WCI Communities creates amenity-rich, master-planned lifestyle communities, catering to primary, retirement and second-home buyers. Dedicated to product and service excellence as a People First® certified company, WCI offers traditional single and multi-family home choices with prices from the mid-$100,000s to just under $1 million. In addition to homebuilding and development, WCI generates revenues from its Prudential Florida Realty business, the second largest residential realty company in Florida; its Wells Fargo-affiliated mortgage services; insurance and title services, and its recreational amenities, as well as through land sales and joint ventures. For more information, visit www.WCICommunities.com.
Responsible for all food production including that used for restaurants, banquet functions and other outlets. Develops menus, food purchase specifications and recipes. Supervises food production staff. Develops and monitors food and labor budget for the department. Assists with the sales, marketing and membership relations programs to promote the club's services and facilities to member prospects and current members and guests. Performs all duties with a focus on exceptional customer service for both internal and external customers, attention to detail and sensitivity for confidential material.
- Responsible for the financial performance of the F&B operation. Prepares necessary data for the budget in area of responsibility; projects annual food and labor costs and monitors actual financial results; takes corrective action where necessary to help ensure that financial goals are met.
- Assists with the sales, marketing and membership relations programs to promote the club's services and facilities to member prospects and current members and guests
- Interacts with members and guests and conscientiously tends to their dining needs, ensuring an enjoyable club experience.
- Hires, supervises and coordinates all training activities for kitchen, bakery, meat cutters, and other production and service employees. Includes the identification and analysis of training needs and the design and implementation of programs to address these deficiencies.
- Plans menus for all food service locations considering customer base, popularity of various dishes, holidays, costs, and a wide variety of other factors.
- Schedules and coordinates the work of chefs, cooks, and other kitchen employees to ensure that food preparation is economical and technically correct.
- Conducts regular physical inventories of food supplies, and assesses projected needs; orders all food and supplies for catering and cash operations.
- Ensures that high standards of sanitation and cleanliness are maintained throughout the kitchen areas at all times. Sanitation must meet local and state guidelines.
- Establishes controls to minimize food and supply waste and theft.
- Safeguards all food preparation employees by implementing training to increase their knowledge about safety, sanitation, and accident prevention principles.
- Consults with catering staff about food production aspects of special events being planned.
- Cooks or directly supervises the cooking of items that require skillful preparation.
- Make periodic and regular inspections of assigned units to observe quality of food preparation and service; food appearance; and cleanliness and sanitation of production and service areas, equipment and employee appearance.
- Develop recipes and portion specifications in accordance with consumer tastes, nutritional needs, product specifications, ease of preparation and established procedures and budgetary constraints; participate in other menu planning activities to include the determination of purchasing specifications, product and recipe testing and menu development.
- Assist operation managers as requested in areas such as plate presentation, special function menu planning and the design of new service areas.
- Ensures compliance with all WCI policies and procedures and with all applicable local, state and federal laws and regulations; serve as an information resource for the club concerning food and beverage information.
- Participate in WCI service programs and/or projects; attend conferences; and participate in emergency response when required.
- Other duties as assigned
- The minimum of an Associates Degree in culinary arts, hospitality management, business administration or related field from an accredited college or university or the international equivalent, preferred. In place of a degree an Executive Chef or Sous Certification from American Culinary Federation or international equivalent is acceptable.
- 5 to 8 years experience as an Executive Chef or Sous Chef at an upscale progressive resort, restaurant or country club. This experience must include the supervision of a minimum of five (5) full-time persons in the production of food.
- Management experience and excellent leadership abilities, guest services, strong oral and written communication, and organizational skills
- Ability to manage the financial aspects of a food and beverage operation, including the successful identification of expense reduction through cost efficiencies and revenue growth through promotional and up-selling activities
- Ability to manage the international staff in a positive and productive manner by motivating, developing and managing employees as they work.
- Knowledge of PCs, Windows, and Microsoft Office is required; familiarity with the timekeeping systems and POS systems is preferred.
- Valid Florida Food Manager Certificate.
- Must be able to speak, read, write and understand the primary language(s) used in the workplace.
- A valid Florida driver’s license is required to operate WCI-owned vehicles (electric carts).
- This position will not have a set schedule and may need to work weekends, evenings, and/or holidays.
WCI Communities develops luxury residential communities and homes in Florida. Founded in 1946, it caters primarily to retirement and...