EXECUTIVE CHEF

EXECUTIVE CHEF

Salary

62,000.00 up to $72,000.00 commensurate based on experience

Bonus Potential

Benefits Package included

Job Summary (Essential Functions)

Responsible for all food production, including that sold in dining areas, banquet functions and other outlets. Develop menus, food purchase specifications and recipes. Supervises production staff. Develop and monitor food and labor budgets for the department. Maintain highest professional food quality and sanitation standards.

1. Basic Functions
   1. Responsible for all food production and ensures a high standard of sanitation, cleanliness and safety in all kitchen areas.
   2. Purchase all food and is responsible for maintaining the food cost and level of quality acceptable to Board of Directors & Club guidelines.
   3. Hires, trains and supervises all kitchen personnel.
   4. Plans the food production for all a la carte member dining & private parties/events.
   5. Interacts with applicable food and beverage managers to assure that food production consistently exceeds the expectations of members and guests.
   6. Plan and manage the employee meal program.
   7. Develops food purchase specifications and develops standard recipes and techniques for food preparation and presentation that help to assure consistently high quality and to minimize food costs.
   8. Exercises portion control for all items served and assists in establishing menu selling prices.
   9. Establishes controls to minimize food and supply waste and theft.
   10. Plans menus with Director of Operations for all food outlets in the club and for special occasions and events.
   11. Cooks and assists the line cooks to assure that food preparation is economical and technically correct and within budgeted labor cost goals.
   12. Schedules all kitchen personnel and is responsible for staffing and reviewing all hours.
   13. Takes monthly inventories and maintains current prices in inventories with proper documentation.
   14. Prepares necessary data for yearly 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.
   15. Responsible for training employees in their department in the proper use of hazardous materials to be certain that we are in compliance with all government regulations concerning such materials.
   16. Responsible for aggressive and creative planning to stimulate growth and participation in the Club food service.
   17. Responsible for menu costs and party menu costs. Also responsible for all menu planning and revisions including banquet menus, a la carte menus and private menus as well as weekly and monthly specials.
   18. Provide a seasonal menu no less than three to four times per year.
   19. Attend food and beverage staff and management meetings.

1. Education

A. Preferably a Culinary Arts Degree and/or Hospitality Management Degree.

B. Eight years food production and management experience or:

C. Ten years relevant experience: or any equivalent combination of experience and training that provides the required knowledge, skills and ability.

D. Serve Safe Certified

1. Reporting Relationship
   1. Reports directly to the General Manager/ Director of Operations.
   2. Reports to Board of Directors as necessary.