Chef de Cuisine

About the role

This position reports to the Executive Chef – Bentwater Yacht and Country Club. The Chef de Cuisine is responsible for all food & beverage production and service, assists in planning and implements budgets, hires, trains and supervises subordinates, and applies relevant marketing principles to ensure the wants and needs of club members and guests are consistently exceeded.

Education/Training

• High school diploma or GED required
• College degree preferred
• TABC (Texas Alcohol Beverage Commission) certification required within 90 days of start date
• CPR certification required within 90 days of employment
• Minimum 5–10 years management experience in a high-volume food & beverage establishment required
• Multi-unit management preferred

Technical or Administrative Knowledge

• Proficient in MS Office
• Proficient in POS software; Jonas preferred
• Basic accounting knowledge (P&L responsibilities)

Special Skills and Abilities

• Motivational leadership and team-building
• Familiar with all styles of service
• Strong background in catering and banquet operations
• Ability to develop and maintain training procedures for management and hourly employees
• Personable and outgoing with strong interpersonal skills

Responsibilities

• Maintain the highest level of motivation for the Food & Beverage operation to ensure excellence at all levels of service and exceed member satisfaction
• Inspect to ensure all safety, sanitation, energy management, preventive maintenance, and other standards are consistently met
• Assure that all standard operating procedures for sales and cost control are in place
• Responsible for external and internal marketing and sales promotion activities for the Food & Beverage operation to increase member engagement
• Responsible for the organizational chart, staffing, scheduling procedures, and job descriptions/specifications for all department staff
• Approve menus proposed by the Executive Chef for all outlets and special events
• Establish quantity and quality output standards for personnel in all positions
• Responsible for job performance and salary reviews; coordinate this program with the General Manager
• Ensure that all legal requirements are consistently adhered to, including wage and hour and federal, state, and/or local laws pertaining to alcoholic beverages
• Monitor the ordering and receiving program for products and supplies to ensure proper quantity and price on all purchases
• Review new techniques for food preparation and presentation to maximize member satisfaction and minimize food cost
• Personally handle selected member and guest complaints and advise the General Manager about appropriate corrective actions taken
• Develop and promote club functions, special events, banquet, and outside functions to increase revenue
• Responsible for profit goals as outlined in the Food & Beverage Department’s operating plans and budget
• Responsible for selection, interview, and hire of all Food & Beverage employees; participate in employee terminations when warranted
• Ensure that the Food & Beverage Department is operating at the highest level of member satisfaction and within budget
• Adhere to Bentwater Yacht and Country Club’s mission statement and core values
• Perform additional duties as assigned by the Executive Chef and/or General Manager