Luxury Resorts is a dynamic collection of hotels and resorts dedicated to an entirely new definition of luxury. Innovative in approach, we embrace the energy and spirit of each of our coveted destinations and their unique surroundings. We artfully combine a distinct style and modern conveniences with personalized yet unobtrusive service, to create inviting backdrops of absolute comfort. From bustling urban centers such as New York and Los Angeles to timeless resort locales like Boca Raton, Telluride and Montego Bay, we offer exceptional experiences and extraordinary memories.

1. Responsible for total coordination of food
production.

2. Responsible for maintaining high standards in food
presentation, production and consistency.

3. Responsible for maintaining control procedures (i.e.
labor and food costs, waste and security).

4. Supervise, train and develop staff.

5. Maintain sanitation levels in accordance with hotel
and local health department regulations.

6. Maintain effective working relationship with other
departments.

7. Involved in recommendations for hiring and
disciplining staff.

8. Supervise the preparation and presentation of foods
by cooks and other pantry personnel, overseeing that the
food items are prepared as determined by the Executive
Chef.

9. Perform other related duties as assigned or requested
by supervisors/managers.

10. Assist in maintaining an adequate supply of all
foodstuffs (i.e. meat, perishables, etc.), used at the
resort.

11. Assure that purchases are made using the
specifications set by the Food & Beverage Director,
Executive Chef or Purchasing Agent and make
recommendations to the Executive Chef when specification
changes are warranted.

12. Assure that all prime cuts of fish are broken down
properly by weight that the waste in trimming prime cuts
is minimized and that fish scraps are properly utilized
and the fat is retained for rendering.

13. Select recipes, which offer a product that is
tasteful and contains ingredients and portion sizes that
will ensure that cost standards are being met.

14. Assist in maintaining adequate training programs for
kitchen staff.

15. Inventory excess production for use on menu or
conversion into extenders.

16. Ensure the best and fastest performance of the sushi
bar and kitchen so as not to impede service in food
outlets.

17. Ensure the kitchen is prepared to start service on
time.

18. Ensure that servers? orders are clearly understood
so that ?returns? due to faulty prep are minimized.

19. Ensure that requests and specifications in the
function sheet are provided on a timely basis.

20. Ensure that all food items are served in a
attractive manner and garnished and decorated properly.
Ensure that excess production is recovered from the
banquet room and properly stored.

21. Constantly coordinate with room supervisors so that
production is scheduled as reservations dictate.

Practice safety standards and report any unsafe
conditions to the Executive Chef.

EOE/M/F/V/D

Must be able to walk, stand, sit, stoop or bend for
duration of shift [at least (8) hours].

Accredited Culinary Institute, (C.I.A./Johnson & Wales)
or equivalent. Minimum three years experience in
quality, high volume culinary operation. Hotel
experience with minimum of one year at supervisory
level. Able to lift 50 lbs. And work in warm
environment. Must be able to prepare sushi and sashimi.