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Restaurant Chef – Mediterranean Cuisine

Date Revised:

05/01/2026

Department:

Theapolis Mediterranean Restaurant

FLSA Status:

Exempt

Reports to:

Chef de Cuisine

Summary:

Restaurant Chef is responsible for planning and directing food preparation in kitchens. This involves a large degree of supervising other kitchen staff, as well as being vigilant for problems that arise in the kitchen and seizing control of a situation at a moment’s notice. Restaurant Chef is to ensure that the club’s high standards are achieved and maintained within budgetary limitations. Is seen as an inspirational role model by his/her team members. Is a top professional in the field with a passion for culinary arts.

This includes all practices, procedures, training, and guest satisfaction levels. A procedural approach to managing the entire kitchen department must be employed, utilizing modern management principles as well as incorporating technological innovations where practical to deliver top-quality guest service.

In accordance with Fisher Island Club’s philosophy, all team members work together sharing a common goal of a successful, profitable, and innovative club. Team members are to demonstrate integrity, fairness, and honesty. These are the core values that we will live by in our daily interactions with all our external and internal members, guests, and customers.

Nature and Scope:

• The incumbent reports directly to the Chef de Cuisine. The major trust of the position is to create and maintain a professional kitchen operation and control expenses relative to the operation.

Duties and Responsibilities:

• Work with the Chef de Cuisine to develop recipes and portion specifications in accordance with consumer tastes, nutritional needs, product specifications, ease of preparation, and established procedures and budgetary constraints; participate in other menu planning activities to include the determination of purchasing specifications, product and recipe testing, and menu development.
• Produce high-quality dishes that follow the established menu and level up to Club standards, as well as to member/guest requirements.
• Upon need, cook or directly supervise the cooking of items that require skillful preparation.
• Develop and monitor the restaurant’s food and labor budget.
• Make periodic and regular inspections of restaurants to observe the quality of food preparation and service; food appearance; cleanliness and sanitation of production and service areas, equipment, and employee appearance.
• Establish the working schedule and organize the work in the kitchen to maximize productivity and efficiency.
• Coordinate all training activities for restaurants' BOH culinary employees, including the identification and analysis of training needs and the design and implementation of programs to address these deficiencies.
• Train the kitchen staff to replicate and produce the best results in minimum time and use the maximum available resources.
• Maintain order and discipline in the kitchen during working hours.
• Create tasting menus for members and guests interested in contracting the restaurant for private events.
• Ensure the hygiene and food safety standards are met in all stages of food preparation, starting with the ingredients and ending with the finished dish that leaves the kitchen door.
• Ensure safety programs are followed; manage OSHA-related aspects of kitchen safety guidelines
• Liaise with the government regulating agency, i.e., Health Inspector, as necessary
• Exercise discretion and independent judgment in the completion of job duties related to matters of significance.

Minimum Qualifications:

• Bachelor’s degree in culinary arts and/or other Hospitality Management degree and three to five years of food production and management experience; or
• Minimum of three to five years of experience as a Chef in a medium-sized (250+ rooms) high-volume, luxury hotel, resort, or Club.
• Six years of relevant experience and the equivalent combination of experience and training that provides the required knowledge, skills, and abilities.

Knowledge, skills, and abilities:

• Must have a broad knowledge of Mediterranean cuisine:
• Strong background in mid to large food production and experience with high-volume
• Excellent cooking and demonstration skills
• Solid progression through the culinary ranks
• Has the ability to taste all foods to ensure correct preparation

Attributes

• Proactive, Team Player, Problem Solver
• Passionate about hospitality and customer service-driven
• Must have a professional appearance and good hygiene
• Respect for all co-workers and guests
• Pride in your work by creating positive energy, excitement, and fun
• Demonstrate positive behaviors, smiling, being polite, and courteous
• Able to develop camaraderie with team members

Working Conditions:

• Work is not performed in an office environment
• Ability to work odd hours and on weekends/holidays and evenings.
• Ability to work under pressure and handle stress
• Physical ability to execute a wide variety of challenging activities in both indoor and outdoor settings
• Able to lift to 25-50 lbs. regularly
• Ability to bend, climb, stoop, twist, and stand for long periods of time
• Stand, bend, pull, scoop, and reach throughout the shift
• Mobility to move freely throughout different surfaces continually
• Standing/walking is required for a minimum of 8 hours per shift
• Ability to bend, climb, stoop, twist, and stand for long periods of time
• Mobility to move freely throughout the kitchen floor/stockroom/coolers continually
• Valid Florida driver’s license to operate the department-designated golf cart for work-related transportation while on shift and on the island.

This description is not necessarily an exhaustive list of all responsibilities, skills, duties, requirements, efforts or working conditions associated with the job. While this is intended to be an accurate reflection of the position, management reserves the right to revise the job or to require that other or different tasks be performed when circumstances arise, with or without notice, and it is in the best interest of the operation without compromising safety and integrity.