EXECUTIVE CHEF

About the role

The Executive Chef is responsible for all culinary activities of the club, including all restaurants, catering, and the Island Market. This position will oversee all activity in the kitchen, train personnel, plan menus, oversee product purchasing, and manage culinary budget.

Responsibilities

• Lead a passionate, constantly evolving kitchen through knowledge, technique, and experience
• Responsible for all food production, including that used for restaurants, banquet functions, and other outlets
• Develop menus, food purchase specifications, controls, recipes, and pricing
• Develop and monitor food and labor budget for each outlet, including banquets
• Coordinate all training activities for kitchen, bakery, pastry, and other production and service employees, including the identification and analysis of training needs and the design and implementation of programs to address these deficiencies
• Develop recipes and portion specifications in accordance with consumer tastes, nutritional needs, product specifications, ease of preparation, and established procedures and budgetary constraints; participate in other menu planning activities to include the determination of purchasing specifications, product and recipe testing, and menu development
• Aid operation managers as requested in areas such as plate presentation, special function menu planning, and the design of new service areas
• Prepare operational reports and analyses setting forth progress and adverse trends, and make appropriate recommendations
• Establish controls to minimize food/supply waste and theft
• Oversee the requisition of products and other necessary culinary/food supplies
• Safeguard all food preparation employees by implementing training to increase their knowledge about safety, sanitation, and accident prevention principles
• Prepare necessary data for applicable parts of the budget; project annual food, labor, and other costs, and monitor actual financial results; take corrective action as necessary to help assure that financial goals are met
• Consult with the Director of Outlets and Vice President of Operations about food production aspects of special events being planned
• Cooks or directly supervises the cooking of items that require skillful preparation
• Ensure proper staffing for maximum productivity and high standards of quality; control food and payroll costs to achieve maximum profitability
• Interact with food and beverage leadership to ensure that food production consistently exceeds the expectations of members and guests
• In conjunction with the Food and Beverage leadership team, assist in maintaining a high level of service principles in accordance with established standards
• Evaluate products to ensure that quality, price, and related goods are consistently met
• Develop policies and procedures to enhance and measure quality; continually update written policies and procedures to reflect state-of-the-art techniques, equipment, and terminology
• Establish and maintain a regular cleaning and maintenance schedule for all kitchen areas and equipment
• Provide training and professional development opportunities for all kitchen staff
• Ensure that the kitchen staff executes service lineups and attends required meetings
• Maintain a 90% presence in the kitchen areas during service, touching tables, follow up on special requests, welcome members, and inquire about experience
• Liaise with the government regulating agency, i.e., Health Inspector, as necessary
• Willing and timely execution of other duties as delegated by leadership
• Exercise discretion and independent judgment in the completion of job duties related to matters of significance

Requirements

• B.S. Degree in Culinary Arts, Food Services Technology/Management/or related field; or A.O.S. Degree in Culinary Arts or culinary certificate and required experience
• Minimum of 10 years of progressive culinary/kitchen management experience
• Possess strong culinary creativity
• Demonstrated ability to effectively interact with people of diverse socioeconomic, cultural, disability, and ethnic backgrounds
• High energy, entrepreneurial spirit, motivational leader, proven track record in high volume property, effective communicator, effective in providing exceptional member satisfaction, and positive employee relations
• Proficient in Microsoft Office, BirchStreet/Agilisys, and ADP systems
• Excellent organizational, interpersonal, and administrative skills

Qualifications

• Responsible Vendor Certification
• Food Handler Certification

Skills

• Strong interpersonal, managerial, and leadership skills
• Strong organizational and time management skills
• Ability to manage change effectively
• Ability to conceptualize the mission
• Clear, concise written and verbal communication skills
• Experience making presentations in front of groups
• Track record promoting an atmosphere of teamwork
• Instill a member service “can-do” attitude in all employees
• Coach employees on how to resolve and de-escalate conflicts in a calm and organized manner
• Strong customer service and reasoning skills
• Strong and creative problem-solving skills with exceptional detail in follow-up
• Strong budgetary, projections, and cost control skills
• Follow/enforce company policies and procedures
• Ability to quickly evaluate alternatives and decide on a plan of action
• Juggle and balance the needs of the organization
• Proactive, Team Player, Problem Solver
• Passionate about hospitality and customer service-driven
• Professional appearance and good hygiene
• Respect for all co-workers and members
• Pride in work by creating positive energy, excitement, and fun
• Demonstrate positive behaviors: smiling, being polite, and courteous
• Ability to interact positively with supervisor, management, coworkers, members, and the public to promote a team effort and maintain a positive and professional approach

Working Conditions

• Work is not performed in an office environment
• Ability to work a flexible schedule, evenings, weekends, and holidays
• Ability to work under pressure and handle stress
• An extended period of walking and or standing is required

Physical Demands

• Employee is required to stand for long periods as well as walk, bend, and stoop
• The position requires working taste buds, the ability to smell, feel with fingers, and visually inspect, including close and distance vision
• The position requires the ability to use arms, hands, and fingers to reach, stir, measure, pour, cut, chop, dice, decorate, etc.