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To direct, supervise and provide leadership for WaterColor Inn & Resort Culinary program, in conjunction with the Executive Chef, efforts to achieve the highest levels of Guest Satisfaction, quality service and compliance with St Joe Club & Resort policies and procedures while meeting/exceeding financial goals.
Position is responsible for the short term planning and day-to-day operations for Fish Out of Water. To act as the Executive Chef in his absence. The major areas of responsibility/ management include: Stewarding Services; Direct food preparation, production and control for all food operations at Fish Out of Water. Recommends implements and monitors the Departments’ budgets and manages expenses within approved budget constraints.
Wage Rate: $10.00/hr (Breakfast), $8.00/hr (Lunch), $6.00/hr (Dinner) - Plus gratuitites
Position Type: Year Round
Position Status: Full time
Availability: Open and will need morning shifts as business requires. Must be available to work weekends and holidays.
Servers are instrumental in providing an outstanding dining "experience" for resort guests, by not only competently taking and serving food and beverage orders in accordance with resort and food and beverage department's core standards, courteously and efficiently. But by "escorting" and being a "resource" along the way. Collection of payments and diligently maintaining the outlet area and equipment are also major functions of this position.