de Cuisine, develop menus, plating guides, and standard recipes for all dishes to insure proper portion control, uniformity of taste and quality
  11. Source out new, exciting, and local products and supplies to constantly develop menus
  12. Ensure that proper par stocks of all food items are maintained and manage purchasing, receiving, inventory control and stock rotation
  13. Responsible for monthly inventory of all items in the Clubhouse Kitchen on the last day of each month
  14. Responsible for portion control and ordering of food, cleaning equipment, cleaning supplies and utensils necessary for food production
  15. Liaise with pest control and contracted kitchen cleaning company and monitor quality of service provided.
  16. Inspect the night cleaners work to ensure proper cleanliness of Clubhouse kitchen
  17. Ensure that all cooks are trained and executing the handling of foods to county health standards
  18. Maximize profitability through proper food and labor cost controls
  19. Monitor labor in accordance with department and resort guidelines
  20. Interact with guests as necessary on the floor 
  21. Liaise with restaurant managers, supervisors, and service staff regarding service issues
  22. Maintain business contacts with health officials   
  23. Act as an ambassador of Enchantment by always speaking positively of the Resort
  24. Other duties as assigned

Supervision Exercised:  Sous Chefs, Tii Gavo Chef de Cuisine, Pastry Chef, Che Ah Chi Chef de Cuisine, utility staff and all Culinary personnel

Supervision Received:  Food and Beverage Director 

Responsibility & Authority:

  1. Maintain a high level of guest service at all times with quality products
  2. Uphold the resort commitment to hospitality
  3. Work closely with all departments to ensure guest service levels are being met
  4. Deal effectively with all departments with regular communication
  5. Supervise, direct, and oversee culinary operations and staff

Minimum Requirements:

Culinary degree or equivalent related work-related experience and/or training. Prefer 5 years’ prior supervisory skills and hotel/resort culinary/food and beverage management experience.  Must have strong organizational skills, excellent written and verbal communication skills and be able to perform and prioritize multiple tasks with ease.  Computer skills required.  Strong guest and team member relations skills.  Must maintain current food handler’s certification

Application Instructions

Please click on the link below to apply for this position. A new window will open and direct you to apply at our corporate careers page. We look forward to hearing from you!

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