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Start Your Hospitality Career with Wyndham Worldwide

Job ID: 
1715698
Job Function: 
Hotel/Resort Operations
Food & Beverage
Location: 
Orlando, Florida United States
Brand / Resort: 
Wyndham Grand Hotels and Resorts
Schedule: 
Full-time

Chef de Cuisine deep blu

25 Oct 2017
The Wyndham Grand Bonnet Creek Orlando Resort, a 400-room luxury resort in the Bonnet Creek Resort complex adjacent to Walt Disney World® at Lake Buena Vista, Fla. is searching for a Chef de Cuisine to join our award winning deep blu restaurant. Three years of awards including Best Seafood in Orlando.
 
The hotel's Spanish Mediterranean architecture, designed by HHCP Architects of Maitland, Fla., will be reminiscent of the historic Flagler-era resorts of St. Augustine. The design calls for a 7,000-square-foot Wyndham Blue Harmony ™ spa and fitness center; 20,000 square feet of flexible meeting and conference space including an 8,000-square-foot main ballroom designed for groups up to 600; a full-service specialty restaurant; three-meal restaurant; pool bar and grill; lobby bar; and the Wyndham brand's new combination café, barista and food mart.  Preference will be given for candidates who have pre-opening experience.
 
The Chef de Cuisine is responsible for ensuring that all meals coming from the kitchen are well prepared with regard to quality, consistency, eye appeal, taste and food cost. He/she is expected to provide training for all staff; meet corporate quality standards; and assist in establishing and enforcing food specifications, portion control, recipes, and sanitation. The Chef de Cuisine is also responsible for controlling food and labor costs while maximizing guest satisfaction. 
Qualifications
Education & Experience: 
  • At least 4 years of related progressive experience; or a culinary graduate with at least 2 years of progressive experience in a hotel or related field.
  • Strong culinary management background
  • Must have knowledge of F&B preparation techniques, health department rules and regulations, liquor laws and regulations.
  • Strong seafood background
  • Ability to lead by example
  • Strong Communication skills
  • Proficient in Publisher, Microsoft word and Excel
  • Ability to prepare and execute "from scratch" menu concept
  • Familiarization of brigade style kitchen operation

 

Physical requirements:
  • Long hours sometimes required.
  • Medium work - Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects.

 

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