Kitchen Operations

Apes Hill Resort Inc., a world premier golf resort and community, is seeking to recruit highly dynamic and motivated individuals to join our Kitchen Operations team in the following positions. Candidates MUST indicate which position they are applying for before submitting their application.

1. Junior Sous Chef The Junior Sous Chef will assist with supervising the kitchen operation by providing adequate and appropriate supervision of the kitchen associates and ensuring efficient and effective management of the kitchen inventory.

Key Responsibilities

Actively participates in menu design and planning in alignment with Company goals, objectives and culinary standards. Supervises the preparation and cooking of high-quality dishes. Develops systems and procedures to ensure menu specifications, quality and portion checks are included in meal production. Provides oversight of the daily inventory records and management in accordance with Company standards and procedures.

Assists with estimating expected food consumption levels, and prepares requisitions ensuring raw materials are issued from storage accurately and in a timely manager Ensures compliance with all stipulated Health and Safety regulations.

Qualifications

& Competencies: An Associate Degree and/or Certificate in Culinary Arts from a recognized culinary institution. A minimum of three (3) years’ proven experience in a similar position. A certificate in Supervisory Management would be an asset. Excellent knowledge of food safety management. Sound knowledge of allergen substitutions.

Strong administrative, menu writing, organizational and team building skills. 2. Chef de Partie The Chef de Partie will support the Executive Sous Chef in consistently providing culinary quality and accuracy while minimizing waste and keeping in line with the Apes Hill Operations sustainability standards.

Key Responsibilities

Assists with organizing and supervising workstations. Provides oversight to ensure that all recipes are followed and that there is consistent speed, food quality and food safety. Ensure that all meals are attractively plated and that portions are controlled. Assists with the preparation of all specialty dishes. Assists with monitoring kitchen stock and ensures that ingredients are available on a daily basis.

Records operational and production data as required.

Qualifications

& Competencies: An Associate Degree and/or Certificate in Culinary Arts from a recognized culinary institution. A minimum of three (3) years’ proven experience working in a similar position. Sound organizational and culinary presentation skills. Effective supervisory skills. A certificate in Supervisory Management would be an asset.

Excellent knowledge of food safety management. Sound knowledge of allergen substitutions. Strong administrative, menu writing, organizational and team building skills. 3. Demi Chef de Partie The Demi Chef de Partie assists the Chef de Partie and Executive Sous Chef with the daily Kitchen Operations. This role is responsible for food preparation, cooking, presentation, cleanliness, and maintaining the Apes Hill luxury standards of food quality, consistency and hygiene.

Key Responsibilities

Assist the Chef de Partie with daily pastry production and preparation. Prepare pastries, cakes, desserts, breads, creams, fillings, sauces, and other pastry items according to established recipes and standards. Follow recipes, portion specifications, presentation standards, and production schedules accurately. Assist with the preparation and decoration of plated desserts, buffet displays, and special event products.

Maintain consistent quality, taste, texture, appearance, and portion control. Support the team during busy service periods and ensure orders are completed accurately and on time. Follow all food safety, hygiene, health and safety and HACCP procedures.

Qualifications

& Competencies: A Culinary Certificate from a recognized culinary school. A minimum of two (2) years’ proven experience working in a similar position. Experience with basic pastry techniques, including baking, mixing, creams, fillings, chocolate work, decoration, and dessert preparation. Good understanding of recipes, measurements, portion control and production procedures.

Strong attention to detail and presentation. Good organizational and time management skills. Ability to work efficiently under pressure and meet service deadlines. Ability to follow instructions and standardized recipes accurately. 4. Line Cook The Line Cook will be responsible for preparing and cooking all foods specific to orders, ensuring that each meal is of the highest quality. The Line Cook will follow established recipes and specifications, maintain proper food safety and sanitation processes and deliver dishes in a timely manner.

Key Responsibilities

Executes the preparation of hot and cold dishes for breakfast, lunch and dinner service. Ensures that food is cooked at the correct temperatures by regulating temperature of relevant kitchen equipment. Inspects and cleans food preparation areas to ensure safe and sanitary food handling practices. Ensures compliance with all stipulated Health and Safety regulations.

Qualifications

& Competencies: A Culinary certificate from a recognized institution. A minimum of three (3) years’ proven culinary experience. Sound knowledge of food handling and culinary fundamentals. 5. Kitchen Porter The Kitchen Porter will perform support tasks to ensure a smooth kitchen and restaurant operation. The Kitchen Porter ensures that all assigned areas are clean and sanitized at all times, and that service areas are well maintained and kept orderly.

Key Responsibilities

Ensures a tidy kitchen and associated areas. Cleans and sanitizes all meal preparation areas including but not limited to floors, kitchen walls, counter tops, tables, stoves, sinks, ovens and grills. Operates and maintains dish washer machine and other cleaning equipment. Removes and disposes of all kitchen and restaurant waste, inclusive of emptying, re-lining and the washing of garbage cans.

Ensures compliance with all Health and Safety regulations.

Qualifications

& Competencies: A minimum of three (3) CXC or GCE "O" Level subjects. A minimum of three (3) years’ experience in a similar position. Sound knowledge and understanding of cleaning equipment and the use of chemicals. Please note that the duties and responsibilities outlined in this posting are intended to provide a general overview of the roles and are not exhaustive.

The successful candidates may be required to perform additional tasks reasonably associated with the position. We thank all applicants for their interest, however, only candidates selected for an interview will receive acknowledgement.