The Clubhouse Executive Chef has responsibility to produce for the Guests the best quality food in a professional manner and atmosphere. As well, adhering to and consulting with other Club management on the clubs financial goals.
Provide a guest experience of outstanding quality
- Adhere to all of the various written and mandatory standards of operations, policies and procedures, manuals, memos, oral instructions, etc., all of which go to make up the essential functions of the job
- Coordinate with Food & Beverage Manager daily/weekly purchases of food and/or supplies to assure proper quantity, quality and timeliness of deliveries
- Be knowledgeable and in compliance of all applicable state, county and local ordinances regarding health, sanitation, and licensing. Work with local health inspector participation in regular walk through. Report violations, and/or health risk to F&B Manager with action necessary to correct problem
- Weekly work schedule completed with forecasted payroll completed and approved by Director of Clubhouse and Golf Course Operations. Daily tracking of labor cost completed on a computer, assisted spreadsheet for and turned into Director of Clubhouse and Golf Course Operations at weeks end
- Responsible for employee reviews as dictated by the club requirements and expectations to continue employee professional growth and training. Performance review; new hires at 90 days, current employees annually
- Insure preventative and corrective maintenance on all kitchen equipment by appropriate training of usage and maintenance of all equipment to cooks and dishwashers. Communicate difficulties or extensive necessary repairs to Director of Clubhouse and Golf Course Operations
- Conduct “line-up” (in your absence your designee) at all daily meal periods and necessary banquet functions. Review with service staff all food items and specials for proper identification, pronunciation and preparation as well as any new or neglected kitchen procedures
- Participate with F&B Manager in quarterly china, glass and silver inventory
- Attend staff meetings when requested
Weave quality entertainment through the guest experience
- Supervise food preparation and cooking methods to assure technically correct, proper portions, garnishing and presentation. Instruct cooks and chefs in the fine points of cooking and test cooked foods by tasting and/or smelling foods
- Attend regularly scheduled meetings to discuss yesterdays, todays, and tomorrow’s functions. Review menus, guest count, special requests and service procedures
- Self and staff maintain professional appearance and behavior to contribute to the quality work place and Club Guests as well as employees desire (proper cleanliness and hygiene, clean and well-kept uniform)
- Communicate effectively with Guests as well with fellow staff members to best service the Guests’ needs. Listen to and react with appropriate actions or follow-up with supervisor to satisfy the need
- Design menus (Cafe, special events, banquets, snack bar) considering probable number of guests, marketing conditions, popularity of various dishes, recent menus and religious or other holidays
Operate a financially self-sufficient collection of museums and parks.
- Responsible for hiring and training of qualified personnel as well as disciplinary action including termination to assure continual professionalism and profitability of kitchen operation
- Schedule, supervise and coordinate the work of Sous Chefs, cooks, and other kitchen employees to manage the kitchen(s) professionally and profitably
- Cost all new menus and assist F&B Manager in assigning prices to menu items, special events, buffets, etc. Continually monitor cost to advise on reduction in gross margin
- Daily review of actual sales, (sales reports) versus forecast to assist in necessary financial decisions necessary to operate within financial guidelines set forth by Director of Clubhouse and Golf Course Operations
- Weekly food inventory with Director of Clubhouse and Golf Course Operations. Time to be set by Director of Clubhouse and Golf Course Operations
- Confirm and monitor weekly price changes on inventory to food items based on most recent invoicing
- Assist in decision-making process for the Food & Beverage Department as well as overall club operation throughout employment. Discuss financial and operational guidelines at F&B staff meeting each week with F&B Manager and other F&B Staff Members
Supervision: Manages the Sous Chef, Cooks, and Dishwashers.
Experience: Minimum of 5 years kitchen supervision as an Executive Chef, Kitchen Manager or Executive Sous Chef
- High school diploma
- Culinary or hospitality degree preferred.
- Training in Serv-Safe.
Software Requirements: Proficiency in M.S. Excel, Outlook and Word
Machinery/Tools/Equipment Requirements: Must have the ability to use mobile devices, computer, fax, scanner, phone, and copy machine. Must have the ability to use and maintain all kitchen equipment to include slicers, ovens, grills, dishwashers, kettles, and any other miscellaneous kitchen equipment.
- Heavy work: exerting up to 50 pounds of force occasionally, or a negligible amount of force frequently to lift, carry, push, pull, or otherwise move objects. May involve sitting most of the time, but may involve walking or standing for brief periods of time.
- Sitting or standing, bending, stooping, and the ability to carry items weighing up to 50 pounds.
- Constant adequate range of motion and mobility required.
- Regular near acuity with clarity of vision at 20 inches or less required.
- Typical ability to collect and analyze numerical and written data and verbal information to reach logical conclusions and ability to determine the time, place and sequence of operations or actions required.
- Regular talking and the ability to express and exchange ideas by means of language expected.
- Regular hearing and the ability to perceive the nature of sounds.
- Constant ability to read, record, or type data quickly and accurately required.
- Working long hours between breaks or meals required.
- Ability to work under and handle stress in an appropriate manner required.
- May be exposed to high, medium, or low noise intensity.
- Constant contact with co-workers required.
- Affinity for animals preferred.
- Exposure to fluctuations in temperatures may be required.
- Exposure to outdoor conditions may be required.