Chef De Cuisine - VIVAMEE SHARED SERVICES

 The culture within VIVÂMEE  Hospitality is built on our shared core VIVÂMEE Values – JOY, HUMILITY, &  MINISTRY. JOY means that we are a true team that enjoys serving others and  winning together. We have a healthy sense of pride in a job well done. HUMILITY  means that we recognize the infinite dignity of each other (both team members  & guests) and that we seek to be helpful to everyone no matter what is  asked. Additionally, we are not afraid to ask for help or admit when we make a  mistake. MINISTRY means that we know that our spirit of hospitality can be a  true gift for our guests. We realize the purpose of our daily tasks and duties  must be to deliver kindness and love, and that this power of intentionality  has the capacity to revive the souls of our guests and our team. We hire,  reward, and praise our team members based on these characteristics, so it is  essential that you share these core values in order to be a part of our  wonderful team.

Come join a fun team with an  amazing culture while working in a beautiful environment! VIVÂMEE Hospitality  currently operates the 2nd oldest operating winery in the country, Renault  Winery Resort, which is located in Egg Harbor City, NJ and the historical Kent  Island Resort, which is located in Stevensville, MD on Kent Island. VIVÂMEE  Hospitality’s corporate offices are currently located at Renault Winery  Resort.

Perks for being a team member:

• Free  Golf
• Benefits  for Full-time team members
• 401k for Full-time team members
• Discounted  merchandise and dining
• Discounts  on hotel stays at all VIVÂMEE  Hospitality resorts
• Exciting work culture

Roles:

The Chef De Cuisine will be responsible to lead and inspire the kitchen staff in the creation of culinary masterpieces.  The Chef de Cuisine will design the menu, train the kitchen staff and collaborate with restaurant management as needed. To ensure success, excellent leadership skill with experience managing a diverse kitchen staff in a high-pressure environment. Top candidates are creative with a passion for great food and excellent service

Responsibilities:

• Promote and portray the VIVÂMEE Values.
• Hire, train, manage, and develop employees within responsible areas.
• Set menu prices in accordance with corporate accounting guidelines.
• Interacts with guests to obtain feedback on product quality and service levels.
• Reviewing and approving employee time cards.
• Train front and back of the house staff the characteristics and components of each menu item
• Keep track of and continue to research the latest culinary trends
• Create new recipes to regularly update the menu with the utmost creativity
• Plan the menu and design the plating presentation of each dish
• Ensure that all food meets the highest quality standards and is served on time
• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business      decision making; demonstrates honesty/integrity; leads by example.
• Develop in conjunction with the F&B  Manager a new image for all aspects of F&B departments concentrating on menus and restaurant and banqueting ambiance.
• Know, understand, and adhere to company  established policies and procedures.