Executive Chef

Executive Chef

Job Summary:

The Executive Chef is integral to the guest experience and provides food & beverage services to the guests of the property. The Executive Chef will be responsible for all food preparation at the club, oversee the kitchen staff and adhere to safety and health standards. This position reports to the GM.

Essential Duties and Responsibilities:

Directly supervises all kitchen personnel with responsibility for hiring qualified candidates, scheduling and supervising staff, evaluating job performance, praises team and initiates performance improvement plans when needed.

Training and mentoring of all culinary positions.

Management of F&B programs for the pool, convenience/grab & go, and concessions carts, if applicable.

Responsible for food cost management and creation/maintenance of recipes and documentation.

Schedules Culinary Team Members to meet the needs of the operation and in accordance with the defined labor budget. Maintains accurate time keeping records.

Trains and instructs team on proper food handling, preparation and cooking and monitors the activities of kitchen personnel in one or more kitchens.

Conducts daily production meetings with staff and effectively communicates changes in recipes, products and procedures necessary for the staff to meet quality expectations.

Takes accurate inventories, forecasts food consumption, orders food and supplies and maintains accurate records to be able to generate accurate food orders to ensure efficient operations.

Conducts routine rounds in the dining rooms to interact with members and gauge satisfaction.

Participates in audits and reporting for quality improvement process.

Evaluates food products to ensure that quality standards are consistently achieved.

In partnership with VP, F&B Innovation & Operations, develop seasonally/culturally relevant menus and recipes.

Forecasts, budgets and action plans pertaining to F&B operation.

Develop, supervise and delegate cleaning and closing procedures ensuring high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas.

Institute and implement all Human Resources guidelines.

Conducts training programs on cleanliness, proper hygiene, and food safety in accordance with the Dept. of Health.

Qualifications, Experience and Skill Requirements:

5+ years of management level culinary experience in clubs, hotels, full-service restaurants, or entertainment.

Must be proficient in advanced cooking techniques and flavor composition.

Culinary degree preferred but not required.

Must have banquet and event experience

Must maintain a professional, neat and clean appearance and exhibit a positive attitude.

Position has regular and direct contact with members and guests, requiring the employee to display an engaging personality, enthusiasm and energy throughout their shift.

Must have supervisory, coaching and staff development skills

Must have strong communication and interpersonal skills

Must be well organized and detail-oriented

Must have strong work ethic

Must be dependable; regular attendance is required of this position as well as potential weekend and holiday hours.

Possess the ability to manage multiple priorities and meet frequent short timeline goals and deadlines

ServSafe Certified

Supervisory Duties:

Directly supervises all culinary team members and FOH service team, in absence of the Food & Beverage Director. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training team members; planning, assigning, and directing work; appraising performance; rewarding and disciplining; addressing complaints and resolving problems.

Working Conditions:

Physical activity includes long periods (6-8 hours) of standing, walking, bending, and scooping.

The employee will be required regularly to reach with arms and hands.

The employee occasionally will be required to lift up to 30lbs.

Use of sight, reading, wrist movement to serve meals and beverages, operate food service equipment and clean food service areas.

Specific vision abilities include close, distance, color, and peripheral vision, and depth perception.

Work extended hours during golf and holiday season including weekends and holidays.