Job Summary: The Lead Cook is responsible for running a specific section of the kitchen. This type of chef usually manages a small team of workers who are responsible for keeping the kitchen organized so that meals go out on time and the work area remains clean and orderly.

Company Vision & Values

Our team at St. Joe is made up of servant-hearted leaders who are passionate about hospitality and relentless in our pursuit of excellence. We value integrity and uphold our company’s standards in providing Southern hospitality at its finest. We believe that excellence is in the details, so we strive to enrich each guest’s experience by getting things right from the very first time.

Benefits Available

Full time team members are eligible for benefits after 30 days of employment. These Florida Blue benefits include a traditional PPO plan with co-payments, a high deductible PPO plan with a Health Savings Account (H.S.A.), or an HMO (Health Managed Organization). If you select the plan with the H.S.A, the company contributes to your account (prorated based on start date).

There are two dental plans through MetLife; one with traditional coverage and one with orthodontic coverage. Our vision plan is through EyeMed. St. Joe covers the cost of the short-term disability insurance, so you are always covered in the event of an unexpected illness. We cover a percentage of the cost for your long-term disability insurance. We want you to not have financial stress if life throws you a curve.

We know that you do not want to work for the rest of your life and St. Joe is committed to helping you achieve that goal. Our 401K plan is managed through Vanguard and is a safe harbor plan which holds a guarantee of our commitment to matching your contributions. We match 100% of your first 3% of your earnings and 50% of your next 2%.

Job Responsibilities:

• Preparing, cooking and presenting high quality dishes within the specialty section
• Assisting the Head Chef and Sous Chef in creating menu items, recipes and developing dishes
• Preparing meat and fish
• Assisting with the management of health and safety
• Assisting with the management of food hygiene practices
• Managing and training assigned kitchen team
• Monitoring portion and waste control
• Overseeing the maintenance of kitchen and food safety standard
• Coordinates daily tasks with the Sous Chef
• Ensure that the production, preparation and presentation of food are of the highest quality at all times
• Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis
• Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation
• Full awareness of all menu items, their recipes, methods of production and presentation standards
• Follows good preservation standards for the proper handling of all food products at the right temperature
• Turns equipment on and off at the beginning and end of each shift
• Organize coolers
• All other duties as assigned

Education and Experience:

• Significant experience in a professional kitchen
• Food Managers & ServSafe certification
• Sufficient education and literacy needed to identify and read product labels and to communicate with guests about job-related needs
• Ability to read write and speak, and communicate in basic English preferred

Knowledge, Skills, & Abilities:

• Detail oriented and thorough
• Ability to remain discreet and respect the privacy of guests
• Ability to perform consistent work to the highest of standards
• Ability to interact with guests in a pleasant friendly way
• Ability to read write and speak, and communicate in basic English preferred
• Strong leadership skills, ability to motivate teams to produce consistently great food
• Adept at working effectively in high energy and busy environments and works well under pressure
• Ability to lead and work well as well as part of a team
• Knowledge of culinary arts
• Must have a positive, honest, and energetic work ethic
• Ability to operate in a professional manner with a good character to work in a fast-paced team

Physical Demands:

• Must possess hearing, visual and sensory abilities to observe and detect emergency situations; also to distinguish product, taste texture, temperature and presentation and preparation
• Able to work long shifts plus the ability to stand, sit or walk for extended periods of time
• Able to grasp, lift and/or carry up to 50 lbs. as needed
• Finger/hand dexterity to operate kitchen machinery, knives, etc

Working Conditions:

• Operates mainly in an indoor kitchen
• Exposure to high temperatures and a loud environment
• Exposure to cleaning chemicals during sanitation and cleaning processes

The above statements are intended to describe the general nature and level of work being performed and are not an exclusive list of all duties and responsibilities. St. Joe Hospitality reserves the right to amend and change responsibilities to meet business and organizational needs.