Executive Chef

Overview

Job Summary

Responsible for all food production including that is used for A la Carte, Functions and other outlets. Develops menus, food purchase specifications and recipes. Supervises all kitchen staff including cooks and dishwashers. Works with the Clubhouse Manager to develop and monitor food and labor budget for the department. Maintains highest professional food quality and sanitation standards.

Job Tasks

1. Hires, trains, schedules, evaluates and supervises the food production staff.

2. Plans menus with the Clubhouse Manager for all food outlets in the club, considering members, popularity of various dishes, special events, costs and a wide variety of other factors.

3. Schedules and coordinates the work of chefs, cooks and other employees to assure the food preparation is economical and technically correct and within budgeted labor goals.

4. Approves the purchases of all products and other necessary food supplies

5. Ensures that high standards of kitchen sanitation and cleanliness are maintained throughout the kitchen at all times.

6. Establishes controls to minimize food waste and theft.

7. Safeguards all food preparation by implementing staff training to increase their knowledge about safety, sanitation and accident prevention principles.

8. Develops standardized recipes and techniques for food preparation and presentation to assure consistent high quality and to minimize food costs; exercises portion control over all items served and assists in establishing menu sell prices.

9. Prepares necessary data for the budget in the department; assists the Clubhouse Manager to project annual food and labor costs and monitors actual financial results.

10. Monitors all food inventory and summarizes budget sheets at the end of every operating month.

11. Attends Managers weekly meetings.

12. Plans and manages employee meals program.

13. Meets with Members to discuss individual menu preparations for events and related parties.

14. Interacts with Members to ensure food quality is of the highest standard.

15. Monitors industry trends and attends continuing education seminars and classes.

Reports to

General Manager/Clubhouse Manager

Supervises

Sous Chef, Banquet Chefs, Line cooks, Prep Cooks, Dishwashers

Pay: $150,000.00 - $180,000.00 per year

Benefits:

• 401(k)
• Dental insurance
• Health insurance
• Paid time off
• Relocation assistance

Work Location: In person