Top Division Market Research Executive jobs in Cape Coral, FL

DeRomo's Gourmet Market and Restaurant is managed by Columbus Hospitality Management, a company committed to providing quality service and memorable guest experiences in a positive and welcoming work environment. We are focused on supporting the needs of our team through our commitment to the family/work life balance and by providing development opportunities.

We are proud to be a Drug Free Workplace/EOE. All applicants will be required to submit to a background check prior to employment.

Job Summary:

Creates and produces all food products from the restaurant to the market (while ensuring proper cost control, effective safety and sanitation procedures and the highest of quality standards in timing, taste and presentation. Develop and monitor food and labor budget for the department. Leadership and development of culinary team to ensure a positive and productive work environment. Familiarity with Italian cuisine is a must. 

Essential Functions:

• Create and cost out all menus for F&B operation  (includes restaurant, market, catering, banquet)

• Schedules and coordinates the work of, cooks, chefs and other kitchen team members to assure that food preparation is correct and within budgeted labor cost guidelines
• Approves the ordering of products and other necessary food supplies
• Ensures that high standards of sanitation, cleanliness and safety are always maintained throughout all kitchen areas
• Establishes and maintains controls to minimize food and product waste and theft
• Safeguards all food preparation by implementing training procedures to increase staff knowledge about safety, sanitation, and accident prevention
• Develops standard recipes and techniques for food preparation and presentation which help to assure consistently high quality and to minimize food costs; exercises portion control for all items served and establishes menu selling prices
• Prepares necessary data for applicable parts of the budget; projects annual food, labor and other costs and monitors actual financial results; takes corrective action as necessary to help assure that financial goals are met
• Attends food and beverage staff and management meetings
• Consults with the Managing Partner about food production aspects of special events being planned
• Prepares or directly supervises the preparation of items that require skillful assembly
• Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll percentages and costs to achieve maximum profitability
• Evaluates products to assure that quality, price, and related goods are consistently met
• Establishes and maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment   
• Provides training and professional development opportunities for all culinary team
• Ensures that representatives from the kitchen attend service lineups and meetings
• Maintains updated recipes and photos on entrees
• Frequently visits dining area when it is open to guests                                           
• Always ensure safe work habits and a safe working environment
• Have complete knowledge of all policies, standards, and procedures of the department    
• Maintain cleanliness of work area
• Available for work assignments outside of associate’s customary work schedule.  This may include evenings, overnight, weekends and holidays.
• Adherence to all safety rules and regulations
• Compliance with all CHM policies and procedures and described and communicated by management

Physical Requirements:

These physical demands represent the physical requirements necessary for an associate to successfully perform the essential functions of the position. Reasonable accommodation can be made to enable individuals with disabilities to perform the described essential functions of the position.

• Associate must be able to move, transport, or position items up to 50 lbs.
• Associate must be able to remain stationary at least 80% of the time 
• Associate must be able to ascend/descend stairs, and/or ladders. 
• Associate must be able to position self to lower level
• Associate must be able to constantly operate, activate, utilize, prepare, place kitchen equipment
• Associate must be able to communicate information so others will understand. Must be able to exchange accurate information

Qualifications, Education, Experience, Skills, and Abilities:

• Minimum 7 years of progressive culinary experience with knowledge of advanced cooking techniques. Prior experience as Executive Chef preferred. 
• Demonstrates creative ability.
• Ability to communicate verbally and in writing.
• Excellent organizational, time management and communication skills.
• Professional conduct and appearance.
• Exhibits friendly and positive attitude towards guests and team members.
• Exhibits emotional control under pressure
• Previous exposure to hot and cold food preparation as well as some Garde Manger & pastry experience.
• Must be able to teach, develop and motivate culinary team
• Manager Serve Safe certification
• Demonstrates proactive leadership qualities.
• Ability to work independently, meet deadlines and handle multiple duties.
• Ability to work safely and in accordance with the Resorts’ Safety Guidelines.
• Ability to work in an unsupervised capacity, self-direct and motivate staff
• Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity.
• Requires manual dexterity to use and operate all necessary equipment.

This job description in no way states or implies that these are the only duties to be performed by the associate occupying this position. Associates will be required to perform any other job-related duties assigned by their supervisor.  This document does not create an employment contract, implied or otherwise, other than an "at will" employment relationship.