Job Description

Job Description

Job Description

Bolongo Bay Beach Resort is located on the serene island of St. Thomas in the United States Virgin Islands and is a family-owned and managed beach resort nestled in a beautiful sandy bay along the Caribbean Sea. Known for our famous all-inclusive package, friendly hospitality, exciting experiences and one-of-a-kind guest amenities, there's no better place to see life in the Virgin Islands than at Bolongo Bay. Our small, fun, lively and personable atmosphere allows us to offer a guest and employee experience that is unlike any other big all-inclusive resort and it's what makes us so unique and popular to this day. We are currently the only all-inclusive resort in the U.S. Virgin Islands.

Overview:

We are seeking an experienced, dynamic, and highly skilled Head Chef to lead our kitchen in a fast-paced, high-volume restaurant. The ideal candidate will have a passion for food, strong leadership skills, and a proven ability to manage large teams while maintaining the highest standards of food quality and kitchen operations.

You will oversee all aspects of kitchen operations, including menu planning, food preparation, inventory management, staff training, and maintaining cleanliness and safety standards. If you thrive in a high-energy environment and are passionate about creating exceptional dining experiences, we want to hear from you!

Key Responsibilities:

• Kitchen Leadership:
  Lead, motivate, and manage a team of chefs, cooks, and kitchen staff to ensure smooth and efficient kitchen operations.
  Foster a positive work environment focused on teamwork, respect, and continuous improvement.
  Create a high-energy, organized kitchen culture while maintaining composure in high-pressure situations.

• Menu Planning & Development:
  Collaborate with the Executive Chef to design and update a seasonal, high-volume menu that delights customers while optimizing kitchen workflow.
  Ensure all dishes are prepared to the highest standards of taste, quality, and presentation.
  Manage menu item changes and ensure consistency across all shifts.

• Food Preparation & Execution:
  Oversee the preparation and cooking of all menu items, ensuring high standards of food quality, consistency, and presentation.
  Supervise the execution of service during peak hours, ensuring efficiency and timely delivery of dishes.
  Ensure kitchen staff adhere to proper cooking techniques and presentation standards.

• Inventory & Ordering Management:
  Monitor food inventory and order supplies as necessary to maintain stock levels.
  Work within budget constraints while ensuring quality and freshness of ingredients.
  Establish and maintain relationships with suppliers and negotiate pricing when needed.

• Quality Control & Safety:
  Ensure compliance with health and safety regulations, including proper food handling, sanitation, and cleanliness.
  Maintain rigorous quality control standards for all food preparation, presentation, and safety.
  Regularly inspect kitchen equipment and tools to ensure they are in good working order.

• Staff Training & Development:
  Train and mentor kitchen staff to improve culinary skills, efficiency, and adherence to operational standards.
  Provide constructive feedback and encourage professional growth within the kitchen team.
  Organize regular staff meetings to review performance, address concerns, and implement improvements.

• Cost Control & Budgeting:
  Monitor and manage kitchen labor costs, food waste, and overall kitchen expenses.
  Ensure the team works efficiently to meet budget goals while maintaining exceptional quality.
  Analyze sales data to anticipate busy periods and adjust staffing levels accordingly.

• Customer Focus:
  Ensure all customer orders are met with promptness, accuracy, and quality.
  Respond to customer feedback regarding food quality and service, addressing any issues promptly and professionally.

Qualifications:

• Proven experience as a Head Chef or in a senior kitchen management role, with a background in high-volume, fast-paced environments.
• Strong leadership skills with the ability to motivate, mentor, and manage a large team.
• In-depth knowledge of food preparation, cooking techniques, and kitchen equipment.
• Exceptional organizational skills with the ability to manage multiple priorities and work under pressure.
• Strong knowledge of health, safety, and sanitation regulations.
• Ability to develop and execute high-quality menus that align with business objectives.
• Excellent communication skills to effectively interact with staff, management, and customers.
• Passion for food, innovation, and delivering excellent dining experiences.
• Culinary degree or equivalent experience preferred.
• Experience with inventory control, budgeting, and cost management.
• Flexibility to work evenings, weekends, and holidays as required.

Work Environment:

• Fast-paced, high-pressure kitchen environment with the potential for long hours during peak periods.
• Requires standing for long periods, lifting heavy items, and quick decision-making under stress.
• Opportunity to work with a talented and dedicated culinary team.

Company Benefits:

• Medical Coverage (medical, dental, vision)
• Life Insurance
• Paid Time Off (vacation, bereavement, and holidays).
• 401K Match
• Hotel Discounts
• Meal Discounts
• Tuition Reimbursement

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