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Search Results

Summer Resorts : Caribbean (including Florida)
  • Responsible for the budget and optimize production through good management and organization
  • Supervise restaurant kitchen operations and maintain food preparation handling and correct storage standards
  • Recognize superior quality products, presentations and flavors
  • Follow proper handling and right temperature of all food products
  • Prepare and cook foods of all types, depending on local cultures and flavors
  • Guarantee hygiene, safety and food quality for all restaurants
  • Adapt team organization, production, distribution, stocking and transportation according to infrastructure and available resources
  • Establish and update menus depending on budgets and occupancy
  • Participate in contract drafting for special groups and events
  • Participate in the selection of local goods and products
  • Conceive new display options depending on daily themes and events in partnership with Events Manager and F&B Manager
  • Plan staff schedules according to production needs
  • Organize and inspect cleaning of premises and equipment
Category
Culinary
Summer Resorts : Caribbean (including Florida)
  • Responsible for coordinating the production and distribution of meat products with the Executive Chef
  • Apply standards and procedures while respecting hygiene and safety
  • Supervise and motivate team
  • Ensure buffet maintenance and check supply
  • Receive, inspect, and store meat upon delivery and ensure meat quality
  • Cure, smoke, tenderize and preserve meats depending on menu of the week
  • Cut, trim, bone tie, and grind meats to prepare meats in cooking form
  • Keep work area clean, orderly and free from safety hazards
  • Stock and rotate products to ensure freshness and date control
  • Receive and unload meat delivery truck and store in designated areas
  • Perform other job-related duties as assigned
Category
Culinary
Summer Resorts : Caribbean (including Florida)

ChefDario.Pragellato

 

 

  • Participate in production and preparation of pastry goods as assigned by Pastry Chef and Executive Chef
  • Apply company standards and procedures and ensure proper hygiene and safety of the station
  • Execute preliminary orders of mise en place for the day
  • Keep clean work area and equipment,  and ensure pastry area is stocked properly
  • Responsible for production of pastries, decorating and display
  • Produce pastries according to required quantities (buffets, private parties, items include croissants, muffins, breads, cakes, cupcakes, cookies, pies, desserts etc)
Category
Culinary
Summer Resorts : Caribbean (including Florida)
  • Participate in production and preparation of baked goods 
  • Apply company standards and procedures and ensure proper hygiene and safety of the station
  • Execute preliminary orders of mise en place for the day
  • Keep clean work area and equipment, and ensure baking area is stocked properly
  • Responsible for production of baked items, breads, breakfast items and display
  • Produce breads/baked goods according to required quantities (buffets, private parties)
Category
Culinary
Summer Resorts : Caribbean (including Florida)

 

ChefDario.Pragellato

 

  • Participate in production and preparation of pastry goods 
  • Apply company standards and procedures and ensure proper hygiene and safety of the station
  • Execute preliminary orders of mise en place for the day
  • Keep clean work area and equipment,  and ensure pastry area is stocked properly
  • Responsible for production of pastries, decorating and display
  • Produce pastries according to required quantities (buffets, private parties, items include croissants, muffins, breads, cakes, cupcakes, cookies, pies, desserts etc)
Category
Culinary
Summer Resorts : Caribbean (including Florida)

sous-chef2

 

 

  • Assist the Chef in product management according to production plans
  • Ensure hygiene and safety regulations are being followed
  • Control inventory, production and distribution
  • Develop new menu item in line with Executive Chef’s vision and staff
  • Control daily rotation of mise en place
  • Manage line cooks, pastry chefs and prep cooks and delegate work on a daily basis
  • Train cooks and dishwasher in accordance to company standards, identify potential for management responsibilities
  • Manage budgets with the Chefs and adapt food production accordingly
  • Represent Chef during their absence
  • Handle any injuries on the job and coordinate with General Manager and HR for follow up
  • Estimate food consumption in order to purchase the appropriate amount of ingredients for preparation and provides recipe standards for each meal
  • Ensure kitchen, equipment and storage facilities are sanitary, neat and organized
  • Lead by providing positive and constructive feedback to employees in order to reward, coach, correct and motivate
Category
Culinary
Summer Resorts : Caribbean (including Florida)

CN1Ty20U8AAA0-L.ClubMedKani

 

 

  • Carry out the production of all dishes 
  • Check and prepare the required mise-en-place 
  • Ensure the proper handling and storage of food 
  • Preparing ingredient for a more senior Chef (500-700 guests per meals)
  • Maintain a clean and safe work area adhering to food safety and health standards as well as company standards
  • Always follow standard recipes to aid with food cost and consistency of the product
  • Make sure that all equipment is in good working order and report any issues to the Chef in charge at that time
Category
Culinary
Summer Resorts : Caribbean (including Florida)

10931084_892840464111362_3005583304821861903_o

 

  • Organize food production within company standards
  • Manage goods rotation and oversee food preparation by the team
  • Elaborate and oversee preparation with the team
  • Assist the chef in determining supply and weekly needs
  • Ensure the supply and good maintenance of buffet
  • Manage clearing and cleaning of buffets
  • Monitor all food served relative to appearance, temperature, sanitation and quality standards, and portion control
  • Perform cleanup duties during and after each shift to ensure the kitchen is presentable to guests, prepare and set up for next day
Category
Culinary

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