Assistant Head Chef

Assistant Head Chef

The Bitter End Yacht Club 2.0 has the following position available. 

OVERVIEW/BASIC FUNCTION:

As Assistant Head Chef, you will fill a critical role in Bitter End Yacht Club’s operations by assisting the Head Chef develop Bitter End Yacht Club’s culinary brand.

Main Duties and Responsibilities:

• Assists with developing and planning all menus and meals for the restaurants, prepared food products for the markets, private events and delegates the production for staff dining facilities
• Works within monthly set food & beverage cost budget, adjust food & beverage requisitions and controls waste
• Monitor’s food & bar venues and private events for creativity, quality, cleanliness, and food safety
• Works with colleagues in the Food and Beverage Department to ensure all aspects of business are running smoothly and on schedules trainings as needed to improve existing practices and services both in the front of the house and the back of the house
• Works with the Head Chef to achieve budgeted revenues, establishes cost controls and maximizes profitability
• Inspects restaurant outlets, kitchens & storerooms daily to ensure high quality food and food presentation, cleanliness and efficiently run operations
• Works with Purchasing Team to procure the best quality products for the best market price and to ensure necessary equipment is on hand to execute
• Motivates, coaches and trains F&B team to develop world-class team performance
• Assures timely set up, schedules well trained cooks in all areas in proper uniform
• Work with Head Chef, executive leadership, and Market Supervisor to oversee the Bitter End Market’s prepared food program-creating the preeminent gourmet market and provisions outlet in the BVI
• Work with the culinary team to oversee the Bitter End Bakery-including production, product mix, recipe creation and development

 Prerequisites

• Proficiency with POS & PMS Systems, Word, Excel, and other tracking tools as required

Education & Experience:

• A university degree in culinary arts or diploma in hotel management preferred
• Specialized in a diversity of cultural cuisines
• 10+ years of experience in a F&B industry at management level