Chef d' Cuisine

Isleworth, recognized as Orlando’s most exclusive golf community, is seeking an experienced Chef de Cuisine.  

Isleworth is committed to offering our members and guests the very best amenities, programs and service. In order to do so, we look for employees who have a deeply rooted: 

• Passion for Excellence 

• Commitment to Consistency 

• Appreciation of Teamwork 

• Character of High Integrity and Ethics 

• Hospitable Spirit 

• Desire to Advance 

If you identify with these characteristics and want to work for one of the premier employers in the Central Florida area, we want to hear from you! 

Essential Job Functions: 

• Responsible for the restaurants  (as per chef’s assignment) to include, but not limited to, preparation and/or supervise preparation of all service food items, sanitation and organization for service along with specials, and station mise en place.

• Maintain complete knowledge of all menu items and their preparation as well as special member favorites

• Document all new recipes and train staff on their preparation 

• Assist the Executive Chef and the Executive Sous Chef with monthly inventories, pricing, menu planning, cost controls, requisitioning and ordering of food, etc.

• Schedule and assign production tasks

• Make recommendations to Executive Chef and Executive Sous Chef any of unscheduled maintenance, repairs or upkeep of equipment and other areas of the restaurants

• Call in maintenance work orders as needed

• Perform some administrative tasks as required

• Assume complete control of the kitchens in the absence of the Executive Chef and the Executive Sous Chef

• Work with the Executive Chef with supervision and development of employees, ensuring that they maintain a productive and positive attitude and follow sanitation and safety procedures

• Consistently maintain standards of quality, costs, eye appeal and flavor of foods

• Ensure proper staffing of maximum productivity and high standards of quality in or to achieve maximum profitability

• Communicate to the Executive Chef and Executive Sous Chef concerns with respect to schedule and staffing

• Maintain a daily journal and document all occurrences in and around the Club, positive or negative, that may have a bearing on the Club and the F&B department

• Cook, supervise and expedite orders / BEO’s

• Teach other employees on a daily basis in the preparation and presentation of menu items

• Interact closely and professionally with the front of the house to achieve complete member satisfaction

• Focus on quality, consistency and timely service of all order & Banquets 

• Supervise food production personnel and stewards with focus on creating a professional work environment with the highest standards attracting and holding the brightest and best culinarians

• If necessary, cover the shifts and schedule vacation for fellow supervisors and/or cooks as needed