Executive Chef

About the Role

Responsible for all food production including that used for restaurants, banquet functions, and other outlets. Develops menus, food purchase specifications, and recipes. Supervises staff and maintains the highest professional food quality and sanitation standards.

Responsibilities

• Plans menus for all food outlets in the club.
• Schedules and coordinates the work of chefs, cooks, and other kitchen employees to ensure economical and technically correct food preparation within budgeted labor cost goals.
• Approves requisitions for products and necessary food supplies.
• Ensures high standards of sanitation, cleanliness, and safety are maintained in all kitchen areas.
• Establishes controls to minimize food and supply waste and theft.
• Implements training to increase employees' knowledge about safety, sanitation, and accident prevention principles.
• Develops standard recipes and techniques for food preparation and presentation to assure consistent quality and minimize food costs; exercises portion control and assists in establishing menu selling prices.
• Prepares data for applicable parts of the budget; projects annual food, labor, and other costs; monitors financial results and takes corrective action as needed.
• Attends food and beverage staff and management meetings.
• Consults with the Food & Beverage Director on food production aspects of special events.
• Cooks or directly supervises the cooking of items requiring skillful preparation.
• Ensures proper staffing for maximum productivity and high-quality standards; controls food and payroll costs for profitability.
• Evaluates food products to ensure quality standards are consistently met.
• Interacts with food and beverage management to exceed member and guest expectations.
• Assists in maintaining high service principles in conjunction with the F&B management team.
• Evaluates products to ensure quality, price, and related goods meet standards.
• Develops and updates policies and procedures to enhance and measure quality.
• Establishes and maintains cleaning and maintenance schedules for kitchen areas and equipment.
• Provides training and professional development opportunities for kitchen staff.
• Ensures kitchen representatives attend service lineups and meetings.
• Periodically visits the dining area to welcome members.
• Supports safe work habits and a safe working environment.
• Performs other duties as directed.

Supervisory Responsibilities

• Interviews, selects, trains, supervises, counsels, and disciplines all department employees.
• Develops and maintains a professional workforce.
• Ensures all services to members are conducted professionally and efficiently.
• Ensures a safe working environment and attitude among all employees.

Requirements

• Bachelor’s degree from a four-year college or university; or four years of related experience and/or training; or equivalent combination of education and experience.
• Certificate of completion from a trade school.
• Driver’s License.

Skills

• Ability to read, analyze, and interpret business periodicals, professional journals, technical procedures, or governmental regulations.
• Ability to write reports, business correspondence, and procedure manuals.
• Ability to effectively present information and respond to questions from managers, committees, suppliers, members, and employees.
• Working knowledge of various computer software programs.
• Ability to calculate figures such as discounts, proportions, percentages, area, circumference, and volume; ability to apply basic algebra concepts.
• Ability to solve practical problems and deal with variables in situations with limited standardization.
• Ability to interpret instructions in written, oral, diagram, or schedule form.
• Ability to interact positively with supervisors, management, coworkers, and the public to promote teamwork.
• Ability to produce high-volume, accurate, and timely work.
• Strong interpersonal skills, including treating coworkers, supervisors, and members/guests with respect and courtesy.

Physical Demands

• Regularly required to talk or hear.
• Occasionally required to stand, walk, sit, use hands to handle or feel, reach with hands and arms, stoop, kneel, or crouch.
• Must occasionally lift and/or move up to 50 pounds.
• Specific vision abilities include close and distance vision.

Work Environment

The employee primarily works indoors in a controlled environment with moderate noise levels.