About Cocoa Beach Pier

Calling all Executives Chefs. How would you like to go to work at the beach every day? Lead the culinary team at the historic Cocoa Beach Pier where island living, breathtaking ocean views, incredible views of space launches and fresh creative cuisine are the perfect fit for a new lifestyle in the new year. This position is the driving force behind delighting guests with a variety of fresh seafood and other specialties.

Oversee the best of the best in beachfront dining in a multi outlet complex. Venues include Rikki Tiki Tavern, an oversized Tiki bar with creative food and specialty cocktails located 800 feet out over the Atlantic ocean, Pelicans Ocean Grill Restaurant with floor to ceiling ocean views on all sides and outdoor seating over the water, The Boardwalk Bar and Restaurant with incredible views of the beach, Keith's Oyster Bar serving oysters and a variety of seafood specialties, Sea Dogs located directly on the beach featuring Nathan's famous hot dogs and a variety of quick service options and an elegant catering and banquet venue with spectacular views of sand and surf.

To ensure objectives are met in the kitchen department, future goals are set. Responsible for defining and enforcing internal & external customer service and product standards. Directly impacts the overall budget with emphasis on food and payroll cost controls. Responsible for daily operations by performing the following duties personally or through subordinate supervisors.

Responsibilities

• Assists in outlet menu design/development. Conduct quarterly menu item sales analysis for each outlet.
• Develop and implement training programs which support increased profitability, safety and security.
• Analyzes F&B department monthly P&L statements (food related areas), executes corrective action plans as necessary.
• Creates customized catering menus for potential clients, participates in sales presentation.
• Administer a proactive department labor analysis program.
• Establish/maintain par level food inventories of all F&B areas within department guidelines.
• Ensure compliances to food product ordering, receiving and inventory control, (all F&B areas) within company/department procedures.
• Must work together with outlet managers to ensure proper operation of all Food & Beverage outlets as it relates to food products/service.
• Increase sales through maintaining kitchen service level up to the defined outlet standards.
• Prepare and adjust kitchen manager/supervisor schedules to ensure presence of management/supervisory staff on each shift with objective to meet customer service standards.
• Conduct inspections of all food storage/service/areas for conformance to Governments and Company safety, security and sanitation requirements.
• Approve all back of the house restaurant/pizza/banquet outlets department weekly staff schedules upon evaluation of staff to sales standards.
• Coordinate staff formal training classes and monthly department meetings.
• Conduct formal performance evaluation of direct report subordinates.
• Discipline individual staff in accordance to company guidelines.
• Participate in company monthly Goals & Measurements Program.
• Maintains current and accurate standard operating procedural manuals to include: menu item preparation and specifications, safety and security, purchasing, ordering, receiving, stocking, requisitioning and internal audit policies.
• Ensures a contingency plan is in place for back of house in regards to POS system downtime for all outlets.
• Authorize discounted/complimentary Guest Relation checks within department guidelines.
• Operate outlets within budgeted guidelines.
• Responsible for providing Excellent Service to owners and guests alike.
• Ensures adherence to beverage controls per company and department policies.
• Maintains current menu item recipes and ensures adherence to same.
• Responds to guest inquiries, complaints in a professional and urgent manner.
• Submits accurate related costs to department transfer requisitions.
• Costs out new concepts/venues to analyze profitability.
• Approves invoices per company policy.
• Ensures adherence to all defined department/company standard operating procedures within department
• Inspects team member parcels with consistency.
• Prepares/maintains accurate and complete monthly department reports per company-department requirements.
• Conforms to all F&B product item purchasing specifications per company/department policies.
• Maintains accurate outlet analytical information throughout the year to support budget planning.
• Implements department action plans as directed.
• Attends and participates in required department manager meetings
• Evaluates individual staff customer service quality levels daily.
• Maintains current job descriptions within department.
• Recognizes/praises staff extraordinary service, rewards staff utilizing David Dollars and other team member programs.
• Supports/embraces company service philosophy and standards.
• Observes workers engaged in preparing, portioning and garnishing foods to ensure that methods of cooking and garnishing and sizes of portions are as prescribed.
• Gives instructions to cooking method and application as part of ongoing training.
• Cooks and carves meats and prepares dishes, such as sauces and/or expedites food line, during rush periods and for banquets, social functions and a la carte dining.

Supervisory Responsibilities
Manages 5 assistant managers, 3 supervisors who supervise kitchen/bakery and receiving staff. Also directly supervises 44 non-supervisory team members in the kitchen, bakery and receiving areas. Carries out supervisory responsibilities in accordance with the organizations policies and applicable laws. Responsibilities include interviewing, hiring, and training team members; planning, assigning and directing work; appraising performance; rewarding and disciplining team members; addressing complaints and resolving problems.

Physical Demands 
The physical demands described here are representative of those that must be met by a team member to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the team member is regularly required to stand and use hands to finger, handle or feel. The team member frequently is required to walk, reach with hands, arms, talk or hear and taste or smell. The team member is occasionally required to sit, climb or balance, stoop, kneel crouch or crawl. The team member must frequently lift and/or move up to 10 pounds and occasionally lift and/or move more than 100 pounds.

Supervisory Responsibilities
Manages 5 assistant managers, 3 supervisors who supervise kitchen/bakery and receiving staff. Also directly supervises 44 non-supervisory team members in the kitchen, bakery and receiving areas. Carries out supervisory responsibilities in accordance with the organizations policies and applicable laws. Responsibilities include interviewing, hiring, and training team members; planning, assigning and directing work; appraising performance; rewarding and disciplining team members; addressing complaints and resolving problems.

Physical Demands 
The physical demands described here are representative of those that must be met by a team member to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the team member is regularly required to stand and use hands to finger, handle or feel. The team member frequently is required to walk, reach with hands, arms, talk or hear and taste or smell. The team member is occasionally required to sit, climb or balance, stoop, kneel crouch or crawl. The team member must frequently lift and/or move up to 10 pounds and occasionally lift and/or move more than 100 pounds.

Why Westgate?

• Comprehensive health benefits – medical, dental and vision
• Paid Time Off (PTO) – vacation, sick, personal
• Paid Holidays
• 401K with generous company match
• Get access to your pay as you need it with our Daily Pay benefit
• Wellness Programs
• Tuition Assistance
• Fun, family culture
• Employee Assistance Program (EAP)
• Exclusive discounts for Team Member (i.e., hotels, resorts, restaurants, entertainment, etc.) 
• Advancement & development opportunities
• Community Involvement Programs
• Westgate Resorts prides ourselves on the safety and health of our team members against Covid-19 and follows all applicable laws and guidelines.

Westgate Resorts is an Equal Employment Opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, protected veteran status, disability status or any other protected status under federal, state or local law. If you have a disability and believe you need a reasonable accommodation in order to complete your application or any part of the recruiting process, please email [email protected] with the job title and the location of the position for which you are applying.