Executive Chef

Club Location: Signature of Solon Country Club – Solon, OH

About the role

Arcis Golf team members thrive on anticipating needs, forging connections, and elevating experiences for our team, members, and guests. We are an inclusive team of unique individuals who show up each day with a grateful spirit, humble heart, and a genuine respect for one another. This role directs and coordinates activities of the culinary department, leads the culinary team, and maintains established operational standards while maximizing profits. Responsible for $1MM+ in total Food & Beverage Revenue. Reports to the General Manager.

Responsibilities

• Ensure compliance with national programs such as Menu Program, Approved Product List, and Inventory procedures.
• Responsible for selection, development, and retention of talented culinary staff.
• Ensure financial targets are met and appropriate accounting procedures and monthly financial reviews are followed consistently. If financial targets are not met, provide an analysis of the problem and determine a specific plan of action.
• Observe and coach workers in the daily operation of the kitchen to ensure quality and timeliness of product.
• Review guest and member surveys and feedback and determine appropriate plan of action if needed.
• Engineer all menu items to ensure quality and proper margins.
• Create and execute short-term and long-term operational and financial plans for the department to improve quality and financial results.
• Ensure the kitchen is clean, sanitary, and in compliance with all federal, state, and local laws.
• Create menus as needed for events, custom events, daily features, and so on.
• Identify and communicate successes and best practices to the General Manager, Regional Chef, and/or VP Food & Beverage to help improve quality and financial results across the company.
• Maintain constant communication between departments and keep other departments informed about special programs and events.
• Work closely with the F&B Director in programming and overall restaurant success.

Requirements

• Previous experience in a Chef leadership role.
• High school diploma or equivalent required; Bachelor’s degree, Culinary degree, or certificate preferred.
• Strong attention to detail, planning, and organizational skills.
• Experience supervising others and leading a team.
• Strong verbal and written communication skills.
• Food service permit as required by local or state government agency.
• ServSafe certification must be obtained within 30 days of hire.

Schedule

Will often be required to work nights, weekends, and holidays.